Firecracker Salmon 

This Firecracker Salmon brings bold, spicy-sweet flavor to the table with minimal fuss. Made with a vibrant sauce of brown sugar, Sriracha, lime juice, soy sauce, garlic, ginger, paprika, and red pepper flakes, it infuses salmon with heat and sweetness. The salmon is baked in foil for about 20–24 minutes, giving it time to lock in flavors and caramelize. Topped with scallions and lime slices, it delivers a delicious punch that’s perfect for a crowd‑pleasing main dish. Ready in about 40 minutes, it pairs beautifully with rice or steamed veggies. 

Ingredients

• 1 (2‑lb.) skin‑on salmon fillet
  
  

• ½ tsp kosher salt
  
  

• ¼ tsp freshly ground black pepper
  
  

• ¼ cup dark brown sugar
  
  

• 3 cloves garlic, minced
  
  

• 3 Tbsp Sriracha
  
  

• 2 Tbsp extra‑virgin olive oil
  
  

• 2 Tbsp fresh lime juice
  
  

• 1 Tbsp reduced‑sodium soy sauce or tamari
  
  

• 2 tsp sweet paprika
  
  

• 1 tsp finely chopped peeled ginger
  
  

• ½ tsp crushed red pepper flakes
  
  

• 1 scallion, chopped (for topping)
  
  

• Lime slices (for serving)
  
  

Directions

1. Preheat oven to 350 °F. Line a large rimmed baking sheet with foil and grease with cooking spray.
   
   

2. Place salmon, skin‑side down, on the sheet. Season flesh side with salt and pepper.
   
   

3. In a medium bowl, whisk together brown sugar, garlic, Sriracha, olive oil, lime juice, soy sauce, paprika, ginger, and red pepper flakes.
   
   

4. Coat the flesh of the salmon with the mixture.
   
   

5. Bake until the salmon is cooked through, about 20–24 minutes, scraping any sauce on the pan over the fillet.
   
   

6. Top with chopped scallion and lime slices. Serve immediately.
   
   

Nutrients (per serving, yields about 4–6 servings)

Calories: ~394 kcal
Protein: ~34 g
Fat: ~26 g
Saturated Fat: ~3.7 g
Cholesterol: ~78 mg
Sodium: ~638 mg
Carbs: ~8.2 g (Fiber ~0.7 g, Sugar ~5.1 g)