Firecracker Baked Salmon in Foil
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 it in foil!
Servings: 3 -4 servings
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
- 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.
Notes
- I suggest using a good quality salmon for this recipe. Try to avoid using 'pink salmon' as this type of salmon is quite watery and will release lots of water in the baking process causing the fish to be wet and not flakey.
- The sauce is just enough to coat the salmon before baking. If you'd like additional sauce for veggies/salad dressing etc. I'd suggest doubling the ingredients for the firecracker sauce. Cooking time may vary (allow at least an additional 2 minutes or so).
- PLEASE NOTE: baking time may vary slightly due to thickness of fish. Feel for firmness on the thickest part of the filet to make sure your fish is cooked through.
- The salmon can also be wrapped in foil and barbecued at 375ªF for about the same amount of time give or take a minute or two. Allow the salmon to 'broil' the same way you would in the oven, by opening the foil and allow the fish to dry out for just 1-2 minutes.
