Bang Bang Salmon
User Reviews
5.0
231 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 filets
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Calories
574 kcal
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Course
Main Course, Dinner
Bang Bang Salmon
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Bang Bang Salmon is seasoned salmon filets brushed with bang bang sauce, baked in the oven, and topped with even more of the sweet and spicy sauce.
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Ingredients
- 4 almon filets, about 1½ pounds, skins on
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup (116 g) mayonnaise
- ¼ cup (66 g) Thai sweet chili sauce
- 1 teaspoon Sriracha, or more to taste
- 1 tablespoon honey
- Chives, chopped for garnish
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Drizzle the olive oil over salmon on all sides and gently rub it in. In a small bowl, combine paprika, garlic powder, salt, and pepper.
- Sprinkle seasoning mixture over the salmon filets.
- In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and divide the sauce in half. (It makes one cup of sauce, so use ½ cup for brushing it on the salmon before baking, reserving the other ½ cup for drizzling after baking.)
- Using ½ cup of sauce, evenly brush it over the salmon filets.
- Place the salmon onto the lined baking sheet, skin-side down, leaving space between each filet.
- Bake the salmon for 8-10 minutes, or until cooked through. (Start checking the salmon after 6 minutes.) The internal temperature of fully cooked salmon is 145°F. For a crispier filet, broil for 1-2 minutes.
- Transfer the salmon to a plate and drizzle with the remaining sauce. Garnish with chives.
- Serve warm with rice.
Nutrition Information
Show Details
Serving
1filet
Calories
574kcal
(29%)
Nutrition Facts
Serving: 4filets
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Serving | 1filet | |
| Calories | 574kcal | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
231 reviews
Excellent
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