Broiled Salmon with Gluten Free Spicy Mayo Sauce

To top delicious broiled salmon, we’re making homemade spicy mayo sauce because when you make it homemade, you know what’s in it. 

I got a little adventurous today with a broiled salmon dinner.

Just like in my Broiled Salmon with Gluten Free Dijon Sauce, broiling uses high heat to give the fish a crispy outside while keeping it moist inside.

John suggested that I make my own spicy mayo sauce to go with it. Okay no problem, all I had to do was combine sriracha sauce with some mayonnaise.

However, since we attempt to avoid processed food as much as possible, that meant making my own sriracha and mayo from scratch. Hmmm… a tall order there.

Well, mission accomplished. And it was really worth the extra effort. This beautiful, broiled wild salmon filet drizzled with freshly made spicy mayo sauce turned out to be an absolutely mouthwatering, very nutritious and satisfying gluten-free and paleo dinner.

For more exciting ways to enjoy salmon, I highly recommend trying my pan-seared Crispy Skin Salmon With Wine Sauce and the reader-favorite Salmon Patties. Or try these Spicy Salmon Bake Cups inspired by the viral recipe that took the Internet by storm! Plus, all of these recipes are gluten-free and low-carb, making them a perfect fit for a nutritious meal plan.

So, if you’re wondering how to recreate this spicy mayo sauce from scratch, here’s the simple method I used to make my own sriracha and mayo.

How to make homemade sriracha sauce

Sriracha is a hot sauce popular in Thai cuisine that is usually used as a dipping sauce.

To make this version from scratch, I adapted Michelle Tam’s recipe over at Nom Nom Paleo. Her suggestion to use Red Boat fish sauce is brilliant.

All of Red Boat’s products are gluten-free as they do not contain wheat or wheat by-products and are produced in a gluten free facility. The ingredients are quite simple: just anchovy and sea salt.

While fish sauce is an essential ingredient, it really is the chili peppers that give the sriracha sauce its distinct flavor.

I removed the seeds and the ribs of the peppers, chopped them up, and pureed them in my Vitamix along with garlic, vinegar, tomato paste, honey, the fish sauce, salt and even a few dashes of cayenne pepper for extra zing.

Finally, I simmered the sauce on the stove for about 10 minutes. If you want a hotter sauce leave in the seeds and the ribs, and if you want it even hotter use a hotter pepper. Michelle suggests Serranos or even Lumbre peppers.

I did find that after a day in the refrigerator, the sauce seemed to marinate and get hotter. So it’s up to you.

You will be mixing it with mayonnaise which cools the sriracha down a bit producing a nice mild spicy sauce to compliment the salmon.

How to make homemade mayonnaise

Next I turned to the mayo. This was my first time making homemade mayo. I knew this would be the tricky part, but I really wanted this recipe to be free of all processed food.

How many of you out there have made homemade mayo? It’s really easy right? Not!!! Unless you have made it before and know what not to do.

Since my husband suggested making the mayo, I convinced him to do most of the whisking. He wanted the workout any way.

Our first attempt was a fail. The oil split from the eggs and mustard. Okay, now what? I had sriracha sauce and no mayo. To the internet for help, of course. I discovered our mistake from this video: How to make mayonnaise with Jamie Oliver.

The key is to add the oil very slowly to the egg-mustard mix. A drop at a time if necessary. Once it starts to combine, you can add it a little faster. Remember that you are whisking all the time so your arm may get a little tired. But, hey, the exercise is good right? 😊

We did use a hand blender with a whisk attachment intermittently, but it was mostly my hubby’s arm that did the bulk of the work. And, wow, it finally turned into mayonnaise! Is that cool or what?

Since I didn’t need a whole lot of mayo and I wanted to be able to pour my sauce over the salmon, I allowed my husband to stop whisking and leave the mayo a little thinner. He was grateful for that.

Many suggest using a lighter oil like olive, but I decided to try avocado oil.

Of course, you can use your favorite store-bought mayonnaise for the sauce if you prefer, but if you’d like to try something really unique, I highly recommend trying to make your own mayonnaise.

