Oven baked Firecracker Salmon is an absolute must-try! In just ten minutes, you can have perfectly seared salmon fillets, generously coated in a vibrant, sticky firecracker sauce.
The salmon is tender and flaky on the inside, with a crispy seared exterior. The sauce adds a delightful sticky and glossy finish, making each bite a burst of flavor. With a hint of garlic, ginger, soy sauce, and optional brown sugar, red chili flakes, and sriracha sauce, this dish delivers a harmonious blend of sweetness, tanginess, and just the right amount of heat to make it unforgettable.
What Sets This Firecracker Salmon Apart
Firecracker sauce is a game-changer in the kitchen! With roots in Asian and fusion cuisines, this sauce strikes the perfect balance of sweet, savory, and spicy. The name ‘firecracker’ hints at the explosive flavor profile, combining soy sauce, honey or brown sugar, garlic, ginger, and sriracha. These ingredients create a symphony of flavors that ignite your palate with every bite.
What sets this sauce apart is its versatility. Not only does it make proteins like our Firecracker Salmon, shrimp, or chicken sing, but it also doubles as a dipping sauce for Crispy Buffalo Chicken Wings, a marinade, or a drizzle over vegetables for that extra burst of flavor. It’s the secret ingredient that will elevate your dishes to new heights.
Firecracker Salmon: Key Ingredients
The secret to this Firecracker Salmon lies in its key ingredients. Each one brings something special to create a vibrant, flavorful sauce and perfectly cooked salmon. Let’s dive into what makes this recipe truly exceptional:
- Salmon: Opt for fresh, high-quality salmon fillets, ideally wild-caught. Look for firm flesh and vibrant color. Fresh salmon will have a mild, ocean scent. Evenly sized fillets ensure consistent cooking and perfect texture.
- Sriracha or Hot Sauce: Sriracha adds the essential heat and tang to the sauce. Start with a smaller amount and adjust to your spice tolerance. For a milder kick, you can use a less spicy hot sauce. Sriracha sauce also stars in our Honey Garlic Sriracha Chicken recipe. You don’t have Hot Sauce at hand? You can replace it with Frank’s hot sauce or use Buffalo sauce.
- Honey or Brown Sugar: The sweetness from honey or brown sugar balances the spice and savory notes. Choose honey for a floral sweetness or brown sugar for a deeper, caramel-like flavor. Both add a beautiful gloss to the sauce.
- Garlic and Ginger: Fresh garlic and ginger are key for a warm, earthy flavor. Grate or finely mince them to ensure they integrate well into the sauce. These aromatics provide depth and enhance the overall profile.
- Soy Sauce: High-quality soy sauce adds umami and saltiness, enriching the sauce’s flavor. Opt for low-sodium if you’re watching your salt intake. It’s the backbone of the sauce, tying all the flavors together.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
When it comes to Firecracker Salmon, flexibility is key. Even if you don’t have every ingredient on hand, don’t worry—there are plenty of delicious alternatives that will keep the flavors vibrant and exciting:
- Herb Twist: Swap parsley with cilantro for a fresh twist. These herbs add unique flavors that complement the firecracker sauce beautifully. Garnish generously for a fragrant finish.
- Citrus Zing: Squeeze fresh lime or lemon juice just before serving for a burst of freshness. Citrus zest can also be sprinkled on top to brighten the dish and enhance the flavors.
- Nutty Crunch: Sprinkle toasted sesame seeds or chopped nuts for added crunch and a nutty flavor. These toppings provide a delightful contrast to the tender salmon.
- Heat Control: Adjust the spiciness by using more or less sriracha. For a milder kick, sweet chili sauce or a mild hot sauce works perfectly. Customize the heat to your preference without losing the dish’s essence.
Mastering Firecracker Salmon: Step-By-Step
Ready to create a mouthwatering Firecracker Salmon? Follow these simple steps with images to guide you through the process. You’ll achieve perfectly seared salmon fillets, generously coated in a vibrant, sticky firecracker sauce that combines the bold flavors of sriracha, honey, garlic, and ginger. This dish is sure to impress and delight your taste buds.
- Whisk Ingredients In a shallow bowl, whisk together minced garlic, ginger, olive oil, soy sauce, chili sauce, brown sugar, red chili flakes, and sriracha until combined.
