Bang Bang Salmon

5 from 1 vote

This Bang Bang Salmon is baked with a 3-ingredient bang bang sauce that has the perfect balance of creamy sweetness, umami, and a little kick of heat. Big flavor, minimal effort, and quick enough for a busy weeknight meal!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American, Asian

Servings:

Calories: 348kcal

Author: Valerie Brunmeier

Ingredients

4 salmon fillets (approximately 6 ounces each)
1 teaspoon all-purpose seasoning like Lawry’s Seasoned Salt (*see notes)
1 teaspoon granulated garlic

For the Bang Bang Sauce

⅓ cup mayonnaise
2 tablespoons sweet chili sauce like Mae Ploy or Thai Kitchen
1 teaspoon less sodium soy sauce or tamari for gluten-free

Instructions

Preheat oven to 400 degrees with a rack set in the upper ⅓ of the oven. Line a baking sheet with parchment paper or aluminum foil.
In a small bowl, combine the all-purpose seasoning and granulated garlic. Set aside.
Pat the salmon dry with paper towels and sprinkle the seasoning evenly over each piece. Transfer the salmon to the prepared baking sheet and set it aside. If using skin-on salmon, place it skin-side down.
In a small bowl, combine the mayonnaise, sweet chili sauce and soy sauce. Transfer 2 tablespoons of the mixture to a small bowl and reserve it for later.
Spread a small spoonful of the sauce (about 1 tablespoon per fillet) over the seasoned salmon fillets. Bake for 10 to 12 minutes, or until your salmon is golden, slightly caramelized on top, and has reached an internal temperature of no more than 145 degrees F (or slightly lower) in the thickest portion. You can switch the oven to BROIL, if needed, but watch carefully to avoid burning the glaze.
Serve the salmon with rice garnished with a little minced parsley and the reserved bang bang sauce on the side.

Notes

*Check product label to ensure it is gluten-free

Defrost the salmon: If you're using frozen fish, be sure it's fully thawed - you don't want to start with icy salmon. To thaw it safely, allow the wrapped salmon to thaw for about 24 hours in the refrigerator.

Use a meat thermometer: For the best result, pull your salmon out of the oven when it is about 140 degrees F and no more than 145 degrees F in the thickest portion.

Caramelization: Bake your salmon on an oven rack set in the upper ⅓ of the oven to increase caramelization of the surface as it bakes. If needed, you can switch the oven to Broil briefly at the end of the cooking time, but watch it carefully to avoid burning the glaze.

Serving tip: Serve the salmon garnished with a little minced parsley for a pop of color and and a drizzle of the reserved bang bang sauce.

Storing and reheating leftover salmon: Store leftover Bang Bang Salmon in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water over low heat or in the microwave using short intervals to avoid overcooking it.

Storing leftover sauce: Transfer any leftover bang bang sauce to a separate airtight container. It should keep well in the fridge for up to 5 days.

Nutrition