Firecracker Salmon

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1½ pound salmon fillet (no skin)

2 green onions (chopped)

3 cloves garlic (minced)

1 teaspoon fresh ginger (minced)

¼ cup olive oil

¼ cup soy sauce (low sodium)

2 tablespoons brown sugar

1 teaspoon crushed red pepper flakes

1 tablespoon Sriracha sauce

1 teaspoon ground black pepper

Directions

Make the firecracker sauce. Whisk all the marinade ingredients together in a small bowl until well combined.

Marinate the salmon. Put the salmon fillet in a large baking dish, skin side down if it has skin and pour the marinade over the fish. Then rub the marinade all over the salmon making sure to fully cover both sides of the fish. Now, cover the baking dish with plastic wrap and put it in the fridge to marinate for at least 2 hours and up to 24 hours.

Preheat your oven. Right before you are ready to make the firecracker salmon preheat your oven to 375°F (190°C).

Bake the salmon. Remove the plastic wrap and place the salmon in the baking dish with the marinade in the preheated oven to bake for 15 to 20 minutes. Baking times do vary depending upon the size and thickness of the fillet so it’s best to check your fish at 15 minutes and go from there.

Garnish and serve. Once the salmon is cooked to your liking, garnish it with fresh sliced green onions and serve immediately. Serve this over some plain steamed rice, cauliflower rice, or with a side of steamed vegetables like broccoli and cauliflower.

Nutrition

• Calories: 394 kcal
• Total Fat: 25.8 g
• Saturated Fat: 3.7 g
• Cholesterol: 78 mg
• Sodium: 638 mg
• Total Carbohydrate: 8.2 g
• Dietary Fiber: 0.7 g
• Total Sugars: 5.1 g
• Protein: 34.3 g