Bang Bang Salmon (Printable Version)
Quick baked salmon topped with a sweet-tangy creamy Bang Bang sauce and fresh herbs - ready in 25 minutes.
# What You Need:
→ Salmon
01 - 4 skinless salmon fillets (about 5.5–6.3 oz each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon 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 thinly sliced green onions
12 - 1 teaspoon toasted sesame seeds
13 - Lime wedges
# How To Make It:
01 - Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
02 - Pat salmon fillets dry using paper towels. Arrange fillets on the lined tray. Drizzle with olive oil, then sprinkle evenly with sea salt and black pepper.
03 - Place tray in the oven and bake salmon for 12–15 minutes, or until fillets are opaque and flake easily with a fork. Avoid overcooking.
04 - As the salmon bakes, whisk mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl until smooth and fully combined.
05 - Transfer baked salmon fillets to individual plates. Generously drizzle each fillet with Bang Bang sauce.
06 - Top with cilantro, green onions, and toasted sesame seeds. Serve immediately with lime wedges on the side if desired.
# Helpful Hints:
01 -
- The Bang Bang sauce can be tweaked to your favorite heat level for a sauce that&aposs all your own.
- It turns simple salmon into a main worth sharing, but is easy enough for a quiet solo dinner.
02 -
- Overbaking dries the salmon in a flash—set a timer and don&apost walk away.
- Stir the sauce just before serving or it can separate, especially if prepped in advance.
03 -
- Let the salmon come to room temperature for 10 minutes before baking for even cooking.
- That last-minute broil (just a minute or so) adds irresistible color to the tops of the fillets.