Once we got the hang of it, it came out very yummy. We were quite proud of ourselves for not quitting and for making homemade MAYONNAISE. YESSSSS!!!

Broiling your salmon instructions

*All instructions are available in the free printable recipe card at the end of the post.

To get that perfect, crispy exterior while keeping the salmon tender inside, start by positioning your oven rack about 6 inches from the top. This ensures the intense heat will crisp up the fish beautifully.

Before broiling, I brushed the salmon filet generously with melted butter, infusing it with a rich flavor that complements the delicate fish perfectly. Place the salmon under the broiler, and let the broiler do its job!

There’s no need to flip the salmon while broiling—it will cook through perfectly. Once done, you can easily remove the skin or leave it on, depending on your preference.

That said, my family likes it with a bit of extra crisp, so I choose to flip it and brown both sides. I broil the salmon for four minutes on one side, then flip it, remove the skin, and broil for another three minutes to achieve that golden finish.

How do I know when my salmon is done?

Broiling salmon is quick and fast. It goes from almost done to perfectly cooked very quickly. (If it begins to ooze, it’s cooked through and should be removed from the heat immediately.)

Here’s a doneness test: when you see the fish begin to look opaque, slide a pairing knife through one of the seams in the flesh and pry it back to see if it’s lost its transparency.

There should still be some juice, but it will be mostly opaque and flake. The fish will continue to cook even after it’s removed from the oven. By the time you’re ready to serve your salmon, it will be cooked through and ready for a garnish of scallions and your spicy mayo sauce.

Serving suggestions

Serve your broiled salmon with spicy mayo over rice. Or, go for something spicy like wasabi mashed potatoes.

If you’re watching your carbs, a simple green salad with apple cider vinaigrette or refreshing cucumber salad with sugar free dressing works great too.

Pro tips and recipe notes

• If you’re following a low-carb way of eating, use stevia to sweeten the sriracha sauce instead of honey.
• You can store your homemade sriracha sauce and homemade mayonnaise in the refrigerator for about 5 days.
• If you’d rather skip making homemade mayonnaise, feel free to use your favorite store-bought version for the sauce instead.
• The cooked salmon can be stored in the refrigerator for up to 3 days, as long as it’s kept in an airtight container. For the best quality, store the salmon separately from the sauce to maintain the texture and freshness of both. If you’d like to keep the salmon longer, you can freeze it for up to 2-3 months.

Everyone in my family loved this recipe. Even my son, Peter, who doesn’t care much for salmon, ate up his whole piece when I topped it with this spicy sauce.

Have a healthy week! 💕

P.S. If you make this, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.

Love seafood? Try these recipes

Collection of gluten free fish and seafood recipes Here you’ll find more tasty seafood meals just like this!

Gluten Free Sole Meunière Bathed in brown butter and lemon sauce, this is a delicious and elegant dish that you can have ready in just fifteen minutes.

Jambalaya Tender chicken, hot andouille sausage, and fresh shrimp cooked with celery, onion, bell peppers, okra, and tomatoes in a sauce spiced up with Cajun seasoning. Yum.

10 Minute Wild Shrimp With Paleo Coconut Sauce Wild shrimp in a sauce with pepper and pungent paprika gives this dish a lovely, subtly spicy taste. 

Pan-Seared Scallops With Beurre Blanc Sauce Beurre blanc is a French warm butter sauce that’s perfect with scallops or any type of fish. You’ll love how it compliments the mild seafood flavor of the fluffy, seared scallops.

Sardines on Cauliflower Toast With Gremolata This is an incredibly nutritious and delicious lunch or even dinner.

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Broiled Salmon with Gluten Free Spicy Mayo Sauce

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This beautiful, broiled wild salmon filet drizzled with freshly made spicy mayo sauce is an absolutely mouthwatering, very nutritious and satisfying gluten-free and paleo dinner.

