Firecracker Salmon
Firecracker Salmon
If you're looking for a new way to bring on the heat at dinnertime, this firecracker salmon recipe is here to blow the roof off your mouth. Okay, not really—the sweet and spicy sauce does combine three hot elements, but it doesn't get too crazy.
Ingreadient
- Cooking spray
- 1 (2-lb.) skin-on salmon fillet
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/4 c. dark brown sugar
- 3 cloves garlic, minced
- 3 Tbsp. sriracha
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. fresh lime juice
- 1 Tbsp. reduced-sodium soy sauce or tamari
- 2 tsp. sweet paprika
- 1 tsp. finely chopped peeled ginger
- 1/2 tsp. crushed red pepper flakes
- 1 scallion, chopped
- Lime slices, for serving
Direction
- Preheat oven to 350°. Line a large rimmed baking sheet with foil and grease with cooking spray.
- Arrange salmon skin side down on prepared sheet. Season flesh side with salt and black pepper.
- In a medium bowl, whisk brown sugar, garlic, sriracha, oil, lime juice, soy sauce, paprika, ginger, and red pepper flakes. Coat flesh side of salmon with brown sugar mixture.
- Bake until salmon is cooked through, 20 to 24 minutes. Scrape any sauce on sheet pan over salmon, then top with scallions and lime slices.
