This sugar-free firecracker salmon swaps brown sugar for Jaca allulose, so you get the same sticky, sweet-and-spicy glaze on tender baked salmon with none of the added sugar. A bold sriracha-lime glaze caramelizes over the fish as it roasts, giving you all the fire and shine of the original.
This is a Jaca-adjusted, healthier version of the classic firecracker salmon: we replaced the dark brown sugar with Jaca allulose at twice the amount, so you keep the same sweetness and glossy glaze without the added sugar.
Ingredients:
- 1 (2 lb) skin-on salmon fillet
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup Jaca allulose (in place of 1/4 cup dark brown sugar)
- 3 cloves garlic, minced
- 3 tbsp sriracha
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lime juice
- 1 tbsp reduced-sodium soy sauce or tamari
- 2 tsp sweet paprika
- 1 tsp finely chopped peeled ginger
- 1/2 tsp crushed red pepper flakes
- 1 scallion, chopped, plus lime slices to serve
Instructions:
- Preheat the oven to 350°F (175°C). Line a large rimmed baking sheet with foil and grease it lightly with cooking spray.
- Arrange the salmon skin-side down on the baking sheet and season the flesh with the salt and black pepper.
- In a medium bowl, whisk together the Jaca allulose, garlic, sriracha, olive oil, lime juice, soy sauce, paprika, ginger, and red pepper flakes until smooth. Coat the flesh side of the salmon evenly with the glaze.
- Bake for 20 to 24 minutes, until the salmon is cooked through and flakes easily (145°F/63°C internal). Spoon any glaze from the pan back over the fish.
- Top with the chopped scallion and serve with lime slices, over jasmine rice with steamed bok choy or broccoli.
Prep time: 15 minutes · Cook time: 25 minutes · Serves: 4
Because Jaca allulose dissolves and browns like sugar, the glaze still turns sticky and glossy — you just skip the added sugar. Dial the sriracha and red pepper flakes up or down to set your own heat level.
