Description
This Cajun Salmon with Firecracker Sauce is a vibrant, flavorful dish featuring tender salmon chunks coated in a bold blend of Cajun spices and finished with a spicy, creamy firecracker sauce. Perfectly baked and broiled to achieve a crisp top, it’s an easy yet impressive meal served over rice, ideal for a quick weeknight dinner or casual gathering.
Ingredients
Salmon and Seasoning
- 1.5 lbs 2″ thick salmon filets, cut into 3″ wide pieces
- Olive oil, a few tablespoons
- 1 tablespoon mild paprika
- 1.5 teaspoon salt
- 1.5 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon brown sugar
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon cracked black pepper
Firecracker Sauce
- 1/2 cup mayonnaise
- 1/3 cup Sriracha (start with less and adjust to taste)
- 1/3 cup sweet chili sauce (homemade or Mae Ploy brand recommended)
Optional Garnishes and Serving
- Prepared rice, for serving
- Sliced peppers
- Diced chives
Instructions
- Preheat Oven: Begin by preheating your oven to 400°F (200°C) to prepare for baking the salmon.
- Make Firecracker Sauce: In a bowl, combine mayonnaise, sweet chili sauce, and Sriracha. Add the Sriracha gradually, mixing until smooth and adjusting the heat to your preference. Refrigerate the sauce until ready to use; it can be made a few days in advance.
- Mix Seasonings: In a small bowl, mix together paprika, salt, garlic powder, onion powder, chili powder, dried thyme, dried oregano, brown sugar, cayenne pepper, and cracked black pepper until well combined.
- Prepare Salmon: Place the salmon chunks into a large bowl, drizzle with olive oil, and rub thoroughly to coat all sides evenly. Next, add the seasoning mixture a few spoonfuls at a time, pressing it onto all sides of the salmon pieces, ensuring they are well coated with the Cajun spices.
- Arrange and Bake: Place the seasoned salmon chunks in a lined baking dish or pan, spacing them about an inch apart so they do not steam. Bake in the preheated oven for 8 minutes.
- Broil for Crispness: After baking, switch the oven to broil, crack the oven door slightly open, and broil the salmon for an additional 2-3 minutes, keeping a close eye to avoid burning. This step crisps the tops of the salmon.
- Serve: Serve the Cajun salmon over prepared rice, and drizzle generously with the chilled firecracker sauce. Garnish with sliced peppers and diced chives to add freshness and color.
Notes
- The firecracker sauce can be made up to three days in advance and stored in the refrigerator for convenience.
- Adjust the amount of Sriracha in the sauce based on your preferred spice level.
- Spacing the salmon chunks apart in the baking dish helps prevent steaming and keeps the exterior crisp.
- Keep a close watch during broiling to prevent the salmon from burning.
- Serve with steamed or jasmine rice for a complete meal.
