Teriyaki Salmon with Sriracha Mayo
The Teriyaki Salmon with Sriracha Mayo delivers 25g protein and 409 calories per serving, balancing omega-3 intake with a moderate macro footprint. Four servings cook in quick prep time, letting you rotate this into your weekly rotation without protein conflicts.
Ingredients
- •Soy Sauce, Low Sodium(60g)
- •2 Tbsp water ($0.00)
- •Sesame Oil, Toasted(8g)
- •Ginger, Fresh Root
- •Garlic(3g)
- •Brown sugar(30g)
- •Chinese cooking wine (Shaoxing)(30g)
- •Cornstarch(5g)
- •Salmon(454g)
- •Mayonnaise, Regular(60g)
- •Sriracha sauce(30g)
Instructions
- 1Whisk together the low-sodium soy sauce, 1/4 cup water, toasted sesame oil, minced fresh garlic, grated fresh ginger, brown sugar, Chinese cooking wine, and cornstarch in a small bowl until the cornstarch dissolves completely.
- 2Cut the salmon into 4 equal portions and place in a large zip-top bag, then pour the teriyaki marinade over the fish. Remove as much air as possible, seal the bag, and refrigerate for at least 30 minutes, gently shaking the bag occasionally to redistribute the marinade.
- 3Heat a large non-stick skillet with a light coating of oil over medium-high heat for 2–3 minutes until shimmering.
- 4Place the salmon skin-side down in the hot skillet and cook for 3–4 minutes until the skin is golden brown and crispy, then flip and cook for 2–3 minutes more until the flesh is opaque and flakes easily with a fork or reaches an internal temperature of 145°F.
- 5Pour the remaining marinade from the bag into the skillet around the salmon and cook for 1–2 minutes over medium-high heat, stirring gently, until the sauce thickens and coats the fish with a glossy glaze.
- 6While the salmon finishes cooking, whisk together the mayonnaise and sriracha sauce in a small bowl until fully combined.
- 7Divide the salmon and teriyaki glaze evenly into 4 airtight containers while hot, allowing space at the top for the sriracha mayo.
- 8Top each portion with a dollop of sriracha mayo just before serving, or store the mayo separately and add when ready to eat.
Nutrition — Per Serving
409
calories
25g
protein
29g
fat
- Carbohydrates
- 12g
- Saturated fat
- 5.5g
- Sodium
- 911 mg
- Dietary fiber
- 0.3g
4 servings per batch · ~170g each
Macro data sourced from USDA FoodData Central
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How much protein does Teriyaki Salmon with Sriracha Mayo have per serving?
Each serving delivers 25g of protein at just 409 calories with 29g fat and 12g carbs. This is a high-fat, low-carb macro profile relative to calories, making it efficient for protein intake in a compact package.
How long does Teriyaki Salmon with Sriracha Mayo take to prep?
This recipe is quick prep and yields 4 servings from one stovetop session. You'll have four dinner portions ready in minimal time for weeknight meal prep.
Is Teriyaki Salmon with Sriracha Mayo good for fat loss?
At only 409 calories and 12g net carbs per serving, this recipe fits a fat loss phase where you need to maintain protein while staying in a calorie deficit. The 29g fat per serving comes from salmon's omega-3s, supporting satiety and hormone function during a cut.
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