Ingredients
Scale
- 4 (6 oz) salmon fillets
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons Sriracha sauce (or to taste)
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt and black pepper
- 1 tablespoon olive oil
- 2 teaspoons chopped green onions (for garnish)
Instructions
- Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Pat the salmon fillets dry with a paper towel.
- Step 2: Prepare the Bang Bang sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, and Sriracha until fully combined and smooth. Set the sauce aside.
- Step 3: Rub the salmon fillets with olive oil, then season all sides evenly with the garlic powder, salt, and pepper. Place the seasoned fillets on the prepared baking sheet.
- Step 4: Bake the seasoned salmon for 6-8 minutes, or until the fillets are partially cooked but not yet flaky.
- Step 5: Remove the salmon from the oven. Evenly spoon or brush the prepared Bang Bang sauce generously over the top of each fillet, ensuring full coverage.
- Step 6: Return the sauced salmon to the oven and continue baking for another 5-7 minutes, until the salmon flakes easily with a fork and the sauce is slightly caramelized. Garnish with chopped green onions before serving.
Notes
- Keep any leftover salmon tightly sealed in the refrigerator for up to three days, but discard any cooked fillets that sat out at room temperature for more than two hours.
- Reheat gently in an oven or air fryer at 300°F (150°C) for about 8-10 minutes, checking frequently to prevent the sauce from burning and the fish from drying out.
- Serve this vibrant salmon over a bed of jasmine rice or alongside simple roasted broccoli to balance the richness of the creamy, spicy sauce.
- For the most professional results, hold back on saucing until the salmon is halfway cooked; this crucial step prevents the high-fat mayonnaise base from breaking or scorching during the initial cook time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American