Bang Bang Salmon (Printer-friendly)
Tender baked salmon with creamy spicy Bang Bang sauce ready in 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
# Method:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
02 - Pat the salmon fillets dry with paper towels. Place them on the prepared baking sheet, drizzle with olive oil, and season evenly with salt and black pepper.
03 - Bake for 12-15 minutes until the fillets are just cooked through and flake easily when tested with a fork.
04 - While salmon bakes, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and minced garlic in a small bowl until smooth and well combined.
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 for squeezing over the fish.
# Expert Tips:
01 -
- The sauce comes together in two minutes but tastes like you labored over it
- Baked salmon stays incredibly tender while getting those gorgeous caramelized edges
- You probably have everything in your fridge right now
02 -
- Dry the salmon really well before seasoning or the sauce will slide right off
- The sauce thickens as it sits on the hot fish, so do not be afraid to be generous
03 -
- Room temperature salmon cooks more evenly than cold from the fridge
- Let the fish rest for a couple minutes after baking before adding the sauce