Go Back

Baked Firecracker Salmon

Baked firecracker salmon with a spicy-sweet glaze that caramelizes into a sticky, glossy coating. The salmon roasts tender and flaky while the edges turn slightly charred under broil for extra color.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 6 oz salmon fillets Skin on or off
Firecracker glaze
  • 0.3333333333 cup honey
  • 3 tbsp sriracha
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp sesame seeds
  • 2 green onions thinly sliced for garnish
  • 1 lime cut into wedges for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep
  1. Preheat the oven to 400°F and line a baking sheet with foil or parchment, then lightly brush with the olive oil for a nonstick surface.
  2. Pat the salmon fillets dry, then season with salt and black pepper and place them on the baking sheet in an even layer.
Make the glaze and reserve some
  1. In a small saucepan over medium heat, whisk together honey, sriracha, soy sauce, rice vinegar, minced garlic, and grated ginger.
  2. Simmer the glaze for 3–4 minutes until slightly thickened, then set aside a few tablespoons for basting later while you bake.
Coat and bake
  1. Brush the salmon generously with the firecracker glaze so the tops are well covered with an even, glossy layer.
  2. Bake for 10–12 minutes until the salmon flakes easily with a fork and the tops look glossy with early caramelized spots at the edges.
  3. Brush with the reserved glaze and bake 2–3 more minutes until the glaze looks caramelized and shiny over the fish.
Broil for color
  1. Broil on high for 1–2 minutes at the end, watching closely until you see deeper caramelization without burning.
Garnish and serve
  1. Sprinkle the sesame seeds and green onions over the salmon right after broiling for fresh color and texture.
  2. Serve with lime wedges on the side so each portion can get a squeeze of lime right before eating.

Notes

Pro tip: keep a few tablespoons of glaze aside before baking so you can add a fresh, stickier layer halfway through and again for shine. Store leftovers in the refrigerator up to 3 days; reheat gently in a 300°F oven until just warmed. Freezing is not recommended for best texture. For a lower-sugar swap, use reduced-sugar honey or a honey alternative to keep the caramelized gloss with less sweetness.