This Firecracker Salmon is so rich and delicious, is perfectly fork tender, and you can control the “heat” by adjusting the amount of crushed red pepper you use. Enjoy!
Ingredients
- 1 lb. salmon filet
- Salt and pepper
- 3/4 cup chili sauce
- 2 Tbsp soy sauce
- 2 Tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp crushed red pepper
- Side: veggies
- Side: rice
Instructions
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Cook rice, as directed.
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Preheat the oven to 400 F.
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In a mixing bowl, stir together the chili sauce, soy sauce, brown sugar, garlic powder, onion powder, and crushed red pepper.
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Cut salmon filet into 4 pieces. Place in a small baking dish and season with salt and pepper. Pour the prepared sauce over the top of the salmon, covering completely so it will glaze on while it bakes.
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Bake in the preheated oven for 15 to 20 minutes, or until the salmon is no longer pink in the middle.
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Prepare the veggies.
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Serve Firecracker Salmon with veggies and rice.
Freezer Meal Instructions
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To a gallon-size plastic freezer baggie, the salmon and prepared sauce.
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Remove as much air as possible and seal. Add label to baggie and freeze.
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Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring the salmon and toppings to baking dish. Bake at 400 F for 15 to 20 minutes, or until salmon is no longer pink in the middle.
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Serve with rice and veggies.
