Grilled Salmon with Spicy Mayo and Marinated Cucumbers

Grilled Salmon with Spicy Mayo and Marinated Cucumbers – A burst of flavor in every bite! Elevate your dinner game with this tantalizing dish that marries perfectly grilled salmon with spicy mayo and refreshing cucumber salad.

Cooking, for me, is a simple yet effective way to lift the spirits amid dreary weather. A go-to favorite during such times is the Salmon Poke Bowl with Spicy Mayo and Marinated Cucumbers—a dish that effortlessly blends ease and sublime flavors.

A standout in this humble bowl is the marinated cucumbers—a quick soak in soy sauce, rice vinegar, sesame oil, and a touch of sugar transforms them into a burst of umami and acidity, enhancing every bite.

At the core of the Salmon Poke Bowl is the salmon—fresh cubes lightly seasoned with soy sauce and sesame oil. The spicy mayo, a blend of mayonnaise and Sriracha sauce, adds a comforting yet invigorating kick. Together, they strike a harmonious balance, with the richness of the mayo complementing the fiery spice of Sriracha.

Simple Assembly Steps:

  1. Cook the Salmon: Preheat the oven, lay salmon fillets on a baking sheet, drizzle with oil, season, and bake until tender.
  2. Create the Spicy Mayo: Whisk together mayonnaise, Sriracha sauce, honey, and lemon juice until well-blended. Adjust spice and sweetness to taste.
  3. Marinate the Cucumbers: Combine sliced cucumbers with rice vinegar, soy sauce, honey, sesame oil, and sesame seeds. Let them marinate for 10-15 minutes.
  4. Assemble the Bowl: Start with cooked rice, add fresh greens, place the salmon fillets, and drizzle with spicy mayo. Top with marinated cucumbers, fresh cilantro, and sesame seeds.

FAQ

Q: Can I use frozen salmon for this recipe, or does it need to be fresh?A: Fresh salmon is preferable for the best flavor and texture, but you can use thawed frozen salmon if fresh is unavailable. Just ensure it's fully thawed before grilling.

Q: Can I prepare the spicy mayo ahead of time?A: Absolutely! In fact, preparing the spicy mayo in advance allows the flavors to meld. Store it in an airtight container in the refrigerator for up to a week.

Q: Can I adjust the spice level of the mayo to my preference?A: Certainly! Feel free to add more or less Sriracha sauce according to your spice preference. Taste as you go and customize it to suit your liking.

Q: Are there alternative toppings for the bowl?A: Yes, you can get creative with toppings! Avocado slices, edamame, radishes, or pickled ginger are excellent additions to enhance the flavor and texture of the bowl.

Q: Can I use a different type of rice?A: Absolutely! While traditional poke bowls use sushi rice, you can use brown rice, quinoa, or cauliflower rice for a healthier alternative.

Q: Can I make this recipe ahead for meal prep?A: Yes! Prepare the components separately and assemble the bowl just before serving. Store the grilled salmon, spicy mayo, and marinated cucumbers in separate airtight containers in the refrigerator.

Grilled Salmon with Spicy Mayo and Marinated Cucumbers

Ingredients

Marinade

2 tablespoons rice vinegar

5 tablespoons tamari or soy sauce

1 tablespoon miso paste

1 tsp fresh ginger

1 to 2 tsp chili flakes

2 tsp maple syrup or honey

Soak in marinade for 2-4 hrs

Cucumbers

2 tbsp rice vinegar

1 tsp garlic

1 tbsp sesame oil

1/2 tsp soy sauce

1/2 tsp chili flakes

1/2 tsp sesame seeds

Spicy Mayo

Mayo

Sriracha

Lime juice

Toppings

  • microgreens
  • Avo
  • Scallions
  • Sesame seeds

Instructions

Marinade:

  1. In a small bowl, combine 2 tablespoons of rice vinegar, 5 tablespoons of tamari or soy sauce, 1 tablespoon of miso paste, 1 to 2 teaspoons of fresh ginger, 1 to 2 teaspoons of chili flakes (adjust to your desired level of spiciness), and 2 teaspoons of maple syrup or honey. Mix well until the miso paste is fully dissolved.
  2. Place your salmon fillets in a shallow dish or a resealable plastic bag.
  3. Pour the marinade over the salmon, making sure it's fully coated. Seal the bag or cover the dish with plastic wrap and refrigerate for 2 to 4 hours to allow the flavors to infuse and the salmon to marinate.

