Spicy Salmon

Ultra flakey spicy salmon marinated in a combination of mouth-watering ingredients leaves you with a fiery crust full of flavor!

Why this recipe works

This spicy salmon is first soaked in a fiery marinade followed by a quick pan sear. Lastly, we’ll transfer the filets to the oven to bake to fork-tender perfection. Not only is it easy to prepare, but the flavor is kicking! The marinade is the secret to its spiciness of course, but it also plays a role in the flakey, tender texture of the filets. 

Marinating salmon comes down to preference. It adds moisture, infuses flavor, and also tenderizes the filets whereas a dry rub creates a more noticeable crust like it does in our Cajun salmon. Both ways are downright delicious and there’s no right or wrong when it comes to flavoring the salmon!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SALMON – Always cut salmon into filets while it is raw. Cutting salmon once cooked is difficult because the fish will flake and you won’t get clean lines.

MARINADE – Garlic, brown sugar, ginger, ketchup, hot sauce, Asian sweet chili sauce, soy sauce, smoked paprika, and Slap Ya Mama Cajun seasoning make up the spicy marinade. You can use your favorite hot sauce here, we like to use Frank’s red hot. 

How to Make Spicy Salmon

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Combine all marinade ingredients in a medium bowl until well incorporated.
2. Place salmon filets in glass dish or plastic bag. Add marinade and turn to coat. Place in refrigerator for one hour.
3. Preheat oven to 375 F.
4. Add olive oil to oven-proof skillet and heat over medium-high until shimmering.
5. Remove salmon filets from the marinade (allow excess to drip off first) and place in the skillet, skin side up. Do not discard remaining marinade.
6. Cook for 3-4 minutes then turn over and cook another 3-4 minutes. Brush salmon filets in pan with a generous amount of reserved marinade.
7. Place skillet in the oven and bake for 10 minutes.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve spicy salmon over a bed of rice, Cajun rice if you want to add even more of a kick with a side of roasted vegetables such as asparagus, green beans, or broccoli. 

More Salmon Recipes

• Miso Salmon
• Honey Salmon
• Teriyaki Salmon
• Brown Sugar Salmon

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!

Spicy Salmon

An easy spicy salmon recipe with kicking flavor! Marinade, sear, then bake – that's all it takes.

5 from 1 vote

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It Rate It Save ItSaved!

Cook ModePrevent your screen from going dark

Course: Dinner

Cuisine: American

Servings: 4 servings

1 hour hr 28 minutes mins

Calories: 385

Author: Amanda Davis

Ingredients

• ▢ 2 pounds center cut salmon cut into 4 filets
• ▢ 1 Tablespoon olive oil

Marinade

• ▢ 1 Tablespoon minced garlic
• ▢ 1 ½ Tablespoons brown sugar
• ▢ 1 teaspoon minced ginger
• ▢ 2 Tablespoons ketchup
• ▢ 2 Tablespoons hot sauce such as Frank's Red Hot
• ▢ 2 ½ Tablespoons Asian sweet chili sauce
• ▢ 2 ½ Tablespoons soy sauce
• ▢ 1 ½ teaspoons smoked paprika
• ▢ 1 ½ Tablespoons Slap Ya Mama Cajun seasoning

Things You’ll Need

• ▢
  Mixing bowl
• ▢
  13×9 baking dish or gallon ziptop bag for marinating
• ▢
  Oven proof skillet
• ▢
  Fish turner

Before You Begin

• Always cut salmon into filets while it is raw. Cutting salmon once cooked is difficult because the fish will flake and you won’t get clean lines.
• You can use your favorite hot sauce here, we like to use Frank’s red hot. 

Instructions

• Combine all marinade ingredients in a medium bowl until well incorporated.
• Place salmon filets in glass dish or plastic bag. Add marinade and turn to coat. Place in refrigerator for one hour.
• Preheat oven to 375 F.
• Add olive oil to oven proof skillet and heat over medium-high until shimmering.
• Remove salmon filets from the marinade (allow excess to drip off first) and place in the skillet, skin side up. Do not discard remaining marinade.
• Cook for 3-4 minutes then turn over and cook another 3-4 minutes. Brush salmon filets in pan with a generous amount of reserved marinade.
• Place skillet in the oven and bake for 10 minutes.

Expert Tips & FAQs

• To test for doneness, gently press your finger (or the tip of a knife if it’s too hot) onto the top center or thickest part of the salmon – if it begins to flake or separate then it is done cooking. If you overcook the salmon, it will be dry and overly flaky. You may also use an instant read thermometer to check for doneness, salmon is finished when it reaches 125-135F in the thickest part of the filet, this is considered medium.
• Store any leftovers in an air-tight container kept in the refrigerator for 2-3 days. Reheat in the oven set to 275F on a foil-lined baking sheet for 10 minutes or until warmed through.

Nutrition

Serving: 1serving (1 filet) | Calories: 385cal | Carbohydrates: 7g | Protein: 46g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 125mg | Sodium: 662mg | Potassium: 1175mg | Fiber: 1g | Sugar: 6g | Vitamin A: 669IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg

Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!