“Oh my word, did we devour this Super Delicious Firecracker Salmon? Not a crumb was left. The Super Delicious Firecracker Salmon has been on my to-make-list for such a long time.”
– Chef Nina Timm
- 30 ml finely chopped garlic
- 15 ml grated fresh ginger
- 45 ml olive oil
- 45 ml dark soy
- 30 ml hot sauce – I used Smokey Tabasco
- 30-45 ml honey
- 6 x 80 g salmon fillets
- 5 ml smoked paprika
- 1 red chili – finely chopped
- 1 green chili – finely chopped
In a stainless steel or glass bowl, mix all the ingredients except the salmon fillets.
Place the salmon fillets in the sauce, cover with clingwrap and leave in fridge for a couple of hours – overnight worked best for me.
Preheat the grill in your oven.
Spray a baking sheet with Spray n’ Cook.
Place the salmon fillets on the baking sheet and place under the grill. Keep your eye on it, it will burn quickly.
Grill for about 10 minutes.
Brush once or twice with the marinade.
Serve with sticky rice, chopped chili, soy and coriander on the side. Delicious!