Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 1/2 cup mayonnaise
- 1/2 cup sweet chili sauce
- 1 tablespoon Sriracha (add more if you like it spicy)
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons sliced green onions (for garnish)
- 1 tablespoon chopped fresh cilantro (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
- In a medium mixing bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, lime juice, and garlic powder until the sauce is smooth and well combined.
- Pat the salmon fillets dry with a paper towel. Place them on the prepared baking sheet, skin-side down.
- Season the salmon lightly with salt and black pepper.
- Spoon about 2 tablespoons of the Bang Bang sauce over each salmon fillet. Use the back of the spoon to spread it evenly so the entire top and sides are covered. Reserve the leftover sauce for serving.
- Place the baking sheet in the oven and bake for 12 to 15 minutes. The salmon is done when it flakes easily with a fork and the sauce looks slightly bubbly.
- If you want a bit of char, turn on the broiler for the last 1 to 2 minutes of cooking, watching closely so the sauce does not burn.
- Remove the salmon from the oven. Let it rest for 2 minutes.
- Garnish with sliced green onions and fresh cilantro. Serve warm with the extra sauce on the side.
- Cook Time: 20 minutes