Bang Bang Salmon
Crispy, golden salmon fillets topped with a creamy, spicy bang bang sauce. Ready in 30 minutes and perfect for weeknight salmon dinners.
Equipment
- Skillet
- Mixing bowl
- Whisk
- Paper towels
Ingredients
- 4 salmon fillets (about 6 oz each) skin on or off
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp onion powder
- salt and black pepper to taste
- 1/3 cup mayonnaise or Greek yogurt for lighter option
- 3 tbsp sweet chili sauce
- 1 tbsp sriracha adjust to taste
- 1 tsp honey
- 1 tsp lime juice
- chopped green onions for garnish
- sesame seeds for garnish
Instructions
- Pat dry the salmon fillets thoroughly with paper towels to remove all surface moisture.
- Season the fillets by mixing garlic powder, paprika, onion powder, salt, and pepper, then rubbing the blend evenly over each piece.
- Heat olive oil in a skillet over medium-high heat until shimmering and hot.
- Sear salmon flesh-side down for 3 to 4 minutes without moving. Wait until it releases naturally before flipping.
- Flip and cook for another 2 to 3 minutes until the salmon is cooked through and flakes easily.
- Make the sauce by whisking together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small bowl.
- Sauce and serve by spooning the bang bang sauce generously over each fillet. Top with green onions and sesame seeds and serve immediately.
Notes
- Dry the salmon well before cooking - moisture prevents browning.
- Let fillets rest near room temperature for 10 minutes before searing.
- Store leftover sauce separately in the fridge for up to 5 days.
- For baked version, cook at 400°F for 12 to 14 minutes and add sauce at the end.