Ingredients
- Salmon fillets (skin on or off) – 2 (6-ounce) fillets
- Mayonnaise – 1/4 cup
- Sweet Chili Sauce – 2 tablespoons
- Sriracha – 1-2 teaspoons (adjust to taste)
- Rice vinegar – 1 teaspoon
- Garlic powder – 1/2 teaspoon
- Green onions, sliced – 1 tablespoon
- Sesame seeds – 1 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: Place the salmon fillets on the prepared baking sheet.
- Step 3: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and garlic powder.
- Step 4: Spread the Bang Bang sauce evenly over the top of each salmon fillet.
- Step 5: Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.
- Step 6: Garnish with sliced green onions and sesame seeds before serving.
Notes
- Refrigerate leftovers in an airtight container for up to 2 days, but the salmon is best enjoyed fresh.
- Gently reheat leftover salmon in a pan on low heat to avoid drying it out, or flake it cold into a salad.
- Serve this Bang Bang Salmon over a bed of fluffy rice or alongside roasted vegetables for a complete and satisfying meal.
- For extra flavor, try broiling the salmon for the last minute to caramelize the sauce slightly, but watch it closely to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American