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. 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 healthy and satisfying gluten-free and paleo dinner.
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.
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!!!
I brushed melted butter onto the salmon filet before broiling it to perfection.
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 your spicy mayo sauce.
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.
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Broiled Salmon with Gluten Free Spicy Mayo Sauce
Ingredients
- 1 pound of salmon fillet
- 2 tablespoons of butter
- oil for the broiler
For 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 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 SalmonPreheat your broiler.Brush the broiler pan with oil. Melt butter in a small pan. Baste the top of the salmon with the melted butter and place skin side down on the broiler. Broil for about 5 minutes. Then turn over, gently peel away the skin with a spatula and discard. Broil salmon for an additional 4-5 minutes.
- For 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. 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. 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. Once you have a nice thick mayonnaise, add lemon juice, vinegar and salt to taste all the while whisking into a tasty mayonnaise.
- Combine for Spicy SauceStir 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?
Nutrition
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Francene Stanley says
Oh, this looks so delicious. And your recipe simplifies the sauce, although I don’t think I’ll try it. I can imagine the fiery chilli on the salmon, dulled a tiny bit by the mayo. Yum!
Barbara says
Ha ha Francene. Thanks for stopping by again.
Amy says
Oh my goodness, this looks so delicious! I don’t make many sauces, but I love sriracha sauce. And I’m certain that homemade is better!
Barbara says
Oh it is scrumptious. I must admit that I am a big salmon fan and the homemade sauce just tastes so fresh.
Julia says
I need to try this! I love good salmon. Sockeye and Coho to be exact!
Barbara says
Excellent. I would love to know how it turns out for you.
Krystal says
Oh my goodness I LOVE salmon and that sauce look just perfect! Thanks for sharing.
Barbara says
Thank you, Krystal! So glad you stopped by.
Brittanie Pyper says
We love Salmon in our house and we are always looking for new ways to make it. This looks delicious and I will definitely be giving it a try! Thank you!
Barbara says
Excellent Brittanie. I hope you love it.
vegetarianmamma (Cindy) says
Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
-Cindy
Barbara says
Thank you, Cindy. We’re looking forward to linking up again!
Eli@coachdaddy says
My girls destroy salmon every time I make it! This will keep it spicy enough for dad to have a chance.
Barbara says
Excellent. I hope you enjoy every spicy bite.
Rabia @TheLiebers says
we love salmon! I’ve often made it with a mayo glaze, but this hot sauce would add a new dimension to it! I don’t know that I’d have the patience to make my own, but this is a recipe I would definitely try!
Barbara says
Yes, definitely add the sriracha to the mayo for extra zing. Kids love it.
Jo-Lynne Shane says
This looks amazing. Gorgeous photos! Thanks for linking up.
Emily @ Recipes to Nourish says
Wow this looks good! I’m a huge salmon fan. Thanks so much for sharing this with us at Savoring Saturdays linky party! We hope you’ll come back and join us again this Friday. Have a great week!