Cook this quick Firecracker Salmon in just 15 minutes for a delicious dinner with spicy, tangy sauce and perfectly cooked salmon. This deliciously spicy salmon recipe makes for a quick and easy dinner that will be the star of your table.
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Using only 6 simple ingredients the Asian inspired sauce for this Firecracker Salmon brings a bold flavor. The honey helps create a nice glaze, and coats the sweet and spicy salmon to perfection. And just like for my Pesto Salmon you don't even need to add any extra sauce to serve!
You know I love all my salmon dishes, but right now this and my Salmon Stew are definitely top of my list!
Why you will love this recipe
- It's quick, prepped and cooked in just 15 minutes
- It's easy to make with very simple prep
- Simple ingredients found in most kitchens
- Vibrant flavor with a touch of sweetness, a hint of ginger, and a spicy kick
What you need to make it
Ingredient notes & substitutions
- Salmon: You can use a whole fillet or individual salmon fillets. Skin-on salmon is the best choice as it helps the salmon not stick to the pan, but skin-off works as well (and is what I used here).
- Sriracha sauce can be swapped for buffalo sauce, or sweet chili sauce. If using sweet chili sauce, skip the honey or reduce the amount.
- Soy sauce: My favorite is Kikkoman, but other light soy sauces work as well. Dark soy sauce or coconut aminos can also be used.
- Honey: Liquid honey works best, but if you have solid honey you can stick it in the microwave to get it to liquid form. You can also use maple syrup or brown sugar as a substitute.
- Rice vinegar: Sub for apple cider vinegar, or even white wine vinegar if it's all you have.
How to make Firecracker Salmon
- Combine all ingredients for the marinade in a small bowl
- Add the salmon to the bowl, and mix with the marinade. Cover and refrigerate 30 minutes.
- Place the marinated salmon skin side down on a greased or non-stick baking dish.
- Bake 12 minutes or until fully cooked to an internal temperature of 145°F (63°C)
Tips & tricks
- Marinate before cooking for maximum flavor.
- Don't marinate too long - you can actually marinate salmon for 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)
- Cook salmon skin side down to avoid it sticking to the pan
- Adjust the spice & sweetness by using more or less sriracha and honey
- Top with extras if desired: red pepper flakes, sesame seeds, or green onions are great options
Storing, Freezing & Reheating
Storing: Store leftover Firecracker Salmon in the fridge in an air tight container for up to 3 days.
Freezing: This recipe does not freeze well.
Reheating: Reheat in the microwave in 30 second increments. You can also reheat it in the oven on low temperature.
Recipe FAQ
Salmon is done when the flesh is light pink with no raw center. It should flake off easily with a fork.
Yes! Just use a non-stick baking sheet or parchment paper instead. Cooking the salmon skin-side down also ensures that while the skin might stick, the flesh will come off nicely.
Always cook salmon flesh side up. The salmon skin acts as a barrier and prevents the delicate flesh from sticking to the baking sheet or pan.
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Firecracker Salmon
Print RateIngredients
- 1 lb salmon filet a whole filet or individual serving filets, skin on or off
- ¼ cup sriracha sauce
- ¼ cup honey liquid is easiest
- 2 tablespoon light soy sauce Kikkoman or similar
- ½ tablespoon rice vinegar or apple cider vinegar
- ½ teaspoon garlic powder or fresh garlic
- ½ teaspoon ground ginger or fresh grated ginger
Instructions
- Mix together sriracha sauce, honey, soy sauce, vinegar, garlic powder and ground ginger.¼ cup sriracha sauce, ¼ cup honey, 2 tablespoon light soy sauce, ½ tablespoon rice vinegar, ½ teaspoon garlic powder, ½ teaspoon ground ginger
- Cover the salmon filets in the marinade and cover. Refrigerate 30 minutes.1 lb salmon filet
- Preheat the oven to 390℉ (200℃) and bring out an oven safe dish. Use a non-stick dish or grease it with olive oil.
- Place the salmon filets in the oven safe dish. Cook in the middle of the oven for 12 minutes, or until done.
Equipment (may contain affiliate links)
- 1 Oven safe dish
- Measuring cups (metric or US)*
Video
Notes
- Marinate before cooking for maximum flavor
- Don't marinate too long - you can actually marinate salmon for 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)
- Cook salmon skin side down to avoid it sticking to the pan
- Adjust the spice & sweetness by using more or less sriracha and honey
- Top with extras if desired: red pepper flakes, sesame seeds, or green onions are great options
- Storing: Store leftovers in the fridge in an air tight container for up to 3 days.
- Freezing: This recipe does not freeze well.
- Reheating: Reheat in the microwave in 30 second increments. You can also reheat it in the oven on low temperature.
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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