Baked Firecracker Salmon in Foil

For the Fish

• 1 1/4 pound salmon  

• 1/4 teaspoon salt + 1/4 teaspoon black pepper 

• 2 tablespoons chopped parsley, optional 

  
  

  For the Firecracker Sauce

• 1/4 cup hot sauce 

• 1/2 cup brown sugar 

• 1 tablespoons apple cider vinegar 

• 1/4 teaspoon salt 

• 1/4 teaspoon red pepper flakes 

• 2 teaspoons minced garlic 

• 1/2 teaspoon onion powder 

Step 1

Position a rack on the fire/grill to 375ºF. (see notes) 

Step 2

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. 

Step 3

While the sauce is simmering, place the salmon filet in a piece of foil large enough to fold over and seal. I use 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.

Step 4

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. Cook the salmon for 12-14 minutes or until the salmon is firm to the touch in the thickest portion of the fish. 

Step 5

Top with chopped parsley. Serve immediately. 

Note:   The sauce is just enough to coat the salmon before cooking. If you want additional sauce for vegetables. Suggested to double the ingredients for the firecracker sauce. Cooking time can vary.