Firecracker Salmon

Firecracker Salmon is a ridiculously easy, savory-sweet and spicy explosion made with pantry friendly ingredients in 25 minutes!

Firecracker Salmon is a one skillet winner for your dinner rotation that will have everyone licking their plates!  Itโ€™s made of succulent, buttery tender salmon encased in a seasoned crust bathed in a spicy, savory-sweet firecracker sauce pumped with Asian sweet chili sauce, soy sauce, honey, toasted sesame oil and Asian chili sauce with the option to top it all off with refreshing Peach Salsa.  And don’t let the word “firecracker” scare you – YOU control the heat by controlling the Asian chili sauce. The pan seared salmon caramelizes while soaking up the tantalizing sauce for a restaurant worthy dinner in minutes and there is ZERO chopping if you forgo the Peach Salsa! Serve your Firecracker Salmon with coconut rice and sesame ginger bok choy and give into your desires to lick the plate.  

Buttery tender salmon is always a winning way to break up the monotony of chicken! Head here to see all my quick and easy salmon recipes!  If youโ€™re looking for more salmon recipes, be sure to check out: honey glazed salmon, Tuscan salmon, sheet pan garlic butter salmon, blackened salmon in creamy Cajun sauce, and Asian BBQ salmon.

HOW TO MAKE pan seared firecracker salmon VIDEo

 
showing how to make firecracker salmon by pouring the sauce over top the pan seared salmon


 
showing how to serve sweet and spicy firecracker salmon by serving over rice

Firecracker Salmon Ingredients

This Firecracker Salmon delivers sticky, sweet, spicy, tangy, restaurant flavor with minimal effort!  I love that the sauce uses just six basic ingredients and requires no chopping. Win! Iโ€™ve given exact measurements in the recipe card at the end of this post, but hereโ€™s an overview of the ingredients youโ€™ll need to make the pan seared salmon recipe: 

For the Salmon: 

  • Salmon filets: Use five, roughly 2-inch wide, salmon fillets with the skin removed. See more details if desired in the Salmon FAQs section.
  • Flour:ย  Just a couple tablespoons of flour is mixed with the seasonings to create a crust of flavor for the firecracker sauce to cling to. This also insulates the salmon so it stays extra juicy while caramelizing.
  • Seasonings: The salmon filets are seasoned with garlic powder, ground ginger, paprika, salt, and pepper in addition to being coated in the firecracker sauce.ย 

For the Firecracker Sauce: 

  • Asian sweet chili sauce: If you have been following me for long at all, you know Asian Sweet Chili Sauce is one of my favorite Asian ingredients. This sauce is made with red chilies, onion, garlic, brown sugar, and fish sauce for a dynamic sweet heat all packaged for you! This popular condiment should be easy to find in the Asian section of your grocery store. It is sometimes labeled โ€œThai Sweet Chili Sauce.โ€ Please do not confuse it with Asian Chili sauce/paste without the โ€œsweetโ€ โ€“ or dish will be inedible!ย 
  • Asian chili sauce: This is different from Asian Sweet Chili Sauce โ€“ there is nothing sweet about it! This chili sauce is pure heat and is what really brings the fireworks to Firecracker Salmon. I use Sambal Oelek with the green lid, but feel free to use your your favorite and adjust to taste.
  • Soy sauce: Use reduced sodium soy sauce so your pan seared salmon isnโ€™t too salty. The soy grounds the sauce with its salty depth.
  • Red wine vinegar: The vinegarโ€™s fruity tang adds the needed acid to balance the sauce. You may also use rice vinegar or apple cider vinegar in a pinch. If you only have white vinegar, use less because it is stronger.
  • Honey: The honey adds just a touch more sweetness to balance out the heat.ย 
  • Toasted sesame oil:ย Just a splash adds an exciting nutty flavor. Make sure to useย toasted sesame oilย and not regularย sesame oil. ย Toasted sesame oilย boasts a strong nutty aroma whereas light/plainย sesame oilย is a low-flavor oil used for sautรฉing.
Firecracker salmon fillets pan seared in a cast iron skillet

Ingredient Substitutions

  • Salmon: use fresh or frozen, wild caught or farm raised. Pick whichever kind of salmon you like best and that works with your budget! You can also select one long fillet and slice it into smaller filets. ย 
  • Soy sauce: ย use gluten free soy sauce or tamari if needed.
  • Red wine vinegar: this may be swapped with rice vinegar or apple cider vinegar, but red wine is my fav for its fruitiness!
  • Asian chili sauce: anything from sambal oelek to sriracha to even buffalo wings sauce will work.ย You can start with less and add more to taste.

