Bang Bang Salmon
A quick and satisfying meal featuring crispy salmon fillets topped with a creamy, spicy sauce, perfect for busy weeknights.
Ingredients
For the salmon
- 4 pieces skin-on salmon fillets Use fresh fillets for best results.
- 2 tablespoons olive oil A high smoke point oil is ideal.
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon black pepper Freshly ground preferred.
- 1 teaspoon garlic powder Fresh garlic can be used instead.
- 1 teaspoon smoked paprika Adds a flavorful twist.
For the sauce
- 1/2 cup mayo Greek yogurt is a lighter alternative.
- 1/4 cup sweet chili sauce Can be homemade if preferred.
- 1 tablespoon sriracha Modify based on heat preference.
- 1 tablespoon honey Maple syrup can be a substitute.
- 1 tablespoon fresh lime juice
- 2 tablespoons green onions Finely chopped for garnish.
Instructions
Cooking
- Heat the olive oil in a large skillet over medium-high heat.
- Season the salmon fillets with salt, black pepper, garlic powder, and smoked paprika on both sides.
- Once the oil is hot, place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crispy.
- Carefully flip the fillets and cook for an additional 3-4 minutes until the salmon is cooked through.
- While the salmon cooks, mix the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small bowl to create the sauce.
- Once the salmon is done, remove it from the heat and drizzle the sauce over the top.
- Garnish with chopped green onions before serving.
Notes
To store, keep in an airtight container in the refrigerator for up to 3 days. Best reheated in a skillet over low heat to maintain crispiness. Consider marinating the salmon for 30 minutes for enhanced flavor.