Reviewed: Sep. 29, 2008

very good! I really like the heat of this recipe. this time I omitted the ginger as I didn't have any and when I scaled back to 1 serving, it only called for 1/8t. so I decided it wasn't worth running out. I will include it next time and might also try adding some lime juice/zest. thanks for sharing, this is a keeper!

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Amanda K

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 28, 2008

Great flavor! I used king salmon fillets. Next time, I'll marinate for longer. My toughest critics enjoyed it too - I am allowed to present this one of the table again. Definitely keep this one in my recipe box and prepare again.

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Queen Zilla

Cooking Level: Intermediate

Living In: Lacey, Washington, USA

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Reviewed: Sep. 26, 2008

Only had time to marinate for an hour and a half in a zip bag, then cooked on a gas grill. Everyone agreed- THE BEST!

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CALLMELULU

Cooking Level: Intermediate

Home Town: Albany, New York, USA

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Reviewed: Sep. 23, 2008

Sooooooo good. I didn't have peanut oil so I used a little canola and I skimmed the oil off the top of my organic peanut butter, and it tasted great! I baked it at 400 for 20 minutes. Perfect! Thanks for a great recipe!!!

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bakingaddict

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Sep. 22, 2008

This marinade was incredible! I don't know if I'll ever use another marinade for salmon again! I even only marinated the salmon for half of the suggested time (2 1/2 hours) and it was delicious! The only other thing I didn't follow about this recipe was flipping the filets because I didn't want to ruin the gorgeous look of them. My dinner guests said the salmon was even better than many restaurants!

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Kristin

Cooking Level: Beginning

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Reviewed: Sep. 22, 2008

My son absolutely loved this recipe. I have made it twice. I always add my own little twist to it to make it my own, but the basic recipe is good all by itself.

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URSUNIQUE

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Reviewed: Sep. 18, 2008

Great tasting recipe!!! Found that it tasted even better with Coho wild salmon steak cuts. An overnight marinade tastes much fuller than the 4-6 hours.

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Cookmaster G

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Reviewed: Sep. 18, 2008

Excellent.... made a little extra marinade, brought it to a boil, added a bit of cornstarch to thicken and drizzled over the top. YUM!

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acsdeb

Home Town: East Lansing, Michigan, USA

Living In: Houston, Texas, USA

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Reviewed: Sep. 18, 2008

Mt husband said 4 1/2 stars, and coming from him, that's a real compliment. Very easy to put together, too. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 15, 2008

Decided to learn some new recipes today and stumbled upon this. I should have read more closely but I didn't realize that the marinade takes between 4-6 hours. This was our meal for the night so I ended up letting it sit for only an hour. I also baked it at 400 for 30 minutes instead of grilling. It was delicious! we both loved it and it was still full of flavor. I'll try letting it sit for 6 hours next time.

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csam

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Reviewed: Sep. 12, 2008

I didn't grill it, but I did lightly pan fried it on both side and put it in the oven with the remaining marination. I baked it to med-rare to Med (the salmon that I had was very fresh), it was excellent!

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LuvChanSe

Cooking Level: Intermediate

Living In: Largo, Florida, USA

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Reviewed: Sep. 11, 2008

This was SO good! The weather was bad so instead of grilling I baked in a 400 degree oven for about 12 minutes. I will be making this over and over again!!

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Kendra

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Sep. 9, 2008

PERFECT!

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Nicole

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Sep. 7, 2008

YUMMY!!! This was excellent, and I typically don't like fish, especially salmon. It had such a great flavor: a little sweet and a little spicy, but delicious. I followed the recipe exactly, only cutting it in half because I was feeding 2 people. I will be making this again soon. Thanks so much for a great marinade recipe!

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SGRMAG574

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 7, 2008

I'm not crazy about salmon, but this was AWESOME! Not too spicy!

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anita

Cooking Level: Expert

Home Town: Rolla, Missouri, USA

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Reviewed: Sep. 4, 2008

This had great flavor. We really enjoyed it.

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GILSDORF

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Aug. 28, 2008

Excellent recipe for salmon! I had fresh Lake Superior salmon and did it in foil packets on the BBQ. The only thing I changed was I used olive oil in place of peanut due to a childs nut allergy....still it got rave reviews! Thanks for a great addition to our summer BBQ line-up!

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Connie B

Cooking Level: Expert

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Reviewed: Aug. 27, 2008

Scaled to 2 servings (for 2 small filets) and used full amount of red pepper flakes. Poured the marinade on and baked immediately. There was no leftover sauce. Evaporation and salmon soaked it up. Hubby is not a spicy food fan and said this was way too hot. I am a spicy food fan and would have classified this as mild to medium heat. Didn't have balsamic so used apple cider vinegar. Very tasty with a slightly reminiscent flavour of smoked salmon.

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Irene

Cooking Level: Expert

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Reviewed: Aug. 25, 2008

absoutley fantastic!! I've made this several times for family and friend gatherings now every one asks to make it Thank you so much

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PJ

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Reviewed: Aug. 25, 2008

This was so easy & exceptionally good. I did substitute olive oil for the peanut/sesame oils & I didn't marinate it for hours. The salmon only marinated for maybe 5 minutes. I didn't grill it - I cooked it on the stovetop in an iron skillet sprayed with pam. Still, it was wonderful. The salmon cooked in less than 5 minutes & then I added chopped broccoli, carrots, water chestnuts & sugar snap peas & stir fried them with a little of the salmon sauce. Yum. This one's a keeper!

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Sydney

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Firecracker Grilled Alaska Salmon

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