Not it’s humanly possible to make anything simpler. Boiling water, I guess. But this is right up there with boiling water, falling off a horse, yada yada blah blah blah.
Give it a whirl in a food processor, then spread over the salmon.
Bake or grill.
Grill or broil as shown here.
Serve as a straight-up fillet, or, maybe, I’m thinking, slice into thin strips and serve as a bành mí – style sammich.
About ½ cup mayo
2 Tbs olive oil (or 1 Tb evoo + 1 Tbs sesame oil)
¼ cup mayo + 1 Tbs olive oil
1-2 Tbs Sriracha
1-2 tsp lime juice
¼ cup finely chopped cilantro
dash of salt
Heat oven to 375°.
Rinse any ice glaze from your frozen salmon, then pat dry with a paper towel. Place the salmon on a baking sheet lined with non-stick foil. Spread the Sriracha mix on each piece of fish, then bake just until the fish is opaque throughout — about 20 minutes for frozen fish, 10-15 for fresh.