Firecracker Salmon

To make the best Firecracker Salmon, start by selecting the best salmon available. Look for salmon that is bright pink in color, smells fresh but not fishy, and, if possible, is wild caught. I prefer wild caught salmon (king, coho and sockeye) because it has a richer flavor, but if you want milder flavor, then farm-raised Atlantic salmon might be the way to go. Atlantic salmon can cook up watery or mushy due to the artificial diet but I have had success with farm raised salmon from Costco (fresh and frozen), they seem to have higher quality suppliers. 

You can use either five 6 oz. salmon filets OR one 2 ½ pound salmon filet sliced into 2–3-inch pieces. The exact weight is not a deal breaker.

Purchase salmon at the seafood counter of your local market or grocery store to ensure the freshest salmon. Costco also has a good selection of fresh and frozen salmon.

If your store doesn’t carry fresh wild-caught salmon but carries FROZEN wild caught salmon (like Costco) – that is great!  Frozen fish is packaged at peak freshness in individual fillets so you can use just what you need, whenever you need. Wild caught salmon is always better than farmed salmon – fresh OR frozen.

To thaw, either transfer the packaged fillets (or place in a sealable bag) from the freezer to the refrigerator to sit overnight (it can 12 to 24 hours to thaw) or let the salmon (packaged) rest in a large bowl of cold water for 30 minutes, then change the water and repeat until thawed.

You will want to remove the skin so the entire surface of the salmon can be seared and caramelize in the luscious firecracker sauce. If you keep the skin on, it will become soggy.

The FDA advises salmon should be cooked to an internal temperature of 145 degrees Fahrenheit, HOWEVER, if you cook your salmon to this temperature, it will be overdone because the temperature will continue to rise after pan searing and sitting in the sauce.

Instead, America’s Test kitchen suggests cooking your salmon to about 125 degrees F (52 degrees C) to avoid dry, overcooked salmon. I usually cook my salmon to just 130 degrees F and the results are always perfect after a 5-minute rest.

It is critical to not overcook your salmon or it won’t be as juicy. The most accurate way to test your salmon is with a meat thermometer. As salmon cooks, it changes from bright pink (raw) to opaque pink. The outside of the salmon should be completely opaque but the center should still be a bit translucent, but not raw. Cooked salmon will also easily flake with a fork along the muscle fibers. 

No, you should NOT rinse your fish before cooking.  The USDA cautions: “do not rinse raw fish, seafood, meat, and poultry. Bacteria in these raw juices can splash and spread to other foods and surfaces. Cooking foods thoroughly will kill harmful bacteria.”

Absolutely! In fact, the skin contains more of the same minerals and nutrients contained in salmon, so it is highly nutritious. I usually remove the skin or purchase salmon without the skin if I am going to be cooking it in a sauce like in this recipe.

Like everything, salmon is great in moderation.  The American Heart Association recommends eating at least two 3.5-ounce servings of fatty fish like salmon every week.  It should not be eaten every day, however, due to concerns about the trace amounts of mercury in seafood. 

Salmon is a low-calorie protein source that is rich in heart-healthy omega-3s, and low in saturated fat. It is also an excellent source of several B vitamins, antioxidants and potassium.  Studies show that salmon can help lower inflammation, which may reduce the risk factors for several diseases.  A growing number of studies also suggest that including salmon in your diet might improve brain function and even reduce symptoms of anxiety, depression and the risk of age-related memory problems.

COOKED salmon is safe to eat during pregnancy but pregnant women should not eat raw salmon, including sushi.  They should also take care when handling raw salmon because raw fish could contain parasites or harmful bacteria.