Ingredients
Scale
- 4 (6-ounce) salmon fillets, skin on or off
- 1 tablespoon olive oil
- Salt and pepper to taste
- 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 onion powder
- 1 tablespoon chopped green onions, for garnish
- 1 teaspoon 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 and season with salt and pepper.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, garlic powder, and onion powder until smooth.
- Spread the Bang Bang sauce evenly 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 chopped green onions and sesame seeds before serving.
Notes
For extra crispy salmon, broil for the last 1-2 minutes, watching carefully to avoid burning. Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Serve with rice, quinoa, or roasted vegetables. You can substitute light mayonnaise to cut down on the calories. For a milder flavor, reduce the amount of sriracha.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg