Fire Cracker Salmon

Salmon is seasoned with salt, pepper, and paprika, marinated with a homemade marinade of garlic, minced ginger, olive oil, soy sauce, chili sauce, brown sugar, red chili flakes and Sriracha. It’s then chilled in the fridge, seared on pan then baked in the oven until cooked through and brown on outside. Coming out flavorful and super duper impressive, this fire cracker salmon surely keeps your taste buds and sense of beauty satisfied.

Ready in 30 minutes, from start to finish, this fire cracker salmon is to-go dinner of my family when I’m short on time. Eating it with white rice, (or cauliflower rice), quinoa, noodles or steamed vegetables, we have a savory meal. Additionally, this salmon is great to make in both scorching days and freezing days. The point here is whether you have appetite for it or not.

Regarding chilling time, you can keep marinated salmon in the fridge for at least 2 hours or up to overnight. It depends. To save time, I often marinate the salmon the night before and remove it to cook lunch. For dinner, I prepare it in the morning before leaving home. Are you ready to give it a try? Here we go!

Fire Cracker Salmon

Recipe by GenevaWatsonCourse: MainCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

1

hour 

10

minutes

Salmon is seasoned with salt, pepper, and paprika, marinated with a homemade marinade of garlic, minced ginger, olive oil, soy sauce, chili sauce, brown sugar, red chili flakes and Sriracha. It’s then chilled in the fridge, seared on pan then baked in the oven until cooked through and brown on outside.

Ingredients

• 4 skin off salmon fillets

• 1 tablespoons low sodium low soy sauce

• 2 tablespoons Heinz chili sauce

• pinch of crushed red chili flakes

• 1-2 teaspoons sriracha

• 1 teaspoon minced garlic

• 1/2 teaspoon minced ginger

• 1 tablespoon olive oil

• 1/2 teaspoon paprika (mild, smoky or spicy)

• 1/4 cup chives chopped

• Salt and pepper to taste

• 1 teaspoon brown sugar (or brown sugar substitute) (optional)

Directions

• Add minced garlic, minced ginger, olive oil, soy sauce, chili sauce, brown sugar, red chili flakes and Sriracha to a shallow bowl. Whisk to combine.
• Season salmon with salt, pepper and paprika. Place salmon fillets into marinade, turning each to coat completely.
• Cover with plastic wrap and refrigerate for 2 hours or overnight (if time allows).
• Preheat oven to 370°F.
• Heat some oil in an oven proof skillet over medium heat. Add salmon and sear for 2-3 minutes on both sides, undisturbed, to get nice crust.
• Transfer to plate and repeat with remaining salmon.
• Bring salmon fillets back to skillet. Alternatively, transfer to baking dish.
• Bake for 8-10 minutes, until cooked through to your liking.
• Serve warm with chopped chives.
• Enjoy!