Bang Bang Salmon

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This Bang Bang Salmon is an easy, flavorful dinner made with just a few ingredients and ready in just 15 minutes. Cubed salmon is coated in a homemade Bang Bang Sauce made with mayonnaise, sweet chili sauce, and sriracha, then broiled for a creamy, sweet, and spicy kick.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Asian

Diet: Gluten Free, Halal, Low Lactose

Skill Level: Beginner

Servings: servings

Author: Rena Awada

Ingredients

1.5 pounds skinless salmon fillet cut into 1.5 inch cubes
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
Kosher salt and pepper to taste

Bang bang sauce:

1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha sauce

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Make the Bang Bang Sauce: In a small bowl, mix the 1/4 cup mayonnaise, 2 tablespoons sweet chili sauce, and 1 tablespoon sriracha sauce.
Place the 1.5 pounds skinless salmon fillet (cubed) into a bowl and sprinkle with 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, and a good pinch each of Kosher salt and pepper. Toss to coat.
Add over a heaping spoonful of Bang Bang Sauce, and mix to combine, then arrange in a single layer on the lined baking sheet.
Bake for about 8 minutes, then broil for 1-2 minutes to get a nice caramelized color.
Mix the cooked salmon bites with the remaining Bang Bang Sauce and serve over cooked rice, if desired.

Notes

Storage & Reheating:

Storage: Allow leftover salmon to cool, then transfer to an airtight container. Store in the fridge for up to 3 days. Alternatively, freeze for up to 3 months. If frozen, thaw overnight in the fridge before reheating.
Reheating: Microwave individual portions in a microwave-safe bowl until piping hot. Alternatively, stir over a medium-low heat in a non-stick skillet with a splash of water until piping hot.

Nutrition