Course Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 2

Calories 330kcal

Author Barbara Bianchi

Ingredients

For Broiling Salmon

• 1 pound of salmon fillet
• 2 tablespoons of butter
• oil for the broiler

For Homemade Sriracha

• 3/4 of a pound of red jalapeño peppers
• 4 garlic cloves peeled and crushed
• 2 tablespoons + 2 teaspoons of Bragg's apple cider vinegar
• 1 tablespoon of gluten free tomato paste
• 1 1/2 tablespoons of honey
• 1 tablespoon of Red Boat fish sauce
• ½ teaspoon of salt
• cayenne pepper optional

For Homemade Mayonnaise

• 2 large egg yolks
• 1/4 teaspoon of gluten free Dijon mustard
• 1 1/2 teaspoons of lemon juice
• 1 teaspoon of Bragg's apple cider vinegar
• 1/4 cup of avocado oil
• salt to taste

Instructions

For Broiling Salmon

• Position the oven rack about 6 inches from the top of the oven. Then preheat your broiler.

  Brush the broiler pan with oil so that the salmon will not stick. Melt butter in a small pan. Baste the top of the salmon with the melted butter and place skin side down on the broiler pan.
  1 pound of salmon fillet, 2 tablespoons of butter, oil for the broiler
• Broil for about 5 minutes. Then if you would like to, turn salmon over, gently peel away the skin with a spatula and discard. Broil salmon for an additional 4-5 minutes.

For Homemade Sriracha:

• Remove the seeds and most of the ribs from the jalapeño peppers and place in your superblender (I used my Vitamix) along with garlic, vinegar, tomato paste, honey, fish sauce, salt and cayenne pepper. Puree the mixture.
  3/4 of a pound of red jalapeño peppers, 4 garlic cloves, 2 tablespoons + 2 teaspoons of Bragg's apple cider vinegar, 1 tablespoon of gluten free tomato paste, 1 1/2 tablespoons of honey, 1 tablespoon of Red Boat fish sauce, ½ teaspoon of salt, cayenne pepper
• Then pour the purée into a medium saucepan and bring to a boil over high heat. Then reduce heat to low and simmer for 10 minutes, stirring occasionally. Transfer to a dish and set aside to cool, cover and place in the refrigerator.

For Homemade Mayonnaise:

• Whisk egg yolks in a large round bottom bowl tilting the bowl at an angle so that you can beat them well with a balloon whisk. Add mustard and continue to whisk until quite thick.
  2 large egg yolks, 1/4 teaspoon of gluten free Dijon mustard
• Slowly and I mean very slowly (drops at a time), add the oil. Continue whisking so that the oil does not separate from the egg and mustard mixture.

  We actually shifted between using a strong wrist movement whisking by hand and the electric hand blender with a whisk attachment.
  1/4 cup of avocado oil
• Once you have a nice thick mayonnaise, add lemon juice, vinegar and salt to taste all the while whisking into a tasty mayonnaise.
  1 1/2 teaspoons of lemon juice, 1 teaspoon of Bragg's apple cider vinegar, salt to taste

Combine for Spicy Sauce

• Stir together 2 tablespoons of mayonnaise and 1 tablespoon of sriracha. Drizzle on top of your delicious broiled salmon.

Notes

• If you're following a low-carb way of eating, use stevia to sweeten the sriracha sauce instead of honey.
• You can store your homemade sriracha sauce and homemade mayonnaise in the refrigerator for about 5 days.
• You can use your favorite store-bought mayonnaise for the sauce if you prefer.
• How do I know when my salmon is done?

Broiling salmon is quick and fast. It goes from almost done to perfectly cooked very quickly. (If it begins to ooze, it’s cooked through and should be removed from the heat immediately.) Cooking time varies depending upon the thickness of you fish (between 7-10 minutes).

Here’s a doneness test: when you see the fish begin to look opaque, slide a pairing knife through one of the seams in the flesh and pry it back to see if it’s lost its transparency.

There should still be some juice, but it will be mostly opaque and flake. The fish will continue to cook even after it’s removed from the oven. By the time you’re ready to serve your salmon, it will be cooked through and ready for your spicy mayo sauce.

The cooked salmon can be stored in the refrigerator for up to 3 days, as long as it's kept in an airtight container. For the best quality, store the salmon separately from the sauce to maintain the texture and freshness of both. If you'd like to keep the salmon longer, you can freeze it for up to 2-3 months.

Nutrition

Calories: 330kcal

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