Peach Salsa (Optional)

The Peach Salsa is completely optional but its fresh sweetness is a divine balance to the sweet and spicy salmon.  If using, you will need:

  • Peaches:ย  Choose two large yellow peaches that are ripe but not soft to ensure sweetness without mushiness.
  • Tomato:ย  Use one Roma tomato and make sure to remove all of the seeds so the salsa doesnโ€™t become watery.
  • Bell Pepper:ย  Go with red, yellow, or orange for sweetness.
  • Jalapeno:ย  One jalapeno will add just a zip of heat without making the salsa spicy.ย  As always, remove the veins and seeds from the jalapeno because those pack the fieriest heat.
  • Red onion:ย  The sweet pungency of the red onion awakes the rest of the flavors!ย 
  • Lime juice:ย  Freshly squeezed lime juice is optimal, but bottled will also work.
  • Cilantro:ย  For its punch of zesty, citrusy freshness.ย  If you donโ€™t like cilantro, just skip it.
showing how to serve Firecracker salmon by serving over rice garnished with green onions

How to Make Firecracker Salmon 

You are going to LOVE how easily this pan seared Firecracker Salmon comes together!  Hereโ€™s a brief overview of how to make it (see full recipe in the printable recipe card at the bottom of the post): 

  • Step 1:  Make the peach salsa.  If using, combine all of the peach salsa ingredients in a medium bowl; set aside.
showing how to make Firecracker salmon  by adding peach salsa ingredients to a bowl
  • Make the firecracker sauce. Whisk together all of the firecracker sauce ingredients in a medium bowl; set aside. 
  • Step 2: Prep the salmon. Whisk all of the flour and salmon seasonings together in a large shallow dish (like a pie plate). Pat the salmon dry, then dredge each piece in the mixture, pressing lightly to adhere.  This creates a crust to carry flavor and to insulate the juicy fish. 
showing how to serve pan seared firecracker salmon by dredging salmon in flour and spices before pan searing
  • Step 3: Sear the salmon. Heat 1 ½ tablespoons of a neutral oil (such as canola) in a large heavy bottom skillet and sear both sides for about 2-3 minutes each, until a golden crust forms.
  • Step 4: Add the sauce. Pour the Firecracker Sauce over top. Bring to a simmer until the salmon is cooked to your liking (I recommend 130 degrees F on an instant read thermometer), about  2-3 minutes. Note: cooking time will vary depending on the thickness of the salmon. 
showing how to make pan seared Firecracker salmon by spooning the sauce over top the salmon
  • Step 5:  Serve.  Remove from heat and spoon the sauce over the salmon.  Serve with Peach Salsa or garnish with green onions and sesame seeds.  Delicious served with rice!

Tips for Making the Best pan seared salmon

This Firecracker Salmon recipe is quick and easy to make! Here are just a few tips to make it the best:

  • Purchase quality salmon. Refer to the FAQs section at the top of this post on how to purchase salmon. Cooking Light also has a great article on how to pick the best salmon at the grocery store.
  • Use salmon right away. If youโ€™re using fresh salmon, make sure to use it within one day otherwise it can go bad very quickly.
  • Let salmon come to room temperature. Salmon should never be cooked cold straight from the refrigerator otherwise it will cook unevenly. Place the salmon on the counter 30 minutes before youโ€™re ready to sear it.ย For this recipe, remove it from the fridge and then proceed to make your peach salsa and sauce.
  • Donโ€™t try to flip the salmon if it is sticking. Salmon will naturally release from the pan when itโ€™s ready to be flipped.ย  If itโ€™s sticking to the pan, give it another minute or so to cook.
  • Donโ€™t over-cook the salmon. Take care not to overcook the salmon because it will only remain buttery, juicy and tender as long as it isnโ€™t overcooked. Aim for 125-130 F degrees and allow it to rest for 5 minutes before serving.
  • Use a meat thermometer. The only way to ensure perfectly cooked salmon is to use a meat thermometer. You can pick up an inexpensive instant read thermometer at the grocery store or Amazon, or I am obsessed with this digital probe thermometer โ€“ you will never overcook any protein again!ย 
  • Remove the salmon from the hot skillet. After your pan seared salmon is finished cooking, transfer it to a serving platter or individual plates so it doesn’t overcook in the hot skillet. Drizzle the sauce over top.
  • Let the salmon rest. After transferring, allow the salmon to rest for 5 minutes before digging in.ย  While the salmon cooks, the juices are forced away from the heat to the middle of the fish. The resting time allows for the redistribution and reabsorption of the juices throughout the whole filet for optimal flavor and juiciness.
showing how to make pan seared salmon by simmering the salmon in the firecracker sauce in a skillet

