Bang Bang Salmon
Description:
Bang Bang Salmon is a flavorful, slightly spicy, and creamy dish inspired by the classic Bang Bang shrimp. It features tender, flaky salmon fillets coated in a crispy crust and smothered in a sweet, tangy, and spicy sauce. Perfect for a quick weeknight dinner or an impressive dish for guests, it pairs beautifully with rice, noodles, or roasted vegetables.
Ingredients:
For the Salmon:
4 salmon fillets (6 oz each), skin removed
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil or avocado oil
For the Bang Bang Sauce:
1/3 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha (adjust for heat)
1 teaspoon honey or maple syrup
1 teaspoon lime juice
Optional Garnish:
Chopped green onions
Sesame seeds
Fresh cilantro
Instructions:
Prep the Salmon:
Pat salmon fillets dry with a paper towel.
In a shallow dish, mix flour, salt, pepper, and garlic powder.
Lightly dredge each salmon fillet in the flour mixture, shaking off excess.
Cook the Salmon:
Heat olive oil in a large skillet over medium-high heat.
Place salmon fillets in the skillet and cook 3-4 minutes per side, depending on thickness, until golden brown and cooked through (internal temp 145°F / 63°C).
Remove salmon and place on a plate lined with paper towels.
Make the Bang Bang Sauce:
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth.
Adjust the heat by adding more sriracha if desired.
Serve:
Drizzle the sauce generously over cooked salmon.
Garnish with chopped green onions, sesame seeds, and fresh cilantro.
Serve with steamed rice, quinoa, or roasted vegetables.
Cooking Time:
Prep time: 10 minutes
Cook time: 8–10 minutes
Total time: 18–20 minutes
Nutritional Information (per salmon fillet, approx):
Calories: 420 kcal
Protein: 35g
Fat: 28g
Carbohydrates: 10g
Fiber: 0.5g
Sugar: 5g
Question & Answer Section
Q1: Can I bake the salmon instead of pan-frying?
A: Yes! Bake at 400°F (200°C) for 12–15 minutes until the salmon flakes easily. Drizzle the sauce after baking.
Q2: Is this recipe spicy?
A: Mild to medium. You can adjust sriracha to make it hotter or milder.
Q3: Can I use frozen salmon?
A: Yes, just thaw completely and pat dry before cooking for best results.
Q4: Can I make the sauce ahead of time?
A: Absolutely! It can be made 1–2 days in advance and stored in an airtight container in the fridge.
Q5: What sides go well with Bang Bang Salmon?
A: Steamed rice, cauliflower rice, roasted veggies, noodles, or a fresh green salad.