Crispy seasoned salmon fillets drizzled with a creamy, spicy-sweet sauce blending mayonnaise, sweet chili, and sriracha for an irresistible Asian-inspired dinner.
# Ingredients:
→ For the Salmon
01 - 4 salmon fillets (6 oz each, skin-on or skinless)
02 - 1 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp smoked paprika
05 - ½ tsp salt
06 - ½ tsp black pepper
→ For the Bang Bang Sauce
07 - ½ cup mayonnaise
08 - 2 tbsp sweet chili sauce
09 - 1 tbsp sriracha (adjust to taste)
10 - 1 tbsp honey or maple syrup (optional, for extra sweetness)
11 - 1 tsp rice vinegar or lime juice
→ Optional Garnishes
12 - Chopped green onions
13 - Sesame seeds
14 - Fresh lime wedges
# Instructions:
01 - Preheat the oven to 400°F for baking, or preheat a grill or skillet to medium-high heat depending on your preferred cooking method.
02 - Pat salmon fillets dry with paper towels. Brush each fillet with olive oil, then season evenly with garlic powder, smoked paprika, salt, and black pepper.
03 - Choose your method: To Bake, place salmon skin-side down on a parchment-lined baking sheet and bake for 12-15 minutes until internal temperature reaches 145°F. To Grill, place skin-side down on an oiled grill and cook 4-5 minutes per side. To Pan-Sear, cook skin-side down in a nonstick skillet over medium-high heat for 4-5 minutes, then flip and cook 3-4 minutes more.
04 - While salmon cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey or maple syrup if using, and rice vinegar or lime juice in a small bowl. Adjust spice and sweetness to taste.
05 - Transfer cooked salmon to serving plates. Drizzle generously with Bang Bang sauce and garnish with chopped green onions, sesame seeds, and lime wedges if desired. Serve immediately.
