Firecracker Salmon and Cauliflower Rice Recipe!
In this recipe, I will show you how to perfectly sear salmon at home, better than a restaurant! Crispy salmon skin with 4 ingredients savory sweet & spicy sauce… you can’t resist!!
Simple, easy, healthy perfect weeknight meal for yourself and your loved ones. You will find yourself making this firecracker salmon recipe over and over and over again, because I did! For that, you must stock up some salmon and riced cauliflower from Costco. That’s what I did. lol!
So happy to share a new salmon recipe with you all because I know that not only will you love this recipe but your family and friends will do too!
Are you ready to jump into this delicious firecracker salmon and cauliflower rice recipe?
Let’s get started!
Chop 1 to 2 green onions and small handful cilantro for cauliflower rice. Make sure to have some extra for later for garnish.
Combine all ingredients for firecracker sauce and set aside.
My Firecracker sauce needs only 4 ingredients and they are…
- 2 tbsp soy sauce
- 2 tbsp sambal
- 2 tbsp sugar
- 1 tbsp chopped garlic (approximately 3 to 4 cloves)
Heat a large cast iron skillet or a regular skillet over medium high heat. Add 1 tbsp cooking oil and 1 lb riced cauliflower.
I used frozen riced cauliflower from Costco. They are fantastic. They’re organic, cook well, and the texture is great so I highly recommend it if you don’t want to bother ricing cauliflower yourself. You can definitely use fresh one if you prefer.
Cook cauliflower until there’s no moisture, about 5 minutes.
Transfer cauliflower rice from the skillet to a mixing bowl. Add 1 tbsp sesame oil, 1/2 tsp salt, 1/4 tsp pepper, 1 tbsp sesame seeds, green onions and cilantro that we chopped earlier into cauliflower rice. Mix well and set aside.
In the same skillet, add 2 tbsp cooking oil or enough oil to cover the skillet.
I believe cast iron pan is the best for searing salmon and my next choice will be stainless skillet for the best crispy searing effect. Non stick skillet can do the job, it’s just not as crispy and even.
Season salmon steak with a generous amount of salt and pepper and place on the preheated skillet, skin side down.
ALWAYS COOK SKIN SIDE FIRST when you’re cooking fish with skin.
Sear until salmon skins are crispy, about 4 to 5 minutes. Flip them over with tongs and cook for 3 to 4 minutes or until about 1 minute left to your desired doneness.
DO NOT FLIP too many times, it will break delicate fish meat.
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Turn off the heat if you’re using a cast iron skillet or reduce heat to low if you are using a nonstick or stainless skillet.
Tap out excess oil then pour the sauce mixture all over the salmon and the skillet. Swirl the salmon to coat evenly with the sauce.
Push salmon to a side of skillet then place cauliflower rice into empty spot of skillet. Garnish with extra chopped green onion, cilantro and sesame seeds. Serve immediately.
Enjoy!
Firecracker Salmon and Cauliflower Rice
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 1x
Ingredients
- 2 pieces of 8 oz salmon steak (total 1lb)
- 3 tbsp cooking oil, divided
- salt & pepper
For Firecracker Sauce
- 2 tbsp soy sauce
- 2 tbsp sambal
- 2 tbsp sugar
- 1 tbsp chopped garlic (approximately 3 to 4 cloves)
For Cauliflower Rice
- 1 lb riced cauliflower
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 1 to 2 green onions, chopped
- small handful cilantro, chopped
Instructions
- Combine all ingredients for firecracker sauce and set aside.
- Heat a large cast iron skillet or a regular skillet over medium high heat. Add 1 tbsp cooking oil and riced cauliflower. I used frozen riced cauliflower, you can use fresh one if you prefer. Cook cauliflower until there’s no moisture, about 5 minutes. Transfer cauliflower rice from skillet to a mixing bowl. Add sesame oil, 1/2 tsp salt, 1/4 tsp pepper, sesame seeds, green onions and cilantro into cauliflower rice and mix well. Set aside.
- In same skillet, add 2 tbsp cooking oil or enough oil to cover skillet. Season salmon steak with a generous amount of salt and pepper and place on preheated skillet, skin side down. Sear until salmon skins are crispy, about 4 to 5 minutes. Flip them over, cook 3 to 4 minutes or until about 1 minute left to your desired doneness.
- Turn off heat if you’re using cast iron skillet (reduce heat to low if you are using nonstick or stainless skillet), tap out excess oil then pour sauce mixture all over salmon and skillet. Swirl salmon to coat evenly with sauce. Push salmon to a side of skillet then place cauliflower rice into empty spot of skillet. Garnish with extra chopped green onion, cilantro and sesame seeds. Serve immediately. Enjoy!
Another EASY Seafood recipe? How about 4 Minutes Spicy Garlic Shrimp?
7 comments
I love your recipe
★★★★★
I just made this today and can I say OMG! this was amazing. I have got to do it again like real soon. Thank you for sharing your recipes with us!
***** 5 Stars
Thank you for trying my recipe!
Can gochujang be substituted for sambal?
I would use sriracha rather than gochujang if you can. Hope this helped!
What can be a good substitute for sambal?
You can use siriracha instead if you can!