Take dinner up a delicious notch with this firecracker salmon! Fresh salmon fillets are smothered in a homemade firecracker sauce using buffalo sauce, honey, soy sauce, rice vinegar, ginger, and garlic. It’s an easy-to-make and flavorful meal for weeknights.
This firecracker salmon is one of those meals that instantly wakes up your taste buds. I start with tender, flaky salmon fillets and coat them in a sweet-and-spicy sauce made with buffalo sauce, honey, soy sauce, rice vinegar, garlic, and ginger. The result is bold and glossy, with just the right balance of heat and sweetness that clings to every bite.
The method couldn’t be easier. I whisk together the sauce, let the salmon marinate so it can soak up all that flavor, then sear the fillets until golden. Once the sauce hits the pan, it bubbles and thickens around the salmon, turning into an irresistible glaze. A sprinkle of chives and sesame seeds at the end adds freshness and a little crunch.
This is the kind of dish I reach for on busy weeknights because it’s fast, satisfying, and packed with flavor. I love serving it over fluffy rice with simple sides like broccoli or edamame, and it’s just as good portioned out for make-ahead lunches the next day. Bold, saucy, and reliable—this one always delivers.
Firecracker salmon variations
Firecracker salmon is really versatile, so there’s no right or wrong way to serve it! Here are some delicious variations to try:
- Make firecracker bang bang salmon bites by chopping the salmon fillets into bite-sized pieces and serving them with our bang bang sauce .
- For a lighter meal, make firecracker salmon lettuce cups using butter lettuce leaves topped with avocado or julienned carrots.
- For another option, it also tastes great with our cauliflower rice .
Serving ideas
This firecracker salmon is a quick, easy, and very delicious main that’s perfect for weeknights. In the pictures, I’ve served it over basmati rice . But it’s also delicious with coconut rice , roasted garlic mashed potatoes , or rice noodles and a side of vegetables like sauteed baby bok choy or roasted broccoli and carrots for a complete meal.
Firecracker Salmon Recipe
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Ingredients
Firecracker Sauce
- ▢ ½ cup buffalo sauce
- ▢ ½ cup honey
- ▢ 2 tablespoons soy sauce
- ▢ 1 tablespoon rice vinegar
- ▢ 2 teaspoons EACH: grated ginger and minced garlic
The Salmon
- ▢ 4 servings salmon (skin removed)
- ▢ 1 teaspoon EACH: black pepper and mild or spicy paprika
- ▢ 1 tablespoon avocado oil
- ▢ Minced chives and sesame seeds (to serve)
Instructions
- In a shallow bowl big enough to fit the salmon, mix the buffalo sauce, honey, soy sauce, rice vinegar, ginger, and garlic. ½ cup buffalo sauce, ½ cup honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons EACH: grated ginger and minced garlic
- Dry the salmon with paper towels and then sprinkle both sides evenly with pepper and paprika. 4 servings salmon, 1 teaspoon EACH: black pepper and mild or spicy paprika
- Put the salmon into the bowl with the sauce and mix it around so that it is covered. Put the bowl into the fridge to marinate for 30 minutes – see notes.
- Heat the oil in a large frying pan over medium heat. Remove the salmon from the marinade (save the marinade!) and add the salmon to the pan. Cook for 3 minutes then carefully flip the salmon over and cook for another 3 minutes. 1 tablespoon avocado oil
- Pour the reserved marinade over the salmon and bring it to a boil. Remove the pan from the heat then serve the salmon with minced chives and sesame seeds over top. Minced chives and sesame seeds
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Firecracker Salmon Recipe
Ingredients
Firecracker Sauce
- ½ cup buffalo sauce
- ½ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons EACH: grated ginger and minced garlic
The Salmon
- 4 servings salmon , skin removed
- 1 teaspoon EACH: black pepper and mild or spicy paprika
- 1 tablespoon avocado oil
- Minced chives and sesame seeds , to serve
Instructions
- In a shallow bowl big enough to fit the salmon, mix the buffalo sauce, honey, soy sauce, rice vinegar, ginger, and garlic. ½ cup buffalo sauce, ½ cup honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons EACH: grated ginger and minced garlic
- Dry the salmon with paper towels and then sprinkle both sides evenly with pepper and paprika. 4 servings salmon, 1 teaspoon EACH: black pepper and mild or spicy paprika
- Put the salmon into the bowl with the sauce and mix it around so that it is covered. Put the bowl into the fridge to marinate for 30 minutes - see notes.
- Heat the oil in a large frying pan over medium heat. Remove the salmon from the marinade (save the marinade!) and add the salmon to the pan. Cook for 3 minutes then carefully flip the salmon over and cook for another 3 minutes. 1 tablespoon avocado oil
- Pour the reserved marinade over the salmon and bring it to a boil. Remove the pan from the heat then serve the salmon with minced chives and sesame seeds over top. Minced chives and sesame seeds
