Firecracker Baked Salmon
April 5, 2016 by Joanna Cismaru
Photo Credit: Joanna Cismaru
Perk up your dinner tonight with this firecracker baked salmon. Red pepper flakes and Sriracha sauce provide this salmon with some fiery flavor that give this salmon its name.
Note: Total time does not include time required to marinate the salmon.
Serving size: ¼ of fillet Calories: 394 Fat: 25.8g Saturated fat: 3.7g Unsaturated fat: 0.0g Trans fat: 0.0g Carbohydrates: 8.2g Sugar: 5.1g Sodium: 638mg Fiber: 0.7g Protein: 34.3g Cholesterol: 78mg
- 1 1/2 lb salmon fillet, no skin
- 2 green onions, chopped
- For Marinade
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1/4 cup olive oil
- 1/4 cup low sodium soy sauce
- 2 tbsp brown sugar
- 1 tsp crushed red pepper flakes
- 1 tbsp Sriracha sauce
- 1 tsp ground black pepper
Preparation time 5mins
Cooking time 25mins
Adapted from jocooks.com
1.In a small bowl whisk all the marinade ingredients together.
2.Place salmon in a baking dish and pour marinade over the salmon. Rub the marinade over both sides making sure the entire salmon is covered. Cover the baking dish with plastic wrap and let it marinate in the fridge for 2 hours up to 24 hours.
3.Preheat oven to 375 F degrees.
4.Remove the plastic wrap from the baking dish and bake for 15 to 20 minutes. Note that the baking time could vary depending on the thickness of the salmon.
5.Garnish with chopped green onions and serve immediately.