Description
A vibrant and spicy Firecracker Salmon recipe featuring a flavorful marinade with garlic, ginger, sriracha, and a mix of tangy and sweet ingredients. The salmon is marinated for enhanced flavor, seared to develop a delicious crust, and finished with a thickened, spicy sauce.
Ingredients
Scale
Salmon and Marinade
- 2 pounds salmon fillets (skin on or off)
- 3 tablespoons olive oil (divided)
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 3 cloves garlic (finely minced)
- 1 tablespoon sriracha
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon freshly grated ginger
- ½ teaspoon ground cayenne pepper
Garnish
- Minced fresh chives (optional, for garnish)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together 2 tablespoons of olive oil, soy sauce, balsamic vinegar, brown sugar, minced garlic, sriracha, crushed red pepper flakes, freshly grated ginger, and ground cayenne pepper until well combined to create a spicy and flavorful marinade.
- Marinate the Salmon: Place the salmon fillets in a baking dish with skin side down if using skin-on fillets. Pour the marinade evenly over the salmon, ensuring each piece is well coated. Cover and refrigerate for 30 minutes to 1 hour to allow the flavors to infuse.
- Sear the Salmon: Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the salmon fillets and cook for about 3 minutes per side, or until a golden crust forms, giving the fish a beautiful sear and enhancing texture.
- Cook with Marinade Sauce: Pour the reserved marinade from the baking dish into the same skillet. Bring it to a boil and then reduce to a simmer, cooking until the salmon is fully cooked through and the sauce thickens, creating a delicious glaze that coats the fish.
- Garnish and Serve: Transfer the salmon to serving plates and sprinkle with freshly minced chives if desired. Serve immediately while hot for an explosive flavor experience.
Notes
- Marinate the salmon for up to 1 hour; avoid marinating longer to prevent the fish from becoming too soft or mushy.
- Use skin-on salmon for extra texture and to help retain moisture during cooking.
- The sauce thickens during simmering, so keep an eye on it and stir occasionally to prevent burning.
- Adjust the amount of sriracha and cayenne pepper to your preferred spice level.
- Serve with steamed rice or a fresh salad for a complete meal.
