Freezer Friendly Firecracker Salmon
Firecracker Salmon
This Firecracker Salmon is so rich and delicious, is perfectly fork tender, and you can control the “heat” by adjusting the amount of crushed red pepper you use. Enjoy!
Servings - 4 servings
Ingredients
- 1 lb. salmon filet
- Salt and pepper
- 3/4 cup chili sauce
- 2 Tbsp soy sauce
- 2 Tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp crushed red pepper
- Side: veggies
- Side: rice
Instructions
- Cook rice, as directed.
- Preheat the oven to 400 F.
- In a mixing bowl, stir together the chili sauce, soy sauce, brown sugar, garlic powder, onion powder, and crushed red pepper.
- 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.
- Bake in the preheated oven for 15 to 20 minutes, or until the salmon is no longer pink in the middle.
- Prepare the veggies.
- Serve Firecracker Salmon with veggies and rice.
Freezer Meal Instructions
- To a gallon-size plastic freezer baggie, the salmon and prepared sauce.
- Remove as much air as possible and seal. Add label to baggie and freeze.
- 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.
- Serve with rice and veggies.
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