Firecracker Salmon
Sriracha, soy sauce, and red pepper flakes are the perfect combination to perk up your dinner tonight with this tender and flaky Firecracker Salmon! It’s garlicky good with a hint of ginger and full of incredible fiery flavor with just a touch of sweetness to balance it all out.
Servings: 4
Calories: 394kcal
Equipment
Ingredients
- 1½ pound salmon fillet no skin
- 2 green onions chopped
For Marinade
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced
- ¼ cup olive oil
- ¼ cup soy sauce low sodium
- 2 tablespoons brown sugar
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon Sriracha sauce
- 1 teaspoon ground black pepper
Instructions
- Make the firecracker sauce. Whisk all the marinade ingredients together in a small bowl until well combined.
- Marinate the salmon. Put the salmon fillet in a large baking dish, skin side down if it has skin and pour the marinade over the fish. Then rub the marinade all over the salmon making sure to fully cover both sides of the fish. Now, cover the baking dish with plastic wrap and put it in the fridge to marinate for at least 2 hours and up to 24 hours.
- Preheat your oven. Right before you are ready to make the firecracker salmon preheat your oven to 375°F (190°C).
- Bake the salmon. Remove the plastic wrap and place the salmon in the baking dish with the marinade in the preheated oven to bake for 15 to 20 minutes. Baking times do vary depending upon the size and thickness of the fillet so it’s best to check your fish at 15 minutes and go from there.
- Garnish and serve. Once the salmon is cooked to your liking, garnish it with fresh sliced green onions and serve immediately. Serve this over some plain steamed rice, cauliflower rice, or with a side of steamed vegetables like broccoli and cauliflower.
Video
Notes
- Marinate longer. For the most intense flavor, you want to marinate your fish for at least 2 hours in the spicy salmon marinade. The longer you let the fish marinate, the more layered the flavor will be.
- Handle with care. Salmon is delicate and can break easily, so take care when placing in the baking dish and rubbing with the marinade.
- Make it spicier: You can use as much Sriracha and crushed chili as you like in this recipe. Or, you can use less. How spicy you make this salmon is totally up to you.
- You can store leftover firecracker salmon in an airtight container in the refrigerator for 2 to 3 days or in the freezer for up to 2 months! To reheat, put the salmon in the microwave for about 3 minutes on medium power or in the oven at 350°F (176°C) for about 10 minutes.
Nutrition
Serving: 1serving | Calories: 394kcal | Carbohydrates: 8.2g | Protein: 34.3g | Fat: 25.8g | Saturated Fat: 3.7g | Cholesterol: 78mg | Sodium: 638mg | Fiber: 0.7g | Sugar: 5.1g