firecracker salmon fish recipe


  • 1tsp crushed garlic
  • 1/2 tsp grated ginger
  • 1 tbs olive oil
  •  1 tbs soy sauce
  • 2 tbs chilli sauce
  • 1 tsp brown sugar
  • 1tsp chilli flakes
  • 1/2 tsp paprika
  • 4 salmon fillet


In a small bowl, mix together the garlic, ginger, olive oil, soy sauce, chilli sauce, brown sugar and chilli flakes.

Season salmon with the paprika and pepper. Add the fillets to the marinade, turning to coat evenly.

Cover with cling film and place in the fridge preferably for two hours.

Preheat the oven to 180oC. Heat a skillet on the hob top with a drizzle of olive oil.

Sear salmon for 2-3 minutes on the skin side down first. Check to see if the skin is crispy before turning.

When both sides are crispy, pop them in the oven for 2/3 minutes to finish off.

Serve with new potatoes or rice and green vegetables.