Southwest Salmon with Sriracha Sauce

Salmon is one of my favorite choices for dinner.  I try to eat salmon once a week because of the healthy omega-3 fats it adds to my diet.  

The flavors in this recipe will win over non-salmon lovers, too. Hubby is not a salmon lover, so I have to be creative in the ways I serve salmon to him.  This oven-baked Southwest Salmon with Sriracha Sauce is a favorite of his, and I love it, too.

Spicy Southwest Salmon with Sriracha Sauce 

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Spicy Southwest Salmon

First, you'll want to select your salmon. I always ask to have my salmon cut to order from the thick end of the salmon fillet. I also like to have the skin left on my salmon because it helps to keep the salmon moist as it cooks. You'll find the skin is easy enough to remove before serving when you use a sharp spatula, like a fish spatula, to remove the skin from the salmon after cooking.

The sharp edge of the fish spatula makes it easy to separate the skin from the salmon in one easy scoop. You'll absolutely love this spatula for its versatility and price.

Next, you'll need some Southwest seasoning.  I always make my own.  It's so easy to make your own Southwest seasoning mix and once you do, you'll find yourself using it all the time.

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This short video will show you how I make my own Southwest seasoning mix.

Finally, you'll want to make sriracha sauce.  Mix sriracha sauce and mayonnaise together to taste.  Then, squeeze a little lime juice into the sauce to thin it and add some zippiness.

This is such a quick dinner to prepare, you'll definitely find it easy enough for a weeknight.  It is perfect when paired with a salad.  Ranch or blue cheese salad dressings offset the spiciness of the Southwest seasoning nicely.

Tip:  You can make this on your grill just as easily.  Use a piece of aluminum foil under the salmon, and you'll easily remove the skin when cooked.

Southwest Salmon with Sriracha Sauce

Four Ingredient Spicy Salmon

Printer Friendly Recipe

• One 6-8 ounce piece of salmon per person
• Southwest Seasoning
• Olive oil
• 1/4 cup mayonnaise
• Sriracha sauce, to taste
• Freshly squeezed lime juice to taste

Directions

Preheat your oven to 425 degrees F.  Line a baking sheet with aluminum foil.  

Rinse and pat dry each piece of salmon.  Pour a little olive oil onto the prepared baking sheet.  Place the salmon pieces on the baking sheet and spread a bit of olive oil on top of each piece.

Sprinkle the Southwest seasoning on each piece of salmon, lightly for a little flavor and more for a little more spiciness.  

Place the baking sheet on the center rack of your oven and cook for 10-12 minutes, depending on how well done you like your salmon.

While the salmon is cooking, make your sriracha sauce.  

Mix the mayonnaise, sriracha sauce, and lime juice together to taste.  Add the sriracha one teaspoon at a time until you get the level of heat you like.  The lime juice is just for a little zip, and you can leave it out if you like.

Serve your salmon with a drizzle of the sriracha sauce and a little extra on the side for dipping.  Yum!

Enjoy!