Description
Bang Bang Salmon combines food science with pure flavor. Perfectly flaky salmon meets a creamy, spicy-sweet sauce in this quick weeknight favorite. Understanding temperature control and emulsion techniques ensures restaurant-quality texture and taste every time.
Ingredients
4 salmon fillets (skin-on), about 6 oz each
1/2 cup mayonnaise
1/4 cup sweet chili sauce
2 tbsp sriracha
1 tbsp honey
1 tsp rice vinegar
1 tbsp cornstarch
1 tbsp neutral oil (avocado or canola)
Salt and black pepper, to taste
Lime wedges and chopped green onions, for garnish
Instructions
1. Preheat oven to 425°F and position rack in the center.
2. Pat salmon dry with paper towels to remove excess moisture.
3. Season lightly with salt and black pepper.
4. Dust salmon with cornstarch using a fine mesh sieve for a thin, even layer.
5. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and creamy.
6. Heat an oven-safe skillet over medium-high heat for two minutes.
7. Add oil and swirl to coat the bottom.
8. Place salmon fillets skin-side up in the skillet and sear for 2 minutes until golden.
9. Flip salmon skin-side down and transfer skillet to the oven.
10. Roast for 6–8 minutes or until internal temperature reaches 125°F.
11. Remove from oven and brush generously with Bang Bang sauce.
12. Rest for 5 minutes before serving.
13. Garnish with lime wedges and green onions.
Notes
Bring salmon to room temperature before cooking for even heat distribution.
Use an instant-read thermometer for precision.
Avoid overcovering when resting to maintain crispness.
For dairy-free version, replace mayonnaise with coconut cream.
Store leftovers in an airtight container up to 3 days.
Reheat in oven at 325°F for 8–10 minutes or in air fryer at 350°F for 4–5 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course, Seafood
- Method: Pan-Seared, Oven-Roasted
- Cuisine: American, Asian-Inspired
Nutrition
- Serving Size: 1 fillet
- Calories: 385
- Sugar: 9 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 85 mg