If you’re like me and always on the lookout for a salmon recipe with a twist, this one’s for you. It’s got that perfect combo of salty, sweet, and a bit of heat that I absolutely love in my seafood. And guess what? You only need a few ingredients, perfect for those busy nights. Plus, it’s fancy enough to impress guests, giving you that restaurant-quality meal without the hassle. Trust me, Firecracker Salmon is sure to become a favorite in your kitchen! And it’s very healthy, too… Win, win, win, win! I am always experimenting with new Asian flavors, from Filipino Adobo to Indo-Chinese Dragon Chicken to Japanese Curry. This is one of my new favorites! The sauce is so jam packed with great flavors, and it pairs so well with the tender buttery salmon. Trust me, you’ll be coming back to this one again and again.
Ingredients
Salmon Soy Sauce Sambal Oelek – In it’s absence you can mix some kind of hot sauce, sweet chili sauce and red chili flakes. Brown sugar – You can keep it keto with a brown sugar substitute such as brown monk fruit sweetener. Ginger Garlic Olive oil Salt & pepper
How to make Firecracker Salmon
This one happens real quick. You ready? While my skillet is heating up (I prefer cast iron, but non-stick works too), I finely chop some ginger and garlic. Then, I mix them in a bowl with soy sauce, sambal oelek, and brown sugar to make the magical firecracker sauce. Next, I season my salmon with a little olive oil, salt, and pepper. Once the skillet is hot, I add some olive oil, then I sear the salmon skin side down for about 4-5 minutes. After that, I flip the salmon and cook it for another 3-4 minutes. Then, I pour in the sauce, give everything a good mix, and generously spoon the sauce all over the salmon. And… it’s done! Check out our collection of favorite Salmon Recipes!
Recipe Tips and Tricks
Control the Heat: Adjust the amount of sambal oelek or substitute to suit your spice tolerance. The recipe can be easily modified to be milder or spicier. Quality of Salmon: I like to use fresh, high-quality salmon for the best flavor and texture. ` Skin-on for Moisture: I always cook the salmon with the skin on because it helps retain moisture and prevents the flesh from falling apart. Don’t Overcook: Salmon cooks fast, so it’s important not to overdo it or it can dry out. I know it’s ready when it flakes easily with a fork, but still has a slightly translucent center. Proper Searing: I make sure to heat up the skillet sizzling hot before adding the salmon. This way, I get a lovely sear on the fish, which adds a ton of flavor and texture.
Serving Suggestions
Today I served it with carrots and broccolini. Some white rice is great to sop up the sauce, or try some fried rice like our Hibachi Rice. For a low carb option, try cauliflower rice. For plenty more ideas, see our roundup of Side Dishes for Salmon. So there you have it friends, one flavor bomb of a salmon meal! Go beyond the “salt and pepper” routine and try this delicious recipe for dinner tonight. Please leave a comment or review when you cook this, I love hearing from you. And be sure to subscribe to the GypsyPlate mailing list, we’re always cooking up new recipes for you! Also check our collection of favorite Asian Recipes for more inspiration.
Firecracker Salmon, on my Gypsy Plate… enjoy!
Try these other scrumptious salmon recipes!Salmon with Mango SalsaBaked Sockeye SalmonFinnish Salmon SoupSalmon Rice BowlMarry Me SalmonSalmon Patties
