Can I make this recipe without mayonnaise?

Absolutely! Greek yogurt makes a great substitute for the mayonnaise in the sauce. It will be slightly tangier but still delicious. Sour cream can also work in a pinch, though the sauce will be a bit thinner.

How do I know when my salmon is perfectly cooked?

The most reliable method is using an instant-read thermometer - aim for 145°F. Visually, perfectly cooked salmon will be opaque on the outside but still slightly translucent in the center. The fish should flake easily with a fork but still be moist.

Can I use frozen salmon for this recipe?

Yes, but make sure to thaw it completely in the refrigerator overnight and pat it dry before seasoning. Frozen salmon that's not properly thawed will release excess moisture during cooking, diluting your delicious sauce.

Is there a way to make this recipe less spicy for kids?

Definitely! Simply omit the Sriracha completely and use less Thai sweet chili sauce, supplementing with extra honey for sweetness. You can always serve additional spicy sauce on the side for adults who prefer more heat.

Bang Bang Salmon Recipe

Description

A flavorful and quick Bang Bang Salmon recipe made with tender salmon filets baked to perfection, topped with a creamy, tangy, and spicy sauce, perfect for a delicious main course.

Ingredients

Units Scale

Salmon and Seasoning

4 salmon filets, about 1 1/2 pounds, skins on
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper

Bang Bang Sauce

1/2 cup (116 g) mayonnaise
1/4 cup (66 g) Thai sweet chili sauce
1 teaspoon Sriracha, or more to taste
1 tablespoon honey
Chives, chopped for garnish

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Instructions

Preheat the oven: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Prepare the salmon: Drizzle olive oil over the salmon filets on all sides and gently rub it in. In a small bowl, combine paprika, garlic powder, salt, and pepper. Sprinkle the seasoning mixture evenly over the salmon filets.
Make the sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and divide the sauce into two equal halves. Use ½ cup of sauce for brushing the salmon before baking, reserving the other ½ cup for drizzling after baking.
Brush the salmon: Using ½ cup of the sauce, evenly brush it over the salmon filets.
Bake the salmon: Place the seasoned salmon filets onto the lined baking sheet, skin-side down, leaving space between each filet. Bake for 8-10 minutes, or until cooked through. Start checking the salmon after 6 minutes. (The internal temperature of fully cooked salmon should be 145°F. For a crispier filet, broil for an additional 1-2 minutes.)
Finish and serve: Transfer the salmon to a plate and drizzle with the remaining sauce. Garnish with chopped chives and serve warm with rice.

Notes

For more heat, increase the amount of Sriracha in the sauce.
Ensure the salmon filets have space between them on the baking sheet for even cooking.
Leftover sauce can also be used as a dipping sauce for sides like vegetables or bread.
This dish pairs well with steamed rice or a side salad.

Nutrition

Serving Size: 1 filet
Calories: 360
Sugar: 9 g
Sodium: 720 mg
Fat: 26 g
Saturated Fat: 4 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 0 g
Protein: 21 g
Cholesterol: 65 mg