Firecracker Salmon (adapted from Jo Cooks)

serves 4

1 ½ pound skinless whole salmon filet, or 4 thawed salmon filets 

3 cloves minced garlic

1 teaspoon fresh grated ginger

¼ cup olive oil 

¼ cup soy sauce 

1 tablespoon brown sugar

1 teaspoon crushed red pepper flakes

1 tablespoon Sriracha (or more to taste)

green onions, for serving 

In a baking dish combine the garlic, ginger, olive oil, soy sauce, brown sugar, red pepper flakes and Sriracha.  Add the salmon to the baking dish and cover all sides with marinade. Cover with plastic wrap and let marinate in the refrigerator 1 hour to 12 hours. 

Preheat oven to 375.  Bake salmon in the same baking dish for 15-20 minutes depending on the thickness of the fish. Salmon will flake when cooked through.  Top with green onions and serve with cauliflower rice and a green veggie.