Firecracker Salmon
This firecracker salmon recipe is not only quick and easy, but it also brings a wonderful combination of flavors that’s sure to impress. Serve it with a side of steamed rice and vegetables for a complete meal.
Ingredients
- 6 salmon fillets about 6 ounces each
- 1 tsp cracked black pepper
- 1 tbsp smoked paprika
- 1 tbsp Adam's Reserve Sweet Ginger & Garlic sub with garlic powder, ground ginger, and garlic powder
- salt to taste
Firecracker Sauce
- 3 tbsp avocado oil or preferred neutral oil
- 1/4 cup LOW sodium soy sauce
- 2 tbsp honey
- 2 tbsp minced garlic
- 1 tablespoon ginger grated
- 3 tbsp sriracha sauce adjust to taste for spiciness
- 1-2 tbsp brown sugar
- 1/8 tsp red pepper flakes
- green onions optional for garnish
Instructions
Make the Sauce
- In a small bowl, whisk together the minced garlic, soy sauce, honey, sriracha sauce, apple cider vinegar, and grated ginger until well combined.
Cook the Salmon:
- If baking, place the salmon fillets on a baking sheet lined with parchment paper. Brush the salmon with half of the firecracker sauce. Bake for 12-15 minutes, or until salmon easily flakes with a fork. Halfway through, brush with more sauce if desired.
- For pan-searing, heat the olive oil in a large skillet over medium-high heat. Add the salmon, skin-side down, and cook for about 5 minutes. Flip the salmon, and cook for another 3-4 minutes. Add the sauce and cook for an additional minute, basting the salmon.
- Garnish and Serve: Once cooked, garnish with sliced green onions and sesame seeds. Serve immediately over rice.
Notes
Add more or less sriracha, red pepper flakes, and honey to adjust the dish's sweetness and spiciness. Start with a little and add more, to your preference.