Firecracker Salmon

Salmon is one of my favorite proteins – it cooks quickly, has meaty texture and is very nutrient dense. The marinade on this fish has a great balance of sweet, spicy and salty. I served mine with orzo but this would also be great with mashed potatoes, quinoa or a leafy green salad.

1. Preheat oven to 400.
2. Combine marinade ingredients in a small bowl.

3. Place salmon filets in a shallow dish and pour marinade over. Rub the salmon so it’s well coated with marinade on all sides.

4. Heat 1 teaspoon of olive oil in a large nonstick skillet over medium-high heat. Once the pan is hot, carefully add salmon and cook for 2-3 minutes per side, or until lightly golden brown. Transfer skillet to the oven and bake for 8 minutes longer or until the salmon flakes easily with a fork.

Firecracker Salmon

Serves 4

All you need:

Marinade –

2 tablespoons buffalo sauce

1 tablespoon olive oil

1 tablespoon reduced-sodium tamari (or soy sauce)

1 teaspoon granulated garlic

1 teaspoon salt

1 teaspoon brown sugar

1/2 teaspoon black pepper

1/2 teaspoon crushed red pepper flakes

1 teaspoon sriracha

4 (6-8 oz.) salmon filets, skin removed

All you do:

1. Preheat oven to 400.
2. Combine marinade ingredients in a small bowl.
3. Place salmon filets in a shallow dish and pour marinade over. Rub the salmon so it’s well coated with marinade on all sides.
4. Heat 1 teaspoon of olive oil in a large nonstick skillet over medium-high heat. Once the pan is hot, carefully add salmon and cook for 2-3 minutes per side, or until lightly golden brown. Transfer skillet to the oven and bake for 8 minutes longer or until the salmon flakes easily with a fork.