Firecracker Baked Salmon
Ingredients
SALMON
- 1-1/4 lbs fresh salmon
- 2 Tsp olive oil
- 1/4 tsp salt
- 1/4 tsp fresh cracked black pepper
- 2 tbsp chopped parsley
SAUCE
- 1/4 cup hot sauce
- 1/2 cup brown sugar
- 1 tbsp apple cider vinegar
- 1/4 tsp salt
- 1/4 tsp red pepper flakes
- 2 tsp minced garlic
- 1/2 tsp onion powder
Instructions
- Position a rack in the center of the oven and preheat the oven to 375ºF.
- In a saucepan, combine the ingredients of the firecracker sauce over medium-high heat, allow to come to a boil, reduce the heat so it simmers. Let simmer for 8-10 minutes. Remove from heat and allow the sauce to cool for 3-5 minutes. The sauce will thicken as it cools so don't worry if it looks a little thin.
- While the sauce is simmering, place the salmon filet in a piece of foil large enough to fold over and seal. I used multiple pieces to keep the sauce from leaking in the baking tray to make clean up easier. Place the salmon with foil on a baking tray. Drizzle the salmon with olive oil then season it with salt and pepper.
- Using a brush or spoon, brush the salmon with the firecracker sauce. Cover with foil so that all sides are properly closed so the sauce does not leak.
- Bake the salmon for 12-14 minutes or until the salmon is firm to the touch in the thickest portion of the fish.
- Open the foil and allow the fish to broil under the broiler for 2-3 minutes, keeping a close eye on it so the fish does not burn. Remove from oven, top with chopped parsley. Serve immediately.
Notes
- The sauce is just enough to coat the salmon before baking. If you'd like additional sauce, double the ingredients.
- Baking time may vary slightly due to the thickness of the fish. Feel for firmness on the thickest part of the filet to make sure your fish is cooked through.
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