Dinner

Spicy Sesame Salmon Recipe

Bylilan Sage March 17, 2026March 17, 2026

Introduction

This Spicy Sesame Salmon is a flavorful and vibrant dish that combines a tangy soy marinade with a crunchy sesame crust. Paired with a zesty spicy mayo, it’s perfect for an elegant weeknight dinner or casual entertaining.

The image shows several thick pieces of cooked salmon coated fully with a layer of black and white sesame seeds. The outer layer is a crunchy mix of shiny black and creamy white sesame seeds tightly covering the salmon. One piece is broken open in the middle, revealing the soft, flaky, and moist pink-orange salmon flesh inside. Small loose sesame seeds are scattered around the pieces. All pieces rest on a white marbled surface that adds a clean and bright background to the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup reduced-sodium soy sauce
2 tablespoons toasted sesame oil
1 (1 inch) piece ginger, peeled and grated
1 large clove garlic, grated or minced
3 tablespoons sriracha, divided
1 large egg white
2/3 cup white and/or black sesame seeds
4 (6-ounce) skinless salmon fillets, skin removed
1 cup mayonnaise
2 teaspoons fresh lime juice

Instructions

Step 1: In a large bowl, whisk together soy sauce, toasted sesame oil, grated ginger, garlic, and 1 tablespoon of sriracha. Add the salmon fillets and toss to coat evenly. Cover and refrigerate for at least 4 hours or up to 12 hours to allow flavors to meld.
Step 2: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Place the egg white in one shallow bowl and the sesame seeds in another.
Step 3: Remove one salmon fillet from the marinade, letting excess drip off. Dip it first into the egg white, then press into the sesame seeds to coat all sides. Transfer the coated fillet to the prepared baking sheet. Repeat with the remaining fillets.
Step 4: Bake the salmon in the preheated oven for 12 to 15 minutes, or until firm to the touch and cooked through.
Step 5: While the salmon bakes, combine mayonnaise, lime juice, and the remaining 2 tablespoons of sriracha in a small bowl. Stir well to create a spicy mayo.
Step 6: Divide the baked salmon fillets among plates and serve with a generous dollop of spicy mayo on the side.

Tips & Variations

For extra crunch, toast the sesame seeds lightly before coating the salmon.
Swap lime juice for lemon juice for a slightly different citrus flavor in the mayonnaise.
If you prefer less heat, reduce the amount of sriracha or substitute with a mild chili sauce.

Storage

Store leftover cooked salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid drying out the fish. Keep the spicy mayo separate and refrigerate for up to 3 days.

How to Serve

The image shows a piece of salmon coated in black and white sesame seeds. The salmon is cooked to a light pink color and is cut into thick slices that reveal the soft inside. A creamy orange sauce is being poured over the top of the salmon, adding a smooth texture on the crunchy sesame seed crust. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salmon with skin on?

Yes, you can leave the skin on if you prefer. Just make sure to adjust cooking time as needed and consider crisping the skin in a pan before baking.

How can I make this recipe gluten-free?

Use tamari or a gluten-free soy sauce substitute to keep the marinade gluten-free.

lilan Sage