Spice up your dinner routine with this baked firecracker salmon!
Flaky, succulent salmon bakes with the most tantalizing sticky-sweet, umami, and spicy sauce.
The best part is, it’s so easy to make. Just a quick pan-sear on both sides and a little time in the oven, and voila! You’ll have a meal to remember.
I’m telling you, this firecracker salmon will blow your tastebuds away.
Why You’ll Love This Firecracker Salmon
Easy Prep: With a quick and easy prep, the oven does the rest. So you can whip it up any night of the week!
Spicy Sauce: Buffalo sauce, honey, tamari, ginger, and garlic create a well-balanced sauce with a kick of heat. It’s an explosion of flavor!
Stunning Presentation: The dish makes a stunning centerpiece. It’s ideal for dinner parties, holidays, or even weeknight family dinners.
Minimal Cleanup: You only need one skillet and a mixing bowl, so cleanup is a breeze!
Ingredients
- Salmon Filets: Fresh or frozen both work. If you use frozen, be sure to fully thaw out the filets.
- Salt and Black Pepper: To season the salmon properly and enhance the natural flavor.
- Vegetable Oil: To sear the salmon filets, creating a golden-brown crust that locks in moisture and flavor.
- Buffalo Sauce: It brings the heat and tanginess to the firecracker sauce, infusing the salmon with a spicy punch!
- Honey or Maple Syrup: To balance out the spiciness of the buffalo sauce.
- Tamari: It adds a savory depth and umami richness to the sauce.
- Olive Oil: To emulsify the sauce, ensuring it sticks to the salmon.
- Ginger and Garlic: It adds a fragrant, slightly spicy, and pungent flavor to the sauce.
- Paprika: It lends a subtle sweetness and vibrant red hue to the firecracker sauce.
- Green Onions: They add an extra pop of color as a garnish.
How to Make Firecracker Salmon
This salmon is incredibly easy. Just marinade, sear, and bake. It’s that simple!
1. Prep. Preheat the oven to 375°F.
2. Whisk. Whisk together the buffalo sauce, honey or maple syrup, tamari, olive oil, ginger, garlic, black pepper, and paprika.
3. Marinate. Pat the salmon filets dry with paper towels. Season both sides with salt and pepper. Pour half of the firecracker sauce over the salmon. Marinate for 15 to 30 minutes.
4. Sear. Cook the salmon filets over medium heat for 3 minutes. Flip and cook for another 3 minutes.
5. Bake. Pour the rest of the firecracker sauce over the salmon. Bake for about 9 minutes.
6. Garnish. Garnish with finely chopped green onions.
7. Serve. Serve hot.
Tips for the Best Firecracker Salmon
Anyone can make this dish, no matter your skill level. Still, I’ve included my top tips to ensure the salmon cooks properly.
- Select the right salmon. The flavor and texture will vary by the type of salmon you choose. Farmed Atlantic salmon will be more fatty and buttery. Wild-caught can range from meaty to delicate and rich to mild.
- Don’t over-marinate! Avoid marinating the salmon for too long. The salt in the marinade can draw out moisture and make the fish dry.
- Don’t have tamari? Substitute it with an equal amount of soy sauce or Bragg Liquid Aminos.
- Dial the spice up or down. For more or less spicy, adjust the amount of buffalo sauce. For more or less sweet, adjust the amount of honey or maple syrup.
- Use a trusty thermometer. A meat thermometer will help ensure the salmon is fully cooked. At an internal temperature of 145°F, the filets are ready.
- Get grilling. For a crispy exterior and smoky flavor, grill the salmon. Cook over medium heat for 4-5 minutes per side or until the filets reach an internal temperature of 145°F.
How to Store
Thanks to the quick prep, firecracker salmon is great for busy weeknights, yet it’s impressive enough for a party.
No matter when you serve it, here’s how to store it:
To Store: Place leftovers in an air-tight container. Refrigerate for up to 3 days.
To Freeze: Wrap individual salmon portions tightly in plastic wrap. Place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
To Reheat: For the best texture, reheat in a 350°F oven for about 10 minutes. You can also microwave the salmon in 30-second intervals until warmed through.
Firecracker Salmon
4
servings10
minutes15
minutes367
This spicy firecracker salmon will light up your tastebuds! It’s pan-seared then oven-baked to perfection in a sticky-sweet sauce with plenty of heat.
Ingredients
4 salmon filets, no skin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
2 tablespoons chopped green onions, for garnish
- Firecracker Sauce:
1/4 cup buffalo sauce, adjust to taste
1/4 cup honey or maple syrup
1 tablespoon tamari
1 tablespoon olive oil
1 teaspoon ginger, freshly grated
1 teaspoon garlic, freshly minced
1 teaspoon black pepper
1 teaspoon paprika
Instructions
- Preheat the oven to 375°F. In a bowl, whisk together the buffalo sauce, honey or maple syrup, tamari, olive oil, ginger, garlic, black pepper, and paprika until smooth.
- Pat the salmon filets dry with paper towels. Season both sides with salt and pepper. Pour half of the firecracker sauce over the salmon, ensuring each filet is well coated. Let it marinate for 15 to 30 minutes.
- Heat the vegetable oil in a large oven-safe skillet over medium heat. When the oil is hot, add the salmon filets. Cook for 3 minutes per side until the exterior is golden brown.
- Pour the remaining firecracker sauce over the salmon. Bake for about 9 minutes, or until the sauce slightly thickens and the salmon is fully cooked.
- Remove the skillet from the oven. Garnish with finely chopped green onions. Serve immediately and enjoy!
Notes
- Spice it up. To make the dish even spicier, add a dash of Sriracha sauce or red pepper flakes to the firecracker sauce.
