Firecracker Salmon
Like many of you, we are cooking most meals at home due to COVID-19. It has been a great way to rediscover old recipes and seek out new ones. We were looking for inspiration for a salmon marinade this week and stumbled upon recipes for “Firecracker Salmon”. Naturally, the spicy nature of the recipe caught our eye. We adapted the recipe from Cafe Delites (here) to include the Wet Wizard Harissa hot sauce. The results were delicious - so good in fact that Mason was picking the burnt sauce off the bottom of the pan. We’ll be using this recipe again, and again.
Ingredients:
1 teaspoon minced garlic
2 tablespoons minced/grated ginger (we freeze our ginger and grate it as needed for recipes)
1 tablespoon olive oil
1 tablespoon low sodium soy sauce or alternative
2+ tablespoons Wet Wizard Harissa hot sauce (more if you’d like extra spice!)
1 teaspoon brown sugar
1 teaspoon sriracha
1.5-2 lbs salmon
Salt and pepper to season
Lemon for finishing
Directions:
Mix together marinade ingredients
Season salmon with salt and pepper
Add salmon to marinade and refrigerate, flipping occasionally, for 1-2 hours.
Heat oven to 375 degrees
Transfer salmon to baking dish or oven proof skillet. Bake for 15-20 minutes, or until cooked to your liking. Depending on the thickness of your fillet the cooking time can vary.
Once cooked, serve with a squeeze of lemon.
We hope you enjoy this recipe as much as we did.