Outback Steakhouse Firecracker Salmon Food

COPYCAT OUTBACK STEAKHOUSE GRILLED SALMON RECIPE

Steps:

• In a bowl, mix together the sour cream, mayonnaise, basil, lemon juice, 2 tablespoons of horseradish, and 1 teaspoon of soy sauce.
• Add 1/2 teaspoon of salt and pepper, mix, and set aside.
• Combine the olive oil, 1/2 tablespoon of horseradish, garlic powder, 1/4 teaspoon of black pepper, and 1/2 teaspoon of salt in a bowl.
• Add 1/2 teaspoon of soy sauce and mix using a whisk until ingredients are well combined.
• Brush seasoning sauce to both sides of the salmon.
• Grease and heat the grill at medium-high heat.
• Cook the salmon for 5 minutes on each side.
• Serve on a plate and garnish, and you're all set!

OUTBACK STEAKHOUSE FIRECRACKER SALMON RECIPE

Steps:

• Take a shallow bowl and add ginger and garlic to it. Then, add chili flakes, brown sugar, soy sauce, sriracha, and chili sauce to it. Give them a mix and set the bowl aside.
• Then, take the salmon and season it with paprika, salt, and pepper. Place the salmon fillets in the shallow bowl and turn them to coat them evenly with the sauce.
• Cover the bowl with plastic wrap and place the bowl in the refrigerator for 2 hours.
• After that, take the bowl out and keep the oven preheated at 370°F. Place the skillet over medium heat and sear the salmon in it for 2-3 minutes on each side.
• After you have seared all the salmon fillets, place the skillet in the oven. Bake the fillets for 8-10 minutes.
• Then, take them out and let them cool a bit. Garnish the fillets with some chives and serve.

FIRECRACKER GRILLED SALMON

Steps:

• In a small bowl, combine the first 10 ingredients. Pour 1/4 cup marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for up to 30 minutes. Cover and refrigerate remaining marinade. , Drain salmon, discarding marinade in bag. Place salmon skin side down on a greased grill rack. Grill, covered, over high heat or broil 3-4 in. from the heat for 5-10 minutes or until fish flakes easily with a fork, basting occasionally with remaining marinade.