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This easy Firecracker Salmon is perfect for a weeknight dinner or meal prep. 🔥 Sweet, spicy, and absolutely packed with flavor! So good over rice! 🍚
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Looking for a quick, flavorful dinner that brings the heat? This Firecracker Salmon recipe with Sriracha is packed with bold flavors thanks to a sweet and spicy glaze. Whether you’re craving Asian salmon or just want to shake up your weeknight meals, this easy recipe for firecracker salmon delivers every time.
The firecracker salmon marinade recipe comes together in minutes and the oven takes care of the rest. Serve it over rice, in bowls, or with steamed veggies.
With the perfect balance of heat and sweetness, this spicy salmon is one to keep on repeat. If you’re into big flavors and simple prep, this is the firecracker salmon recipe with Sriracha you need in your rotation.
⭐ Why You’ll Love This Recipe
- Easy to prep with simple pantry ingredients
- Bakes in under 25 minutes
- Sweet, spicy, and savory all in one bite
- A crowd-pleasing Asian salmon option for dinner
- Customizable heat level
🛒 Ingredients & Substitutions
- salmon fillets – substitute with steelhead trout or arctic char
- light brown sugar – substitute with honey or maple syrup
- low sodium soy sauce – substitute with tamari or coconut aminos
- olive oil – substitute with avocado oil or neutral oil
- chili sauce – substitute with chili garlic paste or spicy ketchup
- sriracha – substitute with more chili sauce or hot sauce of your choice
- rice wine vinegar – use apple cider vinegar or lime juice
- garlic – use 1 teaspoon garlic powder if fresh is not available
- fresh grated ginger – substitute with 1/2 teaspoon ground ginger
- kosher salt – use sea salt if needed
- black pepper – freshly cracked is best
- scallions, sesame seeds, chili flakes – optional but add extra flavor and presentation
✨ Variations
- Make it mild by reducing the chili sauce and Sriracha by half
- Use the firecracker salmon marinade recipe for shrimp or chicken
- Turn it into a rice bowl with avocado, cucumber, and pickled carrots
- Try it with a whole side of salmon for a dinner party
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🔥 Tips
- Don’t skip broiling at the end – it caramelizes the sauce beautifully
- Marinate up to 24 hours for deeper flavor
- Spoon extra pan sauce over rice or veggies when serving
- This spicy salmon is best served fresh but also great cold in salads
❓ FAQs
Yes, just make sure it is fully thawed and patted dry before marinating.
It’s definitely got heat. For less spice, reduce the Sriracha and chili sauce by half.
Steamed or fried rice, steamed veggies, noodles, or a crisp cucumber salad all pair well.
While inspired by Asian flavors, this is more of a fusion-style recipe.
🍽️ Other Recipes You May Enjoy
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Grilled Salmon Burger
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Air Fryer Frozen Salmon
Fish and Seafood
20 Delicious Salmon Recipes
Firecracker Salmon
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Equipment
- 11×7 baking dish (or similar size)
- serving spatula
Ingredients
- ¼ cup light brown sugar, packed
- 2 tablespoons low sodium soy sauce
- 1 tablespoon olive oil
- 1 tablespoon chili sauce
- 1 tablespoon sriracha
- 2 teaspoons rice wine vinegar
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 salmon fillets without skin, 1-1/2 to 2 pounds total
- green onions, thinly sliced, for garnish
- sesame seeds, for garnish
- chili flakes, for garnish
Instructions
- In a medium bowl, whisk together the brown sugar, soy sauce, olive oil, chili sauce, sriracha, rice wine vinegar, garlic, ginger, salt, and pepper until smooth.
- Place salmon fillets in a baking dish.
- Pour the marinade over the salmon, making sure each fillet is well coated.
- Cover with plastic wrap and marinate in the refrigerator for 2 hours, or up to 24 hours.
- Preheat oven to 375°F.
- Remove plastic wrap and bake the salmon on the middle rack for 12 to 15 minutes, or until the internal temperature reaches about 130°F.
- Switch the oven to broil on high. Broil the salmon for an additional 5 to 8 minutes, or until browned to your liking.
- Let cool slightly before serving. Garnish with green onion, sesame seeds, and chili flakes.
Notes
🥡 STORAGE
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Keep the sauce separately if possible to maintain texture when reheating.
♨️ REHEATING
- Microwave: Heat on medium power in 30-second intervals until warmed through.
- Oven: Cover with foil and bake at 300°F for 10-12 minutes.
- Skillet: Reheat gently over low heat, adding a splash of water or sauce as needed.
- Air Fryer: Heat at 350°F for 3-4 minutes, checking to prevent drying out.
❄️ FREEZING
- Freeze cooked salmon in a freezer-safe container for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
💡 TIPS FOR BEST RESULTS
- Marinate for longer to achieve a deeper flavor – up to 24 hours is ideal.
- Don’t skip broiling – it caramelizes the top beautifully.
- Use fresh garlic and ginger for the most flavor.
- Serve over rice or noodles with the pan sauce spooned over.
🍳 ALTERNATE COOKING METHODS
- Grill: Wrap salmon in foil and grill over medium heat for 12-15 minutes. Uncover and grill directly for a few more minutes if desired.
- Air Fryer: Cook at 375°F for 10-12 minutes. Broil or air crisp at the end for a glaze finish.
- Stovetop: Pan-sear fillets skin-side down in an oiled skillet over medium heat, then spoon on sauce and cover to finish.
♻️ LEFTOVERS
- Serve cold over salads or grain bowls.
- Flake Into wraps, tacos, or sandwiches.
- Add To a rice bowl with veggies and extra sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
