Bang Bang Salmon

Name: Bang Bang Salmon
Prep time: 10 min
Total time: 25 min
Yield: 4 Servings
Ingredients: 4 salmon filets, skins on; 1 tablespoon olive oil; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon kosher salt; u00bd teaspoon black pepper; u00bd cup mayonnaise; u00bc cup Thai sweet chili sauce; 1 teaspoon Sriracha, or to taste; 1 tablespoon honey; green onions, chopped for garnish

By admin Salmon Roasting

February 19, 2024

Bang Bang Salmon is a delicious and easy way to make salmon. The bang bang sauce is creamy and flavorful and is made with mayonnaise, sriracha, sweet chili sauce, and other seasonings. The sweetness of the sauce balances out the heat of the sriracha, creating a flavor that is both addictive and satisfying. The beauty is you can adjust to amount of heat to suit your taste. Bang Bang Salmon makes a great weeknight meal because it can be on the table in under 30 minutes.

Prep: 10 mins
Cook: 15 mins
Yields: 4 Servings

Ingredients

4 salmon filets, skins on

1 tablespoon olive oil

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon kosher salt

½ teaspoon black pepper

½ cup mayonnaise

¼ cup Thai sweet chili sauce

1 teaspoon Sriracha, or to taste

1 tablespoon honey

green onions, chopped for garnish

Directions

1Preheat the oven to 400°F and line a large baking sheet with parchment paper.

2Drizzle olive oil over the salmon on all sides and gently rub it in.

3In a small bowl, combine paprika, garlic powder, salt, and pepper. Sprinkle this seasoning mixture over the salmon filets.

4In another small bowl, mix together mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Divide the sauce in half.

5Using half of the sauce, evenly brush it over the salmon filets. Place the salmon on the baking sheet, skin-side down, leaving space between each filet.

6Bake the salmon for 10-12 minutes, or until cooked through. For a crispier filet, broil for 1-2 minutes.

7Transfer the salmon to a plate and drizzle with the remaining sauce. Garnish with green onions and serve warm with rice.

Recipe adapted from Cook Mekara.

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