Bang Bang Salmon
A creamy, slightly spicy salmon dish topped with zesty Bang Bang sauce, ready in just 15 minutes.
Ingredients
For the Salmon
- 4 fillets 4 salmon fillets (6 oz each), skin-on or skinless
- 2 tablespoons 2 tablespoons olive oil
- 1 teaspoon 1 teaspoon salt
- ½ teaspoon ½ teaspoon black pepper
- 1 tablespoon 1 tablespoon garlic powder
- 1 teaspoon 1 teaspoon paprika
For the Bang Bang Sauce
- ½ cup ½ cup mayonnaise (or Greek yogurt for a lighter version) Substitute with Greek yogurt for a lighter option.
- 3 tablespoons 3 tablespoons sweet chili sauce
- 2 tablespoons 2 tablespoons sriracha (adjust to taste) Adjust based on spice preference.
- 1 tablespoon 1 tablespoon honey Can be substituted with maple syrup for a vegan version.
- 1 lime Juice of 1 lime
- 2 stalks 2 green onions, finely chopped
Instructions
Preparation
- Pat the salmon fillets dry with paper towels.
- Season both sides with salt, pepper, garlic powder, and paprika.
Cooking
- Heat olive oil in a large skillet over medium-high heat.
- Place the salmon in the pan, skin-side down (if using skin-on). Cook for 4-5 minutes, then flip and cook for another 2-3 minutes until done.
Making the Sauce
- In a separate bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice.
Serving
- Drizzle the Bang Bang sauce over the cooked salmon and sprinkle with chopped green onions.
Notes
Pairs well with brown rice or quinoa. Store leftovers in an airtight container for up to 3 days. Reheat gently to avoid drying out.