Bang Bang Salmon – a mouthwatering dish that takes salmon to new heights with a sweet and spicy sauce that will have you coming back for more! And if you’re a fan of the air fryer, we’ve got a crispy variation for you too! Ready to elevate your salmon game? If you’re a seafood enthusiast, don’t miss out on our Shrimp Nachos!
Ingredients You’ll Need
- Salmon: Packed with Omega-3 fatty acids, this protein-rich fish is a nutritional powerhouse.
- Mayonnaise: For that creamy texture, make your own mayonnaise, or go with your favorite store-bought version.
- Thai Sweet Chili Sauce: Infused with sweetness and a hint of heat, this sauce elevates every bite.
- Sriracha: Tailor the spice level to your liking; we recommend starting with a teaspoon.
Skin On or Off?
Unless you’re poaching, keep the skin on! It acts as a protective barrier, preventing the delicate flesh from overcooking. Whether you eat the skin is entirely up to you.
Air Fryer Bang Bang Salmon
For a crispier and flakier texture, try the Air Fryer method. Follow the oven instructions, then air fry at 400°F for 5-6 minutes. And of course, don’t forget to drizzle that irresistible bang bang sauce on top!
How to Store Leftovers
If you have leftovers, refrigerate your salmon for up to 2 days. When reheating, opt for the oven over the microwave, or enjoy it cold on a salad.
Bang Bang Salmon
Ingredients
- 4 salmon filets about 1½ pounds, skins on
- 1 tablespoon extra virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup mayonnaise, homemade or store-bought
- ¼ cup Thai sweet chili sauce
- 1 teaspoon Sriracha or more to taste
- 1 tablespoon honey
- chives chopped for garnish
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Add salmon filets to the pan skin side down, leaving space between each filet. Drizzle with olive oil. Gently rub the oil all over the salmon pieces to coat it.
- Sprinkle paprika, garlic powder, salt, and pepper evenly over the salmon filets.
- In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well.
- Divide the sauce in half and brush one half over the salmon filets. Reserve the other half.
- Bake the salmon for 8-10 minutes, or until cooked through. (Start checking the salmon after 6 minutes.) The internal temperature of fully cooked salmon is 145°F. For a crispier filet, broil for 1-2 minutes.
- Transfer the salmon to a plate and drizzle with the remaining sauce. Garnish with chives.
- Serve warm with rice.
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