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, it’s high in protein, low-carb, and naturally gluten-free.
Ingredients
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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Get It Now!Instructions
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 190°C (375°F). Heat a small amount of oil in an oven-safe skillet over medium heat.
- Sear each salmon fillet for 2–3 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 8–10 minutes or until the salmon is cooked through and flakes easily with a fork.
- Garnish with freshly chopped chives and serve warm.
Notes
- 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.