Firecracker Salmon Recipe Variations

  • Use a different salsa: Any fruit salsa would pair beautifully with this pan seared salmon such as Pineapple Salsa, Mango Salsa, Pineapple Mango Salsa or Strawberry Salsa.
  • Customize the spice level. As written, 1 tablespoon of Asian chili sauce will be medium spicy and not firecracker hot. You can omit the chili sauce completely or add 1 teaspoon at a time until it reaches your desired spice level.
  • Customize sauce: Depending on your preference, you can add additional honey for sweeter, or red wine vinegar for tangier.
  • Use lime juice:ย Mix up the flavor profile by swapping lime juice for the red wine vinegar. ย 
  • Make it gluten free: Use gluten free flour and your favorite tamari instead of soy sauce.ย  Double check that your Asian Sweet Chili Sauce is gluten-free (Mae Ploy and Thai Kitchen brands are).ย 
  • Baked Firecracker Salmon:ย  Preheat oven to 400 degrees F.ย  Lightly grease a 9ร—13 baking dish with cooking spray or line with foil and spray for the easiest cleanup.ย  Dredge the salmon in seasonings (skip the flour) and line in a single layer in the pan. Pour the sauce over the salmon. Bake for 6 minutes, baste the salmon with the sauce thatโ€™s collected in the pan, then continue to bake until the salmon is cooked to your liking, another 6 to 8 minutes for 1-inch fillets.ย  Spoon more sauce over top of the salmon before serving.
  • Add vegetables: You can include stir fry vegetables such as bite size broccoli florets, thinly sliced carrots or bell peppers chopped into 1-inch pieces. After the salmon has been seared, remove it from the pan. Stir fry the vegetables over medium-high heat until crisp tender, about 2 minutes, keeping in mind they will cook more with the sauce.ย  Add the salmon, then the vegetables and sauce, and simmer until the salmon is cooked to your liking.
  • Use shrimp. I realize this is a Firecracker Salmon recipe, but the firecracker sauce also tastes incredible atop crispy shrimp! Follow my firecracker shrimp recipe for exact instructions.
  • Enjoy cold:ย  You can enjoy leftover Firecracker Salmon cold in salads, rice bowls, sandwiches, wraps etc.ย 
showing how to serve sweet and spicy firecracker salmon by serving over rice

What to Serve with Fire Cracker Salmon

This Firecracker Salmon recipe is super flavorful so it pairs well with a neutral side such as rice and stir fried or roasted veggies.ย  Here are some tasty options:

top view of pan seared salmon with firecracker sauce

PAN SEARED SALMON FAQSย 

How do you choose the best 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.ย 

What size salmon is best for pan searing?

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

Where do I purchase salmon?

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.

Can I use frozen salmon?

If your store doesnโ€™t carry fresh wild-caught salmon but carries FROZEN wild caught salmon (like Costco) โ€“ that is great!ย  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 โ€“ fresh OR frozen.

How do I thaw frozen salmon?

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.

Do I leave the skin on or off salmon?

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.

To What Temperature Should I Cook Salmon?ย 

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, Americaโ€™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.

How do I tell when pan seared salmon is done?

It is critical to not overcook your salmon or it wonโ€™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.ย 

Should I rinse my salmon first?ย ย 

No, you should NOT rinse your fish before cooking.ย  The USDA cautions: โ€œdo 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.โ€

Is salmon skin safe to eat?ย ย 

Absolutely! In fact, the skinย contains more of the same minerals and nutrients contained inย 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.

Can I eat salmon every day?ย ย 

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

What are the health benefits of salmon?ย  ย 

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.ย  Studies show that salmon can help lower inflammation, which may reduce the risk factors for several diseases.ย  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.

Can you eat salmon while pregnant?ย 

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

showing how to serve pan seared firecracker salmon by topping with peach salsa

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showing how to make firecracker salmon by pouring the sauce over top the pan seared salmon

Fire Cracker Salmon with Peach Salsa

Firecracker Salmon is a one skillet winner for your dinner rotation that will have everyone licking their plates!ย  Itโ€™s made of succulent, buttery tender salmon with a seasoned crust bathed in a spicy, savory-sweet firecracker sauce pumped with Asian sweet chili sauce, soy sauce, honey, toasted sesame oil and Asian chili sauce with the option to top it all off with refreshing Peach Salsa.ย  And don't let the word "firecracker" scare you – YOU control the heat by controlling the Asian chili sauce. The pan seared salmon caramelizes while soaking up the tantalizing sauce for a restaurant worthy dinner in minutes and there is ZERO chopping if you forgo the Peach Salsa! Serve your Firecracker Salmon with coconut rice and sesame ginger bok choy and give into your desires to lick the plate. ย 
Servings: 5 servings
Total Time: 25 minutes
Prep Time: 15 minutes
Cook Time: 8 minutes

