Recipe: Firecracker Baked Salmon in Foil


This recipe is so easy to make and pulls together in less than 30 minutes. Salmon is always so flakey and tender when you bake it in foil!

What better way to start the week than with the most delicious salmon recipe in the world.

Yes friends. I am beyond obsessed with this salmon in foil recipe that is drizzled with my homemade firecracker sauce. I’ve been putting this sauce on everything lately.

When a simple idea like a sweet and tangy yet slightly spicy and addicting firecracker sauce gets stuck in my head on an endless loop, I find new ways to put it on everything.


THE RECIPE:

This recipe is so easy to make and pulls together in less than 30 minutes. Salmon is always so flakey and tender when you bake it in foil!

Ingredients:
  • 1 ¼ pound sockeye or coho salmon (preferably wild-caught)*
  • ¼ teaspoon salt + ¼ teaspoon black pepper
  • 2 tablespoons chopped parsley, optional
Firecracker Sauce:
  • ¼ cup hot sauce (such as Louisiana hot sauce or Franks Original)
  • ½ cup brown sugar
  • 1 tablespoons apple cider vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 2 teaspoons minced garlic
  • ½ teaspoon onion powder

Instructions:
  1. Position a rack in the center of the oven and preheat the oven to 375ºF. (see notes)
  2. 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.
  3. 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. Season the salmon filet with salt and pepper.
  4. Using a brush or spoon, brush the salmon with the firecracker sauce. Cover with foil so that all sides are properly closed so the saucee does not leak. [b]Bake the salmon for 12-14 minutes or until the salmon is firm to the touch in the thickest portion of the fish.[/b] 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.

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