So spicy with cayenne and pepper flakes, sweet with honey, and rich with butter. This easy firecracker salmon recipe is a dinner winner, and most of all because it’s so fast to make in under 25 minutes. No marinating required!
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Fast Dinners Rule!
I am all about fast dinner. A salmon recipe is just that.
Once in a while, I get very ambitious the minute I wake up. As if I am going to accomplish everything on my list, and end the evening with a meal of salad, sides, and entrees to wow my family.
Oh how that fades quickly, sometimes before I’m out of the door in the morning.
Enter, fast meal recipes.
I need these in my life and we do very well with them. The satisfactory sounds of lip-smacking and “mmmmm” euphony at the dinner table, tells me that the fast dinner I just whipped together in almost an effortless state, was worth the minutes because the outcome just hits the spot…and the joy and eating good food is still ever present.
For the kids, I just have a small extra area of the salmon sans the spicy stuff to please the tiny palates.
What Kind of Salmon to choose for Firecracker Salmon?
You can choose any salmon.
Pacific Salmon and Scottish salmon are delightfully rich and flaky. I used wild salmon which has smaller flakes and a slight more lean.
The skin can be on as you will cook that side down in a lightly oiled oven pan or parchment paper.
The key to any fish dish, is just don’t overcook the salmon.
Picking Good Salmon from the Store
- It should NOT smell fishy.
- Be sure it looks moist.
- Firm and no dark edges
- Intact and smooth
- Wild salmon is very red
- Farmed salmon can be light orange
- Check the date
- When removing the salmon, it should not feel sticky or slimy
A beautifully, “just right” salmon will flake at the touch and be oily from natural juices and very moist.
The minute the salmon is just done, you can remove it from the oven so it continues to cook in it’s own heat, but doesn’t risk being over done.
What’s Good about Firecracker Salmon?
You don’t need to marinate this firecracker salmon recipe!
You can make this salmon recipe the time you need to serve dinner, or you can prep it the day before if you wish, and leave in the refrigerator for next day cooking.
It only requires few ingredients that take little effort to mix up for a fiery and mouth-watering taste.
Combining chili flakes, cayenne, garlic salt, butter, and honey makes this sticky rub come together fast, and it just needs to coat the top of the salmon.
It sticks very well, that when the salmon is ready, it’s nicely glazed with this spicy-sweet sauce.
This is a beautiful and exciting salmon, and I always make it for guests and they gobble it all up!
Leftovers are awesome. The next day, cold firecracker salmon over some warm rice and a little daikon makes a filling lunchtime meal.
Firecracker Salmon Recipe
Get ready for sweet and fiery, spicy goodness with this fast, easy, and simple meal!
Ingredients
- Chili Flakes – Szechwan flakes or Dry Chili Flakes
- Cayenne Powder
- Garlic Powder
- Garlic Salt – or you can use minced garlic with plain coarse salt
- Honey – sweeten the deal; a must have ingredient
- Butter – imparts richness
STEPS
- Put pats of butter aside.
- Take the other ingredients and in a small bowl and make a paste to dollop on the top of the salmon. The paste will be slightly thick.
- Pat dry the salmon. Afterwards, rub the paste on the salmon. It’s okay for it to be in clumped in areas and not evenly distributed.
- Place the small pats of butter in the spaces.
- As the salmon cooks, the paste will become a sticky sauce and come together.
- Oven bake at 400 F and then before it’s finished, swipe the salmon’s firecracker glaze all over the top for an even coating.
- Turn the oven to broil and hit it with a little intense heat at the end, 2 minutes max so it doesn’t burn, and done!
- Finally, remove the sizzling salmon and then garnish well with sliced scallions or chives.
Served with steaming rice and some daikon radish sprouts or veggies, this entree is complete and is a healthy recipe for any weekday meals repertoire.
DON’T FORGET TO PIN IT
MORE TO TRY
Salmon Bowl for Easy and Healthy Eating
Simple and Easy Baked Salmon with Soy Ginger Rub
Quick and Delicious Ahi Tuna Poke
FAQ’s
No. Salmon is not good when overcooked so I do not recommend to freeze. You can freeze raw salmon and make the sauce on the side and freeze the sauce in ice cube trays to use later.
Yes, this is gluten free.
Yes. You can reduce the butter for less fat. Overall, it is a very heart healthy salmon recipe. Sometimes I use plant butter too!
Yes. The cold leftovers are fantastic with warm rice or over salad. This salmon stores well in an airtight container.
The oven temp is 400 degrees F, middle rack of the oven. Depending on the thickness, a 2-3lb salmon can take up to 12 minutes to be done. You know it’s done when you very simply touch the middle with a spoon and the meat flakes apart. Done salmon is at an internal temp of 145 degrees F.
20 Minute Firecracker Salmon
Equipment
- baking sheet
- Parchment Paper
Ingredients
Firecracker Salmon Rub
- ¾ tbsp chili flakes any kind
- 1½ tbsp cayenne pepper powdered
- 4½ tbsp honey
- 1 tsp garlic powder
- 1 tsp garlic salt
- 3 tbsp butter cold and cut in small cubes
Salmon
- 2-3 lbs Salmon filet
- scallions garnish
Instructions
Make Firecracker Salmon Paste
- Mix all the paste ingredients except for the butter. Leave the butter to the side. The mix will be thick and pasty.¾ tbsp chili flakes, 1½ tbsp cayenne pepper, 4½ tbsp honey, 1 tsp garlic powder, 1 tsp garlic salt
Prep and Cook the Salmon
- Heat oven to 400 F
- Pat dry your salmon.2-3 lbs Salmon filet
- Place the salmon on a baking sheet, lined with parchment paper. Place the salmon down in one movement.
- Spread the thick paste over the salmon in dollops all over the salmon. It doesn't have to spread everywhere. Thick chunks of spicy paste are good.Don't go too close to the edges so the paste doesn't land on the pan and burn.
- Place the cold butter cubes all over the top of the salmon.3 tbsp butter
- Bake the salmon at 400 F, center rack, uncovered, for about 9-12 minutes (adjust time depending on the thickest part of your salmon)
- Open the oven and spread the glaze more evenly across the top of the salmon. The glaze will have softened and can be evenly coated across the entire salmon.
- Turn the oven to broil.
- Broil for 2 minutes max. Be aware not to overcook or burn the salmon so do not broil longer than 2 minutes.
- Remove the salmon immediately as it will still be sizzling and cooking in it's own heat. Let it rest for three minutes. Internal temp for salmon is 145 F in the thickest part. A done salmon flakes easily apart.
- Garnish well with scallions or chives. Then Serve and Enjoy!scallions
Notes
- serve with rice
- serve with rice and daikon sprouts
- serve with rice and bok choy
- serve over an Asian salad
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