15-Minute Bang Bang Salmon

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15-Minute Bang Bang Salmon

Prep time: 5 minutes | Cook time: 10 minutes | Servings: 4

Ingredients

For the Salmon:

  • 4 salmon fillets (6 oz each): Skin-on or skinless, depending on your preference.

  • 2 tablespoons olive oil: To achieve a perfect sear.

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 tablespoon garlic powder

  • 1 teaspoon paprika: For color and a subtle smoky flavor.

For the Bang Bang Sauce:

  • 1/2 cup mayonnaise: The creamy base for the sauce.

  • 1/4 cup Thai sweet chili sauce: For sweetness and a mild kick.

  • 1-2 teaspoons Sriracha: Adjust this based on your preferred heat level.

  • 1 tablespoon honey: Adds a touch of extra sweetness.

For Garnish:

  • Chopped green onions or parsley: For a fresh finish.

Detailed Directions

1. Season the Salmon

  • Pat the salmon fillets dry with a paper towel. This ensures the seasoning sticks and helps create a better crust.

  • In a small bowl, mix the salt, black pepper, garlic powder, and paprika.

  • Rub the olive oil over the fillets, then generously coat both sides with the spice mixture.

2. Prepare the Sauce

  • While the salmon sits for a moment, whisk together the mayonnaise, sweet chili sauce, Sriracha, and honey in a small bowl until smooth.

  • Set aside about 1/4 of the sauce to use as a fresh drizzle after cooking.

3. Sear the Salmon

  • Heat a large non-stick skillet over medium-high heat.

  • Place the salmon fillets in the pan (skin-side down first if using skin-on). Cook for 4–5 minutes until the bottom is crispy and golden.

  • Carefully flip the fillets. Brush a generous layer of the Bang Bang sauce over the cooked side of the salmon.

  • Cook for another 3–4 minutes until the salmon is opaque throughout and flakes easily with a fork.

4. Finish and Serve

  • Remove the salmon from the heat.

  • Drizzle the remaining fresh sauce over the fillets and garnish with chopped green onions or parsley.

Serving Suggestions

  • Over Rice: Serve these fillets over a bed of jasmine rice or quinoa to soak up the extra sauce.

  • With Greens: Pair with steamed broccoli, roasted asparagus, or a crisp cucumber salad for a balanced meal.

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