Description
This Firecracker Salmon combines the sweetness of Asian chili sauce with the savory depth of soy and sesame oil. Perfectly seared salmon fillets are infused with a bold, spicy-sweet glaze, delivering a restaurant-quality dish that’s easy to prepare. Serve it with an optional peach salsa for a refreshing twist, making it a versatile meal for weeknights or special occasions.
Ingredients
Units
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For the Salmon:
- 5 skinless salmon fillets (6 oz each)
- 2 1/2 tablespoons flour
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 tablespoons neutral oil (like canola or vegetable oil)
For the Firecracker Sauce:
- 3/4 cup Asian sweet chili sauce (such as Mae Ploy)
- 3 tbsp reduced-sodium soy sauce
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1 tbsp Asian chili sauce (like Sambal Oelek)
- 1 tsp toasted sesame oil
Optional Peach Salsa:
- 2 large yellow peaches, peeled and chopped
- 1 Roma tomato, diced
- 1 red bell pepper, diced
- 1/4 cup minced red onion
- 1 jalapeño, seeded and minced
- Juice of 1 lime
- 2 tbsp chopped cilantro
- Salt and pepper to taste
Instructions
- Prepare Optional Salsa:
- Combine all peach salsa ingredients in a bowl. Mix well and set aside.
- Prepare the Firecracker Sauce:
- In a medium bowl, whisk together all sauce ingredients until smooth.
- Season the Salmon:
- In a shallow dish, mix the flour, garlic powder, ground ginger, paprika, salt, and pepper.
- Pat the salmon fillets dry and dredge them in the seasoning mixture, pressing gently to coat.
- Sear the Salmon:
- Heat oil in a skillet over medium-high heat. Sear the salmon on each side for 2-3 minutes until golden brown.
- Add the Sauce:
- Pour the Firecracker Sauce over the salmon in the skillet. Simmer for 2-3 minutes or until the salmon reaches 130°F for medium doneness.
- Serve:
- Remove from heat and spoon the sauce over the salmon. Serve immediately with the optional peach salsa or garnish with sesame seeds and green onions.
- Prep Time: 15 minutes
- Cook Time: 8 minutes