Firecracker Salmon

If you’re looking for a new way to bring on the heat at dinnertime, this firecracker salmon recipe is here to blow the roof off your mouth. Okay, not really. The sweet and spicy firecracker sauce combines three fiery elements—sriracha, chile flakes, and fresh ginger—for a layered approach to heat. Served here with salmon, the firecracker sauce would also be delicious on

grilled shrimp, baked tofu, or baked chicken breasts.

Serve the salmon with a bowl of white rice and a platter of steamed bok choy alongside. Got leftovers? Flake the salmon over avocado and greens for an easy salad.

If you dare, double the sriracha, pepper flakes, or both for a spicy dish. And if you’re really looking to take spice to the limit, pair the salmon with salted and spiced watermelon margaritas.

Ingredients

Cooking spray

• 1(2-lb.) skin-on salmon fillet

1/2tsp.

kosher salt

• 1/4 tsp.freshly ground black pepper
• 1/4 c.dark brown sugar
• 3cloves garlic, minced
• 3 tbsp.sriracha
• 2 tbsp.extra-virgin olive oil
• 2 tbsp.fresh lime juice
• 1 tbsp.reduced-sodium soy sauce or tamari
• 2 tsp.sweet paprika
• 1 tsp.finely chopped peeled ginger
• 1/2 tsp.crushed red pepper flakes
• 1scallion, chopped
• Lime slices, for serving

• Step 1

  Preheat oven to 350°. Line a large rimmed baking sheet with foil and grease with cooking spray.

• Step 2Arrange salmon skin side down on prepared sheet. Season flesh side with salt and black pepper.
• Step 3In a medium bowl, whisk brown sugar, garlic, sriracha, oil, lime juice, soy sauce, paprika, ginger, and red pepper flakes. Coat flesh side of salmon with brown sugar mixture.
• Step 4Bake until salmon is cooked through, 20 to 24 minutes. Scrape any sauce on sheet pan over salmon, then top with scallions and lime slices.