Firecracker Salmon
This flavor bomb will blast your next seafood dinner into the next dimension. It’s got the whole hot-sweet-savory spectrum and it’s both hella tasty and healthy too. The heat quotient is actually pretty mild, so when you make the marinade, give it a quick taste and add more jalapeno if you like things spicy. The key is start with high-quality Bakkafrost salmon fresh from the fjords of the North Sea.
2 salmon fillets
¼ cup maple syrup or honey
1 medium jalapeño
1 clove garlic, minced
1 tablespoon rice wine vinegar
½ teaspoon salt
⅛ teaspoon black pepper
salt and pepper to taste
2 teaspoons maple syrup or honey
Combine 1/4 cup maple syrup or honey, 1/2 of the jalapeño pepper, garlic, vinegar, salt, and black pepper in a mini food processor or small blender jar; blend until smooth.
Place salmon fillets in a gallon-sized resealable plastic bag. Pour marinade on top, seal, and refrigerate for 20 minutes.
Remove from refrigerator and let the bag sit at room temperature for 10 minutes.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Remove salmon from marinade and pat dry. Place salmon on the prepared baking sheet and season with additional salt and pepper. Slice remaining jalapeno pepper thinly and place on top of salmon.
Bake in the preheated oven for 10 minutes.
Brush 2 teaspoons maple syrup onto the fillets and return to the hot oven. Bake until fish flakes easily with a fork, an additional 3 to 5 minutes.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755