Bang Bang Salmon
Adapted from gracedishes.com. This is the dinner that turns a plain salmon fillet into something special — a creamy, sweet-and-spicy bang bang glaze broiled until it's sticky and golden. It comes together in about twenty minutes, which makes it a proper weeknight winner.
Ingredients
- 4 salmon fillets (6 oz / 170 g each)
- ¼ cup mayonnaise (or Greek yogurt for a tangier, lighter option)
- 2 tbsp sriracha (or sweet chili sauce for milder heat)
- 1 tbsp honey (or maple syrup)
- 1 tbsp rice vinegar
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil
- 2 green onions, thinly sliced
Method
- 1
Preheat your oven's broiler to high. Line a baking sheet with parchment paper for easy cleanup.
- 2
In a small bowl, whisk together the mayonnaise, sriracha, honey, rice vinegar, and soy sauce. Stir in the sesame oil.
- 3
Place the salmon fillets on the prepared baking sheet. Generously brush them with the bang bang sauce, coating both sides for maximum flavour.
- 4
Broil the salmon for 8–10 minutes, monitoring closely to prevent burning. The fillets are ready when they flake easily with a fork.
- 5
Garnish with the sliced green onions and serve immediately.
Notes
Make-ahead: the bang bang sauce keeps in an airtight container in the fridge for up to a week — just give it a good stir before using.
Air fryer option: set it to 400°F (200°C) and cook for 8–10 minutes for crispy results.
To customise: add a squeeze of lime juice for extra brightness, or scatter sesame seeds on top for crunch.