When going out for sushi, baked spicy salmon rolls were my favorite. Alas, I rarely go out for sushi due to gluten cross contamination and I try to keep white rice to a minimal.  So, when the craving struck I came up with this beauty.

  • 1lb Salmon – Cut into 6- 2-3 oz portions
  • 1/2 Coconut Aminos
  • 6 oz Lump Crab
  •  Sriracha Cream Sauce
  1. Marinade raw salmon in coconut aminos for at least 10 minutes
  2. Meanwhile, pre-heat oven to 400 degrees
  3. Place marinated portions of salmon onto a baking dish lined with greased aluminum foil (keeps the mess to a minimum)
  4. Generously cover each piece of salmon with the Sriracha cream sauce (reserve a little for after it’s cooked)
  5. Bake for 10 minutes (no longer, salmon will continue to cook once it’s out of the oven)
  6. Remove from the oven and set your broiler to high
  7. Add 1oz lump crab on top of each piece of salmon and a teaspoon of the Sriracha Cream on top of the crab
  8. Place back into oven & broil for an additonal 2-4 mins or until sauce on salmon is slightly toasted DO NOT WALK AWAY, you don’t want the sauce to burn
  9. Remove from oven and let sit 5-10 minutes.
  10. Carefully place salmon onto a serving plate then drizzle the reserved Sriracha sauce on top.
  11. Garnish avocado, sesame seeds, green onions, jalapenos or more Siracha (cream or regular)


COMMENTS: If you want a very browned sauce, bake the salmon for 6-8 minutes, then when in the broiler it can go for 4-5, but you still want to keep an eye on it. This is paired well with anytime of veggie, but I prefer to eat lots and lots of salmon rather than filling up on anything else.



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