Ginger & Scallion Crusted Salmon

25 min
4 servings


1/4 cup
Kewpie Japanese mayonnaise
2 Tbsp
chili garlic sauce
2 tsp
+ 2 tbsp. ginger (finely minced, divided)
1 tsp
garlic (finely minced)
1/2 cup
1/4 cup
scallions (finely chopped)
2 tsp
sesame seed oil
1/8 tsp
1/8 tsp
skinless salmon fillets (5 to 6 oz.)
non-stick cooking spray
Prep Time:
15 min
Cooking Time:
10 min
Total Time:
25 min


Preheat oven to 475°F. For the chili garlic mayo, in a small bowl mix the mayonnaise, chili garlic sauce, 2 tsp. ginger and garlic. 

For the garlic scallion panko crust, add in another bowl, the panko, 2 tbsp. ginger, scallions, sesame oil, salt and pepper and mix well.

Next, season your salmon with salt and pepper on both sides.  Add about 1½ tablespoons of the mayonnaise mixture on top of each seasoned salmon fillet, followed by 2 tablespoons of crust mixture. Bake in oven for 8 to 10 minutes or until desired doneness. Cooking time may vary depending on the thickness of fillet. Enjoy with your favorite side dishes.

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