So we eat a lot of seafood in our house even though we are this far inland. A lot has to do with church but we really like fish. I cook salmon all the time, usually a little olive oil and Crazy Jane's salt on a non stick foil on the grill. This time I went off the grid and cooked it in this sauce on the grill in a foil packet. I made some the regular way too, just in case. It was good, really good and the texture of the fish was sublime. The sauce was delicious despite all the sugar which is when I usually turn a recipe away. This was fantastic.
- 1 ¼ pound sockeye or coho salmon (preferably wild-caught)*
- ¼ teaspoon salt + ¼ teaspoon black pepper
- 2 tablespoons chopped parsley, optional
- ¼ cup hot sauce (such as Louisiana hot sauce or Franks Original)
- 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
- Position a rack in the center of the oven and preheat the oven to 375ºF. (see notes)
- In a saucepan, combine the ingredients of the firecracker sauce over medium high heat, allow to come to a boil, reduce the heat so it simmers. Let simmer for 8-10 minutes.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. I used multiple pieces to keep the sauce from leaking in the baking tray to make clean up easier. 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 sauce does not leak. Bake the salmon for 12-14 minutes or until the salmon is firm to the touch in the thickest portion of the fish. Open the foil and allow the fish to broil under the broiler for 2-3 minutes, keeping a close eye on it so the fish does not burn. Remove from oven, top with chopped parsley. Serve immediately.