This post may contain affiliate links. Please read our disclosure policy.
Sriracha Salmon ❤️ A Low effort high reward meal…perfect for hosting because it comes together in less than 30 minutes and it is delicious!
If you loved this recipe, check out my Sesame Seared Salmon!
Why You’ll Love Sriracha Salmon
It is crunchy, fresh and amazingly delicious! It’s super easy to make, and perfect for a quick meal or when hosting a group of people. It’s perfectly balanced with protein, greens and carbs!
How To Prepare Sriracha Salmon
🧂 First, mix together the Panko, chives, cashews, sesame seeds, garlic powder, salt, pepper, olive and sesame oil.
🌶 Secondly, whisk together mayo, sriracha, miso, 1 tsp tamari and honey.
🍣 Then, pat dry salmon real well, add some Korean BBQ seasoning to taste and most of the sriracha honey, but reserve some for the vinaigrette.
🌟 Add all of the Panko cashew mixture atop the salmon. Then, press real well.
🔥 Bake at 415F for 15 minutes for it to be pink and flaky, you can do 18 minutes if you want it more well done.
❤️ Add the rest of Tamari and rice vinegar to the leftover sriracha honey.
🍃 Massage the vinegar into the arugula (I did like 4-5 cups).
🍋 Lastly, serve the salmon atop the arugula and serve with lemon.
Substitutions and Variations
- You can use any of your favorite greens instead of arugula, such as spinach.
- If you don’t like spice too much, you can adjust the amount of sriracha to your liking.
- You can do chicken, or any protein of your choice instead of salmon.
- If you want to do a vegetarian version, you can use tofu and add vegetables.
Chef Nadia’s Tip
Make sure you massage the vinegar into the arugula gently, so the dressing is well incorporated.
Similar Recipes
Common Questions
You can use any of your favorite greens, such as spinach.
Yes of course! You can do tofu instead of salmon, you can add vegetables and use vegan mayonnaise.
You can do chicken, or any of your favorite proteins.
Sriracha Salmon
Ingredients
- 1 lb wild salmon filet
- 3/4 cup panko
- 2/3 cup cashews, hand chopped
- 1/3 cup sesame seeds, mixed toasted and black sesame seeds
- 1/4 cup chives, chopped
- Garlic powder , to taste
- Salt/pepper , to taste
- 2 tbsp olive oil
- 1 tbsp sesame oil
- Korean bbq seasoning, Spice Hunter
- 1/4 cup mayo, dukes
- 1/4 cup honey
- 2-3 tbsp sriracha
- 2 tsp tamari
- 1 tbsp miso
- 1 tbsp rice vinegar
- Arugula, to taste
Instructions
- First, mix together the Panko, chives, cashews, sesame seeds, garlic powder, salt, pepper, olive and sesame oil.
- Secondly, whisk together mayo, sriracha, miso, 1 tsp tamari and honey.
- Then, pat dry salmon real well, add some Korean BBQ seasoning to taste and most of the sriracha honey, but reserve some for the vinaigrette.
- Add all of the Panko cashew mixture atop the salmon. Then, press real well.
- Bake at 415F for 15 minutes for it to be pink and flaky, you can do 18 minutes if you want it more well done.
- Add the rest of Tamari and rice vinegar to the leftover sriracha honey.
- Massage the vinegar into the arugula (I did like 4-5 cups).
- Lastly, serve the salmon atop the arugula and serve with lemon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
