This is without a doubt, the best salmon you will ever make. It is so so easy and the secret is absolutely in the sauce(s). The key ingredient here is mayo. The fat from the mayo keeps the salmon super moist and it makes the spicy sauce creamy and delicious.
While the mayo may be key, I think my favorite part of this recipe is the super underrated sesame pickled veggies. We pickle them the traditional style but add a punch of sesame and citrus for a blast of flavor.
Slice them thinly to make sure they soak up ALL those delicious flavors.
For this recipe I chose sockeye salmon but if you prefer farmed that works too. I prefer sockeye because I enjoy the flavor and it also has that deep rich red color due to it's lower fat content compared to farmed salmon.
If you're wondering how I drizzled on the spicy mayo I simply scooped it into a plastic bag, sliced off one corned with scissors, gathered the mayo to that one corner and drizzled it as a squeezed the mayo.
For serving the salmon, you can get as creative or simple as you would like.
I prefer my fish with fluffy jasmine rice but quinoa, cauliflower rice, pasta or a bed of greens would be delicious too! Avocado is perfect with the flavors in the marinade but if it's not your thing there's plenty of flavor in the pickled veggies to flavor the whole dish!
Sockeye Salmon Bowls with Spicy Mayo and Sesame Pickled Veggies
4 servings | Cook time
Notes: Without a doubt the most flavorful salmon I have ever made. Serve in a bowl with rice and all the fixing or swap for salad. You could even thin out the spicy mayo with extra lime juice to use as a dressing.
Ingredients:
Salmon:
1-1.5 lb sockeye salmon, no skin
1 tbsp mayo
1 tbsp garlic chili oil
2 tbsp low sodium soy sauce
1 tbsp honey
4 cloves garlic, minced
1 lime, juiced
Spicy Mayo:
2 tbsp lite mayo
1 oz plain greek yogurt
1/4 lime juice
1/2 tsp sesame oil
1/2 tbsp siracha
Pickled Veggies:
1/2 cup water
1/4 cup natural rice vinegar
1/4 cup apple cider vinegar
1/2 tbsp sugar
1 tsp salt
1/2 tsp sesame oil
100g cucumbers, thinly sliced
100g red onion, thinly sliced
For Serving:
2-4 cups spinach, thinly chopped into ribbons
80g carrots, sliced thinly
1 cup jasmine rice, dry
1/2 avocado, sliced
Sesame seeds, lime juice and cilantro for topping
Directions:
30 minutes prior to cooking, whisk together mayo, soy sauce, honey, garlic and lime juice in a bowl. Toss salmon filets in sauce and set aside until ready to cook.
Whisk together rice vinegar, apple cider vinegar, sugar, salt and water in a microwave safe dish. Microwave for about 1 minute until the salt and sugar are dissolved. Stir in cucumber, red onion and sesame oil. Set aside.
Prep the rice according to directions. I bring 2 cups water to a boil, salt water and stir in rinsed rice. Return to a boil and turn to low for 15 minutes. Remove from heat, fluff with a fork, cover and set aside for 5 minutes prior to serving.
While the rice is cooking, preheat oven to 400F. Arrange salmon filets on a baking sheet and bake for about 12 minutes, or until flaky.
While the salmon and rice cook, prep the sauce and bowls. Mix together lite mayo, plain greek yogurt, lime juice, siracha and sesame oil together in a bowl until well combined. Place in fridge until ready to eat.
Assemble the bowls: Place the spinach ribbons and rice as the base of the bowl. Top with carrots, pickled cucumbers and red onion and salmon.
Finish the bowl with sliced avocado, a drizzle of spicy mayo and sesame seeds. Serve with extra lime and fresh cilantro for garnish.
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts provided for marinated salmon, spicy mayo and pickled veggies separately as well as for the entire bowl.