Firecracker Baked Salmon in Foil
Juni 16, 2019
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The best way to eat baked salmon in foil — glazed with Firecracker sauce! 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…
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
DIRECTIONS:
Position a rack in the center of the oven and preheat the oven to 375ºF. (see notes)
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. Season the salmon filet 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 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.
FULL RECIPES