Teriyaki Salmon with Spicy Mayo and Asparagus

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4 from 65 votes

Teriyaki Salmon with Spicy Mayo and Asparagus

45 minutes
Calories 1090kcal


  • 1 tablespoon lemon juice (freshly squeezed)
  • 1/2 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup olive oil
  • 12 asparagus spears
  • 1/2 teaspoon fresh ginger (freshly squeezed)
  • 2 teaspoons olive oil (freshly squeezed)
  • 1/2 teaspoon rice vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons teriyaki sauce (freshly squeezed)
  • 16 ounces salmon fillets
  • scallions (Sliced


  • STEP 1 TO MAKE THE SPICY MAYO: In a food processor, mix the garlic and lemon juice until smooth.
  • STEP 2 Add the egg, salt, cayenne pepper, and black pepper to the garlic and lemon juice puree.
  • While pureeing, slowly add the olive oil until the mayo forms.
  • Set aside in the refrigerator while the fillets cook.
  • STEP 3 TO MAKE THE SALMON AND ASPARAGUS: Preheat the oven to 400°F.
  • STEP 4 Remove the woody end from the asparagus, leaving only the tender portion of the stalk.
  • STEP 5 In a medium bowl, mix together the ginger, 1 teaspoon of olive oil, rice wine vinegar, pepper, and the Teriyaki Sauce.
  • STEP 6 Add the salmon and cover completely with the sauce.
  • STEP 7 Line a baking dish with aluminum foil.
  • Transfer the salmon from the sauce to the dish.
  • Pour any remaining sauce over the fillets.
  • Tuck the asparagus around the fillets and drizzle them with the remaining teaspoon of olive oil.
  • STEP 8 Put the dish in the preheated oven.
  • Bake for 15 to 20 minutes, depending on the thickness of the fillets.
  • STEP 9 Remove the dish from the oven and check the fillets for doneness.
  • STEP 10 Serve immediately with half of the spicy mayo.
  • Garnish with the scallions.
  • Refrigerate the remaining mayo in an airtight container.
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  • 577 Total Fat
  • 42.2G Protein
  • 41.5G Total Carbohydrate
  • 12.9G Dietary Fiber
  • 3.3G


Calories: 1090kcal

Originally posted 2019-02-20 18:44:12.

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