Double Crisp Fire Cracker Salmon

Yield: 6-8 servings

Double Crisp Fire Cracker Salmon

Now this salmon has a double crisp. We have the crispy skin AND the crispy pork rind topping. The crispiness is so satisfying.


For the Marinade
  • 2 lbs. skin-on salmon
  • 3 cloves minced garlic
  • 1 tablespoon Sriracha
  • 1 tablespoon minced ginger
  • 2 tablespoons coconut aminos (or soy sauce if dirty Keto, and add a tablespoon of sweetener)
  • 2 scallions, chopped
For the Topping
  • 2 cloves minced garlic
  • 2 tablespoons Sriracha
  • 2 teaspoons minced ginger
  • 2 tablespoons coconut aminos
  • 2 scallions, chopped
  • 1/4 cup chopped cilantro
  • 1 (1.75oz) bag plain pork rinds


For the Marinade
  1. Mix garlic, sriracha, ginger, coconut aminos, and scallions in large casserole dish. Lay salmon skin side up in marinade. Cover and let rest in the fridge for 2 hours.
  2. Heat oven to 425. Transfer salmon to parchment of foil lined baking sheet. You can put the remaining marinade under the salmon. Salmon should be skin side up.
  3. Pat the salmon skin dry with a paper towel. Rub a little oil on the skin and sprinkle with a little salt. Bake for about 20 or until internal temperature reaches 130.
  4. While baking, make your topping.
For the Topping
  1. Mix garlic, sriracha, ginger, aminos, scallions, and cilantro in medium bowl. Crunch up pork rinds while still in bag. Pour into mixture and mix to coat the pork rinds. 
  2. When salmon has reached 130 degrees, lay on your topping. Put back in the oven and bake for about 3-5 more minutes or until topping gets hot and starts to brown.
  3. Garnish with chopped cilantro and scallions.


4 grams net carbs per serving
Created using The Recipes Generator
Dinner, SeafoodKarissa Long