Want a salmon recipe that’s a bomb? Well, I have just the recipe for you. It’s called the Outback Steakhouse firecracker salmon. No, we won’t use firecrackers to make this recipe (the ‘bomb’ was not literal, it was a metaphor). The recipe is called so because the salmon is marinated in a sauce that’s so amazing and hot; it is actually called the Firecracker sauce.
This salmon recipe from the Outback Steakhouse is sure to woo you and anyone you are making it for (given you don’t have a spice tolerance of a marshmallow). If you love spicy food, this is going to be your new favorite. There’s something about crispy, flaky salmon and hot sauces that just feels right.
The salmon has all kinds of hot flavors like chili flakes, paprika, chili sauce, and even some sriracha. If you have a low spice tolerance and still want to eat it, you can adjust the quantity of these hot ingredients. This is the beauty of making something at your home, and you can customize the recipe without being offensive to the chef. So, here’s the recipe for Outback Steakhouse firecracker salmon. But before you read out the entire recipe, check out other recipes from the Outback Steakhouse menu.
1. Outback Steakhouse Kookaburra Wings– The Kookaburra wings at the Outback Steakhouse are a party of flavors. The wings are covered in spicy breading and fried in shortening, to give it the restaurant-like taste. Then, cover them in a diluted hot sauce and serve with blue cheese and celery.
2. Outback Steakhouse Seared Peppered Ahi– The Outback Steakhouse seared peppered ahi is a delicious tuna steak. It is covered in a spicy mustard dressing and sesame seeds. Then, the fish is seared, simple. What makes it special is the dipping sauce made with tamari, ginger, lemon, maple syrup, and sesame oil.
3. Outback Steakhouse Baby Back Ribs– Season you ribs before slowly cooking them and then slap some sauce over them to make the exact version of Outback Steakhouse baby back ribs. The barbecue sauce is made with bacon, onion, and garlic. It also has sweet, sour, and spicy condiments.
4. Outback Steakhouse Victoria’s Filet- The Outback Steakhouse Victoria’s filet is a different take on the classic filet mignon. The steak is grilled and then topped with a buttery and crumbly mixture. This combination is then broiled to give you a beautiful Victoria’s Filet.
What Equipment Will You Need To Make Outback Steakhouse Firecracker Salmon?
- Shallow Bowl- Make the marinade, or what they call ‘the firecracker sauce,’ in the shallow bowl.
- Plastic Wrap- You need to wrap the bowl up, so the marinade and the fish get to know each other better. Here’s some plastic wrap for that.
- Oven-Proof Skillet- This is just me helping you with the cleaning after cooking. Instead of using a baking tray, why not just use an oven-proof skillet. You can sear the salmon in it and then use it for making the salmon as well.
- Oven- There’s some baking that needs to be done. Do it in the oven.
- Tongs and Spoon- While searing the fish, there’ll come a time when you have to flip. At that crucial moment, you’ll be needing a pair of tongs. Oh, the spoon is just for mixing, but it is replaceable with a whisk. Poor fellow.
How Much Time Will You Need To Make Outback Steakhouse Firecracker Salmon?
|Preparation Time||Cooking Time||Marinating Time||Total Time|
|10 Minutes||20 Minutes||2 Hours||2 Hours 30 Minutes|
What Ingredients Will You Need To Make Outback Steakhouse Firecracker Salmon?
- Salmon Fillets- Use skin-off salmon fillets to make this hot, hot recipe.
- Smoky Paprika- This adds a smoky taste to the salmon in addition to the hot flavor, which is obvious.
- Salt and Ground Black Pepper- These best friends love when they help you to make your food better. Do not disappoint them.
For The Firecracker Sauce
- Garlic and Ginger- These two go really well with almost every marinade. But they taste especially great with salmon. They give the sauce a sharp aroma and taste.
- Brown Sugar- Add some brown sugar to add some sweetness and balance the strong flavors of the sauce.
