This Firecracker Salmon is not for the faint-hearted - it's SPICY, sweet, sticky and absolutely packed with flavor. With just 3 minutes of prep and 12 minutes in the oven - marinate it for 30 minutes before (or skip it if you're in a hurry!) - and a sauce made from 6 simple ingredients, dinner doesn't get much easier than this.

Baked firecracker salmon fillets with sticky sriracha honey glaze on a teal plate.

Sweet, Spicy, Quick and Easy!

One of the things I think Asian cuisines do best is the sweet & spicy mix. There's just nothing like that flavor combo! The firecracker sauce is a great case in point - sweet, spicy, sticky, and delicious with anything from chicken to shrimp to, yes, salmon.

And yes, it's SPICY. Not spicy like a little kick - but spicy like if you like spicy food, you'll love this. But don't worry, I also have suggestions for how to make it less so.

This version of the sauce requires only 6 ingredients, and the honey helps create a nice glaze that coats the salmon to sticky perfection. And just like for my Pesto Salmon and Lemon Pepper Salmon, you don't even need to add any extra sauce to serve!

This salmon is so quick and easy to make - just a few minutes of prep and 12 minutes of cooking. I recommend marinating it for 30 minutes first, but you can skip this if you're in a hurry - you'll get a bit less flavor, but it will still be tasty.

Salmon + a Simple 6 Ingredient Sauce

Ingredients for firecracker salmon marinade including sriracha, honey, soy sauce and ginger.

Choose Your Spice Level

I like my spicy dishes SPICY, and this sweet and spicy salmon is no exception. If you know you like less spice, just reduce the amount of sriracha sauce. 1 tablespoon will give it just a tiny bit of kick, while the whole ¼ cup will make it quite spicy.

Choose Your Type of Spice

You can use other types of hot sauce instead of sriracha, for example a classic hot sauce like Frank's or Cholula. You can also swap both honey and sriracha sauce for sweet chili sauce, which is tasty but changes the flavor profile a bit.

Choose Your Salmon

I like making this with individual fillets as this allows for the sauce to coat more of the fish - and it cooks quicker. But, you can make it with a whole salmon fillet as well, if that's what you prefer. It will need a few more minutes to bake, usually about 18-20 minutes.

If using frozen salmon, thaw it completely in the fridge before cooking.

How to make Firecracker Salmon

1. Make the Marinade

Place all the ingredients for the marinade in a bowl, and mix.

2. Marinate (or Don't)

Place salmon in marinade and make sure it is well covered. You can marinate it covered in a bowl, or in a plastic bag. Either way, refrigerate 30 minutes.

If you're in a hurry, you can skip the marinating and bake straight away after mixing with the marinade. You can also marinate for a shorter time. Don't marinate much longer than 30 minutes though.

3. Bake

After marinating, place on a greased non-stick baking dish and bake 12 minutes, until cooked through to 145°F (63°C). If your salmon has skin, make sure you cook it with the skin-side down.

Expert Tips

Do marinate the salmon if you can. It does make a big difference for the taste, as the sauce has time to penetrate further into the salmon.

Don't marinate too long. The salt in your marinade draws the moisture out and can make the fish dry.

Use a meat thermometer to know when it's done. It should be cooked to an internal temperature of 145°F (63°C)

Storing, Freezing & Reheating

Store leftovers in the fridge in an air tight container for up to 3 days.

I don't recommend freezing leftovers.

Reheat leftovers in the microwave in 30 second increments.

Firecracker Salmon

Sweet, Spicy, Quick and Easy!

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