Description
Firecracker salmon is cooked on a Blackstone with the most flavorful sweet and spicy sauce you'll ever eat! This sauce can also be used on top of chicken.
Ingredients
Scale
- 1 ¼ pound salmon
- ¼ teaspoon salt + ¼ teaspoon black pepper
- 2 tablespoons chopped parsley or chopped scallions (optional)
- FIRECRACKER SAUCE:
- ¼ cup hot sauce such as Franks
- ½ cup brown sugar
- 1 tablespoons apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 teaspoons minced garlic
- ½ teaspoon onion powder
Instructions
- Position a rack in the center of the oven and preheat the oven to 375ºF.
- In a saucepan, combine the ingredients for the firecracker sauce over medium low heat. Let the sauce come to a simmer for 8 to 10 minutes. Check the sauce every 2 or 3 minutes so that it doesn't burn and stir it.
- Remove from heat and allow the sauce to cool for 3-5 minutes. The sauce will thicken as it cools so don't worry if it looks a little thin.
- While the sauce is simmering, place the salmon filet in a piece of foil large enough to fold over and seal.
- Place the salmon with foil on a baking tray. Season the salmon filet with salt and pepper.
- Using a brush or spoon, brush the salmon with the firecracker sauce. Cover with foil so that all sides are properly closed so the saucee does not leak.
- Cooking the Salmon: Once your griddle is up to temperature, brush it with olive oil to prevent the salmon from sticking. Carefully place the salmon fillets on the griddle, skin side down if they have skin. Cook for about 3 to 4 minutes, or until you notice that the cooked portion is more than halfway up the sides. This is a good indication that it's time to flip. Flip the fillets gently and cook for another 3 to 4 minutes on the other side, or until the internal temperature reaches 145°F and the salmon is opaque and flaky.
Notes
WW Points: 5 1/4 of the salmon
Nutrition
- Serving Size: 1
- Calories: 239
- Sugar: 27
- Fat: 2
- Saturated Fat: 1
- Carbohydrates: 31
- Fiber: 2
- Protein: 27