Firecracker Salmon Recipe | Simply Quinoa

What You’ll Need

A minimalist list of ingredients brings BIG flavor to this firecracker salmon recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Salmon – If it’s frozen, thaw it in the refrigerator.
• Soy sauce – For gluten-free firecracker salmon, use tamari.
• Sriracha – You can use a different hot sauce if you prefer, just make note of the spice level.
• Olive oil – You can also use avocado oil or melted butter.
• Rice vinegar – Mirin will also work.
• Maple syrup – Other liquid sweeteners, like honey or agave, are good substitutes if you don’t have maple syrup.
• Ginger – This gives the glaze a nice warmth.
• Red pepper flakes – Optional, if you want an extra kick of spice in your salmon.
• Garnish ideas – Fresh herbs, sliced scallions, mango salsa, sesame seeds, etc.

How To Make Firecracker Salmon

Here’s what you’ll need to do to make this firecracker salmon recipe for dinner.

• Marinate or glaze. Whisk together the marinade and either marinate the salmon in the fridge or brush with the sauce.
• Prepare. Preheat your oven to 425ºF and line your baking sheet with tin foil. The sauce can get pretty sticky as it cooks, so this will save you a lot of effort on the clean-up.
• Bake. Place the salmon in the oven and cook for 14 to 17 minutes, or until the salmon flakes easily.
• Serve. Garnish as desired, then serve.

Tips for Success

These additional pointers will help you make the perfect firecracker salmon!

• Adjust the cooking time for fillets. I like to make this with one side of salmon, but you can easily do it with individual fillets. Note that smaller pieces will take less time to cook. A general rule of thumb is to cook salmon for 8-10 minutes per inch of thickness, depending on how done you like your fish.
• Marinate if you have time. For the deepest firecracker flavor, marinate the salmon in the sauce for at least 30 minutes. If you don’t have time, of course, you’ll still get great flavor from just brushing the sauce on the fish before cooking, so no worries if you’re in a pinch.
• Broil for an extra sticky glaze. If the salmon is done, but the top isn’t very browned and the glaze isn’t sticky, you can broil for a minute or two.
• Make it mild. If you’re cooking for people with mixed preferences when it comes to heat level (i.e., you and your spouse want spicy firecracker salmon, but your kids like it mild!), the glaze is still really tasty without the sriracha. So I’d skip the sriracha and then serve the salmon with sriracha or chili crisp so you can add the heat once it’s on your plate.

Can I Grill Firecracker Salmon?

Yes, if you have a grill, you can certainly make this recipe outdoors. Make sure to preheat the grill. Then cook the salmon wrapped in foil with the lid down over indirect heat for 10 minutes per inch of thickness.

Check halfway through to ensure your fish is cooking evenly, as grills tend to have hot and cold spots. Move the salmon around as necessary.

What To Serve With It

Use the salmon in Salmon Bowls or add it to a salad for a light dinner. This is also a fun recipe for entertaining because it makes a stunning centerpiece. If you’re having a party, serve your beautiful spicy salmon with colorful side dishes like:

How to Store and Reheat Leftovers

• Refrigerator: Leftover firecracker salmon can be stored in an airtight container in the fridge for up to 3 days. 
• To reheat: Enjoy the salmon cold or place it in a baking dish, tent it with foil, and bake at 350ºF until heated through. You can also microwave on 80% power in 20-second increments until warm.