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Firecracker Salmon – FAIL

Operator fail.

Chef fail.

I shall explain! This is the other salmon that I bought when on sale for $2.99/lb.  I immediately added the marinade, wrapped it up in foil, put it into a plastic freezer baggie and froze it.

Operator fail. I forgot to mark which side of the salmon was “up” before freezing it.

Chef fail. I forgot to put the foil on a cookie sheet when I put it into the oven. And I forgot to look to see which side was “up”…oh wait, I wouldn’t have been able to tell…because of my operator FAIL!  Needless to say, the juices immediately spilled all over the oven floor.  So I rectified by placing the foil salmon pack on a cookie sheet…only to have all the juices spill out on to the cookie sheet.  The juices burned. The house smelled bad. But…

The salmon tasted fine.  But I think it would have tasted great, had not all the juices and marinades seeped out…as I baked it upside down.


Live and learn!

Firecracker Salmon

Adapted from:  This recipe on Recipezaar…featured on the OAMM March Menu.

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 20 minutes (Fresh)/60 minutes (Frozen)


  • 1.2 lb salmon fillet ($3.65)
  • 1/2 cup olive oil ($.50)
  • 1/4 cup soy sauce ($.20)
  • 1/4 cup balsamic vinegar ($.20)
  • 1 Tbsp brown sugar ($.05)
  • 2 garlic cloves, crushed ($.05)
  • 2 tsp red pepper flakes ($.10)
  • Salt and pepper to taste
  • 1/2 cup wild rice mix + 1/2 cup brown rice ($.40) Trying to use up what’s in the pantry!
  • 1 12 oz. bag of frozen peas ($.50) Sale plus coupon


  • Place salmon fillet onto foil.
  • Whisk marinade in small bowl. Pour over salmon. Wrap foil around the salmon. Freeze or bake.
    (Bake at 350 for an hour from frozen or 20 minutes from fresh.)
  • Cook rice and peas as directed on package instructions.
  • Serve Firecracker Salmon with Rice and Peas.

Cost $5.65