25 min
4
servings
Ingredients
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
panko
1/4
cup
scallions
(finely chopped)
2
tsp
sesame seed oil
1/8
tsp
salt
1/8
tsp
pepper
4
skinless salmon fillets
(5 to 6 oz.)
non-stick cooking spray
Prep Time:
15 min
Cooking Time:
10 min
Total Time:
25 min
Instructions
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.
