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
- Whisk the minced garlic, minced ginger, olive oil, soy sauce, chili sauce, brown sugar, red chili flakes and sriracha in a shallow bowl until combined.
- Season the salmon with salt, pepper and paprika. Add the fillets to the marinade and turn each one to coat it evenly.
- Cover and refrigerate for 2 hours, or overnight if you have time.
- Preheat the oven to 370°F (190°C). Heat an oven-proof skillet over medium heat with a small drizzle of oil.
- Sear the salmon for 2-3 minutes per side without moving it, until a crust forms. Sear in batches if the pan is crowded, moving each batch to a plate.
- Return all the salmon to the skillet, or transfer it to a baking dish. Bake for 8-10 minutes, until cooked to your liking.
- Serve warm, topped with the chopped chives.
Summarized from Cafe Delites's video. Watch it for the details.
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