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<\/a><\/p>\n\n\nThis Firecracker Salmon is so rich and delicious, is perfectly fork tender, and you can control the \u201cheat\u201d by adjusting the amount of crushed red pepper you use. Enjoy!<\/span><\/p>\n\n<\/g><\/svg><\/span> Prep Time<\/span>5 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/g><\/svg><\/span> Cook Time<\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\n1x<\/button>2x<\/button>3x<\/button><\/p>\n<\/h3>\n\n\n1<\/span> lb.<\/span> salmon filet<\/span><\/li>\nSalt and pepper<\/span><\/li>\n3\/4<\/span> cup<\/span> chili sauce<\/span><\/li>\n2<\/span> Tbsp<\/span> soy sauce<\/span><\/li>\n2<\/span> Tbsp<\/span> brown sugar<\/span><\/li>\n1<\/span> tsp<\/span> garlic powder<\/span><\/li>\n1<\/span> tsp<\/span> onion powder<\/span><\/li>\n1<\/span> tsp<\/span> crushed red pepper<\/span><\/li>\nSide: veggies<\/span><\/li>\nSide: rice<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nInstructions<\/h3>\n\n\n\nCook rice, as directed.<\/p>\n<\/li>\n\nPreheat the oven to 400 F.<\/p>\n<\/li>\n\nIn a mixing bowl, stir together the chili sauce, soy sauce, brown sugar, garlic powder, onion powder, and crushed red pepper.<\/p>\n<\/li>\n\nCut salmon filet into 4 pieces. Place in a small baking dish and season with salt and pepper. Pour the prepared sauce over the top of the salmon, covering completely so it will glaze on while it bakes.<\/p>\n<\/li>\n\nBake in the preheated oven for 15 to 20 minutes, or until the salmon is no longer pink in the middle.<\/p>\n<\/li>\n\nPrepare the veggies.<\/p>\n<\/li>\n\nServe Firecracker Salmon with veggies and rice.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFreezer Meal Instructions<\/h4>\n\n\nTo a gallon-size plastic freezer baggie, the salmon and prepared sauce.<\/p>\n<\/li>\n\nRemove as much air as possible and seal. Add label to baggie and freeze.<\/p>\n<\/li>\n\nPut baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring the salmon and toppings to baking dish. Bake at 400 F for 15 to 20 minutes, or until salmon is no longer pink in the middle.<\/p>\n<\/li>\n\nServe with rice and veggies.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/a><\/p>\n<\/div>\n
This Firecracker Salmon is so rich and delicious, is perfectly fork tender, and you can control the \u201cheat\u201d by adjusting the amount of crushed red pepper you use. Enjoy!<\/span><\/p>\n\n<\/g><\/svg><\/span> Prep Time<\/span>5 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/g><\/svg><\/span> Cook Time<\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\n1x<\/button>2x<\/button>3x<\/button><\/p>\n<\/h3>\n\n\n1<\/span> lb.<\/span> salmon filet<\/span><\/li>\nSalt and pepper<\/span><\/li>\n3\/4<\/span> cup<\/span> chili sauce<\/span><\/li>\n2<\/span> Tbsp<\/span> soy sauce<\/span><\/li>\n2<\/span> Tbsp<\/span> brown sugar<\/span><\/li>\n1<\/span> tsp<\/span> garlic powder<\/span><\/li>\n1<\/span> tsp<\/span> onion powder<\/span><\/li>\n1<\/span> tsp<\/span> crushed red pepper<\/span><\/li>\nSide: veggies<\/span><\/li>\nSide: rice<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nInstructions<\/h3>\n\n\n\nCook rice, as directed.<\/p>\n<\/li>\n\nPreheat the oven to 400 F.<\/p>\n<\/li>\n\nIn a mixing bowl, stir together the chili sauce, soy sauce, brown sugar, garlic powder, onion powder, and crushed red pepper.<\/p>\n<\/li>\n\nCut salmon filet into 4 pieces. Place in a small baking dish and season with salt and pepper. Pour the prepared sauce over the top of the salmon, covering completely so it will glaze on while it bakes.<\/p>\n<\/li>\n\nBake in the preheated oven for 15 to 20 minutes, or until the salmon is no longer pink in the middle.<\/p>\n<\/li>\n\nPrepare the veggies.<\/p>\n<\/li>\n\nServe Firecracker Salmon with veggies and rice.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFreezer Meal Instructions<\/h4>\n\n\nTo a gallon-size plastic freezer baggie, the salmon and prepared sauce.<\/p>\n<\/li>\n\nRemove as much air as possible and seal. Add label to baggie and freeze.<\/p>\n<\/li>\n\nPut baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring the salmon and toppings to baking dish. Bake at 400 F for 15 to 20 minutes, or until salmon is no longer pink in the middle.<\/p>\n<\/li>\n\nServe with rice and veggies.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/a><\/p>\n<\/div>\n
