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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.
- 1 1/2 lb salmon fillet no skin
- 2 green onions chopped
- 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
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.
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.
Serving: 1g | 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