Broiled Salmon with Gluten Free Spicy Mayo Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 2
This beautiful, broiled wild salmon filet drizzled with freshly made spicy mayo sauce is an absolutely mouthwatering, very healthy and satisfying gluten-free and paleo dinner. If you're following a low-carb way of eating, use stevia to sweeten the sriracha sauce instead of honey.
  • 1 pound salmon fillet,
  • 2 tablespoons of butter
  • oil for the broiler
  • For sriracha
  • ¾ of a pound of red jalapeño peppers
  • 4 garlic cloves, peeled and crushed
  • 2 tablespoons + 2 teaspoons Bragg's apple cider vinegar
  • 1 tablespoon gluten free tomato paste
  • 1½ tablespoons raw organic honey
  • 1 tablespoon Red Boat fish sauce
  • ½ teaspoon salt
  • cayenne pepper, optional
  • For mayonnaise
  • 2 large egg yolks
  • ¼ teaspoon gluten free Dijon mustard
  • 1½ teaspoons lemon juice
  • 1 teaspoon Bragg's apple cider vinegar
  • ¼ cup avocado oil
  • salt to taste
  1. For Salmon: Preheat broiler.
  2. 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.
  3. 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.
  4. 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.
  5. Combine for Spicy Sauce: Stir together 2 tablespoons of mayonnaise and 1 tablespoon of sriracha. Drizzle on top of your delicious broiled salmon.
  6. Note: You can store your homemade sriracha sauce and homemade mayonnaise in the refrigerator for about 5 days.
Recipe by Gluten Free Homestead at