Bang Bang Salmon (Print Version)
# Ingredients:
→ Salmon Prep
01 -
4 pieces of salmon (about 170g each), choose skin-on or not
02 -
1 teaspoon paprika
03 -
2 tablespoons of olive oil
04 -
½ teaspoon ground black pepper
05 -
1 teaspoon salt
06 -
1 tablespoon garlic powder
→ For the Sauce
07 -
½ cup of mayo (try Greek yogurt for a lighter option)
08 -
Juice from 1 lime
09 -
1 tablespoon honey
10 -
3 tablespoons sweet chili sauce
11 -
2 chopped green onions
12 -
2 tablespoons sriracha (adjust the amount for heat)
# Instructions:
01 -
Dry the salmon with paper towels. Sprinkle on salt, pepper, garlic powder, and paprika to coat evenly.
02 -
Pour olive oil into a big pan and warm it up over medium-high heat until it’s shiny.
03 -
Put the salmon into the hot pan. If it's skin-on, place it skin-side down first. Cook for 4-5 minutes, then flip gently and cook another 2-3 minutes until the salmon flakes with a fork.
04 -
Grab a bowl and mix together mayo, sriracha, sweet chili sauce, honey, and lime juice until smooth.
05 -
Generously drizzle the sauce over the salmon and top with your chopped green onions for a fresh finish.
# Notes:
01 -
Drying the salmon helps it brown better in the pan.
02 -
Multitask: mix the sauce while the salmon cooks to save time.
03 -
Keep any leftover salmon in the fridge for up to 2 days.