Bang Bang Salmon Fifteen Minute (Print-Friendly Version)
Quick salmon with spicy cream sauce and green onions—ready in fifteen minutes for a vibrant savory meal.
# Ingredients List:
→ For the Salmon
01 -
4 salmon fillets (170 g each), skin-on or skinless
02 -
2 tablespoons (30 ml) olive oil
03 -
1 teaspoon (5 g) salt
04 -
0.5 teaspoon (2.5 g) ground black pepper
05 -
1 tablespoon (8 g) garlic powder
06 -
1 teaspoon (2 g) paprika
→ For the Bang Bang Sauce
07 -
120 ml mayonnaise or Greek yogurt
08 -
3 tablespoons (45 ml) sweet chili sauce
09 -
2 tablespoons (30 ml) sriracha sauce, or to taste
10 -
1 tablespoon (15 ml) honey
11 -
Juice of 1 lime
12 -
2 green onions, finely chopped
# How to Make It:
01 -
Pat the salmon fillets dry with paper towels. Generously season both sides with salt, black pepper, garlic powder, and paprika.
02 -
Heat olive oil in a large non-stick skillet over medium-high heat until shimmering.
03 -
Arrange salmon fillets in the skillet, skin-side down if applicable. Cook for 4–5 minutes undisturbed, flip carefully, then cook an additional 2–3 minutes or until the thickest part is opaque and easily flakes.
04 -
While the salmon cooks, combine mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a bowl. Whisk until smooth.
05 -
Transfer the salmon fillets onto serving plates. Generously drizzle Bang Bang sauce over each fillet and garnish with chopped green onions.
# Extra Tips:
01 -
Ensure salmon is patted dry for optimal browning and crisp texture.
02 -
Assemble the sauce while the salmon cooks to streamline preparation.
03 -
Refrigerate leftover cooked salmon for up to 2 days in an airtight container.