3-ingredient Sriracha salmon is ready in just 15 minutes! The tasty sheet pan dish is one of my go-to recipes for busy weeknights. Try Cajun honey butter salmon, miso butter salmon, fried salmon bites, or honey Sriracha shrimp for more like this.
Key Ingredients
My family eats a lot of fish, and I’m always looking for new ways to prepare it. I came across a few broiled salmon recipes, and it’s been a game-changer! Broiled salmon has a crispier finish than baked salmon and cooks more quickly– making it a perfect for meal prep or a busy weeknight meal. All you need are 5 simple ingredients to make the recipe.
- Sriracha Mayonnaise: Prepare a quick homemade Sriracha mayo sauce to flavor the salmon. You will need full-fat mayonnaise, Sriracha, kosher salt, and garlic powder, or opt for store-bought Sriracha mayo if you’re short on time.
- Salmon: I typically use the frozen salmon fillets from Costco, but if you have access to fresh salmon, go for it. Defrost frozen fillets in the fridge overnight 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, kosher salt, and garlic powder in a small bowl.
Step 2: Pat the salmon fillets dry to remove excess moisture.
Step 3: Set the oven to a low broil, around 500℉ (260℃). Prepare a rimmed baking sheet with parchment paper or a silicone mat. Then, arrange the fillets onto the pan and top them with Sriracha mayonnaise.
Step 4: Broil uncovered for 7-10 minutes until the salmon reaches the safe internal temperature of 145 °F (62.8 °C).
How do I know when the salmon is done cooking?
Texture: Salmon is ready when it’s moist and easily flakes apart with a fork.
Appearance: The flesh will have a vibrant, slightly translucent pink and no longer be opaque.
Temperature: The most reliable way to ensure perfectly cooked Sriracha salmon is to use a food thermometer. According to America’s Test Kitchen, the best temperature is 120°F (48°C) for wild salmon and 125°F (51°C) for farmed salmon. However, I should mention that the USDA recommends cooking fish to 145°F (63°C)
Expert Tips
- Adjust the oven racks. Adjust the oven racks so the salmon cooks about 6 inches from the top of the oven for the best results.
- Keep an eye on the salmon. Watch the salmon to ensure the Sriracha mayo doesn’t burn. If the surface starts to darken, tent the sheet pan with foil.
If you enjoy Sriracha salmon, try more seafood recipes!
Serving Suggestions
- Grains: Rice, Brown Rice, Coconut Rice, Pilaf, Vegetable Fried Rice, Quinoa
- Vegetables: Mashed Cauliflower, Grilled Zucchini, Roasted Potatoes
- Salad: Vinegar Coleslaw, Hakusai, Ceasar Salad, Vegetable Chopped Salad, Fall Kale Salad, Corn Salad
- Sides: Hush Puppies
What To Do With 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.
More Sheet Pan Recipes:
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, kosher salt, and garlic powder in a small bowl.
- Pat the salmon fillets dry to remove excess moisture.
- Set the oven to a low broil, around 500℉ (260℃). Prepare a rimmed baking sheet with parchment paper or a silicone mat. Then, arrange the fillets onto the pan and top them with Sriracha mayonnaise.
- Broil uncovered for 7-10 minutes until the salmon reaches the safe internal temperature of 145°F (63°C).
- Adjust the oven racks. Adjust the oven racks so the salmon cooks about 6 inches from the top of the oven for the best results.
- Keep an eye on the salmon. Watch the salmon to ensure the Sriracha mayo doesn’t burn. If the surface starts to darken, tent the sheet pan with foil.
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!