- Marinate Salmon Season salmon with salt, pepper, and paprika. Add fillets to the marinade, turning to coat evenly.
- Refrigerate Cover with plastic wrap and marinate in the refrigerator for 2 hours or overnight, if possible.
- Preheat and Heat Preheat oven to 370°F (190°C). Heat an oven-proof skillet over medium heat with a small drizzle of oil.
- Sear Salmon Sear salmon for 2-3 minutes on both sides, undisturbed, to get a nice crust. Transfer to plate and repeat with remaining salmon.
- Bake and Serve Return all salmon fillets to the skillet or transfer to a baking dish. Bake for 8-10 minutes, or until cooked to your liking. Serve warm with chopped chives.
This Firecracker Salmon is a guaranteed hit, perfect for impressing guests and so easy to throw together that it’s an ideal candidate for your weekly fish meal. You’ll love the benefits of omega-3 fatty acids and the delicious flavors!
While I hope you enjoy this recipe, I’d never want you to limit yourself to just one. That’s why I’ve prepared heaps of other salmon recipes for you to explore. If salmon is your favorite fish, check out these delicious options: Creamy Garlic Butter Tuscan Salmon, Lemon Butter Garlic Salmon, Easy Honey Garlic Salmon, Browned Butter Honey Garlic Salmon, and Garlic Butter Baked Salmon.
Recipe FAQ’s
It’s simple! The only ingredient that needs substituting is the brown sugar, which you can adjust to your liking. Alternatively, swap the brown sugar with a tablespoon of orange juice for a caramelized glaze that still enhances the salmon perfectly.
Cooked salmon will last up to 3 days in the refrigerator if stored properly. To avoid condensation and maintain the texture, allow the salmon to cool before sealing the container. Store cooled salmon in an airtight container and refrigerate. To freeze, place cooled salmon in sealed airtight containers for up to 3 months.
It’s up to your preference. Keeping the skin on helps the fillets hold together during cooking and adds a crispy texture when seared. If you prefer skinless salmon, remove the skin before marinating.
Yes, you can! Try trout or cod. Just adjust the cooking time based on the thickness of the fillets to ensure they are cooked through.
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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.
Pam says
I made this salmon for lunch today. Hands down , the best tasting salmon I have had yet!
I marinated my salmon overnight and put in the oven for 8 minutes and on broil for 2 minutes. So tasty and moist. Had it with a small sweet potato.
Annie says
Omg this was amazing. I was getting so tired of every salmon recipe I found just being lemon or garlic– don’t get me wrong I love salmon that way, but this was so different and delicious! I marinated for about 3.5 hours in a ziploc bag and it was so flavorful. I can’t wait to make it again thank you!
Betsy says
So excellent! Thought it might be too too spicy but the sweetness of chili sauce balances it perfectly. I pan fried mine the whole way instead of oven finishing. Excellent dark crust on it.
Nadia says
Simply amazing! Takes 10 minutes, to prepare, less than 20 to cook and it’s absolutely delicious! Served with thai sticky rice, spring onions and few sesame seeds and it looks like a gourmet dish!
Eric Hubbard says
I made this it was very good I may have used to much salmon because it wasnt spicy at all. Still delicious tho I used 1lb of sockeye. Is this too much or should I use more of the chili sauce and sriracha sauce?
Hina says
Tried this recipe today and loved it! Is there a homemade or store bought sauce that you recommend as sort of a dipping sauce?
Lisa says
Have made this recipe twice already and its sooo good!! I double the sauce and put the 2nd half on after its done baking, like suggested…and its just delicious!! Very quick and easy to make yet so good!!
Erin Brophy says
This was so delicious!! Simple to prepare, simple to cook. My son and I ate more than we should have AND licked the plates after. THANK YOU FOR THIS!!
Trey says
Made the firecracker salmon tonight for dinner and it was amazing! It was my first time cooking salmon; looking forward to using this recipe again soon.
Neeta says
I have made this several times and everyone in my family loves it! Thank you for the delicious recipe
Nathalie says
This is the BEST Salmon recipe ever! I serve it with jasmin rice and wok vegetables (onion, carrot, sugar snaps and bean sprouts).
I already made it a dozen times and everybody loves it! Today I will try thé marinade on Chicken.
Gréetings from Belgium and keep in cooking! X