Print
Ingredients
Scale
- 1.5 lbs salmon fillets
- 1/2 cup mayonnaise
- 1/4 cup sriracha
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: chopped chives or sesame seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the salmon fillets dry with paper towels. Season with salt and pepper.
- In a small bowl, whisk together mayonnaise, sriracha, sweet chili sauce, honey, lime juice, and garlic powder until smooth.
- Place the salmon fillets on a baking sheet lined with parchment paper.
- Spoon the Bang Bang sauce generously over each salmon fillet, ensuring they are well-coated.
- Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The sauce should be slightly caramelized.
- Garnish with chopped chives or sesame seeds if desired. Serve immediately.
Notes
- For an extra kick, add a pinch of cayenne pepper to the sauce.
- This recipe can also be made in an air fryer at 380°F (190°C) for about 10-12 minutes, or until cooked through.
- Leftover sauce can be stored in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg