Bang Bang Salmon (Printable)
Tender baked salmon with creamy spicy Bang Bang sauce, ready in just 25 minutes.
# What You'll 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 Steps:
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.
06 - Garnish with sliced green onions, sesame seeds, and lime wedges before serving.
# Expert Pointers:
01 -
- The sauce comes together in 2 minutes and keeps for weeks in the fridge
- Its impossible to mess up, even if you typically overcook fish
- The flavor combination hits every craving, sweet, spicy, creamy, and fresh
02 -
- Pat the salmon completely dry before seasoning, wet fish equals soggy fish
- The sauce continues to thicken as it sits on hot salmon, so dont worry if it looks thin at first
- Broiling for 1 to 2 minutes after saucing creates restaurant worthy caramelization
03 -
- Room temperature salmon cooks more evenly, let it sit out for 15 minutes before baking
- Test for doneness by inserting a fork into the thickest part, it should flake easily and look opaque