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Spice up your weeknight dinners or meal prep with firecracker salmon. This easy recipe dresses salmon filets in the rich, fiery, and subtly sweet goodness of firecracker sauce.
When I fall in love with something, I make variations upon variations of it. That’s what happened when I made my firecracker chicken. It turned into firecracker meatballs, firecracker shrimp, and now firecracker salmon.
My recipe starts with pan-fried salmon fillets coated in a sticky, flavorful sauce. It’s fancy enough for dinner parties but also simple enough for a quick and easy dinner. Firecracker sauce has a fiery flavor that you can easily adjust to suit your taste. I’ve made it super mild for certain family members and also extra spicy for my fellow spice fiends (aka mom and me).
Table of Contents
Why I love this recipe
- It elevates your everyday salmon. It dresses up my standard pan seared salmon with a delightful blend of savory, spicy, and subtly sweet flavors.
- A 20-minute dinner. There is a reason why this is one of my family’s weeknight dinner staples.
- It uses pantry staple ingredients. All you have to do is stir the pantry staple sauce ingredients together, then drizzle them over the fish. Simple!
- Perfect for dinner and meal prep. I often make a double or triple batch of the salmon so I can enjoy it during the week as part of a meal prep.
Love cooking with salmon? Try blackened salmon, stuffed salmon, salmon bowls, and lemon pepper salmon.
★★★★★ REVIEW
“This was most certainly a five-star recipe!! Easy and quick. I love the sweet and spicy combination. I didn’t think it was too spicy, and even my little ones loved it.” – Debbie
Key Ingredients
- Salmon filets. I like to make this recipe with skin-on filets because the skin adds a nice crunch and extra flavor to the dish. Skinless fillets also work just fine.
- Salt and pepper. To taste.
- Oil. You need oil with a relatively high smoke point, like olive oil or avocado oil, to sear the salmon.
For the firecracker sauce:
- Buffalo sauce. This gives the firecracker sauce a creamy, buttery base and its signature hot and spicy flavor. I find Frank’s sauce to be a classic, but any brand will work.
- Brown sugar. The sweetness helps balance the heat. I’ve also used coconut sugar and white sugar.
- Soy sauce. Or use tamari if you’re gluten-free.
- Olive oil. A small amount of oil is needed to emulsify the sauce.
- Ginger root. Always use fresh ginger. It adds a touch of zing that can’t be beat!
- Garlic cloves. For a rich and aromatic flavor. Please use fresh garlic as the dried kind just does not compare.
- Black pepper. This will intensify the warmth in the sauce.
- Paprika. For a sweet and smoky element.
- Garnishes. I typically add a tiny sprinkling of dill, but sesame seeds and green onions are also fab.
How to make firecracker salmon
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Make the sauce. Stir the sauce ingredients in a bowl.
Step 2- Sear. Season the salmon filets with salt and pepper, then sear them in a hot oiled skillet on both sides.
Step 3- Add sauce, then bake. Pour the sauce over the salmon. Transfer the skillet to the preheated oven, and cook until the sauce thickens.
Step 4- Garnish and serve. Serve warm with a sprinkle of fresh dill, and enjoy!
Serving suggestions
Make this part of a well-rounded meal by serving the fiery salmon with some simple and tasty sides:
- Rice and grains. Try some basmati rice, brown rice, or my favorite Instant Pot sushi rice.
- Vegetables. Sauteed broccolini, air fryer cauliflower, roasted potatoes and carrots, or some steamed spinach.
- Salads. Keep it simple with mixed greens or something heartier like a green goddess salad, wedge salad, or Jennifer Aniston salad.
Arman’s recipe tips
- Always pat dry. Remember to pat the salmon filets dry with a paper towel first. This helps the seasonings stick and will give you a flavorful, seared crust.
- Baste. I like to spoon the sauce over the salmon as it bakes occasionally. It’s the best way to infuse the fish with a fiery flavor!
- Let it rest. Set the finished dish aside to rest for a few minutes after baking. This gives the juices in the salmon time to redistribute, making the salmon extra moist and flaky.
Storage instructions
To store. Place salmon leftovers in an airtight container and store it in the refrigerator for 2 to 3 days.
To reheat: Microwave the salmon in 10 to 15-second intervals or reheat it in a pan over medium-low heat until it’s warmed through.
Frequently asked questions
Sure! Save time by stirring the sauce together and storing it in an airtight jar in the fridge for 5 to 7 days ahead of making this recipe.
Absolutely. Place the salmon fillets skin-side down in an oiled baking dish, cover with foil, and bake at 350°F (180 °C) for about 15 minutes. Pour the firecracker sauce into the pan during the last 5 minutes of cooking, allowing it to thicken, and then serve.
More easy seafood dinners
If you tried this Firecracker Salmon recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Firecracker Salmon
Video
Ingredients
- 4 salmon fillets
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons oil
Firecracker sauce
- 1/4 cup buffalo sauce
- 1/4 cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- 1 teaspoon black pepper
- 1 teaspoon paprika
Instructions
- Preheat the oven to 190C/375F.
- Combine the buffalo sauce, brown sugar, soy sauce, olive oil, garlic, ginger, pepper, and paprika in a bowl.
- Season the salmon fillets with salt and pepper on both sides.
- Heat oil in a skillet over medium heat and cook the salmon for 3 minutes per side.
- Pour the firecracker sauce over the salmon and place the skillet into the oven. Cook for 9 minutes, until the sauce thickens.
- Remove the skillet from the oven and serve the firecracker salmon immediately.
Notes
- Crank up the heat. Swap the buffalo sauce for something spicier, like sriracha, harissa, hot chili paste, or chili garlic sauce. Alternatively, add a pinch of crushed red pepper flakes or cayenne pepper (Note- this is NOT for the faint of heart).
- Make it creamy. Stirring a splash of coconut milk or heavy cream into the sauce towards the end of cooking will tone down the heat and give the firecracker sauce a velvety mouthfeel.
- Use a different sweetener. You can replace the brown sugar with honey, maple syrup, agave nectar, or coconut sugar. Or use keto honey to keep the dish relatively low carb.
So nice name for this recipe. Firecracker haha. I need learn how to make firecracker sauce.
This was most certainly a five star recipe!! Easy and quick. I love the sweet and spicy combination.
Gorgeous, so tasty 😋
Amazing, will definitely do again, so easy and tasty!