Ingredients
Scale
- 4 (6-ounce) salmon fillets, skin on or off
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (or more, to taste)
- 1 teaspoon rice vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 2 green onions, thinly sliced, for garnish
- Sesame seeds, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place salmon fillets on the prepared baking sheet. Drizzle with olive oil, then season with salt and pepper.
- In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, garlic powder, and smoked paprika until smooth.
- Evenly spread the bang bang sauce over the salmon fillets.
- Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the salmon.
- Garnish with sliced green onions and sesame seeds. Serve immediately.
Notes
For a spicier kick, add more sriracha to the sauce. Serve over rice or alongside roasted vegetables for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The sauce can also be used as a dip for other seafood or chicken. To grill, cook salmon on medium high heat for 4-5 minutes per side, or until cooked through, glazing with sauce during the last few minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg