Firecracker Salmon

Spice up your weeknight dinners or meal prep with firecracker salmon! This easy recipe dresses pan fried salmon filets in the rich, fiery, and subtly sweet goodness of firecracker sauce.

Love cooking with salmon? Try blackened salmon, stuffed salmon, salmon bowls, and lemon pepper salmon.

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 begins with succulent salmon filets and ends with perfectly cooked fish coated in a sticky, flavorful sauce. It’s fancy enough for dinner parties but also simple enough a quick and easy dinner.

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make firecracker salmon
4. Arman’s recipe tips and variations
5. Storage instructions
6. Frequently asked questions
7. More delicious salmon recipes to try
8. Firecracker Salmon (Recipe Card)

Why I love this recipe

• It elevates your everyday salmon. The star of the recipe is undoubtedly the firecracker sauce. 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 it over the fish. Simple!
• Flexible fiery flavors. Firecracker sauce has a fiery flavor that you can easily cool off or intensify. I’ve made it super mild for the little ones and also extra spicy for my fellow spice fiends.
• 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. All I need to add is some rice and something green, and it’s filling, satisfying, and oh-so-flavorful.

Ingredients needed

• 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.
• 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

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the sauce. Stir the sauce ingredients in a bowl. 

Step 2- Sear the salmon. 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!

Arman’s recipe tips and variations

• 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 occasionally spoon the sauce over the salmon as it bakes. 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.
• 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.

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

More delicious salmon recipes to try

• Salmon Wellington
• Air fryer salmon
• Air fryer salmon bites
• Keta salmon
• Salmon baked in foil