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A vibrant image showcases a perfectly cooked Firecracker Salmon dish, ready to be enjoyed.

Irresistible Firecracker Salmon

This Firecracker Salmon recipe delivers tender salmon fillets glazed in a sweet and spicy sauce, ready in under 30 minutes. It's a quick, easy, and flavorful weeknight dinner that's sure to become a new family favorite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Salmon Fillets, skin on or off
  • 1 tbsp Olive Oil
  • Salt to taste
  • Pepper to taste
  • 1/4 cup Honey
  • 1/4 cup Low Sodium Soy Sauce
  • 2 tbsp Rice Vinegar
  • 1 tbsp Sriracha
  • 1 tbsp Sesame Oil
  • 2 cloves Garlic, minced
  • 1 tsp Ginger, grated
  • 1 tbsp Cornstarch
  • 2 tbsp Water
  • Sesame Seeds, for garnish
  • Chopped Green Onions, for garnish
  • Red Pepper Flakes, for garnish optional

Equipment

  • Large Skillet
  • Baking sheet
  • Parchment paper
  • Small bowl
  • Whisk
  • Small saucepan
  • Measuring cups and spoons
  • Paper towels
  • Spatula
  • Fork
  • Meat thermometer (optional)

Method
 

  1. Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
  2. In a small bowl, whisk together honey, soy sauce, rice vinegar, sriracha, sesame oil, minced garlic, grated ginger, cornstarch, and water to create the firecracker sauce. Set aside.
  3. For pan-seared salmon, heat olive oil in a large skillet over medium-high heat. Carefully place the salmon fillets in the hot skillet, skin-side down if using skin-on fillets. Sear for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork, reaching an internal temperature of 145°F (63°C).
  4. Pour the firecracker sauce over the salmon in the skillet and let it simmer for 1-2 minutes, or until the sauce has thickened and glazed the salmon.
  5. For baked salmon, preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the salmon fillets on the prepared baking sheet. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, reaching an internal temperature of 145°F (63°C).
  6. While the salmon is baking, heat the firecracker sauce in a small saucepan over medium heat. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened.
  7. Once the salmon is cooked (either pan-seared or baked), garnish with sesame seeds, chopped green onions, and red pepper flakes (if desired).
  8. Serve immediately over rice, quinoa, or your favorite side dish.

Notes

Don't overcook the salmon; aim for an internal temperature of 145°F (63°C). Adjust the spice level by adding more or less sriracha. Ensure the cornstarch slurry is well-whisked to prevent lumps in the sauce. If using skin-on salmon, sear skin-side down first for crispy skin. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Serve over rice, quinoa, roasted vegetables, Asian slaw, or edamame. For variations, try Firecracker Salmon Bowls, Salad, or Honey Garlic Firecracker Salmon. Reduce or omit sriracha for a milder version.