Spicy Firecracker Salmon (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1½ pound salmon fillet, no skin
02 -
2 green onions, chopped
→ Marinade
03 -
3 cloves garlic, minced
04 -
1 teaspoon fresh ginger, minced
05 -
¼ cup olive oil
06 -
¼ cup low sodium soy sauce
07 -
2 tablespoons brown sugar
08 -
1 teaspoon crushed red pepper flakes
09 -
1 tablespoon Sriracha sauce
10 -
1 teaspoon ground black pepper
# Step-by-Step Directions:
01 -
Whisk all the marinade ingredients together in a small bowl until well combined.
02 -
Place the salmon fillet in a large baking dish. Pour the marinade over the fish, then rub it thoroughly over both sides of the salmon to ensure complete coverage. Cover the baking dish with plastic wrap and refrigerate for at least 2 hours and up to 24 hours.
03 -
When ready to cook, preheat your oven to 190°C (375°F).
04 -
Remove the plastic wrap and place the baking dish with the salmon and marinade into the preheated oven. Bake for 15 to 20 minutes, checking at the 15-minute mark as cooking time varies depending on the thickness of the fillet.
05 -
Once cooked to your desired doneness, garnish the salmon with fresh sliced green onions. Serve immediately over steamed rice, cauliflower rice, or with a side of steamed vegetables like broccoli and cauliflower.
# Helpful Notes:
01 -
For the most intense flavor, marinate your salmon for at least 2 hours. The longer it marinates, the more layered the flavor becomes.
02 -
Handle salmon with care as it is delicate and can break easily when manipulating in the baking dish.
03 -
Adjust the spice level by varying the amount of Sriracha and crushed red pepper flakes according to your preference.
04 -
Leftover salmon can be stored in an airtight container in the refrigerator for 2-3 days or frozen for up to 2 months. Reheat in the microwave for about 3 minutes on medium power or in the oven at 176°C (350°F) for approximately 10 minutes.