Bang Bang Salmon (Printable version)
Tender baked salmon with creamy spicy sauce ready in 25 minutes.
# What you need:
→ Fish
01 - 4 salmon fillets (6 oz each, skinless)
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
→ Bang Bang Sauce
05 - ⅓ cup mayonnaise
06 - 2 tablespoons sweet chili sauce
07 - 1 tablespoon sriracha sauce
08 - 1 tablespoon honey
09 - 1 teaspoon rice vinegar
10 - 1 small garlic clove, minced
→ Garnish
11 - 2 tablespoons sliced green onions
12 - 1 tablespoon toasted sesame seeds
13 - Lime wedges
# How to make it:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Pat the salmon fillets dry and place them on the prepared baking sheet. Drizzle with olive oil and season evenly with salt and black pepper.
03 - Bake the salmon for 12–15 minutes, or until the fillets are just cooked through and flake easily with a fork.
04 - While the salmon bakes, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and minced garlic in a small bowl until smooth.
05 - Remove the salmon from the oven. Generously spoon or brush the Bang Bang sauce over the hot fillets, covering the tops evenly.
06 - Sprinkle with sliced green onions and toasted sesame seeds. Serve with lime wedges on the side.
# Expert tips:
01 -
- It comes together in under 30 minutes but tastes like something from a restaurant you'd visit on date night
- The sauce works on absolutely everything — I've caught family members eating it straight off a spoon
02 -
- Salmon continues cooking after you pull it from the oven, so remove it when it's still slightly underdone in the center
- The sauce thickens as it sits on the hot salmon, so don't panic if it looks a little thin when you first spoon it on
03 -
- If your salmon fillets are wildly different thicknesses, fold the thin tails under to create even-sized pieces
- A squeeze of fresh lime juice over the finished dish brightens everything and makes the flavors pop