Description
Bang Bang Salmon features tender, oven-baked salmon fillets coated in a creamy, sweet, and spicy bang bang sauce. This quick and flavorful dinner is perfect for busy weeknights and pairs beautifully with rice or vegetables.
Ingredients
- 4 salmon fillets (about 1½ pounds), skin on
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 teaspoon sriracha (more to taste)
- 1 tablespoon honey
- Fresh chives, chopped (for garnish)
Instructions
1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. Drizzle olive oil over the salmon fillets and rub gently to coat all sides.
3. In a small bowl, mix paprika, garlic powder, salt, and black pepper, then sprinkle evenly over the salmon.
4. In another bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth. Divide sauce in half.
5. Brush half of the sauce over the salmon fillets and reserve the remaining sauce for serving.
6. Arrange salmon skin-side down on the prepared baking sheet with space between each fillet.
7. Bake for 8–10 minutes, checking early to avoid overcooking, until salmon reaches an internal temperature of 145°F.
8. Transfer salmon to plates, drizzle with reserved sauce, garnish with chopped chives, and serve immediately.
Notes
For an air fryer option, cook at 400°F for 5–6 minutes.
Adjust spice level by adding more or less sriracha to taste.
Salmon is done when it flakes easily with a fork.
Leftovers keep refrigerated for up to 2 days, while the sauce lasts up to 1 week.
Leaving the skin on helps retain moisture during cooking.