Ingredients

1/4 c. reduced-sodium soy sauce

2 tbsp. toasted sesame oil 

1 (1") piece ginger, peeled and grated

1 large clove garlic, grated or minced

3 tbsp. sriracha, divided

1 large egg white

2/3 c. white and/or black sesame seeds

4 (6-oz.) skinless salmon fillets, skin removed

1 c. mayonnaise

2 tsp. fresh lime juice

Preparation

Step 1In a large bowl, whisk soy sauce, oil, ginger, garlic, and 1 tablespoon sriracha. Place salmon in marinade and toss to coat. Cover and refrigerate at least 4 hours or up to 12. Step 2Preheat oven to 425°. Line a baking sheet with parchment. Place egg white and sesame seeds in 2 separate shallow bowls. Remove one salmon fillet from marinade, letting excess drip off. Dip into egg white, then into sesame seeds, coating all sides. Place on prepared baking sheet. Repeat with remaining salmon.Step 3Bake salmon until firm to the touch and cooked through, 12 to 15 minutes.Step 4Meanwhile, in a small bowl, stir mayonnaise, lime juice, and remaining 2 tablespoons sriracha.Step 5Divide salmon among plates. Serve with spicy mayo alongside.

The salmon sits in a spicy, umami marinade for at least 4 hours soaking up the flavor. Though, of course, you can skip the marinade and just coat the salmon in seeds if you want a faster dinner. A quick bath in egg white helps adhere a layer of sesame seeds. Black or white, it doesn’t matter, but a mix of both colors gives the salmon a really appealing look. Roasting at a high temperature not only makes for quick cooking, but the flesh gets firm without overdrying the center. Check the salmon by touching it with your finger—it should feel firm to the touch. You can also gently flake a little bit with a fork at the center to see if it’s done to your liking. These crunchy fillets make the best rice bowls. Place a bed of rice in a shallow bowl, top with the salmon, and serve with the spicy mayo on the side. When the rice meets the salmon and the spicy mayo, it tastes like a spicy salmon roll in a bowl. Some tasty sides to serve in your rice bowl: avocado, seaweed salad, pickled vegetables, cucumbers, sautéed shiitakes.  Made this? Let us know how it went in the comments below!