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Sriracha Salmon

Make three-ingredient broiled Sriracha salmon. The sheet pan dish is one of my go-to recipes for busy nights because it takes only 15 minutes! Homemade Sriracha mayonnaise is a perfect complement to the naturally sweet salmon. Try Cajun honey butter salmon or miso butter salmon for more salmon dinner ideas!

Sriracha salmon on a plate.

Why You’ll Love this Recipe

We eat a lot of fish in our home, and I’m always looking for new ways to prepare it. I came across a few broiled salmon recipes. Broiled salmon is the best but you can make this recipe in a cast-iron skillet, air fryer, or the grill. Salmon in the broiler gets crispier on top than baked salmon and cooks more quickly – making it a perfect part of a weeknight meal or meal prep. 

Ingredients for Sriracha salmon.

Ingredients You’ll Need

  • Sriracha Mayonnaise: Enhance the flavor of the salmon with homemade Sriracha mayo. It helps keep the salmon moist and delicious as it cooks. Prepare the glaze with mayonnaise, Sriracha, salt, and garlic powder. You can also buy store-bought Sriracha mayo.
  • Salmon: I buy frozen fillets at Costco. However, if you have access to fresh fish, use that instead. I defrost the fillets in the fridge the night before for easy preparation the next day.

How to Make Sriracha Salmon 

The full recipe with measurements is in the recipe card below.

Step 1: Combine the mayonnaise, Sriracha, salt, and garlic powder in a small bowl. Set it aside.

Sriracha mayo in a bowl.

Step 2: Line the salmon fillets on a paper towel and pat dry to remove moisture.

Salmon fillets on a paper towel.

Step 3: Set the oven to a low broil and line a rimmed baking sheet with parchment paper. Arrange the salmon fillets onto it and generously cover the tops with the Sriracha mayonnaise.

Sriracha mayo on the salmon fillets.

Step 4: Broil uncovered for 7-10 minutes until the salmon reaches an internal temperature of 125°F (51°C).

Salmon baking in the oven.
Sriracha salmon on a plate.

Expert Tips

  • For broiled salmon, position the rack 6 inches from the top of the oven.
  • If your broiler allows temperature control, set it to 550°F (287°C) to broil salmon. Otherwise, select broil. For most ovens, the standard broiler temperature is 500°F (260°C) to 550°F (287°C).

If you enjoy this meal, try one of these seafood recipes!

Sriracha salmon on a plate.

Serving Suggestions

What to do with the Leftovers

  • Refrigerate: Store leftovers in an airtight container for 3-4 days.
  • Freeze: Let the salmon cool completely and transfer the fillets to a freezer-safe container or bag. Leftover Sriracha salmon freezes for 4-6 months
  • Reheat: You can bring leftovers to temperature in the oven or cook them in the microwave for 30-40 seconds.
  • Repurpose: Add the leftover fish to white rice, mixed greens, or cauliflower rice and make a Sriracha mayo salmon bowl. Fill a tostada or corn tortilla to make a fish taco, and top it with avocado lime crema, pineapple corn salsa, or serrano crema. And the salmon tastes delicious on a slider with thinly sliced avocado and homemade coleslaw.

Frequently Asked Questions

Can I use frozen salmon?

Did you forget to pull the salmon fillets for dinner? Hey, we’ve all been there. Go ahead and use frozen fillets, but alter your approach a bit. Broil the fillets without Sriracha mayo for 10-15 minutes. When they are almost done, top them with the mayonnaise mixture and broil for another 5 minutes.

Can I grill the salmon?

1. Preheat the grill by setting all the burners to high heat for about 10 minutes. Turn off the rightmost burner, but maintain an overall grill temperature of 350°F (176°C). Then, use a wooden grill scraper to clean the grates.
2. Place the salmon on the grill without the Sriracha mayo and cook for 5 minutes. Flip, and cook for another 5 minutes. 
3. Serve immediately with the Sriracha mayo.

How do I know when the salmon is done cooking?

Texture: You know the salmon is done when the fish is moist and flakes with a fork.
Appearance: The flesh should no longer be opaque.
Temperature: The best way to know for sure when the fish is done cooking is to check the internal temperature with a food thermometer. The safe cooking temperature for salmon is 120° F(48°C) for wild salmon and 125°F (51°C) for farmed fish, according to America’s Test Kitchen.

More Sheet Pan Recipes:

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Sriracha salmon on a plate.

Sriracha Salmon

Tressa Jamil
Make three-ingredient broiled Sriracha salmon! The sheet pan dish is one of my go-to recipes for busy nights because it takes only 15 minutes!
5 from 6 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine American
Servings 6 Servings
Calories 177 kcal
Ingredients
  
  • ½ cup mayonnaise
  • 2 tablespoons Sriracha
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • 6 salmon fillets
Instructions
 
  • Combine the mayonnaise, Sriracha, salt, and garlic powder in a small bowl. Set it aside.
  • Line the salmon fillets on a paper towel and pat dry to remove moisture.
  • Set the oven to a low broil and line a rimmed baking sheet with parchment paper. Arrange the salmon fillets onto it and generously cover the tops with the Sriracha mayonnaise.
  • Broil uncovered for 7-10 minutes until the salmon reaches an internal temperature of 125°F (51°C).
Notes
Expert Tips: 
  • For broiled salmon, position the rack 6 inches from the top of the oven.
  • If your broiler allows temperature control, set it to 550°F (287°C) to broil salmon. Otherwise, select broil. For most ovens, the standard broiler temperature is 500°F (260°C) to 550°F (287°C).
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Fillet | Calories: 177 kcal | Protein: 7 g | Fat: 16 g | Sodium: 229 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
5 from 6 votes (2 ratings without comment)
Recipe Rating




Charlie

Monday 28th of August 2023

Wasn't sure about the mayo, but I made it and loved it! I was just wondering whether you use skinless or skin-on salmon?

Tressa Jamil

Monday 28th of August 2023

I have made this recipe with skin-on salmon as well as skin-off with excellent results! Since you don't need to flip the fillet during the cooking process, you just put the mayonnaise mixture on top with the salmon skin-side-down on the baking sheet.

Rachel R.

Monday 13th of February 2023

I made this for dinner last night and it was a hit! The Sriracha mayo was so flavorful and paired perfectly with the salmon. And, it only took me 30 minutes to make! I'll definitely be making this again soon.

Shariq

Sunday 16th of October 2022

This is one of our goto salmon recipes now! Salmon can get boring and old real fast but this recipe leaves it so rich and moist. We love it!

Kayla

Tuesday 11th of October 2022

I mean it when I say that I won't eat salmon any other way; this was so good!

Tressa Jamil

Tuesday 11th of October 2022

I feel the same way. I am so happy you enjoyed the recipe!