Oven-Baked Firecracker Salmon is bold, spicy, and irresistibly delicious! It is juicy, flaky, and packed with flavor, thanks to a sweet and fiery firecracker sauce. Serve with quinoa, rice, and veggies for a complete, winning meal!
If you are looking for more easy salmon dinner ideas, then try my BBQ salmon recipe or the air fryer salmon with skin next!
Like the air fryer salmon with skin, this recipe is a family favorite that everyone will enjoy.
The best part? It’s incredibly simple to make. With a foolproof recipe like this, even beginners can pull it off. Just mix the firecracker sauce, marinate the salmon, and bake until perfectly cooked.
Table of contents
👩🍳 Why our recipe?
- Sweet, spicy, and irresistibly sticky—this firecracker sauce is outrageously delicious!
- The salmon bakes up tender, juicy, and perfectly flaky.
- Quick and easy, it’s a 30-minute weeknight dinner winner—
- Delicious enough to serve with rice or quinoa for a complete, satisfying meal.
Short Video
How to make firecracker salmon in oven?
🌶 Love firecracker sauce? Be sure to try the firecracker shrimp—it's just as delicious!
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Salmon size
I used two frozen sockeye salmon fillets from Costco, about 6 ounces each. You can also use a single 12-ounce fillet—just cut it into 2-inch wide pieces for even cooking. If you're working with a larger 1½-pound fillet, simply double the recipe.
How long to bake salmon?
Baking times for salmon will vary based on the type of salmon and the thickness of the fillet you are using.
Wild-caught salmon, such as Coho or Sockeye, is typically leaner and thinner than farm-raised varieties, making it easier to overcook. When cooking wild-caught salmon, it's best to use the lower end of the recommended baking time range and check for doneness early to avoid drying it out. One exception is wild-caught King Salmon, which can be just as thick and rich as farmed salmon.
Farm-raised salmon, such as Atlantic salmon, is generally thicker and higher in fat, allowing it to withstand longer baking times without drying out.
Thickness: For salmon fillets about 1 inch thick, bake at 400°F for 13 to 15 minutes. If the fillets are thicker, increase the baking time to 15 to 16 minutes. For thinner fillets, start checking for doneness around the 12-minute mark.
Recipe tips
- Adjust the timing based on the thickness of the salmon fillet.
- You can bake salmon with or without the skin. Keeping the skin on adds flavor and helps retain moisture during cooking, and it easily separates from the flesh once the firecracker salmon is done.
🌶 Love sweet and spicy firecracker sauce? Check out my air fryer firecracker tofu recipe or the firecracker shrimp next.
More protein-rich dinner ideas
Oven Baked Firecracker Salmon
Ingredients
- ½ cup light brown sugar not packed
- ¼ cup sriracha sauce
- 1 tablespoon rice vinegar
- 2 teaspoons soy sauce
- 2 teaspoons red pepper flakes
- ½ teaspoon garlic powder
- ⅛ teaspoon salt
- 12 ounces salmon fillets cut into 2 slices
Instructions
- Combine all ingredients (except the salmon) in a shallow bowl and stir until the brown sugar is dissolved.
- Add the salmon slices to the bowl and gently toss to coat them evenly with the sauce. Cover with plastic wrap and let them marinate for 15 minutes—either at room temperature or in the refrigerator.
- Preheat oven to 400°F. Line a baking dish with foil and lightly grease it for easy cleanup, or simply spray the dish directly with cooking spray.
- Place the salmon on the prepared baking sheet, skin side down, and reserve the marinade.
- Bake for 12–16 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
- While the salmon bakes, pour the remaining marinade into a small saucepan and bring it to a gentle boil over low heat. Let it simmer for 2 to 3 minutes, stirring occasionally, until slightly thickened. Then remove from heat.
- Serve salmon drizzled with firecracker sauce, alongside cooked rice or quinoa and roasted veggies for a well-rounded meal.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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