Sriracha Baked Salmon

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

  1. Pre-heat oven to 350 degrees
  2. Prepare all sauce ingredients, listed after salmon in ingredients list, and mix together in a bowl.
  3. Line baking sheet with parchment paper, place cleaned and de-boned salmon on the sheet. Coat with creamy sriracha sauce.
  4. 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.

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