Sheet Pan Firecracker Salmon is simple and easy to make. The salmon is marinated in firecracker sauce, baked in the oven, and topped with even more tasty sauce.
This sheet pan salmon is far from boring. The firecracker sauce is spicy, garlicky, and easy to make. Marinate the fish in the sauce for 20 minutes or 1 hour, whatever you have time for.
Check out my Air Fryer Teriyaki Salom recipe if you want more salmon recipes!
Why You'll Love Firecracker Salmon
• Easy dinner
• Healthy salmon with a tasty sauce
• Goes great with almost any side
Salmon Fillets: you can use fresh or frozen
Siracha: use 1 to 2 tablespoons depending on how spicy you want it (I do one and a half tablespoons)
Olive Oil: it keeps the salmon from drying out
Garlic Clove: adds flavor
Brown Sugar: helps to mellow out the heat
Soy Sauce: adds salt and umami
Red Pepper Flakes: makes it a little spicier (optional)
Green Onions: use only the green parts of the green onion
🔪 How It's Made
1. Make Firecracker Sauce: Mix siracha, soy sauce, olive oil, brown sugar, garlic, and red pepper flakes together in a small bowl.
2. Marinate: Place salmon fillets in a shallow dish. Cover them with all but 2 tablespoons of the siracha sauce. Cover and marinate in the fridge for 20 minutes up to one hour.
3. Bake Salmon: Preheat oven to 375F. Line a baking sheet with foil. Place salmon on the baking sheet and cook for 16-18 minutes.
4. Serve: Drizzle the salmon with the extra siracha sauce and top with green onions once the salmon is done. Serve with rice and veggies.
🥡 How to Store
Store any leftovers in an air-tight container for up to 4 days
To reheat, place fish on a baking sheet and bake at 275F for about 15 minutes or until warmed through.
Firecracker sauce is a mix of a hot sauce, a sweetener, and a few other ingredients. Usually, the hot sauces are siracha or a cayenne pepper-based hot sauce. The sweetener is typically brown sugar or honey. You can use it on any meat you'd like!
It depends on the ratio of siracha to sugar you use when making the sauce. If you make the firecracker sauce with 2 tablespoons of siracha and 1 tablespoon of brown sugar, it will be spicy. If you reduce the siracha to one tablespoon, it will be milder.
👩🍳Tips & Tricks
You don't want to over-marinate your salmon. Unlike beef and chicken, fish is a delicate meat. You only need 30 minutes to an hour for the flavors in the marinate to penetrate the fish. Never marinate the fish for more than 24 hours- at that point, the fish will go bad and become unsafe to eat.
- 1-2 tablespoons siracha (depending on how spicy you want, I do one and a half tablespoons)
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 garlic clove, minced
- ½ teaspoon red pepper flakes
- 4 (6-ounce) salmon fillets
- 2 medium green onions, sliced, green parts
- Mix siracha, soy sauce, olive oil, brown sugar, garlic, and red pepper flakes together in a small bowl.
- Place salmon fillets in a shallow dish. Cover them with all but 2 tablespoons of the firecracker sauce. Cover and marinate in the fridge for 20 minutes, up to one hour.
- Preheat oven to 375F. Line a baking sheet with foil. Place salmon on the baking sheet and cook for 16-18 minutes.
- Once the salmon is done, drizzle the salmon with extra sauce and top with green onions. Serve with rice and veggies.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Seafood
- Serving Size: 1 Serving
- Calories: 440
- Sugar: 3g
- Fat: 29g
- Saturated Fat: 5g
- Carbohydrates: 4.3g
- Fiber: .3g
- Protein: 40.7g
Keywords: Firecracker Salmon, Sheet Pan Salmon