Cucumbers:

  1. While the salmon is marinating, prepare the cucumber topping. In a separate bowl, combine 2 tablespoons of rice vinegar, 1 teaspoon of minced garlic, 1 tablespoon of sesame oil, 1/2 teaspoon of soy sauce, 1/2 teaspoon of chili flakes, and 1/2 teaspoon of sesame seeds. Mix well.
  2. Thinly slice the cucumbers and add them to the bowl with the dressing. Toss to coat the cucumbers in the flavorful dressing. Set aside for later use.

Spicy Mayo:

  1. In a small bowl, prepare the spicy mayo by mixing your desired amount of mayonnaise with sriracha sauce to achieve your preferred level of spiciness. Start with a small amount of sriracha and add more gradually until you reach your desired heat level.
  2. Add a squeeze of fresh lime juice to the spicy mayo and mix well. Adjust the lime juice to taste, balancing the heat and acidity.

Cooking the Salmon:

  1. Preheat your grill or a grill pan over medium-high heat. Alternatively, you can also bake the salmon in the oven or pan-sear it on the stovetop.
  2. Remove the salmon from the marinade, allowing any excess marinade to drip off.
  3. Grill the salmon for about 4-5 minutes per side or until it reaches your desired level of doneness. The cooking time may vary depending on the thickness of the fillets.
  4. Once the salmon is cooked, remove it from the grill and let it rest for a few minutes before serving.

Assembling the Dish:

  1. To serve, place a portion of the marinated cucumbers on each plate.
  2. Top the cucumbers with a grilled salmon fillet.
  3. Drizzle the spicy mayo over the salmon.
  4. Garnish the dish with microgreens, avocado slices, sliced scallions, and a sprinkle of sesame seeds.
  5. Serve your salmon with spicy mayo and cucumbers immediately and enjoy your delicious meal!

Notes

Ingredients

Marinade

2 tablespoons rice vinegar

5 tablespoons tamari or soy sauce

1 tablespoon miso paste

1 tsp fresh ginger

1 to 2 tsp chili flakes

2 tsp maple syrup or honey

Soak in marinade for 2-4 hrs

Cucumbers

2 tbsp rice vinegar

1 tsp garlic

1 tbsp sesame oil

1/2 tsp soy sauce

1/2 tsp chili flakes

1/2 tsp sesame seeds

Spicy Mayo

Mayo

Sriracha

Lime juice

Toppings

  • microgreens
  • Avo
  • Scallions
  • Sesame seeds

Instructions

Marinade:

  1. In a small bowl, combine 2 tablespoons of rice vinegar, 5 tablespoons of tamari or soy sauce, 1 tablespoon of miso paste, 1 to 2 teaspoons of fresh ginger, 1 to 2 teaspoons of chili flakes (adjust to your desired level of spiciness), and 2 teaspoons of maple syrup or honey. Mix well until the miso paste is fully dissolved.
  2. Place your salmon fillets in a shallow dish or a resealable plastic bag.
  3. Pour the marinade over the salmon, making sure it's fully coated. Seal the bag or cover the dish with plastic wrap and refrigerate for 2 to 4 hours to allow the flavors to infuse and the salmon to marinate.

Cucumbers:

  1. While the salmon is marinating, prepare the cucumber topping. In a separate bowl, combine 2 tablespoons of rice vinegar, 1 teaspoon of minced garlic, 1 tablespoon of sesame oil, 1/2 teaspoon of soy sauce, 1/2 teaspoon of chili flakes, and 1/2 teaspoon of sesame seeds. Mix well.
  2. Thinly slice the cucumbers and add them to the bowl with the dressing. Toss to coat the cucumbers in the flavorful dressing. Set aside for later use.

Spicy Mayo:

  1. In a small bowl, prepare the spicy mayo by mixing your desired amount of mayonnaise with sriracha sauce to achieve your preferred level of spiciness. Start with a small amount of sriracha and add more gradually until you reach your desired heat level.
  2. Add a squeeze of fresh lime juice to the spicy mayo and mix well. Adjust the lime juice to taste, balancing the heat and acidity.

