Baked Firecracker Salmon
Firecracker salmon is marinated in a sweet and spicy sauce then baked to perfection. You're going to want to add this insanely flavorful spicy salmon recipe into your rotation of weeknight dinners.
Ingredients
Salmon
- 1 pound salmon fillet skin removed
- 1 teaspoon garlic powder
- ¾ teaspoon red pepper flakes
- ½ teaspoon onion powder
- 1 teaspoon diamond crystal kosher salt reduce to ½ teaspoon if using anything else
- ½ teaspoon black pepper
Firecracker Sauce
- 4 tablespoons sriracha hot sauce
- 4 tablespoons brown sugar
- 2 tablespoons low sodium soy sauce or tamari
- 2 tablespoons rice vinegar also called rice wine vinegar
- 1 tablespoon mayonnaise
For Serving
- cooked white rice
- vegetable of choice
Instructions
- Make firecracker sauce. In a small bowl, whisk together sriracha, brown sugar, soy sauce/tamari, rice vinegar, and mayo until smooth.
- Marinate salmon. Place salmon in a baking dish. Sprinkle the garlic powder, red pepper flakes, onion powder, kosher salt, and black pepper on the salmon fillet then pour the marinade over the top. Cover and let it marinate in the fridge for at least 1 hour or up to 24 hours (the longer the better).
- Bake. Preheat the oven to 375ºF/190ºC, cover with foil and bake for 15 minutes* (see notes below). After 15 minutes, remove the foil, spoon the sauce over the top of the salmon, and cook uncovered for another 6-8 minutes, or until cooked to desired doneness.
- Serve. Serve on a bed of rice with vegetable of choice. Pour extra firecracker sauce on top.
Notes
*If using wild-caught salmon, reduce the cooking time so it doesn't overcook.
See the blog post for helpful tips, storage, and recipe FAQs.