Yowza! These meatballs from Sweden are amazing! With such basic ingredients, they’re really simple to create and absolutely delicious. Friends and family wait all year to enjoy them because of the long-standing tradition of this recipe in my family.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 6 hrs |
| Total Time: | 6 hrs 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 8 (4 ounce) fillets salmon
- ½ cup peanut oil
- 4 tablespoons soy sauce
- 4 tablespoons balsamic vinegar
- 4 tablespoons green onions, chopped
- 3 teaspoons brown sugar
- 2 cloves garlic, minced
- 1 ½ teaspoons ground ginger
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon sesame oil
- ½ teaspoon salt
Instructions
- Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
- Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
- Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.
Nutrition Facts
| Calories | 307 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 0 g |
| Protein | 23 g |
| Saturated Fat | 4 g |
| Sodium | 649 mg |
| Sugars | 3 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
This salmon is delicious! I’ve been grilling this for years, and it pairs well with corn salsa on the side!
My husband and I thought it was excellent , even though I made one change that was, in retrospect, a big mistake. I know this is called “Firecracker” salmon, but 2 teaspoons of red pepper flakes really scared me so I decreased the amount to 1/2 teaspoon. As I said, big mistake. Next time, I’ll be brave and try 1-1/2 teaspoons!
Can’t believe how little flavor came through after marinating for 5 hours. Very disappointed.
Really enjoyed this salmon recipe. I did take others suggestions and thickened the leftover marinade and drizzled over the salmon prior to serving.
This recipe did not disappoint. It was flavorful and easy to make. I made it exactly as the recipe instructed. I will definitely make it again.
Loved this recipe, very flavorful ! I used ground cayenne and tried not to make it too spice (per other reviews), but I ended up with very little spice and wished I had a smidge more. I cooked it in the oven 400 for 20 mins. I thought it was nice and moist and didn’t need sauce. But I did boil the remaining sauce with some white wine and My guests all opted for sauce. Delicious way to do salmon!
My husband loves this dish!! The only thing I did different was to marinate the fish overnight. Delicious!
We’ve been making this recipe for the last 10 plus years and it’s absolutely amazing! I make the marinade and the hubby smokes it in the smoker. It truly melts in your mouth! We don’t like our salmon overcooked so we make sure to remove it off the smoker once it reaches about 125/130 degrees.
love this recipe! we make this all the time. I tend to add lots of garlic chili paste to the marinade because we like things spicy!
The only changes I made was I used avocado oil instead of peanut oil and I reduced the pepper flakes by 1/2. I served it to guests and they loved it also. I’ll definitely make this recipe again.
I followed this recipe exactly to the letter and it was nothing special. It was very underwhelming. It wasn’t horrible, but it wasn’t great. I wouldn’t make it again. We did not enjoy it.
A family favorite for years!
Best salmon there is!
Fantastic! I also didn’t want to use the grill so put it in the oven at 400 for 20 minutes per someone’s suggestion. Perfect time. I didn’t have balsamic so used rice wine vinegar since it’s an oriental flare. Yum. I also added 1/2 cup white wine when it came out so the oven to make the sauce. I omitted the oils since I didn’t want the salmon to soak in the oils while cooking vs marinade will not have that oil when on the grill. I served with Parmesan risotto and it was a great compliment.
I would make this again in a minute. Awesome. The only change I made was heating the left over marinade with thickening agent to pour more of the delicious sauce over or under the fish.
Tasty, much better with one jalapeno added for heat and fresh ginger
Made this for dinner. It was delicious. I will definitely make it again.
really, really good!
DELICIOUS! What an incredible marinade!!!
Added parsely, used canola oil in place of peanut oil, seasoning cubes in place of soy sauce, and had regular vinegar.. all came out well with that nice juice… and the lemon did the balance across the taste
tride what someone else here mentioned about using the marinade as a sauce. family cant get enough. even my super picky sibling loves it. i just do the fish normal and slightly reduce the other ingredients in a small pot along with some white wine to taste. you can take out the peanut oil though since it just separates from everything else.