- Crushed Chili Flakes- Again, the flakes are not there to make the salmon flaky but to enhance the hotness factor of the sauce. Shocking, I know!
- Low-Sodium Soy Sauce- Add some soy sauce to give the sauce a deep color and a savory taste.
- Chili Sauce and Sriracha- I have clumped these two because they serve the same purpose. They make the sauce what it is, a firecracker.
Steps To Make Outback Steakhouse Firecracker Salmon
1. First, The Sauce
First, you need to make the sauce. For that, take a shallow bowl and add ginger and garlic to it. Then, add chili flakes, brown sugar, soy sauce, sriracha, and chili sauce to it. After you have added all ingredients, give them a mix and set them aside (just for a brief time).
2. Maid In Marinade
Then, take the salmon (the maid in question) and season it with paprika, salt, and pepper. This is very important because even though you are marinating the fish, it will still need the seasoning for taste. Place the salmon fillets in the shallow bowl and turn them to coat them evenly with the sauce.
Cover the bowl with plastic wrap and place the bowl in the refrigerator for 2 hours. If you have time or you are making it a day ahead, I suggest you marinate the fish overnight.
3. Sear First, Bake After
After that, take the bowl out and while you sear the fish, keep the oven preheated at 370°F. Place the skillet over medium heat and sear the salmon in it for 2-3 minutes on each side. You need the crust to be a bit crispy (I said, not burnt).
After you have seared all the salmon fillets, place the skillet in the oven (only if you are using an oven-proof skillet. Otherwise, use a baking tray). Bake the fillets for 8-10 minutes.
Then, take them out and let them cool a bit. If you have some more of the firecracker sauce, brush the fillets with it. Garnish the fillets with some chives and serve. Your delicious Outback Steakhouse firecracker salmon is ready!
|Saturated Fat||2 g|
How Will The Outback Steakhouse Firecracker Salmon Look And Taste Like?
The salmon fillets glisten with the rich sauce and look amazing. The hot flavors of the sauce are what will hit you first. That’s kind of the whole point. The smoky paprika adds a subtle smoky flavor to the salmon. The sugar balances the intense flavor. The salmon is crispy because of the searing and flaky because of the baking, which is the way I like it. Try this Outback Steakhouse firecracker salmon and experience yourself why it’s called what it’s called; a firecracker.
Outback Steakhouse Firecracker Salmon Recipe
- Shallow Bowl
- Plastic Wrap
- Oven-Proof Skillet
- Tongs and Spoon
- 4 Skin-Off Salmon Fillets
- ½ teaspoon Smoky Paprika
- Salt and Ground Black Pepper (to season)
For The Firecracker Sauce
- 1 teaspoon Garlic (minced)
- ½ teaspoon Ginger (minced)
- 1 teaspoon Brown Sugar
- A pinch of Crushed Chili Flakes
- 1 tablespoon Low-Sodium Soy Sauce
- 2 tablespoons Chili Sauce
- 2 teaspoons Sriracha
- Take a shallow bowl and add ginger and garlic to it. Then, add chili flakes, brown sugar, soy sauce, sriracha, and chili sauce to it. Give them a mix and set the bowl aside.
- Then, take the salmon and season it with paprika, salt, and pepper. Place the salmon fillets in the shallow bowl and turn them to coat them evenly with the sauce.
- Cover the bowl with plastic wrap and place the bowl in the refrigerator for 2 hours.
- After that, take the bowl out and keep the oven preheated at 370°F. Place the skillet over medium heat and sear the salmon in it for 2-3 minutes on each side.
- After you have seared all the salmon fillets, place the skillet in the oven. Bake the fillets for 8-10 minutes.
- Then, take them out and let them cool a bit. Garnish the fillets with some chives and serve.
This was all about the Outback Steakhouse firecracker salmon recipe. Try to make it and tell me in the comments how well you liked it. See you next time. Until next time, happy cooking!