Firecracker Salmon
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
394 kcal
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Course
Main Course, Dinner
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Cuisine
American
Firecracker Salmon
Description
Firecracker Salmon is prepared by marinating a skinless salmon fillet in a sauce made from garlic, fresh ginger, olive oil, low sodium soy sauce, brown sugar, crushed red pepper flakes, Sriracha, and black pepper. This marinade penetrates the fish when refrigerated for a minimum of two hours, developing a layered and spicy taste. Baking the salmon at 375°F for 15 to 20 minutes results in a moist, flaky texture with a balance of heat and sweetness. Fresh chopped green onions are sprinkled on top before serving to add a mild onion aroma and crispness.
The combination of Sriracha and crushed red pepper flakes allows customization of the spiciness level, accommodating different heat preferences. Handling the fish gently is important to keep the fillet intact during marination and baking. This salmon dish pairs well with steamed rice, vegetables, or a simple salad, making it a straightforward yet flavorful option for weeknight meals.
Leftover salmon stores well in the refrigerator for 2 to 3 days or can be frozen for up to 2 months. To reheat, microwave on medium or warm gently in the oven to maintain moisture without drying out the fish.
Ingredients
- 1½ pound salmon no skin, fillet
- 2 green onions chopped
For Marinade
- 3 cloves garlic minced
- 1 teaspoon ginger minced, fresh
- ¼ cup olive oil
- ¼ cup soy sauce low sodium
- 2 tablespoons brown sugar
- 1 teaspoon red pepper flakes crushed
- 1 tablespoon Sriracha sauce
- 1 teaspoon black pepper ground
Instructions
- Make the firecracker sauce. Whisk all the marinade ingredients together in a small bowl until well combined.
- Marinate the salmon. Put the salmon fillet in a large baking dish, skin side down if it has skin and pour the marinade over the fish. Then rub the marinade all over the salmon making sure to fully cover both sides of the fish. Now, cover the baking dish with plastic wrap and put it in the fridge to marinate for at least 2 hours and up to 24 hours.
- Preheat your oven. Right before you are ready to make the firecracker salmon preheat your oven to 375°F (190°C).
- Bake the salmon. Remove the plastic wrap and place the salmon in the baking dish with the marinade in the preheated oven to bake for 15 to 20 minutes. Baking times do vary depending upon the size and thickness of the fillet so it’s best to check your fish at 15 minutes and go from there.
- Garnish and serve. Once the salmon is cooked to your liking, garnish it with fresh sliced green onions and serve immediately. Serve this over some plain steamed rice, cauliflower rice, or with a side of steamed vegetables like broccoli and cauliflower.
Notes
- Marinate the salmon for at least two hours to deepen the spicy flavor.
- Handle the salmon gently to avoid breaking the delicate fillet during preparation.
- Adjust the amount of Sriracha and crushed red pepper flakes to control spiciness according to taste.
- Store leftovers in an airtight container in the fridge up to 3 days or freeze for up to 2 months.
- Reheat gently in the microwave on medium power or in the oven at 350°F for about 10 minutes to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 394kcal | 20% |
| Carbohydrates | 8.2g | 3% |
| Protein | 34.3g | 69% |
| Fat | 25.8g | 40% |
| Saturated Fat | 3.7g | 19% |
| Cholesterol | 78mg | 26% |
| Sodium | 638mg | 27% |
| Fiber | 0.7g | 3% |
| Sugar | 5.1g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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