Firecracker Salmon, with an incredible sweet and spicy sauce, is ready in minutes! It’s flakey on the inside with pan seared, crispy edges, then finished off in the oven until tender. This recipe requires very few ingredients for such an impressive entree.
Firecracker Salmon
Serves 4
1/2 teaspoon minced ginger
1 teaspoon minced garlic
1 tablespoon olive oil
1/4 cup, soy sauce
1 teaspoon brown sugar, optional
pinch of crushed red chili flakes
1-2 teaspoons sriracha, or to your taste
4 skin off salmon fillets
Salt and pepper to season
1/2 teaspoon paprika (mild, smoky or spicy)
1/4 cup chives chopped
In a shallow bowl, whisk together the minced garlic, minced ginger, olive oil, soy sauce, brown sugar, red chili flakes and sriracha to combine.
Season salmon with salt, pepper and paprika. Add salmon fillets to the marinade, turning each to evenly coat in the sauce.
Cover with plastic wrap and let marinate in the refrigerator for 2 hours or overnight.
Preheat oven to 375° degrees. Heat an oven proof skillet over medium heat with a small drizzle of oil.
Sear salmon for 2-3 minutes on both sides, until there’s a nice crust. Transfer to plate and repeat with remaining salmon.
Return all salmon fillets to the skillet. Alternatively, transfer to baking dish. Bake for 8-10 minutes, or until cooked to your liking. Serve warm with coconut rice (see below) and garnish with chopped chives.
Coconut Rice: Combine 1 (14 ounce) can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add 1 cup basmati rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered, for another 15-20 minutes. Remove the lid and fluff the rice with a fork.
Adapted from: Jo Cooks
