Baked Firecracker Salmon
Flavor up your dinner with Firecracker Salmon! This sweet and spicy salmon recipe creates a healthy, high protein meal with a burst of flavor.
Firecracker Salmon
If you enjoy Asian cuisine, you probably already know that many Asian recipes include spicy chile peppers. Because not everyone enjoys spicy foods, there are usually some sweet ingredients as well. This is the case with this sweet and spicy salmon recipe!
Sriracha sauce brings the heat, while honey balances the spiciness with some sweetness. Overall this combination provides a balanced flavor without it being too spicy for the family to enjoy.
Why This Baked Salmon Recipe is Worth Making
- Healthy and high in protein. Fish is a healthy protein, and so simple to make! Salmon is rich in heart-healthy, Omega-3 fats. For the nutritional benefits alone, it’s great to include as part of a healthy dinner.
- Perfect for a quick and easy weeknight dinner. The marinade comes together in a snap, and fish only needs 30 minutes of marinating time. A quick 15 minutes of bake time, and dinner is ready!
- Special enough to serve to dinner guests. The rich flavor of caramelized onions makes this meal taste fancy. You’re the only one who will know just how easy it is to make.
If healthy, spicy recipes are your jam, be sure to try my recipes for Spicy Pineapple & Purple Cabbage Slaw and Spicy Sriracha Hummus!
This spicy salmon recipe is another favorite. The chile and lime flavors are fantastic with the fish!
This sweet and spicy dish features a really flavorful and easy-to-make marinade! In fact, it’s one of several salmon marinade recipes that you can use with any type of fish or shellfish. Or, use it to marinate boneless chicken breasts for Firecracker chicken!
Ingredients and Substitutions
- olive oil: I prefer to specifically use olive oil in this salmon marinade. However, you can use avocado oil if you prefer!
- honey: Raw local honey has amazing health benefits and would taste the best in this marinade.
- ginger root: fresh or frozen ginger, but in a pinch ground ginger can work
- minced garlic
- sriracha: Use classic sriracha, or keep it low sugar with a sugar-free Whole30 Sriracha.
- lime juice: Freshly squeeze lime juice is better than the store-bought stuff that comes in a bottle.
- cilantro: If you are not a fan of cilantro, you can omit this ingredient. A good substitute for cilantro that has a milder flavor and a burst of green color is fresh parsley.
How to Make the Firecracker Salmon Recipe
Prepare the salmon marinade. To make the marinade, whisk the ingredients together in a nonreactive (glass, stainless steele or ceramic) bowl.
Marinate the fish. Before you add the marinade to the salmon, you can use some paper towels to pat the fish dry. I like to marinate the fillets in a glass baking dish or gallon sized Ziploc bag.
Unlike beef and pork, fish doesn’t have any fibrous connective tissue to break down. So, the sole purpose of using the sriracha marinade is to add flavor to the salmon. And because the fillets are pretty thin, 25-30 minutes of marinating time should be plenty.
Because this marinade includes an acidic ingredient (lime juice), it’s best to marinate for no more than an hour or so.
If the fish sits in the marinade for too long, the acids in the citrus juice will begin to cook the fish, similar to how ceviche is made. Plus, the salmon can become mushy.
Bake the marinated salmon fillets.
- Preheat your oven to 400°F (204°C). While the oven is preheating, transfer the filets from the marinade to a foil-lined baking dish. (The aluminum foil does a great job of creating crispy skin on the fish!)
- Place the filets skin side down on the foil, then spoon a couple of tablespoons of the spicy marinade over the fish.
- Throw away any additional marinade, because the USDA advises that it isn’t safe to reuse fish marinades without first boiling them for several minutes.
How Long to Bake Salmon
How long to bake the firecracker salmon depends on how thick your fillets are. Generally, it takes about 15 minutes at 400°F. for salmon to cook all the way through.
To be safe to eat, the internal temperature of any seafood should register 145°F. on a cooking thermometer.
To test salmon to see if it's cooked through, use a fork to gently pull away a piece of the fish. If it flakes away easily, it’s ready to pull out of the oven.
Serving and Storing
The flavors of this spicy Asian salmon recipe taste great with a lot of different sides! Here are a few suggestions.
Grains: Broccoli Rice, or plain Instant Pot Jasmine Rice. For a low carb meal, cauliflower rice is another great option.
Salads: A side salad of healthy greens and veggies is always a healthy choice. Or, you could serve the fish with broccoli bacon salad.
Toppings: sesame seeds, green onions or pickled red cabbage would be a fantastic addition!
Refrigerate any leftovers of firecracker salmon in an airtight container. They should keep for 4-5 days.
Other Healthy Spicy Dinner Ideas
- Sriracha Hummus
- Spicy Chicken Fajita Salad – Whole30, Keto
- Spicy Tuna Salad Lettuce Wraps – Whole30, Keto
- Thai Lettuce Wraps
Baked Firecracker Salmon
Ingredients
- 12 ounces salmon fillets two skin-on fillets, about 6 ounces each
Salmon Marinade
- 3 tablespoons avocado oil or olive oil
- 1 tablespoon honey
- 1 teaspoon minced ginger
- 2 cloves minced garlic about 1½ teaspoons
- 1½ tablespoons sriracha or other Asian chile sauce
- 1½ tablespoons lime juice 1 lime
- 1 tablespoon minced cilantro
- 1 pinch salt and pepper or more/less, as desired
Instructions
Prepare the Marinade
- Add all marinade ingredients to a small nonreactive bowl (see Note 1) Whisk well to combine.Note: You can do this up to a day in advance. Cover and store the marinade in the refrigerator until you're ready to use it.
Marinate the Salmon
- Pat the salmon fillets dry with paper towels. Transfer to a glass baking dish or heavy-duty zip top storage bag.Pour the marinade over the fish, then turn it over to fully coat both sides.
- Marinate in the container at room temperature for 30 minutes, or set the covered or sealed container in the refrigerator to marinate for up to an hour.Alternatively, you can seal the bag or container and freeze the salmon in the marinade for 3-4 months.
- Alternately, you can seal the bag or container and freeze the salmon in the marinade for 3-8 months, per USDA.
Cook the Salmon
- Preheat the oven to 400°F (204°C). Remove fish from marinade, shaking off any excess. Set the salmon skin side down in a foil-lined baking dish.
- Pour a little of the marinade over the fish (this helps to keep it moist as it cooks). Discard remaining marinade, as it is not safe to reuse. *See Notes
- Set the baking dish in the oven and cook for 13-15 minutes, or until the fish is cooked through and flakes easily when pierced with a fork.
Notes
- A nonreactive bowl is made from a material that won't react with acidic foods like citrus juice and tomatoes. Nonreactive materials include stainless steel, ceramic, or glass. Acids will corrode and cause damage to reactive materials.
- Reusing and/or serving marinade as a dipping sauce is not recommended. Uncooked fish, meat, and poultry contain bacteria that transfer to the marinade. Per USDA recommendations, it is not considered safe to reuse for any purpose unless it is boiled first, for several minutes.
- This recipe can be doubled for serving more people.
