Jkawe

Seafood

Bang Bang Salmon

This Bang Bang Salmon features pan-seared salmon fillets with a crispy golden crust, topped with a creamy, sweet, and spicy bang bang sauce. Ready in under 20 minutes with one pan and a handful of pantry staples, this is the salmon dinner the whole family actually gets excited about.

  • Prep10 min
  • Cook8 min
  • Total18 min
  • Makes4 servings
  • Calories447
Bang Bang Salmon

Method

  1. 1

    In a small bowl whisk together the mayo, sweet chili sauce, sriracha sauce, honey and lime juice. Set aside.

  2. 2

    In a small bowl mix together the smoked paprika, garlic powder, salt, and pepper. Season all sides of the salmon filets and set on a large plate.

  3. 3

    In a large skillet, heat the oil over medium heat. Once hot, pan fry the salmon, 2 at a time if needed, for about 3-4 minutes per side until the salmon reaches an internal temperature of 145 F.

  4. 4

    Remove from the pan and let rest for 5 minutes.

  5. 5

    Serve the salmon with your desired sides like rice, sliced cucumbers, carrots, cilantro and a generous amount of the bang bang sauce.

Notes

Dry the salmon well. Pat each fillet completely dry with paper towels before seasoning. This is what gives you a golden crust instead of steamed, gray fish. Do not crowd the pan. Cook the salmon two at a time if needed. Crowding drops the pan temperature and you will lose your sear.Pull it early. Remove the salmon from the heat at 135 F. It will carry over to 145 F during the 5-minute rest and stay moist instead of drying out. Skin-on salmon works too. Sear the skin side first and cook it 1 to 2 minutes longer on that side so it crisps up. The skin peels right off before serving if you prefer. Control the heat. Start with 1 teaspoon of sriracha for a kid-friendly mild sauce. Work up to 3 teaspoons if you want real heat. You can also set out extra sriracha at the table so everyone can adjust their own plate. Make the sauce ahead. The bang bang sauce keeps in the fridge for up to 3 days and the flavor gets better as it sits. Store sauce separately. If you have leftover salmon, keep the sauce off of it. Storing them together makes reheating messier and the texture of the sauce suffers. Freeze? Skip it. Cooked salmon does not hold up well in the freezer. Fresh or fridge only.

Per serving

  • Carbs16 g
  • Protein23 g
  • Fat32 g
  • Fiber0.5 g

Also filed under

Seafood

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