Empty My Fridge
Firecracker Salmon
Ingredients
- Garlic1 tsp
- Ginger½ tsp
- Olive oil1 tbsp
- Soy sauce1 tbsp
- Hot sauce2 tbsp
- Brown sugar1 tsp
- Chili flake · crushed flakes1 pinch
- Sriracha sauce1–2 tsp
- Salmon4
- Salt1 pinch
- Pepper1 pinch
- Paprika½ tsp
- Chive¼ cups
Instructions
- In a shallow bowl, whisk together the garlic, ginger, olive oil, soy sauce, chili sauce, brown sugar, red chili flakes and sriracha.
- Season the salmon with salt, pepper and paprika, then add to the marinade and turn to coat.
- Cover and refrigerate for 2 hours or overnight.
- Preheat the oven to 190°C (370°F). Heat an oven-proof skillet over medium heat with a little oil.
- Sear the salmon 2-3 minutes per side without moving it, in batches if needed.
- Return all the salmon to the skillet, or transfer to a baking dish, and bake for 8-10 minutes until cooked to your liking.
- Serve warm topped with chopped chives.
Summarized from Cafe Delites's video. Watch it for the details.
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