1x<\/button>2x<\/button>3x<\/button><\/p>\n<\/h3>\n\n\n1<\/span> lb.<\/span> salmon filet<\/span><\/li>\nSalt and pepper<\/span><\/li>\n3\/4<\/span> cup<\/span> chili sauce<\/span><\/li>\n2<\/span> Tbsp<\/span> soy sauce<\/span><\/li>\n2<\/span> Tbsp<\/span> brown sugar<\/span><\/li>\n1<\/span> tsp<\/span> garlic powder<\/span><\/li>\n1<\/span> tsp<\/span> onion powder<\/span><\/li>\n1<\/span> tsp<\/span> crushed red pepper<\/span><\/li>\nSide: veggies<\/span><\/li>\nSide: rice<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nInstructions<\/h3>\n\n\n\nCook rice, as directed.<\/p>\n<\/li>\n\nPreheat the oven to 400 F.<\/p>\n<\/li>\n\nIn a mixing bowl, stir together the chili sauce, soy sauce, brown sugar, garlic powder, onion powder, and crushed red pepper.<\/p>\n<\/li>\n\nCut salmon filet into 4 pieces. Place in a small baking dish and season with salt and pepper. Pour the prepared sauce over the top of the salmon, covering completely so it will glaze on while it bakes.<\/p>\n<\/li>\n\nBake in the preheated oven for 15 to 20 minutes, or until the salmon is no longer pink in the middle.<\/p>\n<\/li>\n\nPrepare the veggies.<\/p>\n<\/li>\n\nServe Firecracker Salmon with veggies and rice.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nFreezer Meal Instructions<\/h4>\n\n\nTo a gallon-size plastic freezer baggie, the salmon and prepared sauce.<\/p>\n<\/li>\n\nRemove as much air as possible and seal. Add label to baggie and freeze.<\/p>\n<\/li>\n\nPut baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring the salmon and toppings to baking dish. Bake at 400 F for 15 to 20 minutes, or until salmon is no longer pink in the middle.<\/p>\n<\/li>\n\nServe with rice and veggies.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/a><\/p>\n<\/div>\n
Cook rice, as directed.<\/p>\n<\/li>\n
Preheat the oven to 400 F.<\/p>\n<\/li>\n
In a mixing bowl, stir together the chili sauce, soy sauce, brown sugar, garlic powder, onion powder, and crushed red pepper.<\/p>\n<\/li>\n
Cut salmon filet into 4 pieces. Place in a small baking dish and season with salt and pepper. Pour the prepared sauce over the top of the salmon, covering completely so it will glaze on while it bakes.<\/p>\n<\/li>\n
Bake in the preheated oven for 15 to 20 minutes, or until the salmon is no longer pink in the middle.<\/p>\n<\/li>\n
Prepare the veggies.<\/p>\n<\/li>\n
Serve Firecracker Salmon with veggies and rice.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
To a gallon-size plastic freezer baggie, the salmon and prepared sauce.<\/p>\n<\/li>\n
Remove as much air as possible and seal. Add label to baggie and freeze.<\/p>\n<\/li>\n
Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring the salmon and toppings to baking dish. Bake at 400 F for 15 to 20 minutes, or until salmon is no longer pink in the middle.<\/p>\n<\/li>\n
Serve with rice and veggies.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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![\"freezer](\"https:\/\/www.5dollardinners.com\/wp-content\/uploads\/2025\/02\/firecracker-salmon-freezer-friendly-5dollardinners.com_-683x1024.jpg\"\/)
![\"freezer](\"https:\/\/www.5dollardinners.com\/wp-content\/uploads\/2025\/02\/firecracker-salmon-freezer-friendly-5dollardinners.com_-683x1024.jpg\")
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