Salmon Fillets: I recommend using evenly sized salmon fillets (approximately 8 oz. each) so they all cook evenly and at the same time.

Fresh Garlic: Fresh garlic adds a delicious flavor to the firecracker sauce, so I highly recommend adding it.

Fresh Ginger: Grated fresh ginger imparts a depth of flavor to the sauce, and goes hand-in-hand with ginger.

Olive Oil: I recommend using extra virgin olive oil, but if you can also use another vegetable oil (such as canola oil, sunflower oil, avocado oil) if you prefer. You may also use dairy-free butter (vegan butter) if you prefer. Alternatively, you may also use regular melted butter if you prefer.

Brown Sugar: I used dark brown sugar, but light brown sugar or coconut sugar will also work. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).

Paprika/Black Pepper: Adding a bit of ground paprika and ground black pepper amps up the level of spiciness in this firecracker salmon recipe.

Granulated Garlic: In addition to fresh garlic, granulated garlic adds even more stronger flavor to this recipe.

Coriander: Ground coriander adds depth of flavor, so make sure to add it in, unless you don’t like coriander at all.

Tamari Sauce: I used gluten-free tamari sauce (gluten-free soy sauce) to keep this recipe gluten-free. Alternatively, you may use coconut aminos if you prefer to make it soy-free too. If you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead.

Hot Sauce: I used gluten-free hot sauce to keep this recipe gluten-free. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular hot sauce instead.

Storing: To store, place the firecracker salmon in an airtight container or cover with plastic wrap and then store in the refrigerator for up to 3 days. Reheat in the microwave or stovetop before eating.