Broiled Salmon with Gluten Free Spicy Mayo Sauce

4.50 from 2 votes

Broiled Salmon with Gluten Free Spicy Mayo Sauce

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

Cook Time 15

Total Time 45

Servings

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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