Bang Bang Salmon Made Perfect in Just 15 Minutes Recipe
A quick and flavorful Bang Bang Salmon recipe that comes together in just 15 minutes, featuring a spicy, tangy, and sweet sauce broiled to perfection for a deliciously flaky finish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Ingredients
Scale
Salmon
- 4 salmon fillets (6 oz each)
Bang Bang Sauce
- 1/4 cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Garnish
- 2 green onions, thinly sliced
Instructions
- Preheat the broiler: Preheat your oven’s broiler to high and line a baking sheet with parchment paper to prepare for cooking the salmon.
- Make the bang bang sauce: In a small bowl, whisk together the mayonnaise, sriracha, honey, rice vinegar, and soy sauce until smooth. Stir in the sesame oil to finish the sauce.
- Prepare the salmon fillets: Place the salmon fillets onto the prepared baking sheet. Brush both sides generously with the bang bang sauce, ensuring an even coating.
- Broil the salmon: Place the baking sheet under the broiler and cook for 8-10 minutes or until the salmon is cooked through and flakes easily with a fork. Watch carefully to avoid burning due to the high heat.
- Garnish and serve: Remove the salmon from the oven, garnish with the thinly sliced green onions, and serve immediately for the best flavor and texture.
Notes
- Keep a close eye on the salmon while broiling to prevent it from burning.
- You can adjust the amount of sriracha to make the sauce milder or spicier according to your taste.
- Serve with steamed rice or a fresh green salad for a complete meal.
- Using parchment paper ensures easy cleanup and prevents the fish from sticking.
- Let the salmon rest for a minute after broiling for juices to redistribute.
Keywords: bang bang salmon, quick salmon recipe, spicy salmon, broiled salmon, easy dinner, Asian salmon, seafood recipe
