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.

Quick And Easy Firecracker Salmon Recipe

You may have already figured out how much I love Sriracha by my Sticky Honey Sriracha Chicken Bites and my Sweet and Spicy Korean Meatballs! I’ll admit it’s sort of an obsession I have with anything Sriracha. Because it’s not only a super tasty condiment, but it’s also a fantastic way to add some addictively good spiciness to any dish with very little effort. 

Sriracha is essentially chili peppers, acid in the form of vinegar, garlic, sugar, and salt. It is a perfectly balanced sauce that hits every note on the palate to boost both the flavor and level of spice in any dish. 

And this firecracker salmon recipe uses Sriracha to take a simple baked fish dish to the next level by marinating it in a spicy mixture of Sriracha, crushed chili, soy sauce, sugar, garlic, and ginger. The marinade infuses the fish with intense layers of flavor before it’s baked and served with fresh chopped green onions. It’s a very quick and easy dish to make that is not complicated at all, but complex in flavor and ready to serve in just 25 minutes!

Salmon

• Salmon – You will need one large skinless salmon fillet for this recipe. Salmon with the skin on is also an option if you prefer. You can also use individual fillets as well that total the same amount of weight as one single fillet.
• Green Onions – Also called scallions, green onions are used to garnish the spicy salmon.

Marinade

• Garlic – I like fresh minced garlic for the most intense garlic flavor, but you can also use jarred minced garlic as well. Just make sure that the jar hasn’t been sitting in the fridge too long as over time the garlic will begin to get bitter. 
• Ginger – Fresh minced ginger is the ideal choice over jarred. Like jarred garlic, jarred minced ginger isn’t as good after it has been open for a while.
• Olive Oil – I like to use olive oil for my salmon, but you can also use any type of vegetable oil like canola, grapeseed, or soybean.
• Soy Sauce – Low sodium soy sauce is the best choice to add savory soy flavor, but control the level of salt. 
• Brown Sugar – For a touch of sweetness, brown sugar helps to balance the spicy flavor. You can also use white sugar, honey, or agave if you prefer. 
• Red Pepper Flakes – You want crushed red pepper flakes for the marinade.
• Sriracha  – This is the star ingredient in this dish. You can now buy Sriracha in any grocery store nowadays or replace it with your favorite hot sauce. 
• Black Pepper – For another layer of spice, ground black pepper is added to the marinade.

Marinate Salmon

1. Make the firecracker sauce. Whisk all the marinade ingredients together in a small bowl until well combined.
2. 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. 

Bake Salmon

1. Preheat your oven. Right before you are ready to make the firecracker salmon preheat your oven to 375°F (190°C).
2. 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. 
3. 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.

How Do You Know When Salmon Is Cooked?

The easiest way to tell when salmon is cooked right, is when you gently press it with your finger it should gently flake. If the salmon is overcooked, it will be dry and tough when you eat it. Using a meat thermometer will also ensure your fillets are cooked properly. The temperature of cooked salmon should be above 110°F but below 145°F.

Can I Use Individual Salmon Fillets?

Yes! Just use 1 to 1½ pounds of salmon fillets in place of one large fillet. And ideally, you want all the fillets to be about the same size for even cooking. Also note, that the cooking time may vary a bit so check the fillets a little sooner.

Can I Grill The Salmon?

Yes! You can make grilled firecracker salmon, but I suggest using salmon with the skin on and oiling your grill grates really well. Just marinate the salmon as stated in the recipe, but when you are ready to grill, remove the salmon from the marinade and lay it skin-side down on your grill. Never flesh side down and never try to flip it or it will fall apart. Then grill the salmon on medium heat covered with the grill lid until it’s done which will take about 10 to 15 minutes depending upon how you like your fish. 

Can I Marinate The Salmon Overnight?

Yes! You can marinate the firecracker salmon overnight which makes this a great make-ahead meal. However, I don’t suggest marinating the fish over 24 hours as it will eventually start to break down and get mushy from the salt in the soy sauce. 

Leftovers

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. 

Looking for More Salmon Recipes? Try These:

• Teriyaki Salmon Sheet Pan Dinner
• Salmon Patties
• Maple Mustard Glazed Salmon
• Asian Glazed Salmon in Foil
• Honey Garlic Salmon and Veggies Sheet Pan Dinner
• Maple Soy Grilled Salmon Steaks
• Easy Baked Salmon