Introducing Bang Bang Salmon—an exquisite fusion of seasoned salmon filets brushed with a delectable bang bang sauce, baked to perfection, and generously topped with more of the irresistible sweet and spicy concoction.
Ingredients & Substitutions
Salmon:
Harness the nutritional benefits of salmon, rich in Omega-3 fatty acids. You’ll need 3-4 salmon filets, approximately 1.5 pounds (680 g), for this culinary masterpiece.
Mayonnaise:
Contribute to the sauce’s creamy texture with mayonnaise. Opt for homemade or light mayonnaise based on your preference.
Thai Sweet Chili Sauce:
The star of the show, this sauce infuses sweetness and heat into every bite. Consider making your own if this tantalizing sauce is not readily available.
Sriracha:
Add a teaspoon of Sriracha to the mix, adjusting for a milder or spicier experience based on your taste preferences.
When is Salmon Done Cooking?
According to the United States Department of Agriculture, salmon is perfectly cooked when the thickest part reaches 145°F (63°C) on a meat thermometer. For a medium-cooked salmon, consider removing it closer to 130°F (54°C), allowing it to continue cooking off the heat.
In the absence of a thermometer, ensure the salmon is slightly flaky when tested with a fork. Avoid overcooking, as it can result in dryness. The exterior should exhibit an opaque pink hue when cooked. Cooking times may vary based on filet size and cooking method.
Do I Cook Salmon with the Skin On or Off?
Unless poaching, it is recommended to leave the skin on. The skin acts as a protective barrier during cooking, preventing the delicate flesh from overcooking. For optimal results, cook the salmon skin-side down. Whether to consume the skin is a personal preference.
Can I Make this in an Air Fryer?
Absolutely! The Air Fryer method offers a crispy yet flaky texture. Follow the oven instructions until the baking step. Transition to the Air Fryer, cooking the salmon at 400°F (200°C) for 5-6 minutes. Don’t forget to drizzle the reserved bang bang sauce for that extra burst of flavor.
How to Store Bang Bang Salmon
Refrigerate any leftover salmon for up to 2 days. For reheating, use the oven instead of the microwave, or savor it cold on a refreshing salad.
Bang bang sauce, if made in advance, stays fresh for up to seven days when stored in the refrigerator. Given its mayonnaise base, avoid leaving it at room temperature.
Ingredients
Salmon Preparation
- 4 salmon filets, about 1.5 pounds (680 g), skins on
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Bang Bang Sauce
- ½ cup (116 g) mayonnaise
- ¼ cup (66 g) Thai sweet chili sauce
- 1 teaspoon Sriracha, or more to taste
- 1 tablespoon honey
Garnish
- Chives, chopped for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Drizzle olive oil over the salmon, ensuring it’s well-coated. In a small bowl, combine paprika, garlic powder, salt, and pepper. Sprinkle the seasoning over the salmon filets.
- In another bowl, mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Divide the sauce in half, using ½ cup to brush over the salmon before baking and reserving the remaining ½ cup for drizzling post-baking.
- Evenly brush the ½ cup of sauce over the salmon filets.
- Place the salmon on the baking sheet, skin-side down, leaving space between each filet.
- Bake for 8-10 minutes or until fully cooked. (Check after 6 minutes.) The internal temperature should reach 145°F (63°C). For a crispier finish, broil for 1-2 minutes.
- Transfer the salmon to a plate, drizzle with the remaining sauce, and garnish with chives.
- Serve warm with rice.
