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Bang Bang Salmon

Bang Bang Salmon

Bang Bang Salmon is an incredibly quick and flavorful weeknight meal that delivers a restaurant-quality taste with minimal effort. This recipe is perfect for anyone looking to spice up their healthy eating routine without sacrificing precious time or breaking the bank.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs salmon fillets skin on or off, cut into 1-inch thick pieces
  • 1/4 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha or more, to taste
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • salt and black pepper to taste
Optional garnishes
  • chopped green onions
  • toasted sesame seeds
  • red pepper flakes

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper or Aluminum Foil
  • Medium Bowl
  • Whisk
  • Paper towels

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Pat the salmon fillets dry with paper towels. Season both sides generously with salt and black pepper.
    1.5 lbs salmon fillets, salt and black pepper
  2. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, sesame oil, garlic powder, and onion powder until smooth and well combined. Taste the sauce and adjust the sriracha for heat level or add a pinch more salt and pepper if desired.
    1/4 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon sriracha, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, salt and black pepper
  3. Place the seasoned salmon pieces on the prepared baking sheet. Spoon or brush a generous amount of the Bang Bang sauce over the top of each salmon piece, ensuring they are well coated. You can reserve a little sauce for drizzling later if you like.
    1.5 lbs salmon fillets
  4. Bake in the preheated oven for 10-15 minutes, depending on the thickness of your salmon fillets and your desired doneness. The salmon should be opaque and flake easily with a fork. Avoid overcooking to keep the salmon moist and tender.
  5. Once cooked, remove the salmon from the oven. If you reserved any sauce, you can drizzle a little more over the top. Garnish generously with chopped green onions, toasted sesame seeds, and a pinch of red pepper flakes for an extra kick. Serve immediately.
    chopped green onions, toasted sesame seeds, red pepper flakes

Notes

Leftover Bang Bang Salmon can be stored in an airtight container in the refrigerator for up to 2-3 days. Ensure the salmon has cooled completely before storing to prevent condensation and maintain freshness. To reheat, gently warm the salmon in a skillet over low heat with a splash of water or broth to prevent drying, or microwave on a low power setting for short intervals, checking for doneness. For future meals, you can freeze cooked Bang Bang Salmon by wrapping individual portions tightly in plastic wrap, then aluminum foil, and placing them in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating as described.