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

Firecracker Salmon is a one skillet winner for your dinner rotation that will have everyone licking their plates!  It’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.  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.  
Course Main Course, Main Dish
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 25 minutes
Servings 5 servings

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
  • ¼ cup minced red onion
  • 1 jalapeño, 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 1/2 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. 
  • 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 “Thai Sweet Chili Sauce.” Please do not confuse it with Asian Chili sauce/paste without the “sweet” – or dish will be inedible! 
  • 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. 
  • Storage: Store leftover salmon in an airtight container in the fridge for up to three days. 
  • 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.  Freeze for up to 3 months.  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 125°F to 130°F.