Firecracker Salmon

Salmon is my favorite fish of all time… there, I said it! I’m convinced this firecracker salmon recipe could make the staunchest of salmon haters into a salmon lover, and I dare you to prove me wrong. It’s sweet, tangy, and spicy, and the salmon is sooo crispy! I make this firecracker salmon at least once a month (and, let’s be honest, sometimes once a week!) It’s just that good!

Sweet and spicy is one of my all-time favorite flavor combinations, which might explain why I love this firecracker salmon so dang much! It’s got a thick and crave-able sauce that I could dip just about anything in, and I’ll admit I’ve licked the plate clean once or twice, too.

What’s in This Firecracker Salmon Recipe?

Salmon: I like wild-caught Alaskan salmon because it is flavorful and lower in fat. You can leave the skin on if you prefer or remove it like I did.
Soy Sauce: Low-sodium soy sauce adds a hit of umami flavor to the marinade.
Vinegar: Balsamic vinegar adds a tangy flavor to the marinade.
Sugar: Brown sugar sweetens the marinade to balance its spicy, savory, and tangy flavors.
Garlic: Creates a savory base of flavor for the marinade.
Sriracha: Adds a spicy, garlicky flavor to the marinade.
Crushed Red Pepper Flakes: Enhance the spiciness of the marinade.
Ginger: Fresh ginger adds an earthy and fresh spiciness that is milder and less peppery.
Cayenne Pepper: This spice really packs in the heat!

close up view of firecracker salmon fillets in a frying pan.

Tips for Success

Don’t worry if you don’t have enough time to marinate the salmon. You can give it a quick toss in the sauce before searing, and it will still be flavorful.
On the other hand, do not marinade the salmon for longer than 1 hour or it will turn mushy.
Don’t overcrowd the salmon in the pan, or it will steam rather than sear. Do it in 2 batches if you need to.
If your salmon seems to be sticking to the pan, give it a little longer; it will naturally release when it is ready to be flipped.
You can baste the salmon with the marinade as it continues cooking, but it will make the crust less crispy.
Let the salmon rest for a few minutes before digging in to ensure it stays nice and juicy.
Instead of pan-searing, you can bake the salmon in a 350°F oven for 15 minutes. Pour the remaining marinade over in the last 5 minutes so it has time to thicken up in the oven.

How to Store and Reheat

Store leftover firecracker salmon in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. If freezing, let thaw overnight in the refrigerator before enjoying. I usually prefer to enjoy my salmon leftovers cold, but you could also gently reheat it in a 350°F oven for about 10 minutes.

Serving Suggestions

I like to serve my firecracker salmon with some Basmati rice and steamed green beans or firecracker broccoli. Sometimes I like to play up those Asian flavors with some vegetable lo mein. Leftovers also make great fish tacos with some coleslaw on top to cool the heat!

Firecracker Salmon Recipe

This firecracker salmon is sweet, tangy, spicy, and so crispy! It'll turn salmon haters into salmon lovers, I guarantee it!

Course Dinner, Main Course

Cuisine American

Prep Time 5

Cook Time 10

Marinade Time 30

Total Time 45

Servings

Calories 456kcal

Author Laurel Perry

Ingredients

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
Minced fresh chives optional, for garnish

Instructions

In a medium bowl, whisk together 2 tablespoons of oil, soy sauce, balsamic vinegar, brown sugar, garlic, sriracha, red pepper flakes, ginger, and cayenne pepper.

3 tablespoons olive oil, 2 tablespoons low-sodium soy sauce, 2 tablespoons balsamic vinegar, 2 tablespoons brown sugar, 3 cloves garlic, 1 tablespoon sriracha, 1 teaspoon crushed red pepper flakes, 1 teaspoon freshly grated ginger, ½ teaspoon ground cayenne pepper
Place the salmon fillets in a baking dish, skin side down if it is skin-on, and pour the marinade over the salmon, making sure it is well coated. Place in the fridge for 30 minutes to 1 hour.

2 pounds salmon fillets
Heat the remaining tablespoon of oil in a skillet over medium-high heat. Sear the salmon for 3 minutes on each side, or until a crust has formed.
Pour the marinade into the pan and bring to a boil. Simmer until your salmon is cooked through and the sauce has thickened.
Serve sprinkled with fresh chives.

Minced fresh chives

Video

Notes

Storage: Store firecracker salmon in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

How to Make Firecracker Salmon Step by Step

Make the Marinade: In a medium bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of low-sodium soy sauce, 2 tablespoons of balsamic vinegar, 2 tablespoons of brown sugar, 3 minced cloves of garlic, 1 tablespoon of sriracha, 1 teaspoon of red pepper flakes, 1 teaspoon of freshly grated ginger, and ½ teaspoon ground cayenne pepper.

firecracker marinade in a small glass bowl.

Marinate the Salmon: Place 2 pounds of salmon fillets in a baking dish, skin side down if it is skin-on, and pour the marinade over the salmon, making sure it is well coated. Place in the fridge for 30 minutes to 1 hour.

4 raw salmon fillets marinating in a white baking pan.

Sear the Salmon: Heat the remaining 1 tablespoon of oil in a skillet over medium-high heat. Sear the salmon for 3 minutes on each side, or until a crust has formed.

4 salmon fillets cooking in a frying pan.

Sauce the Salmon: Pour the marinade into the pan and bring to a boil. Simmer until your salmon is cooked through and the sauce has thickened. Serve sprinkled with fresh chives.