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.
Equipment
- Air Fryer (or oven.)
- mixing bowl
- Measuring spoons
- Brush
- knife and cutting board (To trim the salmon fillet.)
- Baking Pan (Or an cast iron skillet)
Ingredients
- 1 lb salmon fillets (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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.)
- 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.
- 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.)
- 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.