Firecracker Salmon
This Firecracker Salmon is sweet, spicy, and full of bold flavor. An easy baked recipe that's perfect for weeknights or entertaining.
Servings: 4 servings
Equipment
- 11x7 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
Serving: 1fillet | Calories: 339kcal | Carbohydrates: 16g | Protein: 35g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 94mg | Sodium: 794mg | Potassium: 916mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 100IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg
