Tender, flaky salmon is coated in a creamy, sweet, and spicy sriracha mayo sauce. This easy air fryer sriracha mayo salmon recipe is ready in just 15 minutes with a 3-ingredient sauce. You can also bake it in the oven.
Jump to:
Sriracha mayo salmon is an Asian-inspired dish featuring seasoned salmon coated in a creamy, sweet, and spicy sauce made with Japanese mayo, sriracha, and honey, then cooked in the air fryer. It's best served as a main with steamed rice and your favorite vegetables.
It's one of my go-to ways to cook salmon when I want something quick and delicious. I find that patting the salmon very dry before adding the sauce helps it cling to the fish instead of sliding off.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Salmon Fillets: Use 1-inch-thick fresh salmon fillets with the skin on. The skin helps protect the salmon flesh from the heat as it cooks. Frozen salmon also works; thaw it completely and pat it very dry before cooking.
- Salt, Garlic Powder, and Black Pepper
- Green Onions: For garnishing.
Spicy Mayo Sauce
- Japanese Mayo: I prefer Kewpie mayo for its rich, creamy texture. Regular mayonnaise, like Hellmann's, also works.
- Sriracha Sauce: I prefer Huy Fong sriracha for its classic garlicky taste.
- Honey: Maple syrup also works as a substitute.
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Use evenly thick salmon fillets so they cook at roughly the same rate.
- Line the air fryer basket with air fryer parchment paper for easier cleanup.
- Don't overcrowd the air fryer or the salmon may cook unevenly.
- Check the salmon at 5 minutes to prevent overcooking, especially with thinner fillets.
Instructions
Below are step-by-step instructions on how to make sriracha mayo salmon:
- Make the sauce: In a small bowl, mix the Japanese mayo, sriracha, and honey until well combined and the honey has fully dissolved. Set aside.
- Dry the salmon: Pat the salmon fillets very dry with paper towels to remove excess moisture.
- Season the salmon: Line the air fryer basket with air fryer parchment paper. Place the salmon fillets skin-side down in a single layer without overlapping. Evenly season with salt, black pepper, and garlic powder.
- Add the sauce: Spoon the sriracha mayo sauce over each salmon fillet, then brush it evenly over the top and sides. Don't dip the brush back into the sauce so any remaining sauce stays safe for serving.
- Air fry the salmon: Air fry at 400°F for 5-7 minutes. Check the salmon with a fork for your desired doneness; the flesh should turn opaque and flake when gently pressed. If necessary, air fry for another 1-2 minutes.
- Serve: Remove the salmon from the air fryer. Garnish with green onions and serve with any remaining sriracha mayo sauce.
To Bake
- Prepare the salmon: Pat dry the salmon fillets and place them skin-side down on a lined baking sheet. Season evenly with salt, black pepper, and garlic powder. Spoon the sriracha mayo sauce over each fillet, then spread it over the top and sides without dipping the utensil back into the sauce.
- Bake the salmon: Bake at 400°F for 10-14 minutes. Check the salmon with a fork for your desired doneness. If necessary, bake for another 1-2 minutes.
- Serve: Remove the salmon from the oven. Garnish with green onions and enjoy.
Storage & Reheating
- Refrigerator: Store leftover salmon in an airtight container in the refrigerator for up to 4 days.
- Freezer: Wrap each cooled salmon fillet tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Air fry at 350°F for 3-5 minutes or microwave in 30-second intervals until warm.
Pairing Suggestions
Serve sriracha mayo salmon with:
- Steamed jasmine rice: Its mild flavor balances the creamy, sweet, and spicy salmon.
- Garlic bok choy: The crisp, garlicky greens add freshness alongside the rich sriracha mayo.
- Cucumber salad: Cool, crunchy cucumbers provide a refreshing contrast to the spicy salmon.
FAQ
Check the salmon with a fork for your desired doneness; the flesh should turn opaque and flake when gently pressed. If it's not cooked to your desired doneness, cook for another 1-2 minutes.
Excess moisture can prevent the sauce from clinging. Pat the salmon very dry with paper towels before seasoning and adding the sauce.
Yes. Spoon or drizzle the sauce over the raw salmon without letting the spoon touch the fish. Any sauce left in the bowl can be served with the cooked salmon.
More Like This
📖 Recipe
15-Minute Sriracha Mayo Salmon
Ingredients
- 7 oz salmon filet 1-inch-thick, cut crosswise into 2 equal pieces
- ⅛ teaspoon salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon black pepper
- ½ green onion finely chopped
Spicy Mayo Sauce
- 2 tablespoon Japanese mayo
- 1 tablespoon sriracha
- 1.5 tablespoon honey
Instructions
- In a small bowl, mix the Japanese mayo, sriracha, and honey until well combined and the honey has fully dissolved. Set aside.
- Pat the salmon fillets very dry with paper towels to remove excess moisture.
- Line the air fryer basket with air fryer parchment paper. Place the salmon fillets skin-side down in a single layer without overlapping. Evenly season with salt, black pepper, and garlic powder.
- Spoon the sriracha mayo sauce over each salmon fillet, then brush it evenly over the top and sides. Don't dip the brush back into the sauce so any remaining sauce stays safe for serving.
- Air fry at 400°F for 5-7 minutes. Check the salmon with a fork for your desired doneness; the flesh should turn opaque and flake when gently pressed. If necessary, air fry for another 1-2 minutes.
- Remove the salmon from the air fryer. Garnish with green onions and serve with any remaining sriracha mayo sauce.
To Bake:
- Pat dry the salmon fillets and place them skin-side down on a lined baking sheet. Season evenly with salt, black pepper, and garlic powder. Spoon the sriracha mayo sauce over each fillet, then spread it over the top and sides without dipping the utensil back into the sauce.
- Bake at 400°F for 10-14 minutes. Check the salmon with a fork for your desired doneness; the flesh should turn opaque and flake when gently pressed. If necessary, bake for another 1-2 minutes.
- Remove the salmon from the oven. Garnish with green onions and serve with any remaining sriracha mayo sauce.
Heidi | The Frugal Girls
I love your Salmon... it's so rich and sassy. This is such a great dish and with only 5 ingredients, it's so so easy to pull together!
Rosemary
ONLY 3 ingredients?! I love that. Salmon is so good for you!
Leanne
We eat a lot of salmon in our house and I'm always looking for new recipes to try. This one looks delicious Christie! And I appreciate your passion regarding sustainably caught seafood!
Tasia ~ two sugar bugs
We eat a lot of salmon and I'm always looking for new ways to prepare it. This looks so simple and delicious! Can't wait to try it!
Alex
I love how easy this is! So delicious too - what a great way to enhance the flavour of salmon.
Ben
I made this the other day and wow it was delicious! I loved how easy and simple it was.