Bang Bang Salmon (Printer-friendly)

Tender baked salmon with creamy spicy sauce ready in 25 minutes.

# 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 Guide:

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 all Bang Bang sauce ingredients 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 Advice:

01 -
  • The sauce comes together in literally two minutes and keeps in the fridge for a week
  • Its impossible to mess up even if youve never cooked fish before
02 -
  • Overcooked salmon is basically fish jerky, pull it when it still looks slightly underdone in the center
  • The sauce thickens as it sits, so thin it with a tiny splash of water or rice vinegar if needed
03 -
  • Room temperature salmon cooks more evenly than cold straight from the fridge salmon
  • Let the sauce sit for ten minutes before using so the garlic flavor mellows and distributes

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