Description
This Firecracker Salmon is a bold and flavorful dish that combines sweet, spicy, and tangy flavors for a perfect weeknight dinner. With its crispy edges and tender center, this dish is packed with a kick of spice balanced by a hint of honey. It’s easy to prepare and pairs well with rice, veggies, or a fresh salad.
Ingredients
Units
Scale
- For the Salmon:
- 4 (6 oz) salmon fillets, skin-on or skinless
- 1 tablespoon olive oil (for greasing the pan)
- For the Marinade/Sauce:
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sriracha (adjust for spice level)
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (optional, for extra heat)
- 2 tablespoons rice vinegar
- 1/4 cup green onions, chopped (for garnish)
Instructions
- Prepare the Marinade:
In a small bowl, whisk together soy sauce, honey, sriracha, sesame oil, garlic, ginger, red pepper flakes (if using), and rice vinegar. - Marinate the Salmon:
Place the salmon fillets in a shallow dish or zip-top bag. Pour the marinade over the salmon, ensuring it coats all sides. Marinate in the refrigerator for 20-30 minutes. - Cook the Salmon:
- Preheat a large skillet or grill pan over medium-high heat. Lightly grease with olive oil.
- Remove the salmon from the marinade, letting excess drip off, and place it on the pan skin-side down. Cook for 4-5 minutes.
- Flip and cook the other side for an additional 3-4 minutes, until the salmon is cooked through and flakes easily with a fork.
- Serve:
Drizzle any remaining marinade (if boiled for safety) over the salmon, and garnish with chopped green onions. Serve immediately with your favorite sides.
Notes
- For a milder version, reduce the sriracha and red pepper flakes.
- To bake: Preheat oven to 375°F (190°C), line a baking sheet with parchment paper, and bake the salmon for 12-15 minutes.
- Pairs well with steamed rice, quinoa, roasted vegetables, or a green salad.