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Bang Bang Salmon

Bang Bang Salmon: Quick Sweet-Spicy Delight in 15 Minutes

Bang Bang Salmon combines sweet and spicy flavors with salmon, ready in just 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 1 minute
Total Time 15 minutes
Servings: 2 fillets
Course: Dinner
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 2 fillets Salmon opt for skin-on or skinless
  • 1 tablespoon Olive Oil or vegetable oil
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black Pepper or white pepper for milder taste
  • 1 teaspoon Garlic Powder substitute fresh garlic as desired
  • 1 teaspoon Paprika or smoked paprika for bolder flavor
For the Bang Bang Sauce
  • 1/2 cup Mayonnaise Greek yogurt can be a healthier option
  • 1/4 cup Sweet Chili Sauce for sweetness and mild heat
  • 1 tablespoon Sriracha adjust for heat preference
  • 1 tablespoon Honey or maple syrup for a vegan option
  • 1 tablespoon Lime Juice for fresh acidity
For Garnish
  • 2 tablespoons Green Onions chopped, for garnish

Equipment

  • large skillet

Method
 

Step-by-Step Instructions for Bang Bang Salmon
  1. Pat the salmon fillets dry with a paper towel and season both sides with salt, black pepper, garlic powder, and paprika.
  2. In a large skillet, drizzle olive oil and heat over medium-high until shimmering (about 2-3 minutes).
  3. Place the seasoned salmon fillets skin-side down in the hot skillet; cook for 4-5 minutes until golden, then flip and cook for another 2-3 minutes.
  4. In a bowl, whisk mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth to create the Bang Bang sauce.
  5. Remove salmon from heat, drizzle the Bang Bang sauce over the fillets, and garnish with chopped green onions before serving.

Nutrition

Serving: 1filletCalories: 400kcalCarbohydrates: 14gProtein: 35gFat: 24gSaturated Fat: 4gCholesterol: 80mgSodium: 400mgPotassium: 600mgFiber: 1gSugar: 6gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 1.5mg

Notes

Storage: Leftovers keep well in an airtight container for up to 2 days. Freeze without sauce for up to 3 months.

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