Bang Bang Salmon (Print Version)
Oven-baked salmon finished with a creamy sweet-spicy Bang Bang drizzle, cilantro, green onion and lime for brightness.
# What You Need:
→ Salmon
01 - 4 skinless salmon fillets (each approximately 5 to 6 ounces)
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, or to taste
08 - 1 teaspoon honey (optional, for added sweetness)
09 - 1 teaspoon rice vinegar
→ Garnish (optional)
10 - 2 tablespoons chopped fresh cilantro
11 - 2 tablespoons sliced green onions
12 - 1 teaspoon toasted sesame seeds
13 - Lime wedges
# Directions:
01 - Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
02 - Gently pat salmon fillets dry with paper towels and arrange them on the prepared baking tray. Drizzle fillets with olive oil, then season evenly with sea salt and black pepper.
03 - Transfer tray to oven and bake salmon for 12 to 15 minutes, or until the fish flakes easily with a fork and is just opaque throughout. Avoid overcooking.
04 - While the salmon bakes, combine mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a small mixing bowl. Whisk ingredients until the sauce is smooth and fully blended.
05 - Once salmon is cooked, transfer fillets to plates. Generously spoon Bang Bang sauce over each fillet.
06 - Top salmon with chopped cilantro, sliced green onions, and toasted sesame seeds. Serve immediately with lime wedges on the side, if desired.
# Expert Tips:
01 -
- That creamy-spicy sauce turns simple salmon into something way more addictive than you’d expect.
- I love that it’s quick enough for a Tuesday, but impressive enough for having friends over.
02 -
- Once, distracted by a phone call, I left salmon in too long—it dries out fast, so trust your timer!
- Mixing the sauce as the fish bakes gives the flavors time to meld, and makes dinner feel effortless.
03 -
- Bake the salmon just until it begins to flake—carryover heat will finish it off perfectly moist.
- Whisk the sauce until glossy for a silky drizzle that clings to the fish in all the right ways.