Sriracha Mayo Salmon

This Sriracha Mayo Salmon is a flavorful, quick, and easy one-pot dish featuring tender salmon fillets coated in a spicy, creamy Sriracha mayo sauce. Air-fried or baked to perfection, it’s finished with a slight caramelized top and served with your favorite veggies for a satisfying meal. The final drizzle of the remaining sauce adds an extra kick, making it a deliciously bold choice for a quick weekday lunch bento or any weeknight dinner.

The best part about this dish is that you can simply add some lightly seasoned vegetables alongside the salmon to save time. Everything cooks perfectly in the air fryer, so there’s no need to worry about extra dishes.

In just 25 minutes of preparation and cooking, you’ll have a healthy, delicious, and nutritious balanced meal, ready to be enjoyed with freshly cooked hot rice.

Tips for Making Sriracha Mayo Salmon

1. Adjust the Temperature for Different Types of Air Fryers

If you’re using a countertop air fryer, the food sits closer to the heating element, which can cause the heat to be more intense and cook the food faster, potentially leading to burning. To avoid this, use a lower temperature 375°F (190°C) to give the salmon enough time to cook through without overcooking or burning.

For oven-style air fryers, which have a larger cooking space and more even heat distribution, you can use a higher temperature of 400°F (205°C) to cook the salmon perfectly without the risk of burning.

Adjusting the temperature based on your air fryer model will help ensure the salmon cooks evenly without burning.

2. Make Shallow Crosshatch Cuts on the Salmon

For the best results, use fresh, skinless salmon fillets.

Before cooking, lightly score the surface of the salmon with shallow, ½-inch spaced cuts. This technique helps the marinade or sauce penetrate better and evenly infuse the flavors into the fish. Additionally, it ensures the salmon cooks more evenly and prevents the fillet from curling up during cooking.

Just be careful not to cut all the way through the fillet; the goal is to create small, shallow cuts that enhance both flavor absorption and presentation.

3. Adjust Spice Level

Adjust the spiciness by adding more or less Sriracha to the mayo mixture, depending on your preference for heat.

For an even easier option, you can use 6 tablespoons of Yum Yum sauce to substitute the 2 tablespoons of Sriracha and 4 tbsps of mayo, which will give you a creamy and slightly sweet flavor with a mild kick.

If you don’t have Sriracha, you can use hot sauce or chili paste. For the mayo, using Kewpie mayo will give a richer, more authentic flavor, but if you don’t have it, regular mayo works perfectly fine as a substitute.

4. Keep Half of The Sauce

When preparing the sauce, split it into two equal parts. Brush one half of the sauce onto the salmon before cooking to allow the flavors to soak in. Reserve the remaining half to drizzle over the salmon once it’s cooked. This step adds an extra burst of flavor right before serving, making the dish even more delicious and visually appealing.

5. Cook Vegetables Alongside the Salmon

To save time and make your meal even more efficient, you can season and cook vegetables like mushrooms, asparagus, bell peppers, or carrots alongside the salmon in the air fryer. Simply lightly season them with salt, pepper, and a drizzle of olive oil, then arrange them around the salmon.

Avoid leafy greens, as they release too much water, and steer clear of vegetables that need longer cooking times, like potatoes or pumpkins. This way, your salmon and veggies cook together, and you’ll have a complete meal with minimal extra effort!

For even cooking, make sure the salmon fillet and vegetables have enough space in the air fryer to allow the hot air to circulate.

Check the salmon’s internal temperature — it should reach 145°F (63°C). Vegetables cook quickly, so to prevent them from burning, you can remove them halfway through the cooking process, especially before broiling the salmon.

6. Broil the Salmon for a Perfect Finish

For an extra layer of flavor and a slightly caramelized top, broil the salmon for 2 to 3 minutes after it has finished cooking. This step enhances the texture, giving the salmon a crispy, golden-brown exterior. Be sure to keep a close eye on it to avoid burning.

If you’re using an air fryer without a broil function, increase the temperature to 450°F (232°C) and air fry the salmon for another 2 to 3 minutes, removing it as soon as it develops a beautiful caramelized color. This step will give your salmon that perfect final touch!

7. Optional Garnish

Don’t forget the reserved half of the sauce for drizzling at the end! Once the salmon is ready, evenly drizzle the sauce over the top just before serving.

For an added burst of flavor and visual appeal, consider garnishing your salmon with sesame seeds, fresh herbs like chopped cilantro or green onions, or a squeeze of fresh lemon juice. The sesame seeds offer a delightful crunch, while the herbs bring a fresh contrast to the richness of the salmon. A squeeze of lemon can brighten the dish and enhance the flavors of the marinade.

Feel free to get creative with your favorite toppings to make the dish your own!

Equipment

• Air Fryer (or oven)
• Mixing bowl
• Measuring spoons
• Brush
• Knife and cutting board (To trim the salmon fillet.)
• Baking Dish (Or an cast iron skillet)
• Parchment paper

Ingredients  

• 1 lb salmon fillet (no skin)
• ⅓ tsp salt
• ⅓ tsp pepper
• 4 tbsps mayonnaise (Ideally use kewpie mayo. You can also use regular mayo.)
• 2 tbsps Sriracha (Add up to 4 tbsps if you want it to be spicier.)
• 1 tbsp honey
• 1 tbsp soy sauce
• 2 fresh garlic cloves (or 1 tsp garlic powder)
• 1 tsp lemon juice (optional)
• ½ tsp sesame seeds (optional, for decoration)

Instructions 

1. Preheat your oven air fryer to 400°F (205°C). If using a basket air fryer, preheat it to 375°F (190°C), as the food sits closer to the heating element, and a lower temperature helps prevent burning. If you don’t have an air fryer, you can use the bake mode of your oven set to 400°F (205°C) instead.

2. Pat the salmon fillet dry with a paper towel. On one side, make shallow crosshatch cuts about ½ inch apart, cutting halfway through the fillet without slicing all the way through. Season both sides lightly with salt and pepper.

3. In a small bowl, mix mayonnaise, Sriracha, minced garlic (or garlic powder), honey, soy sauce, and lemon juice (if using). Adjust the Sriracha level based on your spice preference.

4. Brush both sides of the salmon fillet with half of the Sriracha mayo mixture, reserving the remaining half in the bowl to drizzle over the salmon after it’s cooked.

5. Line a cast iron skillet, baking dish, or air fryer basket with parchment paper. Place the salmon fillet on the parchment, with the scored side facing up.

6. Optionally, lightly season vegetables such as mushrooms, asparagus, cherry tomatoes, bell peppers, carrots, or onions with salt, pepper, and olive oil, and arrange them around the salmon. (Avoid leafy greens, as they can release excess water during cooking, and vegetables like potatoes or pumpkins, which require longer baking times to cook through.)

7. Cook at 400°F (205°C) if using an oven air fryer, 375°F (190°C) if using a basket air fryer, for 10 minutes.

8. Transfer the cooked vegetables to a plate. Broil the salmon for 2 to 3 minutes to achieve a slightly caramelized top. (If your air fryer doesn’t come with a broil function, increase the temperature to 450°F (232°C) and air fry the salmon for an additional 2 to 3 minutes. Monitor closely and remove the salmon as soon as it develops a caramelized color.)

9. Remove the salmon from the air fryer, drizzle the rest half of the Sriracha mayo mixture on the top, garnish with sesame seeds. Serve immediately with rice and veggies.

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