Bang Bang Salmon

ByDavid Loa

Ingredients (Serves 4)

For the salmon:

  • 1½ lb (680 g) salmon fillet, cut into 4 portions (or bite-sized cubes)
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper

For the Bang Bang sauce:

  • ½ cup mayonnaise
  • ¼ cup sweet chili sauce
  • 1–2 tbsp sriracha (adjust to taste)
  • 1 tbsp honey (optional, for extra sweetness)
  • 1 tsp rice vinegar or fresh lime juice

For garnish:

  • Sliced green onions
  • Sesame seeds
  • Lime wedges

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Season the salmon with olive oil, garlic powder, paprika, onion powder, salt, and pepper.
  3. Bake for 12–15 minutes, or until the salmon flakes easily with a fork (internal temperature 145°F/63°C).
  4. Mix the sauce by whisking together the mayonnaise, sweet chili sauce, sriracha, honey (if using), and rice vinegar or lime juice.
  5. Finish by drizzling the sauce over the cooked salmon or gently tossing the salmon in the sauce. Garnish with green onions, sesame seeds, and a squeeze of lime.

Serve with

  • Steamed jasmine rice
  • Coconut rice
  • Roasted broccoli or asparagus
  • Cucumber salad
  • Rice noodles

Air Fryer Version

  • Cook at 390°F (199°C) for 8–10 minutes, depending on the thickness of the salmon.