This Sriracha Baked Salmon is one of our new faves! Extremely flavorful and not too spicy.
One of the only ways Pegs could get my sisters and I to eat Salmon when we were going up, was by baking it topped with a creamy cheesy onion sauce. It was INSANE! Now I gladly eat Wild Salmon any chance I get!
I took Pegs delicious creamy recipes and gave it a spicy dairy free twist here! Watch our recipe video HERE and scroll down for the full recipe.
^ creamy baked goodness ^
Everything you need…
Watch Recipe Video HERE!
Ingredients for Sriracha Baked Salmon
1 lb. Wild caught salmon filet, de-boned
1/4 cup Vegan mayonnaise
1/4 cup Majestic garlic sauce (if you don’t have this, use another 1/4 cup of vegan mayo)
1 Tbsp Wheat-free organic Tamari sauce, or soy sauce
2-3 Tbsp Sriracha sauce
1-2 Tbsp fresh garlic cloves, minced
1/2 Lime, juiced
Pinch of salt & pepper
Method for Sriracha Baked Salmon
- Pre-heat oven to 350 degrees
- Prepare all sauce ingredients, listed after salmon in ingredients list, and mix together in a bowl.
- Line baking sheet with parchment paper, place cleaned and de-boned salmon on the sheet. Coat with creamy sriracha sauce.
- Bake in oven @ 350 degrees for 20-25minutes*, until the sauce begins to brown on the top and salmon is flakey.
*NOTES: depending on the thinness or thickness of the salmon, it could take only 10-15 minutes to bake or up to 25-30 minutes.