Make the firecracker sauce: In a bowl, whisk 3 tablespoons brown sugar, 3 tablespoons low-sodium soy sauce, 2 tablespoons rice vinegar, 1–2 tablespoons sriracha, 2 minced garlic cloves, 1 teaspoon grated ginger, 1 teaspoon sesame oil, zest of 1 lime, and 1 tablespoon lime juice. Taste and adjust heat or sweetness.

Prep the salmon: Pat salmon dry. Season lightly with salt and pepper. If using a large side, cut into even portions so everything cooks at the same pace.

Marinate briefly: Add salmon to a shallow dish or zip-top bag. Pour in half the sauce and coat well. Marinate 15–30 minutes in the fridge. Reserve the remaining sauce for glazing.

Choose your cooking method: Oven: Heat to 400°F (205°C). Line a sheet pan with foil and lightly oil it. Place salmon skin-side down. Bake 8–12 minutes, depending on thickness, until just opaque. Brush with reserved sauce during the last 2–3 minutes and broil 1 minute for caramelized edges.

Skillet: Heat 1 tablespoon neutral oil in a nonstick or cast-iron skillet over medium-high. Sear salmon skin-side up for 2–3 minutes, flip, lower heat to medium, and cook 3–5 minutes more. Pour in reserved sauce in the last 1–2 minutes to glaze.

Air fryer: Heat to 390°F (200°C). Lightly oil the basket. Air fry 7–10 minutes, brushing with reserved sauce halfway through.

Check doneness: Internal temperature should reach 125–130°F for medium (it will rise a bit as it rests). The flesh should flake but still be moist.

Finish and serve: Sprinkle red pepper flakes if desired. Garnish with sliced green onions and sesame seeds. Serve with rice, roasted vegetables, or a crisp salad.