Why I Love This Recipe
This spicy sriracha salmon is one of my favorite quick and flavorful meals because it’s simple to make and packed with bold, savory heat. Salmon is coated in a creamy sriracha, garlic, and coconut aminos sauce, then cooked to tender perfection in the air fryer or oven. Served with brown rice and broccoli and topped with extra sriracha mayo, this salmon dish is a delicious, protein-rich meal that’s perfect for an easy lunch or dinner.
Enjoying The Leftovers
This hearty Shepherd’s Pie-style dish is perfect for leftovers and holds up well for a few days.
Storing:
Store the fully cooked dish in an airtight container in the refrigerator for up to 3–4 days. You can also store it directly in the baking dish covered tightly with foil or a lid.
Reheating:
To reheat, warm in the oven at 350°F for 15–20 minutes until heated through, or microwave individual portions for 1–2 minutes. If reheating in the oven, you can broil for a few minutes at the end to bring back that crispy, golden top.
Sweet & Spicy Salmon
Instructions
- In a bowl, add 2 tbsp sriracha, 1 tbsp mayo, 1 tbsp coconut aminos, and 1 tbsp minced garlic. Mix well, then brush onto the salmon.
- Air fryer instructions: Air fry for 10-12 min at 380 (this will vary depending on the thickness of the salmon)
- Oven instructions: Bake at 400 for 10-12 min (this will vary depending on the thickness of the salmon)
- I like to serve my salmon with brown rice, broccoli, & some sriracha mayo. Enjoy!!!
Equipment
cook along with me!
Nutrition Per Serving
Crispy Fish Taco Bowl
see recipe
