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 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Bang Bang Sauce

05 - 1/3 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:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
02 - Pat the salmon fillets completely dry with paper towels. Arrange on the prepared baking sheet, drizzle with olive oil, and season evenly with salt and black pepper.
03 - Place the baking sheet in the preheated oven. Bake for 12-15 minutes until the salmon is just cooked through and flakes easily when tested with a fork.
04 - While the salmon bakes, combine mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and minced garlic in a small bowl. Whisk thoroughly until completely smooth and well incorporated.
05 - Remove the salmon from the oven. Generously spoon or brush the Bang Bang sauce over each hot fillet, ensuring even coverage.
06 - Garnish the glazed salmon with sliced green onions, toasted sesame seeds, and fresh lime wedges. Serve immediately while hot.

# Expert Tips:

01 -
  • The sauce comes together in literally two minutes but tastes like something from a restaurant
  • Even people who swear they dont like salmon will ask for seconds
  • You can keep all the ingredients in your pantry for those nights you forgot to plan dinner
02 -
  • I learned the hard way that if you add the sauce before baking, it can separate and look a bit messy
  • The sauce thickens slightly as it sits on the hot fish, which is actually exactly what you want
  • Room temperature salmon cooks more evenly, so take it out of the fridge about 15 minutes before you start
03 -
  • Patting the salmon completely dry before seasoning helps it get those gorgeous slightly caramelized edges
  • Let the sauce sit at room temperature for about 10 minutes before serving, it just tastes better that way

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