Sriracha Salmon – Make three-ingredient broiled Sriracha salmon; it’s one of my go-to recipes when I need to make a meal on the fly, and this dinner comes together in 15 minutes! Homemade Sriracha mayonnaise is a perfect complement to the naturally sweet salmon. For another spicy salmon dinner idea, try Cajun honey butter salmon.
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, and broiled salmon is far superior, although you can easily make this recipe in a cast-iron skillet, air fryer, or on the grill. Sriracha mayo salmon is the perfect mix of spicy and sweet; it’s super easy to make and the perfect weeknight meal!
WHAT YOU NEED TO MAKE THIS RECIPE
- Sriracha Mayonnaise: Enhance the flavor of the salmon with homemade Sriracha mayo; it also helps keep the salmon moist and delicious as it cooks. The glaze comes together with mayonnaise, Sriracha, salt, and garlic powder. You can also buy store-bought Sriracha mayo.
- Salmon: I buy frozen fillet 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.
Combine the mayonnaise, Sriracha, salt, and garlic powder in a small bowl. Set it aside.
Line the salmon fillets onto a towel and pat dry to remove any 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).
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SERVING SUGGESTIONS
- Rice, Brown Rice, Risotto, Coconut Rice, Pilaf, Easy Vegetable Fried Rice, Quinoa
- Homemade Coleslaw with Mint and Cilantro
- Steamed Vegetables, Mashed Cauliflower, Grilled Zucchini, Air Fryer Acorn Squash
- Air Fryer Frozen Sweet Potato Fries, Roasted Potatoes
- Hush Puppies
- Vinegar Coleslaw
- Ceasar Salad, Vegetable Chopped Salad, Massaged Kale Salad, Corn Salad
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store leftovers in an airtight container; they will keep for 2 days.
- Reheat – You can bring leftovers to temperature in the oven or cook it in the microwave for 30-40 seconds.
- Repurpose – Add the leftover fish to rice or cauliflower rice and make a Sriracha mayo salmon bowl, or you can toss it into a tortilla to make a fish taco and top it with serrano crema. The salmon is also great as a slider with thinly sliced avocado.
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:
⭐️ Rate the Recipe
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Sriracha Salmon
- Small Bowl
- ½ cup mayonnaise
- 2 tablespoons Sriracha
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- 6 salmon fillets
- Combine the mayonnaise, Sriracha, salt, and garlic powder in a small bowl. Set it aside.
- Line the salmon fillets onto a towel and pat dry to remove any 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).
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
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!