Description
This 10-minute Bang Bang Salmon will be your new favorite way to enjoy seafood – creamy, sweet, and spicy sauce with perfectly tender salmon that’s easier than takeout!
Ingredients
Scale
- 4 salmon fillets (6 oz each), skin-on or skinless
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ cup mayonnaise (preferably Japanese Kewpie mayo)
- 3 tablespoons sweet chili sauce
- 1–2 tablespoons sriracha sauce (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon lime juice, freshly squeezed
- ¼ teaspoon garlic powder
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds (white, black, or a mix)
- Fresh cilantro leaves (optional)
Instructions
- Pat salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and paprika. Let sit at room temperature for 10 minutes.
- In a medium bowl, combine mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder. Whisk until smooth. Set aside half for serving and half for glazing.
- Heat olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side down (if using skin-on) and cook undisturbed for 3-4 minutes until golden.
- Reduce heat to medium, carefully flip fillets, and cook for another 2-3 minutes.
- During the last minute of cooking, brush tops of salmon with bang bang sauce to create a glaze.
- Transfer salmon to serving plates and let rest for 2 minutes. Drizzle with additional sauce and garnish with green onions, sesame seeds, and cilantro.
- Serve immediately with your favorite sides.