Description
Succulent Bang Bang Salmon elevates weeknight dining with its zesty, creamy sauce and perfectly crisp fish. Spicy, tangy flavors dance across your palate, promising a restaurant-quality meal that you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 4 salmon fillets (about 6 ounces/170 grams each)
Sauce and Seasoning:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha
- Juice of 1 lime
- Salt and pepper to taste
Cooking Fat:
- 2 tablespoons olive oil
Instructions
- Heat oven to 400F (200C), preparing a baking sheet with parchment paper for easy cleanup.
- Create a vibrant sauce by thoroughly whisking mayonnaise, sweet chili sauce, sriracha, and fresh lime juice until completely blended and smooth.
- Carefully dry salmon fillets using paper towels to ensure optimal sauce adherence and crisp exterior.
- Season salmon with salt and pepper, ensuring even coverage on both surfaces.
- Lightly coat fillets with olive oil to enhance browning and prevent sticking.
- Position salmon on prepared baking sheet, maintaining slight separation between pieces.
- Roast in preheated oven for 12-15 minutes, checking for doneness when internal temperature reaches 145F (63C).
- Remove salmon from oven and generously drizzle with prepared bang bang sauce.
- Serve immediately over steamed rice or fresh salad greens for a complete, flavorful meal.
Notes
- Customize the spice level by adjusting sriracha amount for heat-sensitive palates.
- Ensure salmon is patted completely dry to achieve a crispy exterior and prevent steaming.
- Use fresh lime juice for brighter, more vibrant flavor compared to bottled alternatives.
- Swap mayonnaise with Greek yogurt for a lighter, protein-rich sauce option that reduces calories.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 580 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 43 g
- Saturated Fat: 7 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 34 g
- Cholesterol: 95 mg