Spicy Mayo Salmon with Green Beans

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.

Can I make the sriracha mayo glaze ahead of time?

Yes, mix the mayo, sriracha, and honey up to 1 day ahead and refrigerate. Stir before coating the salmon.

How do I know when the salmon is done cooking?

Salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F. Cook for 4-6 minutes depending on thickness.

What can I use instead of coconut aminos for the green beans?

Substitute low-sodium soy sauce or tamari in equal amounts. Adjust salt to taste.

Can I cook this on the stovetop instead of baking?

Yes, pan-sear the glazed salmon in a skillet over medium-high heat for 4-5 minutes per side until cooked through.

Is this recipe gluten-free?

Yes, if you use certified gluten-free coconut aminos and ensure all condiments are gluten-free.