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Firecracker salmon on a teal plate.
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Firecracker Salmon

Cook this quick Firecracker Salmon in just 15 minutes for a delicious dinner with spicy, tangy sauce and fresh crispy salmon. This deliciously spicy salmon recipe makes for a quick and easy dinner that will be the star of your table.
Course Main Course
Cuisine North American
Prep Time 3 minutes
Cook Time 12 minutes
Marinating time 30 minutes
Total Time 45 minutes
Servings 4
Calories 198kcal
Author Emmeline Kemperyd

Equipment

Ingredients

  • 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
US Customary - Metric

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.

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

Calories: 198kcal | Carbohydrates: 9g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 500mg | Potassium: 585mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 58IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 1mg