By Laurel Perry
Published Aug 5, 2024
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!
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 or chickpea salad on top to cool the heat!
Ingredients1x2x3x
- ▢ 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
Video
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
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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.
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.
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.
More Salmon Recipes we Love
Grilled Salmon with Avocado Salsa
Bourbon Brown Sugar Glazed Salmon
Lemon Butter Salmon in Parchment Paper
Air Fryer Salmon
Firecracker Salmon Recipe
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
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
