Recipe Instructions:
Ingredients
1/4 c. reduced-sodium soy sauce
2 tbsp. toasted sesame oil
1 (1") piece ginger, peeled and grated
1 large clove garlic, grated or minced
3 tbsp. sriracha, divided
1 large egg white
2/3 c. white and/or black sesame seeds
4 (6-oz.) skinless salmon fillets, skin removed
1 c. mayonnaise
2 tsp. fresh lime juice
Directions
Step 1
In a large bowl, whisk soy sauce, oil, ginger, garlic, and 1 tablespoon sriracha. Place salmon in marinade and toss to coat. Cover and refrigerate at least 4 hours or up to 12.
Step 2
Preheat oven to 425°. Line a baking sheet with parchment. Place egg white and sesame seeds in 2 separate shallow bowls. Remove one salmon fillet from marinade, letting excess drip off. Dip into egg white, then into sesame seeds, coating all sides. Place on prepared baking sheet. Repeat with remaining salmon.
Step 3
Bake salmon until firm to the touch and cooked through, 12 to 15 minutes.
Step 4
Meanwhile, in a small bowl, stir mayonnaise, lime juice, and remaining 2 tablespoons sriracha.
Step 5
Divide salmon among plates. Serve with spicy mayo alongside.
