Ingredients
- Salmon fillets, skinless (2, 6-ounce)
- Mayonnaise (1/4 cup)
- Sweet Chili Sauce (2 tablespoons)
- Sriracha (1 tablespoon)
- Rice vinegar (1 teaspoon)
- Garlic powder (1/2 teaspoon)
- Cornstarch (1 tablespoon)
- Green onions, sliced (2 tablespoons, for garnish)
Instructions
- Step 1: Pat the salmon fillets dry with paper towels. Lightly dust each fillet with cornstarch, ensuring all sides are covered.
- Step 2: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and garlic powder until well combined. This is your Bang Bang sauce.
- Step 3: Heat a large skillet over medium-high heat. Add a small amount of oil (about 1 tablespoon) to the pan. Once the oil is hot, carefully place the salmon fillets in the skillet.
- Step 4: Cook the salmon for 4-5 minutes per side, or until cooked through and flakes easily with a fork.
- Step 5: Remove the salmon from the skillet and place it on a plate. Pour the Bang Bang sauce evenly over the salmon fillets.
- Step 6: Garnish with sliced green onions and serve immediately over rice or your favorite sides.
Notes
- For extra crispy salmon, ensure the pan is screaming hot before adding the fillets!
- Store leftover Bang Bang salmon in an airtight container in the refrigerator for up to 2 days.
- Gently reheat leftover salmon in a skillet over low heat, adding a splash of water to keep it moist.
- Serve this flavorful salmon over a bed of coconut rice to perfectly complement the sweet and spicy sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American