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Sriracha Mayo Baked Salmon

Sriracha Mayo Baked Salmon Sheet Pan Dinner

Print Recipe
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 1 serving
Calories 641


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: 1meal | Calories: 641kcal | Carbohydrates: 43g | Protein: 32g | Fat: 40g | Fiber: 6g | Sugar: 9g