Baked Firecracker Salmon

Flavor up your meal with Firecracker Salmon! This sweet and spicy salmon recipe creates a healthy, high protein dinner with Asian flavors.

Prep Time10

Cook Time15

Marinating Time30

Total Time55

Servings:

Calories: 389kcal

Add 3 tablespoons avocado oil , 1 tablespoon honey, 1 teaspoon minced ginger, 2 cloves minced garlic, 1½ tablespoons sriracha, 1½ tablespoons lime juice, 1 tablespoon minced cilantro, 1 pinch salt and 1 pinch pepper to a small nonreactive bowl (see Note 1) Whisk well to combine. The marinade can be prepped in advance (see Note 2).

Pat 12 ounces salmon filets 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.

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 Note 3).
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.

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.
Make ahead tips: 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.
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.