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Square close-up of firecracker salmon served over white rice, garnished with scallions and sesame seeds, with green beans on the side.
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Firecracker Salmon

This Firecracker Salmon is sweet, spicy, and full of bold flavor. An easy baked recipe that's perfect for weeknights or entertaining.
Prep Time10 minutes
Cook Time23 minutes
Additional Time2 hours
Total Time2 hours 33 minutes
Course: Main Course
Cuisine: Asian
Servings: 4 servings
Author: Jamie Sherman

Equipment

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
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