Description
Flaky, oven-baked salmon fillets topped with a creamy, sweet-and-spicy bang bang sauce. A quick and flavorful dish perfect for weeknight dinners or meal prep.
Ingredients
4 salmon fillets (about 6 oz each)
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper, to taste
1/3 cup mayonnaise (or Greek yogurt for a lighter option)
2 tablespoons sweet chili sauce
1 tablespoon sriracha (adjust to taste)
1 tablespoon honey or maple syrup
1 teaspoon lime juice
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the salmon fillets dry, brush with olive oil, and season with garlic powder, paprika, salt, and black pepper.
- Place the fillets on the prepared baking sheet and bake for 12–15 minutes, or until the salmon is cooked through and flakes easily.
- While the salmon bakes, whisk together the mayonnaise (or Greek yogurt), sweet chili sauce, sriracha, honey (or maple syrup), and lime juice until smooth.
- Once the salmon is done, drizzle the bang bang sauce over the top or serve it on the side.
- Optional: Garnish with green onions, sesame seeds, or lime wedges before serving.
Notes
Use Greek yogurt instead of mayo for a lighter sauce.
Add panko breadcrumbs on top for extra crunch.
Serve over cauliflower rice or zucchini noodles for a low-carb option.
Swap salmon for shrimp or chicken if desired.
Grill the salmon instead of baking for a smokier flavor—marinate in some of the sauce beforehand.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 300°F (150°C) for 10 minutes for best texture.
Store sauce separately and drizzle on after reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 380
- Sugar: 6g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 80mg