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