Firecracker Salmon Recipe

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Ivan Harris Modified: March 23, 2022
Firecracker Salmon Recipe

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.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 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
  • ¼cupchives,chopped


  1. 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.

  2. Season salmon with salt, pepper, and paprika. Add salmon fillets to the marinade, turning each to evenly coat in the sauce.

  3. Cover with plastic wrap and let marinate in the refrigerator for 2 hours or overnight.

  4. Preheat oven to 370 degrees F then heat an ovenproof skillet over medium heat with a small drizzle of oil.

  5. Sear salmon for 2 to 3 minutes on both sides, undisturbed, to get a nice crust. Transfer to plate and repeat with remaining salmon.

  6. Return all salmon fillets to the skillet. Alternatively, transfer to baking dish.

  7. Bake for 8 to 10 minutes, or until cooked to your liking. Serve warm with chopped chives.


  • Calories: 874.78kcal
  • Fat: 56.74g
  • Saturated Fat: 12.59g
  • Monounsaturated Fat: 17.43g
  • Polyunsaturated Fat: 15.84g
  • Carbohydrates: 4.24g
  • Fiber: 1.16g
  • Sugar: 1.80g
  • Protein: 81.77g
  • Cholesterol: 217.80mg
  • Sodium: 972.39mg
  • Calcium: 50.31mg
  • Potassium: 1527.64mg
  • Iron: 1.77mg
  • Vitamin A: 26.22µg
  • Vitamin C: 19.13mg
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