How To Make Firecracker Salmon
These oven-baked salmon fillets coated with a flavorful sauce are baked perfectly with crispy edges and tender meat on the inside for a filling meal.
Serves:
Ingredients
- 1tspminced garlic
- ½tspminced ginger
- 1tbspolive oil
- 1tbsplow sodium soy sauce
- 2tbspHeinz chili sauce ,substitute with Buffalo sauce or hot sauce to suit your heat preference
- 1tspbrown sugar,or brown sugar substitute, optional
- 1tspred chili flakes,crushed
- 2tspsriracha ,adjust to suit your heat preference
- 4salmon fillets,skin off
- salt and pepper ,to season
- ½tsppaprika ,mild, smoky, or spicy
- ÂĽcupchives,chopped
Instructions
-
In a shallow bowl, whisk together the minced garlic, minced ginger, olive oil, soy sauce, chili sauce, brown sugar, red chili flakes, and sriracha to combine.
-
Season salmon with salt, pepper, and paprika. Add salmon fillets to the marinade, turning each to evenly coat in the sauce.
-
Cover with plastic wrap and let marinate in the refrigerator for 2 hours or overnight.
-
Preheat oven to 370 degrees F then heat an ovenproof skillet over medium heat with a small drizzle of oil.
-
Sear salmon for 2 to 3 minutes on both sides, undisturbed, to get a nice crust. Transfer to plate and repeat with remaining salmon.
-
Return all salmon fillets to the skillet. Alternatively, transfer to baking dish.
-
Bake for 8 to 10 minutes, or until cooked to your liking. Serve warm with chopped chives.
Nutrition
- Calories:Â 874.78kcal
- Fat:Â 56.74g
- Saturated Fat:Â 12.59g
- Monounsaturated Fat:Â 17.43g
- Polyunsaturated Fat:Â 15.84g
- Carbohydrates:Â 4.24g
- Fiber:Â 1.16g
- Sugar:Â 1.80g
- Protein:Â 81.77g
- Cholesterol:Â 217.80mg
- Sodium:Â 972.39mg
- Calcium:Â 50.31mg
- Potassium:Â 1527.64mg
- Iron:Â 1.77mg
- Vitamin A: 26.22µg
- Vitamin C:Â 19.13mg
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