Firecracker Salmon

American Contemporary

I love simple grilled salmon, but sometimes I want something different that's just as fast and easy. The spicy-sweet marinade becomes the sauce, and it is delicious over steamed rice or rice noodles. ~Joanna
1/4 cup sriracha sauce
1/2 cup brown sugar
3 tablespoons soy sauce
3 large garlic cloves, minced
2 teaspoons crushed red pepper
1/2 teaspoon salt
4 6-ounce salmon fillets, preferably 1-inch thick in the middle
2 tablespoons neutral oil
1/4 cup water
2 green onions, green parts only, thinly sliced, for garnish
1 In a plastic bag or container, combine marinade ingredients and mix well. Place salmon in marinade, turning to coat, and refrigerate for 60 minutes.

2 Preheat oven to 400°F.

3 In an ovenproof skillet over medium-high heat, add oil. Remove salmon from marinade, letting excess drip off, and place flesh-side down in hot oil. Reserve marinade.

4 Sear for 2 to 3 minutes until well darkened and somewhat crispy, then flip and turn off heat.

5 Add water to marinade, swish to mix, then pour into pan with salmon. Immediately place in oven and roast for 4 to 5 minutes until done (140°-145°F internal temperature).

6 Remove to platter and pour sauce over salmon. Garnish with scallions and serve.

servings  use metric
original recipe yield: 4 servings

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