Ingredients

The following ingredients have 4 Servings
  • 1 ¼ pound salmon
  • ¼ teaspoon salt + ¼ teaspoon black pepper
  • 2 tablespoons chopped parsley or chopped scallions (optional)
  • FIRECRACKER SAUCE:
  • ¼ cup hot sauce such as Franks
  • 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

Instruction

  • Position a rack in the center of the oven and preheat the oven to 375ºF.
  • In a saucepan, combine the ingredients for the firecracker sauce over medium low  heat. Let the sauce come to a simmer for 8 to 10 minutes. Check the sauce every 2 or 3 minutes so that it doesn't burn and stir it.
  • 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.
  • 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.
  • 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.
  • Slice the salmon into 4 equal servings. Serving size: 1 fillet.