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25 minutes
4.76 from 125 votes

Firecracker Salmon

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Perk up your dinner tonight with this Firecracker Salmon. Red pepper flakes and Sriracha sauce provide this salmon with some fiery flavor that give this salmon its name. 

firecracker baked salmon on a a white platter with a fork topped with chopped green onion

Let me cut to the chase here. Because as far as fish goes, this is probably as incredible as you’re going to get. I’m not being biased or anything here, I’m just telling you now you’re going to love this salmon.

I’m beginning to get an unhealthy obsession with anything Sriracha. This is coming from someone who never used to eat spicy anything. And now look at me, I put it on everything.

Back when I worked in IT, we used to follow the KISS principle when it came to developing applications, keep it simple, stupid. I like to follow that same principle in cooking most of the time. So if you can manage to whisk a few ingredients together and pour it over the fish, then you can manage to make this simple recipe.

Firecracker Salmon

Now you may look at this salmon and because of its color and its name you’re going to think that this salmon really is so hot that you won’t be able to touch it. Well, it is a bit spicy but I added some brown sugar into the marinade to balance off the spiciness with a bit of sweetness. Trust me on this, it works, this marinade is the bomb.

overhead of firecracker baked salmon before and after baking in the oven

How to Make Firecracker Salmon

You will want to marinate your fish for at least a couple hours. I believe I left mine in there for 2.5 hours and the longer you leave it, the tastier it will be. Then simply bake it for about 15 to 20 minutes, this really depends on the thickness of your salmon, it might take a bit more if thicker.

You can also use salmon fillets if you don’t want a big piece of fish like this, especially if you’re serving it to guests. If you want to grill this salmon, I would recommend putting it on a large aluminum foil that you can fold up around the edges, so that the marinade can sit in there, then you can grill it with foil and all.

How to Serve Firecracker Salmon

I would serve this over some plain steamed rice, or with a side of steamed vegetables like broccoli and cauliflower.

firecracker baked salmon on a platter topped with chopped green onion

Looking for More Salmon Recipes? Try These:

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Firecracker Salmon

4.76 from 125 votes
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Author: Joanna Cismaru
Serves: 4
Print Pin Rate
Perk up your dinner tonight with this Firecracker Salmon. Red pepper flakes and Sriracha sauce provide this salmon with some fiery flavor that give this salmon its name. 

Ingredients

  • 1 1/2 lb salmon fillet no skin
  • 2 green onions chopped

For Marinade

  • 3 cloves garlic minced
  • 1 tsp fresh ginger minced
  • 1/4 cup olive oil
  • 1/4 cup soy sauce low sodium
  • 2 tbsp brown sugar
  • 1 tsp crushed red pepper flakes
  • 1 tbsp Sriracha sauce
  • 1 tsp ground black pepper
US Customary – Metric

Instructions

  • In a small bowl whisk all the marinade ingredients together.
  • Place salmon in a baking dish and pour marinade over the salmon. Rub the marinade over both sides making sure the entire salmon is covered. Cover the baking dish with plastic wrap and let it marinate in the fridge for 2 hours up to 24 hours.
  • Preheat oven to 375 F degrees.
  • Remove the plastic wrap from the baking dish and bake for 15 to 20 minutes. Note that the baking time could vary depending on the thickness of the salmon.
  • Garnish with chopped green onions and serve immediately.

Recipe Notes

Feel free to adjust the amount of sriracha and pepper flakes to your preference.
You can use skin-on salmon if that’s what’s available to you.
Total time does not include time required to marinade the salmon.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1gCalories: 394kcal (20%)Carbohydrates: 8.2g (3%)Protein: 34.3g (69%)Fat: 25.8g (40%)Saturated Fat: 3.7g (23%)Cholesterol: 78mg (26%)Sodium: 638mg (28%)Fiber: 0.7g (3%)Sugar: 5.1g (6%)
Course:Main Course
Cuisine:American
Keyword:ginger, salmon, sriracha
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Meet jo

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Natalie V says

    This salmon recipe is superb!! The salmon and marinade go together so well and every bite is packed with the spicy flavor. I followed the recipe, but to make it slightly more spicy, we rubbed the salmon filet with a half tablespoon (I eyeballed it) of Gochujang hot pepper paste from our local Asian store. It was a hit!! Later that week we made your firecracker chicken, also great!!

    Reply

  6. Baily says

    This was so good! My step-dad doesn’t really like salmon and he thought this was delicious! Great recipe and will definitely make it again! Thank you

    Reply

  7. Kay says

    I love the smell of this but I have one question
    After I marinaded the salmon for 20 hours it formed a thick yellowish layer
    I would assume it’s the olive oil getting hard overnight but is it safe to eat?

    Reply

  9. Theotimos Foley says

    Adjusted this to my personal taste (little less soy and brown sugar, more Sriracha) then cooked on a bed of lemon slices, with another layer of lemon slices on top of the filets for the first 14 minutes of baking. I removed the top lemons, added a sprinkling of panko and more red pepper flakes, then finished by broiling for 4-5ish minutes. Very glad I found this recipe, I’m quite happy with the finished product

    Reply

  10. Nancy M says

    Really enjoyed this recipe. The salmon was very moist and had great flavour. The sauce went well drizzled over bok choy. Definitely a keeper!

    Reply

  11. Okchu Jolly says

    I have made this salmon recipe many times, it’s so good!!!! I add half of lemon juice and tablespoon of sesame oil.

    Reply

  13. LISA WHICKER says

    My family loves this recipe! I left off the siracha when the lightweights were over (but still snuck in the red pepper flakes) and it was still amazing!

    Reply
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