Get ready to spice up your dinner game with Firecracker Salmo, a one-skillet sensation that’s as easy as it is irresistible! This dish features tender, buttery salmon with a perfectly seasoned crust, all coated in a bold, savory-sweet firecracker sauce made from Asian sweet chili sauce, soy sauce, honey, toasted sesame oil, and a touch of Asian chili sauce. Worried about the heat? Don’t be, you control the spice level! For an extra burst of flavor, pair it with a refreshing Peach Salsa, or skip it for a no chop, effortless meal. Serve this caramelized beauty with coconut rice and sesame ginger bok choy, and you’ll be savoring a restaurant quality dinner in no time.
Fire Cracker Salmon with Peach Salsa
Ingredients
Salmon
- 1/2 teaspoon pepper
- 2 1/2 tablespoons flour
- 5 6 oz. skinless salmon fillets
- 1 tsp EACH salt, garlic powder, ground ginger, paprika
- 1 1/2 tablespoons neutral oil (like canola or vegetable)
FIRECRACKER SAUCE
- 3/4 cup Asian sweet chili sauce (like Mae Ploy)
- 1 tablespoon Asian chili sauce, more or less to taste (like Sambal Oelek)
- 2 tablespoon red wine vinegar
- 1 tablespoon honey
- 3 tablespoons reduced sodium soy sauce
- 1 teaspoon toasted sesame oil
PEACH SALSA (optional)
- 2 tablespoons minced cilantro
- ¼ cup minced red onion
- salt and pepper to taste
- 2 large ripe (but not soft) yellow peaches, peeled and chopped
- 1 red bell pepper, chopped
- 1 Roma tomato, chopped
- 1 lime, juiced
- 1 jalapeño, minced
Instructions
1Make the Peach Salsa (optional): If using, combine all salsa ingredients in a medium bowl. Stir to mix and set aside for serving.
2Prepare the Firecracker Sauce: In a separate medium bowl, whisk together all the sauce ingredients until well combined. Set aside.
3Season the Salmon: In a large, shallow dish (like a pie plate), whisk together the flour and salmon seasonings. Pat the salmon fillets dry with paper towels, then coat each piece in the seasoning mixture, pressing gently to ensure it sticks. Set the coated fillets aside on a plate.
4Sear the Salmon: Heat 1 ½ tablespoons of neutral oil in a large cast-iron skillet or nonstick pan over medium-high heat. Once the oil is hot, add the salmon and sear on the first side for about 3 minutes, or until golden and crisp. Flip the fillets and cook the other side for another 2 minutes.
5Add the Sauce: Pour the Firecracker Sauce over the salmon and bring the mixture to a gentle simmer. Allow the salmon to cook in the sauce for an additional 2-3 minutes or until it reaches your desired doneness (130°F on an instant-read thermometer is ideal). Cooking time may vary depending on the thickness of your fillets.
6Finish and Serve: Remove the pan from the heat and spoon the flavorful sauce over the salmon. Serve the salmon topped with Peach Salsa, or garnish with green onions and sesame seeds. This dish pairs wonderfully with rice or your favorite side dish.
Notes
- Preparation Time: The listed prep time does not account for making the optional Peach Salsa.
- Sweet Chili Sauce: Be sure to use Asian sweet chili sauce, often labeled as “Thai Sweet Chili Sauce.” This condiment is made from a blend of red chilies, garlic, onion, brown sugar, and fish sauce, providing a perfect balance of sweet and spicy flavors. Avoid substituting it with regular Asian chili paste or sauce, as this can make the dish overly spicy and less enjoyable.
- Make-Ahead Tips: The Firecracker Sauce can be prepared and stored in the refrigerator up to two days in advance. You can also coat the salmon in the flour and seasoning mixture ahead of time, keeping the fillets in a single layer in the fridge until you’re ready to cook. Cooked salmon reheats well, making it a great choice for quick meals throughout the week.
- Storage: Store leftover salmon in an airtight container in the refrigerator for up to three days.
- Freezing Instructions: To freeze, place the cooked salmon fillets in a freezer-safe container, making sure to add any leftover sauce. For freezer bags, remove as much air as possible to prevent freezer burn. You can also freeze individual portions for convenience. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
- Reheating Tips: Reheat the salmon gently in a covered skillet over low heat for about 5 minutes or in the microwave in 30-second bursts until warm. For oven reheating, place the salmon in a baking dish and warm at 275°F for about 10 minutes, or until the internal temperature reaches 125°F to 130°F.
