Oven Baked Firecracker Salmon recipe with an incredible sauce is an easy to make dinner in minutes!
Succulent Firecracker Salmon recipe, flakey and tender on the inside with crispy edges. A hint of garlic, ginger, soy sauce and optional brown sugar make up one of the best sauces to cook your salmon fillets in. But it’s the red chili flakes and sriracha sauce that gives this salmon recipe its reputation!
Firecracker smothered salmon is one of the tastiest seafood dinners you will make. Sweet and salty with a hint of spice — our addictive firecracker sauce pairs beautifully with fresh salmon fillets.
With just a handful of ingredients and a few minutes of prep time, this salmon recipe is so simple to make.
SALMON
Marinated in a firecracker sauce for as long as time allows, then pan seared to get those incredible crispy edges before finishing it off in the oven. If you loved our browned butter salmon, then you will fall in love with this new salmon recipe!
Or, just bake it from the get-go and have yourself a delicious seafood dinner. Flakey and tender, you will LOVE the results.
HOW TO MAKE SAUCE FOR SALMON
- Mix together marinade ingredients.
- Coat salmon in the sauce.
- Refrigerate for as long or as little as you want.
If you don’t have time to marinade, don’t worry. There is so much flavour in this salmon recipe, they burst through in each mouthful, regardless of marinating.
HOW TO BAKE SALMON
This salmon recipe comes together fairly quickly.
- Preheat your oven.
- Sear salmon fillets in a hot pan over medium heat. You may need to sear in batches of two, depending on the size of your pan.
- Sear for 2-3 minutes each side, just enough to char the edges a little and create that super crispy exterior.
- Transfer to the oven and finish off cooking until tender and flakes easily with a fork.
What if you don’t have all of the ingredients? This recipe is versatile, you can adapt it to suit the ingredients you already have on hand.
Don’t have chili sauce? Replace it with Frank’s hot sauce or use Buffalo sauce. Just add your ingredients in small increments, taste testing as you go to get the heat levels right for your tastes.
HOW CAN I MAKE IT LOW CARB?
EASY! The only ingredient in the recipe that needs to be substituted is brown sugar. You can use a brown sugar sweetener to make it Keto friendly.
Be completely comfortable knowing you can make a crazy good salmon recipe in the comfort of your very own kitchen in no time at all!
HOW TO STORE COOKED SALMON
Salmon will last up to 3 days in the refrigerator if stored properly.
- Store cooled salmon in an airtight container. Seal and refrigerate.
- To freeze, store cooled salmon in sealed airtight containers for up to 3 months.
MORE SALMON RECIPES
- Honey Garlic Butter Salmon In Foil
- Creamy Garlic Butter Tuscan Salmon
- One Pan Lemon Garlic Baked Salmon + Asparagus
- Spinach Stuffed Salmon in Garlic Butter
- Creamy Salmon Piccata
Firecracker Salmon on VIDEO
Firecracker Salmon
Ingredients
- 1 teaspoon garlic minced
- ½ teaspoon ginger minced
- 1 tablespoon olive oil
- 1 tablespoons low sodium soy sauce
- 2 tablespoons Heinz chili sauce substitute with Buffalo sauce or hot sauce to suit your heat preference
- 1 teaspoon brown sugar or brown sugar substitute - optional
- 1 pinch crushed red chili flakes
- 1-2 teaspoons sriracha adjust to suit your heat preference
- 4 skin off salmon fillets
- 1 pinch salt to season
- 1 pinch pepper to season
- ½ teaspoon paprika mild, smoky or spicy
- ¼ cup chives chopped
Instructions
- In a shallow bowl, whisk together the minced garlic, minced ginger, olive oil, soy sauce, chili sauce, brown sugar, red chili flakes and sriracha to combine.
- Season salmon with salt, pepper and paprika. Add salmon fillets to the marinade, turning each to evenly coat in the sauce.
- Cover with plastic wrap and let marinate in the refrigerator for 2 hours or overnight (if time allows).
- Preheat oven to 370°F (190°C). Heat an oven proof skillet over medium heat with a small drizzle of oil.
- Sear salmon for 2-3 minutes on both sides, undisturbed, to get nice crust. (You may need to sear in batches depending on the size of your skillet.)Transfer to plate and repeat with remaining salmon.
- Return all salmon fillets to the skillet. Alternatively, transfer to baking dish.Bake for 8-10 minutes, or until cooked to your liking.
Serve warm with chopped chives.
Amanda says
Absolutely delicious! Added the chives & toasted sesame seeds for garnish with grilled asparagus.. perfect meal!
Ia says
I am trying the recipe now with oven braised asparagus, brown rice pilaf & garden salad with feta cheese, olive oil, garlic & blackpepper dressing.
Jen says
Sounds absolutely delicious.
Geraldine Scheller says
The salmon is very good. What size salmon filets did you use to calculate the nutritional info. I’m counting carbs, etc.
m00ky says
Based on the protein content of 34 grams, that would be equivalent to a 6 oz filled, raw.
Baltisraul says
I grilled it 17 minutes on indirect heat on my Weber. Wonderful. Last minute I put over the direct coal for 30 seconds per side.
Michele Scott-Akanbi says
I want to make this for my husband who loves salmon but not sure what to serve it with. Any ideas please???????????????
stephanie O. says
we often eat it with cheesey rice and brussle sprouts. not sure how we got that going but its great!
Trey says
Garlic mashed potatoes!
Marnie says
My brother in law made this with bok choy and rice – he served each salmon fillet on top of the nice with extra firecracker sauce drizzled on top
He caught the wild salmon himself in BC Canada using his Lighthouselures- it was absolutely the best salmon we have ever had – it was epic!!!
Denise says
I haven’t made
it yet, but just the video was sexy as hell!!!
Karina says
Hahaha!
Margo DaCosta says
Beautiful looking food and excellent video.
What was drizzled onto salmon when serving?
Avril says
Would this work on a cedar plank on the bbq ?
Jenna says
This looks so good, I’m going to make it tonight! Have you ever tried grilling it? I’m going to try it. I love a charred, crispy exterior!
Kat says
Followed the recipe to the T but only used 2 salmon fillets, marinated it overnight. It was amazing!! Served it with some mediterranean couscous and roasted brussel sprouts! Definitely keeping this one.
Kerry says
I am personally not a fan of salmon, so I made this for my husband and daughters (who LOVE it) and I took some of the marinade and used it on chicken breasts for me, which I grilled separately. This was a huge hit all around! I’m going to try it on shrimp next. Thanks so much!!
karen caldwell says
FINALLY a salmon recipe my husband loves! He travels and eats out a lot and begrudgingly tries salmon at restaurants and at home because he knows it’s good for him but is always disappointed. He LOVED this as did I! Thank you!!
Karina says
Happy to hear that!