Cooking the Salmon:

  1. Preheat your grill or a grill pan over medium-high heat. Alternatively, you can also bake the salmon in the oven or pan-sear it on the stovetop.
  2. Remove the salmon from the marinade, allowing any excess marinade to drip off.
  3. Grill the salmon for about 4-5 minutes per side or until it reaches your desired level of doneness. The cooking time may vary depending on the thickness of the fillets.
  4. Once the salmon is cooked, remove it from the grill and let it rest for a few minutes before serving.

Assembling the Dish:

  1. To serve, place a portion of the marinated cucumbers on each plate.
  2. Top the cucumbers with a grilled salmon fillet.
  3. Drizzle the spicy mayo over the salmon.
  4. Garnish the dish with microgreens, avocado slices, sliced scallions, and a sprinkle of sesame seeds.
  5. Serve your salmon with spicy mayo and cucumbers immediately and enjoy your delicious meal!

Grilled Salmon with Spicy Mayo and Marinated Cucumbers

Ingredients

Marinade

2 tablespoons rice vinegar

5 tablespoons tamari or soy sauce

1 tablespoon miso paste

1 tsp fresh ginger

1 to 2 tsp chili flakes

2 tsp maple syrup or honey

Soak in marinade for 2-4 hrs

Cucumbers

2 tbsp rice vinegar

1 tsp garlic

1 tbsp sesame oil

1/2 tsp soy sauce

1/2 tsp chili flakes

1/2 tsp sesame seeds

Spicy Mayo

Mayo

Sriracha

Lime juice

Toppings

Instructions

Marinade:

  1. In a small bowl, combine 2 tablespoons of rice vinegar, 5 tablespoons of tamari or soy sauce, 1 tablespoon of miso paste, 1 to 2 teaspoons of fresh ginger, 1 to 2 teaspoons of chili flakes (adjust to your desired level of spiciness), and 2 teaspoons of maple syrup or honey. Mix well until the miso paste is fully dissolved.
  2. Place your salmon fillets in a shallow dish or a resealable plastic bag.
  3. Pour the marinade over the salmon, making sure it's fully coated. Seal the bag or cover the dish with plastic wrap and refrigerate for 2 to 4 hours to allow the flavors to infuse and the salmon to marinate.

Cucumbers:

  1. While the salmon is marinating, prepare the cucumber topping. In a separate bowl, combine 2 tablespoons of rice vinegar, 1 teaspoon of minced garlic, 1 tablespoon of sesame oil, 1/2 teaspoon of soy sauce, 1/2 teaspoon of chili flakes, and 1/2 teaspoon of sesame seeds. Mix well.
  2. Thinly slice the cucumbers and add them to the bowl with the dressing. Toss to coat the cucumbers in the flavorful dressing. Set aside for later use.

Spicy Mayo:

  1. In a small bowl, prepare the spicy mayo by mixing your desired amount of mayonnaise with sriracha sauce to achieve your preferred level of spiciness. Start with a small amount of sriracha and add more gradually until you reach your desired heat level.
  2. Add a squeeze of fresh lime juice to the spicy mayo and mix well. Adjust the lime juice to taste, balancing the heat and acidity.

Cooking the Salmon:

  1. Preheat your grill or a grill pan over medium-high heat. Alternatively, you can also bake the salmon in the oven or pan-sear it on the stovetop.
  2. Remove the salmon from the marinade, allowing any excess marinade to drip off.
  3. Grill the salmon for about 4-5 minutes per side or until it reaches your desired level of doneness. The cooking time may vary depending on the thickness of the fillets.
  4. Once the salmon is cooked, remove it from the grill and let it rest for a few minutes before serving.

Assembling the Dish:

  1. To serve, place a portion of the marinated cucumbers on each plate.
  2. Top the cucumbers with a grilled salmon fillet.
  3. Drizzle the spicy mayo over the salmon.
  4. Garnish the dish with microgreens, avocado slices, sliced scallions, and a sprinkle of sesame seeds.
  5. Serve your salmon with spicy mayo and cucumbers immediately and enjoy your delicious meal!

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