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Firecracker Salmon Recipe
Ben Carraoli

Firecracker Salmon Recipe

This Firecracker Salmon recipe is a bold and fiery twist on a classic salmon dish. It’s sweet, spicy, and full of flavour—perfect for a quick dinner or an impressive weekend meal. The magic lies in the marinade, which blends ginger, garlic, soy, sweet chilli, and sriracha for that addictive kick.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner
Calories: 350
Ingredients Method

Ingredients
  

  • 4 skinless salmon fillets – fresh salmon gives the best results; avoid frozen for better texture
  • 1 tsp ginger paste – adds warmth and flavour; fresh is best if you have it
  • 1 tsp garlic paste – deepens the sauce with aromatic richness
  • 1 tsp smoked paprika – for a subtle smoky edge to balance the sweetness
  • 1 tbsp extra virgin olive oil – helps the sauce coat the salmon evenly
  • 1 tbsp soy sauce – adds umami and saltiness to enhance the fish
  • 2 tbsp sweet chilli sauce – gives the dish a sticky sweet glaze
  • 1 tsp sriracha sauce – brings the heat; adjust to taste or omit for milder flavour
  • Lemon slices – to bake on top for freshness and aroma
  • Sesame seeds – lightly toasted adds nutty crunch
  • Chilli flakes – for extra heat and colour
  • Salt and pepper – to season the salmon before baking
  • Fresh watercress – for garnish; adds a peppery bite to balance the sweetness

Method
 

  1. In a small bowl, whisk together 1 tsp each of ginger paste, garlic paste, and smoked paprika. Add 1 tbsp of olive oil, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce, and 1 tsp sriracha. Use a fork or whisk to mix until smooth and well combined. This spicy-sweet mix will be the star of the dish.
  2. Place four fresh, skinless salmon fillets in a deep dish. Season them well with salt and pepper on both sides. Pour the sauce evenly over the fillets, ensuring they’re fully coated. Cover and refrigerate for at least 2 hours or overnight for best flavour. Let them sit at room temperature for 30 minutes before cooking.
  3. Preheat your oven to 180–190°C (356–374°F). Transfer the salmon fillets onto a baking tray lined with parchment. Place a slice of lemon on each piece, then sprinkle with sesame seeds and a pinch of chilli flakes. Drizzle with a little oil and bake for 10–15 minutes until the salmon is fully cooked and flakes easily with a fork.
  4. Once out of the oven, garnish each fillet with extra sesame seeds and a handful of fresh watercress. The fresh greens balance out the sweet and spicy glaze perfectly. Serve hot with steamed jasmine rice, stir-fried vegetables, or even a simple salad for a light, tasty meal.