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  • Ingredients
  • 1  teaspoon  minced garlic
  • 1/2  teaspoon  minced ginger
  • 1  tablespoon  olive oil
  • 1  tablespoons  low sodium low soy sauce
  • 2  tablespoons  Heinz chili sauce (substitute with Buffalo sauce or hot sauce to suit your heat preference)
  • 1  teaspoon  brown sugar (or brown sugar substitute) -- OPTIONAL
  • pinch of crushed red chili flakes
  • 1-2  teaspoons  sriracha  (adjust to suit your heat preference)
  • 4  skin off salmon fillets
  • Salt and pepper to season
  • 1/2  teaspoon  paprika  (mild, smoky or spicy)
  • 1/4  cup  chives chopped



    Oven Baked Firecracker Salmon fillets with an incredible sauce is an easy to make salmon recipe in minutes! Flakey on the inside with seared, crispy edges, then finished off in the oven to bake until tender!

    How to make sauce for salmon

    Mix together marinade ingredients.

    Coat salmon in the sauce.

    Refrigerate for as long or as little as you want.

    If you don’t have time to marinade, don’t worry. There is so much flavour in this salmon recipe, they burst through in each mouthful, regardless of marinating.

    How to bake salmon

    This salmon recipe comes together fairly quickly.

    Preheat your oven.

    Sear salmon fillets in a hot pan over medium heat. You may need to sear in batches of two, depending on the size of your pan.

    Sear for 2-3 minutes each side, just enough to char the edges a little and create that super crispy exterior.

    Transfer to the oven and finish off cooking until tender and flakes easily with a fork.

    What if you don’t have all of the ingredients? This recipe is versatile, you can adapt it to suit the ingredients you already have on hand.
    Don’t have chili sauce? Replace it with Frank’s hot sauce or use Buffalo sauce. Just add your ingredients in small increments, taste testing as you go to get the heat levels right for your tastes.







    In a shallow bowl, whisk together the minced garlic, minced ginger, olive oil, soy sauce, chili sauce, brown sugar, red chili flakes and sriracha to combine.

    Season salmon with salt, pepper and paprika. Add salmon fillets to the marinade, turning each to evenly coat in the sauce.

    Cover with plastic wrap and let marinate in the refrigerator for 2 hours or overnight (if time allows).

    Preheat oven to 190°C. Heat an oven proof skillet over medium heat with a small drizzle of oil.

    Sear salmon for 2-3 minutes on both sides, undisturbed, to get nice crust. (You may need to sear in batches depending on the size of your skillet.)

    Transfer to plate and repeat with remaining salmon.

    Return all salmon fillets to the skillet. Alternatively, transfer to baking dish.Bake for 8-10 minutes, or until cooked to your liking.

    Serve warm with chopped chives.

    FOR ADDED FLAVOUR: Make a double batch of firecracker sauce. Brush the salmon after baking with the extra sauce before serving.


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