Bang Bang Salmon
This Bang Bang Salmon recipe features a quick mayo-and-chili glaze that transforms ordinary salmon fillets into a sweet-spicy showstopper in just five minutes.
Ingredients
Salmon and Sauce
- 4 pieces salmon fillets (6–8 oz each), skin-on or skinless Skin-on fillets sear better.
- 2 tablespoons mayonnaise Use light or vegan mayo if preferred.
- 2 tablespoons sweet chili sauce Store-bought or homemade.
- 1 teaspoon sriracha Adjust to taste or substitute another hot sauce.
- 1 tablespoon olive oil Or neutral oil like avocado.
- to taste Salt and freshly ground black pepper For seasoning.
- to taste Green onions, thinly sliced For garnish.
- to taste Lime wedges For serving.
Instructions
Preparation
- Make the bang bang sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha. Set aside.
- Season the salmon: Pat fillets dry. Sprinkle both sides with salt and pepper.
Cooking
- Heat the pan: Warm a skillet over medium-high heat and add the olive oil. Heat until shimmering.
- Sear the salmon: Place fillets in the skillet, presentation side down first. Cook 4–5 minutes without moving to develop a crust. Flip and cook another 3–5 minutes, depending on thickness.
- Add the sauce: In the last 1–2 minutes of cooking, spoon or drizzle the bang bang sauce over each fillet. Let it warm and tack to the fish — don’t let the sauce burn.
Serving
- Transfer salmon to plates. Garnish with sliced green onions and lime wedges. Serve immediately.
Notes
Refrigerate leftovers in an airtight container within 2 hours of cooking. For reheating, warm gently in a 275°F (135°C) oven for 8–12 minutes covered with foil, or reheat in a skillet over low heat with a splash of water. For freezing, wrap cooled salmon tightly or place in a freezer-safe container; use within 2–3 months.