Spicy Firecracker Baked Salmon
This Spicy Firecracker Baked Salmon is bold, flavorful, and incredibly easy to make. Featuring a sticky chili-garlic glaze with soy, sriracha, and brown sugar, this oven-finished salmon is juicy, flakey, and ready in about 30 minutes. Perfect for busy weeknights or impressing dinner guests, itβs high in protein, low-carb, and naturally gluten-free.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Marinating Time 1 hour hr 45 minutes mins
Total Time 2 hours hrs 15 minutes mins
Course Dinner, Main Course
Cuisine Asian Fusion
Servings 4 servings
Calories 350 kcal
Ingredients
- 4 salmon fillets skinless
- 2 cloves garlic finely chopped
- 0.5 teaspoon fresh ginger finely chopped
- 1 tablespoon olive oil
- 1 tablespoon low sodium soy sauce
- 2 tablespoons chili sauce
- 1 teaspoon brown sugar
- 1 pinch crushed red pepper flakes adjust to taste
- 1 teaspoon sriracha sauce or up to 2 tsp for more heat
- 0.5 teaspoon paprika use mild, smoked, or hot based on preference
- to taste salt
- to taste black pepper
- 25 grams fresh chives finely chopped, for garnish
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Cooking Instructions
In a bowl, mix garlic, ginger, olive oil, soy sauce, chili sauce, brown sugar, red pepper flakes, and sriracha to form the marinade.
Season the salmon fillets with salt, pepper, and paprika on both sides.
Add the salmon to the marinade and coat evenly. Cover with plastic wrap and refrigerate for at least 2 hours or overnight for maximum flavor.
Preheat oven to 190Β°C (375Β°F). Heat a small amount of oil in an oven-safe skillet over medium heat.
Sear each salmon fillet for 2β3 minutes per side, undisturbed, to create a golden crust. Remove and repeat with remaining fillets.
Return all seared salmon to the skillet or transfer to an oven-safe baking dish.
Bake in the preheated oven for 8β10 minutes or until the salmon is cooked through and flakes easily with a fork.
Garnish with freshly chopped chives and serve warm.
- You can marinate the salmon overnight for deeper flavor.
- Adjust spice level by reducing sriracha or omitting red pepper flakes.
- For a gluten-free version, use tamari instead of soy sauce.
- Leftovers can be stored for up to 3 days in the fridge.
Keyword baked salmon, firecracker salmon, spicy salmon, oven salmon recipe, low carb salmon, healthy salmon dinner, quick salmon recipe, chili garlic salmon, sriracha salmon, easy weeknight dinner