Firecracker Salmon

This easy firecracker salmon makes the best weeknight dinner. It features tender filets in the rich, fiery, and subtly sweet firecracker sauce. Watch the video below to see how I make it in my kitchen.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 342kcal

Author Arman Liew

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.

Video

Notes

TO STORE. Place the leftover salmon in an airtight container and store it in the fridge 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.

Recipe variations

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.

Nutrition