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Ingredients

SALMON

  • 5 6 oz. skinless salmon fillets
  • 2 1/2 tablespoons flour
  • 1 tsp EACH salt, garlic powder, ground ginger, paprika
  • 1/2 teaspoon pepper
  • 1 1/2 tablespoons neutral oil (like canola or vegetable)

FIRECRACKER SAUCE

PEACH SALSA (optional)

  • 2 large ripe (but not soft) yellow peaches, peeled and chopped
  • 1 Roma tomato, chopped
  • 1 red bell pepper, chopped
  • ยผ cup minced red onion
  • 1 jalapeรฑo, minced
  • 1 lime, juiced
  • 2 tablespoons minced cilantro
  • salt and pepper to taste

Instructions

  • If using, prepare Peach Salsa by combing all of the ingredients in a medium bowl, set aside.
  • Whisk all of the Firecracker Sauce ingredients together in a separate medium bowl, set aside.
  • Whisk all of the flour and salmon seasonings together in a large shallow dish (like a pie plate). Pat the salmon dry, then dredge each piece in the mixture, pressing lightly to adhere. Transfer to plate.
  • Heat 1 ½ tablespoons of neutral oil in a large cast iron skillet (may also use nonstick) over medium-high heat. Add the salmon and sear the first side until deeply golden, about 3 minutes. Flip over and sear the other side for 2 minutes.
  • Pour the Firecracker Sauce over top. Bring to a simmer until the salmon is cooked to your liking (I recommend 130 degrees F on an instant read thermometer), about 2-3 minutes. Note: cooking time will vary depending on the thickness of salmon.
  • Remove from heat and spoon the sauce over the salmon. Serve with Peach Salsa or garnish with green onions and sesame seeds. Delicious served with rice.

Video

Notes

  • Total prep time does not include peach salsa.ย 
  • Asian sweet chili sauce: This sauce is made with red chilies, onion, garlic, brown sugar, and fish sauce for a dynamic sweet heat all packaged for you! This popular condiment should be easy to find in the Asian section of your grocery store. It is sometimes labeled โ€œThai Sweet Chili Sauce.โ€ Please do not confuse it with Asian Chili sauce/paste without the โ€œsweetโ€ โ€“ or dish will be inedible!ย 
  • Meal Prep: The Firecracker Sauce can be whisked together a couple days in advance. The salmon can be dredged in the flour/seasonings and stored in a single layer in the refrigerator until ready to cook. You can also cook the salmon and reheat leftovers throughout the week for quick lunches and dinners.ย 
  • Storage: Store leftover salmon in an airtight container in the fridge for up to three days.ย 
  • To freeze: Place the filets with the sauce in a freezer safe container in a single layer. If using a freezer bag, squeeze out excess air to prevent freezer burn, label, and freeze. You can also freeze individual salmon filets with sauce.ย  Freeze for up to 3 months.ย  Thaw in the refrigerator the night before using.
  • To reheat: Gently reheat in a skillet, covered, for about 5 minutes or in the microwave at 30-second intervals. For the oven, rewarm for about 10 minutes at 275 degrees F, until the salmon reaches an internal temperature of 125ยฐF to 130ยฐF.

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12 Comments

  1. Kathy says

    Should the peaches be peeled before adding? Thanks.

    • Jen says

      Hi Kathy, it’s personal preference, but I like to peel my peaches for salsa. I’m excited for you to try the recipe!

  2. I'manee says

    Do you think this could work with tilapia? I took tilapia out this morning and saw your email afterwards! Looked yummy, but unfortunately I don’t have salmon on hand.

    • Jen says

      Absolutely! Just watch the cooking time depending on thickness.

  3. Auntiepatch says

    This would be delicious with shrimp!

  4. Sheri says

    I’m having your Firecracker Salmon for dinner tonight. Third night in a row!

    • Jen says

      Wow! I am so glad you are loving it!!

  5. Dianne says

    This is fabulous!!! Iโ€™ve made it several times. Made the salsa with mango last nightโ€ฆ really delicious!

    • Jen says

      Thank you so much! Mango sounds like an amazing addition!!

  6. Terry Bradburn says

    I tried this last night and it was delicious. I will definitely make this again and again.

    • Jen says

      I’m so thrilled to hear that it will be a repeat!