Baked Spicy Salmon (Under 30 Minutes)

Name: Baked Spicy Salmon (Under 30 Minutes)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 12 oz Scottish salmon, two 6 ounce filets (deboned - but you can leave the skin on ); kosher salt (to season); black pepper (to season ); ¼ cup vegenaise (regular mayonnaise will work as well); 2 teaspoons gochujang (you can substitute sriracha ); 1 teaspoon liquid aminos; 1-2 teaspoons maple syrup

Jump to Recipe

by Sarah Thomas-Drawbaugh January 26, 2020

This post may contain affiliate links that I am eligible to earn a small commission from. Please see my site disclosure for more information.

This Baked Spicy Salmon recipe features flakey salmon fillets smothered in a creamy, flavorful sauce. Quick to make, it’s ready in 25 minutes, and cleanup is a breeze!

Salmon is one of my favorite protein sources! As a result, I incorporate it into my meals almost every week with recipes like my Oven Roasted Teriyaki Salmon and Air Fryer Spicy Hasselback Salmon. However, this spicy baked salmon might be my favorite variation yet.

Not only is it extremely flavorful, but it also comes together with minimal prep time and a quick cooking time. Plus, it cooks on a single baking sheet, meaning cleanup is a breeze.

Zippy, tangy, and nutritious, this salmon is sure to become your new go-to fish recipe.

Baked Salmon with Spicy Creamy Sauce – Healthyish Foods

Table of Contents

Recipe Ingredients and Substitutions

Salmon – I like to use Scottish salmon for this recipe, but any farm-raised or wild-caught salmon you like best will taste great. I prefer to remove the skin, but you can leave it on.
Kosher Salt and Black Pepper – to season the salmon.
Vegenaise – This is a brand of mayonnaise that has all the creamy consistency and tangy flavor we love but is completely plant-based. If preferred, regular mayonnaise will also work.
Gochujang – This is a type of Korean chili paste that adds a hint of heat to the sauce. Sweet, spicy, smoky and salty, it’s great for mixing into sauces but should not be used on its own. You can use Sriracha instead, but keep in mind that it’s much spicier!
Maple Syrup – This adds a touch of sweetness to balance out some of the heat.
Liquid Aminos – These are a common gluten-free soy sauce alternative. The flavor is a little stronger than soy sauce. So, if you plan on substituting it, keep in mind that one tablespoon of soy sauce equates to about ½ tablespoon of liquid aminos.

How to Make Baked Spicy Salmon

Prepare. Before you begin, preheat your oven to 350 degrees Fahrenheit, and line a baking sheet with nonstick cooking spray.
Debone the salmon. Remove any bones from the salmon filets, and season them with kosher salt and pepper. If desired, you can also score the skin to prevent it from buckling and constricting as it bakes.
Prepare the sauce. Whisk the vegenaise, gochujang, maple syrup, and liquid aminos in a small bowl. Spoon the mixture evenly over the salmon filets, covering them completely.
Bake. Bake for 12-15 minutes at 350 degrees. Option to broil for an additional 2-3 minutes until the everything gets lightly browned on top. Your salmon will be a medium well temperature. (Cooking time will slightly vary based on the size and thickness of the salmon fillet.)

Tips for Success

Use center-cut salmon. Center-cut filets are typically more uniform in thickness, meaning the fish will cook at the same speed.
If the salmon cooks too quickly, cover it with foil to lock in moisture. Just be sure to remove it when broiling at the end.
Use a meat thermometer to ensure the internal temperature of the fish reaches 145 degrees Fahrenheit. It will be pink and flaky when fully cooked.

Serving Suggestions

There are so many ways to enjoy this spicy salmon recipe! Try serving it over a carb source like rice, quinoa, or pasta. Then, add a salad or a side of spring vegetable hash or Asian-inspired roasted broccoli.

Or, enjoy it over toast, on a salad, or tucked inside a wrap. I love to use leftovers in a creamy salmon salad.

Frequently Asked Questions

How should I store leftovers? Store leftovers in an airtight container in the fridge for 3 to 4 days.

Can I freeze spicy baked salmon? I don’t recommend freezing this recipe as the sauce is not likely to thaw well, and the fish is likely to become mushy.

Can I grill this recipe? I haven’t tested it but think it would work! I’d love to know how it goes if you give it a try.