Bang Bang Salmon That Actually Tastes Like the Coast Made It
Ingredients
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1/2 cup mayonnaise
- 3 tbsp sweet chili sauce
- 1 tbsp sriracha
- 1 tsp lime juice
- 1 tsp honey
- 2 green onions, sliced thin
- 1 tsp sesame seeds (optional)
- Lime wedges for serving
Instructions
- Remove salmon from the fridge 10 minutes before cooking and let it come closer to room temperature.
- Pat each fillet completely dry on both sides using a paper towel.
- In a small bowl, mix together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth. Set aside.
- Season salmon fillets on both sides with garlic powder, smoked paprika, salt, and black pepper.
- Heat olive oil in a skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and cook without moving for 4 to 5 minutes until the skin is crispy and the flesh is opaque halfway up.
- Flip the fillets carefully and cook for another 3 to 4 minutes until the salmon flakes gently when pressed.
- Remove pan from heat and spoon bang bang sauce generously over each fillet.
- Transfer to plates, top with sliced green onions and sesame seeds, and serve with fresh lime wedges.
Notes
Always pat your salmon completely dry before it hits the pan. Moisture is the enemy of a good sear, and a good sear is what makes this recipe worth making.