Ingredients
2
2 servings
- •¼ cup olive oil
- •2 tablespoons soy sauce
- •1 tablespoon sriracha sauce
- •1 teaspoon sesame oil
- •1 teaspoon minced garlic
- •1 teaspoon grated fresh ginger
- •1 (8 ounce) skin-on salmon fillet
- •2 tablespoons mayonnaise
- •2 teaspoons sriracha sauce
- •1 teaspoon soy sauce
- •½ teaspoon rice vinegar
- •½ teaspoon lime juice
- •¼ teaspoon sesame oil
- •¼ teaspoon onion powder
- •salt and ground black pepper to taste
Instructions
- Mix olive oil, soy sauce, sriracha sauce, sesame oil, garlic, and ginger together in a bowl. Place salmon in a shallow baking dish or resealable plastic bag; cover with marinade. Refrigerate for 2 hours.
- Mix mayonnaise, sriracha sauce, soy sauce, rice vinegar, lime juice, sesame oil, and onion powder together to make the sauce.
- Heat a large skillet over medium heat. Add salmon skin-side down. Season top with salt and pepper. Cook for 4 minutes. Flip and continue cooking until flesh flakes easily with a fork, about 4 minutes. Drizzle sauce on top.
Nutritional Facts
Per 2 servings
- Calories: 550
- Carbohydrate: 4g
- Fat: 48g
- Fiber: 1g
- Protein: 25g
- Sugar: 1g
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