Bang Bang Salmon

by 30MinuteMeals
Prep: 10m
Cook: 15m
seafood
Bang Bang Salmon - Image

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Ingredients
Servings:4
4salmon fillets
2tbspolive oil
2tspgarlic powder
2tspsmoked paprika
salt
black pepper
1/2cupmayonnaise
1/4cupsweet chili sauce
2tbspsriracha
1tbsphoney
1tbsprice vinegar
2tbspgreen onions
1tbspsesame seeds
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Dry and season

    Pat the salmon fillets completely dry with paper towels. Wet fish steams instead of searing. Mix the olive oil, garlic powder, smoked paprika, and a good pinch of salt and pepper into a paste, then rub it over both sides of each fillet.

  1. 2

    Sear skin-side down

    Heat a nonstick skillet over medium-high until hot. Lay the salmon in skin-side down and leave it alone for 4-5 minutes, until the skin is crisp and golden. Don't move it around.

  2. 3

    Flip and finish

    Flip the fillets and cook another 3-4 minutes, until the salmon flakes with a fork and is just cooked through. Pull it before it dries out.

  3. 4

    Mix the sauce

    While the salmon cooks, whisk the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar together in a small bowl. Taste and add more sriracha if you want more heat.

  4. 5

    Serve

    Drizzle the bang bang sauce over the fillets. Scatter chopped green onions and sesame seeds on top. Serve over rice or with a quick steamed vegetable.

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Bang Bang Salmon

Created by: 30MinuteMeals

Prep Time: 10m
Cook Time: 15m
Servings: 4

Ingredients

  • 4 salmon fillets
  • 2 tbsp olive oil
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • salt
  • black pepper
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 2 tbsp green onions
  • 1 tbsp sesame seeds

Instructions

  1. Dry and seasonPat the salmon fillets completely dry with paper towels. Wet fish steams instead of searing. Mix the olive oil, garlic powder, smoked paprika, and a good pinch of salt and pepper into a paste, then rub it over both sides of each fillet.
  2. Sear skin-side downHeat a nonstick skillet over medium-high until hot. Lay the salmon in skin-side down and leave it alone for 4-5 minutes, until the skin is crisp and golden. Don't move it around.
  3. Flip and finishFlip the fillets and cook another 3-4 minutes, until the salmon flakes with a fork and is just cooked through. Pull it before it dries out.
  4. Mix the sauceWhile the salmon cooks, whisk the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar together in a small bowl. Taste and add more sriracha if you want more heat.
  5. ServeDrizzle the bang bang sauce over the fillets. Scatter chopped green onions and sesame seeds on top. Serve over rice or with a quick steamed vegetable.

Notes & Tips

The whole trick is a dry fillet and a hot pan. Skip either and you get gray, steamed salmon instead of that crisp sear. Make the sauce while the fish cooks so nothing waits around. Sriracha's up to you, start at two tablespoons and climb from there. Rice vinegar isn't optional, that little hit of acid keeps the creamy sauce from feeling heavy. Cod or trout work if that's what's in the case.