Sheet Pan Firecracker Salmon
Easy, sheet-pan Firecracker Salmon (aka Lazy Girl Spicy Salmon Bake). Tender, flakey salmon baked in a fiery garlic chili sauce. It’s deliciously easy!
This easy sheet-pan Firecracker Salmon is full of flavour and comes together in no time. Tender, flakey salmon smothered in a spicy garlic chili sauce topped with fresh green onions and nutty sesame seeds. It’s great served with a side of rice and garlicky greens or on top of a peanut soba bowl.
Behind the recipe
The Lazy Girl’s spicy salmon bake
I love a good Lazy Girl recipe! If there’s a corner I can cut that gives me deliciousness in less time with less effort, I wanna know about it.
For years I’ve made this Firecracker Salmon with a whole side salmon that I cubed and marinated over a few hours. It was delicious, I loved it. But then came the day that I really didn’t feel like (or have the time to) go through the process of de-skinning, cubing, and marinating. So I slapped the salmon onto a baking sheet, brushed the sauce over top and baked it. Voila! This Lazy Girl spicy salmon bake was born. I hope you love it as much as I do!
What you need to make firecracker salmon
- Salmon: I like to use a whole side of salmon, but you could also use smaller fillets. Double check that all the bones have been removed by running your fingers down the midline of the fillet. If you find any bones, gently pluck them out using your fingers or a set of tweezers.
- Olive oil: Good quality extra virgin olive oil adds a smooth, fatty richness.
- Tamari: Adds depth and umami. You could also use soy sauce.
- Maple syrup: For a little sweetness.
- Ketchup: Helps thicken and bind the sauce together.
- Sambal oelek (extra garlic): Adds fiery heat. You could also use chili garlic sauce.
- Sriracha: Brings a smooth, tangy heat.
- Garlic: For that spicy, fresh garlic flavour.
- Spices + salt: A little paprika, red pepper flakes, and salt for flavour.
Plus, green onions and sesame seeds for sprinkling over top.
How to make sheet pan firecracker salmon
Preheat the oven to 375°F and line a large baking sheet with parchment paper. Pat the salmon dry and place it skin side down on the parchment-lined baking sheet. In a small bowl, whisk together the remaining ingredients to make the sauce. Brush or spoon the sauce over the salmon.
Bake for 18-24 minutes, until the internal temperature reads 135°F. Turn the oven to broil and broil until the top of the salmon begins to crisp up slightly. Sprinkle sliced green onion and sesame seeds over top and serve.
Tips & Variations
- Don’t forget to check the spice level. Once you’ve mixed together the sauce, give it a taste. Is it fiery enough for you? Heat levels can vary by hot sauce brand, so check that you’re happy with the heat level. If needed, add more sambal oelek or sriracha to kick it up a notch.
- Bake until the internal temperature reaches 135°F. You want to remove the salmon from the oven before it reaches the recommended internal temperature of 145°F. The salmon will continue to cook after removed from the oven, so in order to avoid over cooking our beautiful fillet we’re going to pull it from the heat before it reaches well-done. This way we’ll have a firm, flakey fillet that’s juicy not dry.
- Try cubing and marinating the salmon. Cubed and marinated firecracker salmon is perfect for topping rice bowls or sushi cups. Remove the skin and cut the salmon into bite-sized (1-inch) cubes. Toss the salmon in the sauce and set in the fridge to marinate for 30 minutes, up to 4 hours. When you’re ready to cook the salmon, transfer the cubes to a baking dish and bake for 15-17 minutes. Finish under the broiler until the top begins to crisp up.
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If you’re looking for more fresh seafood recipes, try these Mexican-inspired Baja Shrimp Tacos.
Sheet Pan Firecracker Salmon
Ingredients
- 1 (2 lb) whole side of salmon, bones removed
- 1 tablespoon olive oil
- 1 tablespoon tamari
- 1 tablespoon maple syrup
- 1 tablespoon ketchup
- 1 teaspoon sambal olek
- 1 teaspoon sriracha
- 2 cloves garlic, minced
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
For serving
- 3 green onions (green part only), thinly sliced
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
Instructions
- Preheat oven to 375°F. Line a large baking sheet with parchment. Pat the salmon dry and place skin side down on the parchment-lined baking pan.
- In a small bowl, whisk together the remaining ingredients to make the sauce. Brush or spoon the sauce over the salmon.
- Bake for 18-24 minutes, until the internal temperature reads 135°F and flakes easily with a fork.
- Turn the oven to broil and broil until the top of the salmon begins to crisp up slightly. Sprinkle sliced green onion and sesame seeds over top and serve.
