Ingredients
Here’s what you’ll need to bring this delightful dish to life:
- 4 salmon fillets, approximately 6 ounces each
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha sauce (adjust to taste)
- 1 tablespoon honey
- 1 tablespoon lime juice
- Salt and pepper to taste
- 2 tablespoons olive oil
- Chopped green onions for garnish
- Sesame seeds for garnish (optional)
If you prefer a milder sauce, you can reduce the amount of sriracha or replace it with a touch of paprika for a smoky flavor. The versatility of this recipe allows you to adjust the spice level to suit your palate, much like my grandmother’s approach to cooking — intuitive and flexible.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly oil it.
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth. Taste and adjust the seasoning with salt and pepper if needed.
- Place the salmon fillets on the prepared baking sheet, skin side down. Drizzle them with olive oil and season with salt and pepper.
- Brush a generous amount of the Bang Bang sauce over each salmon fillet, making sure they’re well coated.
- Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Once done, remove the salmon from the oven and let it rest for a couple of minutes. This allows the flavors to meld beautifully, reminiscent of the times I would wait eagerly by my grandmother’s stove for her dishes to cool.
- Garnish with chopped green onions and sesame seeds before serving for that extra touch of flavor and texture.
Cooking salmon can be a delicate process, but the key is to not overcook it. Keeping an eye on the oven and trusting your senses — much like my abuela taught me — is essential for achieving that perfect, flaky texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International