Firecracker Salmon

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Firecracker Salmon
January 4, 2021
in Asian, Fish

Firecracker Salmon

Oven-baked firecracker Salmon flavoured with a savory sauce. A fresh and raw vegetable salad of cucumber and fennel with a sweet and sour dressing completes this tasty seafood dish.


2 People

Prep Time

20 Mins

Cook Time

10 Mins


  • Large non-stick pans
  • Small mixing bowls
  • Mandoline slicer
  • Baking tray
  • Serving dish


For the marinade:

  • 1 tablespoon Sriracha
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon garlic paste
  • 1 1/2 teaspoons ginger paste

For the fish:

  • Salmon
  • Peanut oil

For the salad:

  • ½ cucumber, deseeded and thinly sliced
  • 1 Fennel, thinly sliced
  • 1 Shallot, thinly sliced
  • ½ red chilli pepper, diced
  • 2 small radishes, thinly sliced
  • Coriander, roughly chopped
  • Thai basil
  • Mint, roughly chopped
  • ½ teaspoon ginger
  • 1 tablespoon maple syrup
  • 1 tablespoon vinegar
  • Fish sauce
  • Olive oil
  • Microgreens
  • Lime wedges


  • 1 Make the marinade. Combine the Sriracha, soy sauce, brown sugar, garlic, and ginger in a bowl. Mix, and then add the salmon and coat it with the marinade. Set aside.
  • 2 Make the salad. Combine the cucumber, fennel, shallot, chilli, radish, coriander, Thai basil, and mint in a bowl. Toss everything together and then set aside.
  • 3 Make the salad dressing. Combine the ginger, maple syrup, vinegar, fish sauce, and olive oil in a small bowl. Whisk together. Give it a taste and adjust flavours according to taste. Set aside.
  • 4 Cook the fish. Preheat the oven to 180 on fan assist. Add peanut oil to a preheated pan. Sear one side of the fish until it gets a golden colour. Turn the fish over and sear on the heat for a few seconds. After that, transfer the fish to a tray and then pour over the remaining sauce and spread it evenly over the fish. Put the tray in the oven and cook for about 7-8 minutes. When done, take it out of the oven and let it rest for one minute.
  • 5 Serving suggestion. Pour the dressing over the salad. Add some microgreens and toss everything together. Serve the fish with the salad and a lime wedge on the side.

Recipe Notes

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