Ingredients
For the Salmon
- 4 fillets salmon fillets (6 oz each), skin-on or skinless
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon paprika
For the Bang Bang Sauce
- ½ cup mayonnaise (or Greek yogurt for a lighter version)
- 3 tablespoons sweet chili sauce
- 2 tablespoons sriracha adjust to taste
- 1 tablespoon honey
- 1 unit Juice of 1 lime
- 2 stalks green onions, finely chopped
Method
Preparation
- Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and paprika.
Cooking
- Heat the olive oil in a large skillet over medium-high heat.
- Place the salmon in the pan, skin-side down if you are using skin-on fillets. Cook for 4-5 minutes without moving them.
- Carefully flip the salmon and cook for another 2-3 minutes until cooked through and flaky.
Making the Sauce
- In a bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth.
Serving
- Drizzle the Bang Bang sauce over the salmon and top with chopped green onions. Serve immediately, optionally with rice, steamed vegetables, or a salad.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 10gProtein: 38gFat: 25gSaturated Fat: 4gSodium: 600mgSugar: 5g
Notes
Make sure to dry the salmon before seasoning; this helps it sear better in the pan. Adjust the spiciness of the Bang Bang sauce by using less sriracha if you prefer a milder flavor. Try using a non-stick skillet to reduce the risk of the salmon sticking during cooking. Leftover Bang Bang Salmon can be stored in an airtight container in the refrigerator for up to 2 days and gently reheated in a skillet over low heat.
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