Firecracker Baked Salmon

• Gluten free

• Seafood

  • 1 1/2 lb Salmon, fillet

• Produce

  • 3 cloves Garlic
  • 1 tsp Ginger, fresh
  • 2 Green onions

• Condiments

  • 1/4 cup Soy sauce, low sodium
  • 1 tbsp Sriracha sauce

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 2 tbsp Brown sugar
  • 1 tsp Red pepper flakes

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on jocooks.com

Description

Ingredients

• 1½ lb salmon fillet, no skin
• 2 green onions, chopped
• 3 cloves garlic, minced
• 1 tsp fresh ginger, minced
• ¼ cup olive oil
• ¼ cup low sodium soy sauce
• 2 tbsp brown sugar
• 1 tsp crushed red pepper flakes
• 1 tbsp Sriracha sauce
• 1 tsp ground black pepper

Directions

• In a small bowl whisk all the marinade ingredients together.
• Place salmon in a baking dish and pour marinade over the salmon. Rub the marinade over both sides making sure the entire salmon is covered. Cover the baking dish with plastic wrap and let it marinate in the fridge for 2 hours up to 24 hours.
• Preheat oven to 375 F degrees.
• Remove the plastic wrap from the baking dish and bake for 15 to 20 minutes. Note that the baking time could vary depending on the thickness of the salmon.
• Garnish with chopped green onions and serve immediately.

Nutrition