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Mentaiko Salmon

Prep Time 5 mins
Cook Time 6 mins
Total Time 11 mins
Servings 4


  • 600 g TAG’s Wild Sockeye Salmon divide into 4 pcs
  • 2 tbsp mayonnaise
  • 2 tbsp mentaiko or tobiko
  • 1 tsp Sriracha or hot sauce optional
  • Salt and black pepper
  • Olive oil
  • Spring onions or pickled ginger to garnish
  • Lemon wedges


  • Pre-heat oven to 220C.
  • Mix mayo and mentaiko together. Transfer into ziplock bag.
  • Line baking sheet with non-stick paper or oil baking sheet to prevent sticking.
  • Place salmon on baking sheet, drizzle olive oil, season with salt and black pepper.
  • Bake for 6 - 7 minutes.
  • Snip the edge off the ziplock bag and pipe mentaiko mayo over the top of the salmon.
  • Return to oven and broil (keep watch!) or bake for another 2 minutes until bubbly. Or if you have a blowtorch, you can blowtorch the top the mentaiko mayo until bubbly and/or browned.
  • Garnish with spring onions, pickled ginger, and lemon wedge and serve.