Directions

1. In a large bowl, mix soy sauce, oil, ginger, garlic and 1 tbsp sriracha. Place the salmon in the marinade and toss to coat. Cover and refrigerate for at least 4 hours or over night.

2. Preheat the oven to 220°C (fan) and line a baking tray with parchment.

3. Place the egg white and sesame seeds in 2 separate bowls. Remove one salmon fillets from the marinade, letting the excess drop off. Dip into the egg white, then into sesame seeds, coating all sides. Place on your baking tray. Repeat with the remaining salmon.

4. Bake the salmon until firm to the touch and cooked through, 12 - 15 minutes.

5. Meanwhile, in a small bowl, mix mayonnaise, lime juice and the remaining 2 tbsp sriracha.

6. Divide the salmon among the plates. Serve with spic mayo alongside.