Description

This Spicy Sesame Salmon recipe features tender salmon fillets marinated in a flavorful mix of reduced-sodium soy sauce, toasted sesame oil, ginger, garlic, and sriracha. Coated in sesame seeds and baked to perfection, it’s served with a zesty spicy mayo made from mayonnaise, lime juice, and sriracha, making it a deliciously spicy and nutty entrée perfect for any dinner.

Ingredients

Scale

Marinade

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

Coating

1 large egg white
2/3 cup white and/or black sesame seeds

Salmon

4 (6-ounce) skinless salmon fillets, skin removed

Spicy Mayo Sauce

1 cup mayonnaise
2 teaspoons fresh lime juice

Instructions

Prepare the Marinade: In a large bowl, whisk together the reduced-sodium soy sauce, toasted sesame oil, grated ginger, grated or minced garlic, and 1 tablespoon of sriracha. This mixture will infuse the salmon with spicy and aromatic flavors.
Marinate the Salmon: Place the skinless salmon fillets into the marinade and toss gently to coat all sides thoroughly. Cover the bowl and refrigerate for at least 4 hours or up to 12 hours to allow the flavors to penetrate the fish.
Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
Prepare Coatings: Place the egg white in one shallow bowl and the sesame seeds in another. These will be used to create a crispy, flavorful crust on the salmon.
Coat the Salmon: Remove one salmon fillet from the marinade, letting any excess drip off. Dip the fillet first into the egg white, ensuring it’s well coated, then press it thoroughly into the sesame seeds so all sides are evenly covered. Place the coated fillet onto the prepared baking sheet. Repeat this process with the remaining fillets.
Bake the Salmon: Place the baking sheet in the preheated oven and bake the salmon fillets for 12 to 15 minutes, or until the salmon feels firm to the touch and is cooked through. The sesame crust will be golden and slightly toasted.
Make the Spicy Mayo Sauce: While the salmon is baking, in a small bowl, stir together the mayonnaise, fresh lime juice, and the remaining 2 tablespoons of sriracha until smooth to create a creamy, spicy sauce.
Serve: Once the salmon is done, divide the fillets among plates and serve alongside the spicy mayo sauce. Enjoy this flavorful and crunchy sesame-crusted salmon with a spicy kick.

Notes

Marinating the salmon for longer enhances the flavor but do not exceed 12 hours to prevent texture changes.
You can use white, black, or a mix of sesame seeds for visual appeal and taste variation.
For a less spicy version, reduce the amount of sriracha in both the marinade and the spicy mayo.
Make sure to remove the salmon skin beforehand to ensure the sesame crust adheres properly.
This dish pairs well with steamed rice, sautéed vegetables, or a fresh salad.

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Category: Main Course
Method: Baking
Cuisine: Asian Fusion

Keywords: spicy salmon, sesame salmon, baked salmon, sriracha salmon, sesame crusted fish, easy salmon recipe, spicy mayo sauce