Spicy Mayo Salmon with Green Beans

Name: Spicy Mayo Salmon with Green Beans (20-Minute)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 (6 oz) salmon fillets; 2 tbsp mayonnaise; 1 tbsp sriracha; 1 tbsp honey; salt, to taste; black pepper, to taste; 12 oz green beans; 1 tbsp butter; 1 tbsp coconut aminos; garlic salt, to taste; 2 cups cooked white rice, for serving

This spicy mayo salmon features a creamy sriracha-honey glaze that cooks in 20 minutes, making it an easy weeknight dinner served alongside sautéed green beans and rice.

🌍American 🏷️Salmon 🏷️Spicy mayo salmon 🏷️Sriracha 🏷️Honey glazed Green beans

🏷️

🏷️Quick lunch

-0:00

jackiehartlaubonTikTok

Total

20 min

Servings

2

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

2 (6 oz) salmon fillets
2 tbsp mayonnaise
1 tbsp sriracha
1 tbsp honey
salt, to taste
black pepper, to taste
12 oz green beans
1 tbsp butter
1 tbsp coconut aminos
garlic salt, to taste
2 cups cooked white rice, for serving

11 Ingredients

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Instructions

1
In a small bowl, combine mayonnaise, sriracha, and honey. Mix until smooth.
2
Coat the salmon fillets evenly with the sauce, then season with salt and pepper.
3
Place the salmon on a parchment-lined baking sheet and cook in an air fryer or oven until cooked through.
4
While the salmon is cooking, chop the green beans.
5
Place the chopped green beans in a microwave-safe bowl and steam in the microwave until slightly tender.
6
Melt butter in a skillet over medium heat. Add the steamed green beans and sauté for a few minutes.
7
Finish the green beans by adding coconut aminos and garlic salt to the skillet. Toss to combine and cook for another minute.
8
Plate the cooked salmon with the sautéed green beans and a side of cooked white rice.

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Tips & Notes

Pro tips

Pat salmon fillets dry before applying the glaze—this helps the mayo-sriracha coating adhere and cook evenly.
Don't overcook the salmon; remove it from heat when it just flakes easily with a fork to keep it moist.
Trim the green beans before cooking and cut them to similar lengths for even sautéing.
Add the honey to the mayo-sriracha mixture last to prevent it from breaking down the emulsion.

Substitutions

Mayonnaise → Greek yogurt (tangier flavor, slightly less creamy)
Sriracha → sambal oelek or hot sauce (adjust honey to balance heat and sweetness)
Green beans → asparagus or broccoli florets (adjust cooking time slightly)
Honey → agave nectar or maple syrup (same amount, slightly different flavor)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F oven for 5-8 minutes to avoid drying out the salmon.