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Firecracker salmon is full of fiery, garlic, umami flavors. This recipe will be your new favorite way to cook salmon. It’s incredibly good with a hints of ginger and just a touch of sweetness.
Why You Need To Make Firecracker Salmon
This meal is light, filling, it’s always a surprise when I serve it for guests.
- Customize it! You can decide the level of heat, add more or less as needed.
- Easy. This meal is so easy, just mix the sauce, pour it over and bake.
- Delicious. turn anyone into a full on salmon lover with this recipe – everyone loves it.
Ingredient Notes
- Salmon. I like to use high quality wild caught salmon when it’s affordable but any salmon will work no matter what your budget.
- Olive Oil. High quality, neutral taste is best.
- Seasonings. Red pepper flakes, pepper.
- Sriracha. This is a main flavor component. You can use less or more depending on your spice preference.
- Soy Sauce. Low sodium. You can also use coconut aminos or tamari as well.
- Brown Sugar. Maple syrup will also work.
- Ginger. Fresh ginger is best.
- Garlic.
- Green Onions. This is for garnish.
- White Rice. Optional for serving.
- Broccoli. Optional for serving.
Steps To Make This Recipe
Step One. In a small bowl whisk all the marinade ingredients together (sriracha, oil, seasoning, ginger, soy, brown sugar, onions, garlic). Place salmon in a baking dish and pour marinade over the salmon. Be sure the marinade covers both sides. Cover the baking dish with foil and let it marinate in the fridge for 20 minutes or up 24 hours.
Step Two. Preheat oven to 375º. Remove salmon from the fridge. Pop the baking dish into the oven bake for 15 minutes covered. Uncover after 15 minutes and cook for another 8-10 minutes depending on size and preference on doneness for salmon.
*Note that the baking time could vary depending on the thickness of the salmon. Garnish with more chopped green onions and serve immediately.
Recipe Pairings
This Firecracker Salmon is great served over rice or with steamed veggies. You can also pair it with a salad. Try my Lemony Kale Caesar, Cabbage Salad or Simple Green Salad. You can also serve it with some fun sides! Asian Coleslaw or Salad Rolls pair wonderfully.
Recipe Tips
- Don’t overcook the salmon! Be sure to cook it to your preferred texture but keep an eye on it.
- Taste the sauce before pouring over the salmon. You may want more soy sauce or spicy flavors from sriracha.
- Use the leftover cooked sauce, pour it over the salmon and rice for extra goodness!
Recipe FAQ’s
Side ideas for this recipe are endless. Sautéed zucchini, roasted brussels sprouts or carrots or cauliflower would all be great. Use any grain or potato of choice.
Make this less spicy, more kid friendly by just only doing one tbsp of Sriracha and skip the pepper flakes
Make Ahead & Storage Tips
If you would like to make ahead, you can get the sauce poured over the salmon, let it marinate for a few hours or up to 24 hours and bake it when you are ready to enjoy the meal.
Storage tips. Store any leftovers in an airtight container in the fridge for up to 3 days. I do not recommend freezing this dish to avoid any weird textures once thawed.
Other Salmon Recipes To Try
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Firecracker Salmon
Equipment
- 9×10 baking dish or similar in size
Ingredients
- 1½ lb salmon filet, skinless preferred
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, minced
- 2 Tbsp Sriracha , *see notes
- 3 Tbsp olive oil
- ¼ cup soy sauce, low sodium
- 3 Tbsp brown sugar
- 1 tsp crushed red pepper flakes
- ½ tsp black pepper
- 3 tbsp green onions, save 2 Tbsp for garnish
For the sides
- rice
- steamed broccoli or veggie of choice
Instructions
- In a small bowl whisk all the marinade ingredients together (sriracha, oil, seasoning, ginger, soy, brown sugar, garlic, some onions (save most for garnish).
- Place salmon in a baking dish and pour marinade over the salmon. Be sure the marinade covers both sides. Cover the baking dish with foil and let it marinate in the fridge for 20 minutes or up 24 hours.
- Preheat oven to 375º. Remove salmon from the fridge. Pop the baking dish into the oven bake for 15 minutes covered. Uncover after 15 minutes and cook for another 8-10 minutes depending on size and preference on doneness for salmon. *Note that the baking time could vary depending on the thickness of the salmon. Garnish with more chopped green onions and serve immediately.
Notes
- Don’t overcook the salmon! Be sure to cook it to your preferred texture but keep an eye on it.
- Taste the sauce before pouring over the salmon. You may want more soy sauce or spicy flavors from sriracha.
- Use the leftover cooked sauce, pour it over the salmon and rice for extra goodness!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for dinner it was REALLY good. I added jalapenos for extra spice – highly recommend it.
Made this today for my family and everyone loved it. J can’t wait to make it again!
As a guy that doesn’t cook often, this salmon helped me seal the deal with my new girlfriend. She was so impressed!
Saved this from IG ages ago but only made it. What’s taken me so long? Absolutely delicious! Thank you!
So happy you finally made this one! It’s always in rotation over here. xoxo
This was one of my favorite salmon dishes. I made mine extra spicy because that’s how we like it! This is a keeper for sure.
So happy to hear this great feedback. Thanks so much!
This was sooo good!! Asian flavor is amazing and it has just the right amount of spice. Having air fried or roasted broccoli with it is a must – the broccoli in the sauce is almost as good as the salmon!