Firecracker Salmon
I came across this recipe one night after my husband came home from a successful fishing trip, bringing me a beautiful pink salmon he had cleaned and filleted. I share many fish recipes on here because I myself am a devoted lover of fish, but I know plenty of you may not be so keen. Thus I was searching for a recipe that can mask that "fishy" taste that has been known to be the cause of dislike for many, yet still keep the beautiful appearance and flakiness of the catch.
When I found this recipe on Little Spice Jar, I didn't know I had found a gem of a recipe until it came out of my oven. Before I had time to finish the side dish I had planned to serve with the fish, it was half gone! The Firecracker sauce is sweet, sticky, spicy and can be used on fish, meat, shrimp and so much more. My salmon was not dry and definitely not "fishy", yet still mouthwatering, perfectly flaky, with just the right amount of heat. I'm so glad I can share this with you and I truly hope you give it a try. Enjoy!
Firecracker Salmon
Serves 4
Salmon:
1 1/2 Lb wild caught salmon
1/2 teaspoons salt
1/2 teaspoon pepper
chopped parsley, for topping
Firecracker Sauce:
1/4 cup Sriracha
1/2 cup brown sugar
1/2 teaspoon onion powder
1 tablespoon apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
2-3 large garlic cloves, minced
Instructions:
1. Preheat oven to 375 degrees F.
2. Combine 1/4 cup hot sauce, 1/2 cup brown sugar, 1/2 teaspoon onion powder, 1 tablespoons apple cider vinegar, 1/4 teaspoon salt, 1/4 teaspoon red pepper flakes, and 2-3 minced garlic cloves into a saucepan and bring to a boil over medium heat, stirring occasionally. Allow to simmer 6-8 minutes, then take off heat and allow to cool for 5 minutes. If the sauce becomes too thick to spread while cooling, add a tablespoon of water and reheat gently.
2. While sauce is simmering, place salmon on a large rimmed cooking tray that's been lined with foil. Sprinkle salmon with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Spread firecracker sauce on salmon and close the foil over the fish, sealing at the top (creating a dome so that the foil is not touching the fish). Bake for 13-15 minutes, or until fish is fully cooked (fish will be flaky).
3. Open foil and broil under the broiler of your oven for 2-4 minutes.
4. Remove from oven and top with chopped parsley. Enjoy!
Thank you Marzia of Little Spice Jar for sharing this amazing recipe!