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Firecracker Grilled Alaskan Salmon

From: Cruising Altitude
Alaska Airlines First Class

Ingredients:
4 (4-6 oz each) Alaska Salmon steaks or fillets; thawed if necessary
¼ cup peanut oil
2 TBSP soy sauce
2 TBSP balsamic vinegar
2 TBSP chopped green onions
1 ½ tsp brown sugar
1 clove garlic, minced
¾ tsp grated ginger
½ tsp red chili flakes (or more to taste)
½ tsp sesame oil
1/8 tsp salt

Preparation:
Place salmon steaks of fillets in a glass dish.
Whisk together remaining ingredients and pour over salmon.
Cover with plastic wrap and marinate in refrigerator for 4-6 hours.
Grill for approximately 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.

Wild Alaskan Salmon grilling tips from Alaskan Airlines

Preparing the grill:
Charcoal grills: Salmon cooks best over a medium hot fire.
Gas and Electric grills: Use highest heat setting and turn the grill on 10 minutes prior to cooking.
Always start with a clean grill.
Make sure the grill is hot when you start cooking.

Cooking the salmon:
Cut large loin steaks or fillets into meal sized portions before cooking.

Oil each piece very lightly before cooking.

Always start with the skin side up. This allows the natural fat carried beneath the skin to be drawn into the fillet, keeping it rich and moist (If the skin has been removed the skin side will appear darker).

Turn salmon only once. For easy turning use a two prong kitchen fork inserted between the grill bars to slightly lift the fish. Slide a metal spatula under fish and turn.

Cook fish for approximately 10 minutes per inch of thickness.

Remove when just opaque throughout. Remember fish continues to cook slightly when its removed from heat.

Baste salmon with Italian dressing, white vermouth, lemon juice or even mayonnaise blended with garlic and seasonings.