Bang Bang Salmon (Printable)
Baked salmon fillets topped with a creamy, sweet-tangy, spicy Bang Bang sauce—ready in 25 minutes.
# What You Need:
→ Salmon
01 - 4 skinless salmon fillets (5–6 oz each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
→ Bang Bang Sauce
05 - 4 tablespoons mayonnaise
06 - 2 tablespoons sweet chili sauce
07 - 1 tablespoon Sriracha sauce (adjust to taste)
08 - 1 teaspoon honey (optional, for added sweetness)
09 - 1 teaspoon rice vinegar
→ Garnish
10 - 2 tablespoons chopped fresh cilantro
11 - 2 tablespoons sliced green onions
12 - 1 teaspoon toasted sesame seeds
13 - Lime wedges
# How-To:
01 - Preheat the oven to 400°F and line a baking tray with parchment paper.
02 - Pat salmon fillets dry with paper towels and arrange on the prepared tray. Drizzle olive oil over the surface, then season evenly with sea salt and black pepper.
03 - Transfer tray to the oven and bake salmon for 12 to 15 minutes, until flesh is opaque and flakes easily with a fork. Do not overcook.
04 - While the salmon bakes, whisk mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a small mixing bowl until fully blended and smooth.
05 - Transfer cooked salmon fillets to serving plates and generously spoon Bang Bang sauce over each piece.
06 - Finish with cilantro, green onions, toasted sesame seeds, and lime wedges as desired.
# Expert Tips:
01 -
- The Bang Bang sauce is so addictive you’ll want to sneak extra spoonfuls before serving.
- Salmon cooks quickly and stays juicy, making this perfect for hectic evenings or casual get-togethers.
02 -
- Once I forgot to pat the salmon dry and it steamed instead of roasting, so always dry them.
- Let the sauce sit for a minute—its flavors meld and mellow out, making every bite perfect.
03 -
- Warming the mayo slightly before you mix keeps the sauce extra smooth.
- Roasting on parchment paper means you can lift salmon off easily (and you win at cleanup).