Bang Bang Salmon

A delectable salmon dish featuring a creamy, spicy bang bang sauce, perfect for weeknight dinners.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 350

For the salmon

4 pieces salmon fillets (6 oz each), skin-on or skinless Choose fresh fish; wild-caught for best flavor.
2 tablespoons olive oil Extra virgin recommended; can substitute avocado or sesame oil.
1 teaspoon salt To taste.
0.5 teaspoon black pepper To taste.
1 tablespoon garlic powder Adds savory depth.
1 teaspoon paprika Adds smokiness.

For the bang bang sauce

0.5 cup mayonnaise (or Greek yogurt) Use full-fat for creaminess or Greek yogurt for a lighter version.
3 tablespoons sweet chili sauce Choose brands with no added preservatives.
2 tablespoons sriracha Adjust based on spice tolerance.
1 tablespoon honey Can substitute with agave syrup or maple syrup.
1 piece lime (juice of) Freshly squeezed preferred.
2 pieces green onions, finely chopped For garnish.

Preparation

Pat each salmon fillet dry with paper towels. Season both sides with salt, black pepper, garlic powder, and paprika.
Heat a large skillet over medium-high heat and add the olive oil until shimmering.

Cooking

Place the salmon in the pan, skin-side down (if applicable) and cook for 4-5 minutes without moving.
Flip the salmon and cook for another 2-3 minutes until cooked to your liking, aiming for an internal temperature of 145°F.
In a small bowl, whisk together the mayonnaise (or Greek yogurt), sweet chili sauce, sriracha, honey, and lime juice. Stir in half of the chopped green onions.
Transfer the salmon to plates, drizzle the sauce over each fillet, and top with the remaining green onions.

Avoid overcrowding the pan for even cooking. Store any leftovers in an airtight container in the refrigerator for up to 2 days.