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Sriracha Mayo Baked Salmon

Sriracha Mayo Baked Salmon Sheet Pan Dinner

  • Author: Alyssia Sheikh
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 1 serving


Sriracha Mayo Baked Salmon:

1 salmon filet, 4 oz

1 Tbsp mayo of choice (I use homemade mayo or avocado oil mayo)

1-2 tsp sriracha, to taste

2 tsp lime juice

1 Tbsp fresh cilantro, chopped

2 Tbsp roasted salted cashews, blended into meal

Roasted Veggies:

1 medium potato, cut into wedges

½ cup eggplant, cut into cubes

½ cup yellow squash, cubes

5 baby zucchini (whole)

2 tsp avocado oil

1 Tbsp pine nuts

cumin, to taste

salt, to taste

fresh chives (for topping)


  • Preheat oven to 425°F (220°C).
  • Add salmon filet to a tray lined with parchment or foil, along with potato wedges, eggplant, yellow squash, and baby zucchini.
  • In a bowl, combine mayo of choice, sriracha, lime juice, and cilantro. Stir to integrate, adjusting seasonings to taste.
  • Blend roasted cashews until grainy in texture, like a cashew meal/flour.
  • Spread sriracha mayo on top of salmon filet and sprinkle with blended cashews as a crust topping.
  • Drizzle veggies with oil and sprinkle on pine nuts. Season to taste and toss to coat.
  • Cover salmon with a foil tent to prevent filet from drying out in the oven. (If you prefer your salmon cooked more medium-rare than well-done, cook salmon for just 8-10 minutes on a separate pan from your vegetables.)
  • Roast for 25 minutes.
  • Top with chives, serve, and enjoy!
  • Yields 1 sheet pan dinner.


*Nutrition provided for sriracha mayo baked salmon made with wild sockeye salmon.


  • Serving Size: 1 meal
  • Calories: 641
  • Sugar: 9
  • Fat: 40
  • Carbohydrates: 43
  • Fiber: 6
  • Protein: 32