Bang Bang Salmon (Printable Version)
Tender oven-baked salmon with a creamy, spicy-sweet glaze made from mayonnaise, sweet chili sauce, and sriracha.
# 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 Make It:
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 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 Tips:
01 -
- Everything comes together in under 30 minutes, including the time it takes to whisk that incredible sauce together.
- The heat level is completely adjustable, so you can make it family friendly or turn up the fire.
02 -
- The sauce thickens as it sits, so if it seems too thick, add a teaspoon of water to loosen it up.
- Don't overcrowd the baking sheet or the salmon will steam instead of bake, give each fillet some room.
03 -
- Room temperature salmon cooks more evenly, so let it sit out for 15 minutes before baking.
- The sauce is forgiving, taste it and adjust the sriracha or honey until it's exactly how you like it.