Oh, crispy salmon bites, where have you been all my life? Picture this: a playful dance between spicy, tangy sauce and the perfect crunch—like a culinary tango that keeps you on your toes. I mean, who knew salmon had this kind of party trick up its sleeve?
Steps
- Preheat your oven to 400°F and prepare a large baking sheet with parchment paper. Coat the salmon filets with olive oil, ensuring all sides are covered.
- In a bowl, mix together paprika, garlic powder, salt, and pepper. Sprinkle this seasoning mixture evenly over the salmon filets.
- Prepare the sauce by combining mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a small bowl. Mix well, then divide the sauce in half, using half for brushing the salmon before baking.
- Brush ½ cup of the prepared sauce over the seasoned salmon filets. Arrange the filets on the lined baking sheet, skin-side down, ensuring there is space between each one.
- Bake the salmon for 8-10 minutes until cooked through, checking after 6 minutes. The internal temperature should reach 145°F. For a crispier texture, broil for an additional 1-2 minutes.
- Once done, transfer the salmon to a serving plate and drizzle with the remaining sauce. Garnish with chopped chives and serve warm, perhaps with a side of rice.
Ingredients
- 4 salmon filets (about 1½ pounds), with skin on
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup mayonnaise (116 g)
- ¼ cup Thai sweet chili sauce (66 g)
- 1 teaspoon Sriracha (adjust to taste)
- 1 tablespoon honey
- Chopped chives for garnish
FAQ
- How do I know when salmon is fully cooked?
- Salmon is considered fully cooked when the thickest part reaches an internal temperature of 145°F, according to the USDA. For medium-cooked salmon, you can remove it from heat at 130°F, as it will continue to cook slightly. If you don’t have a thermometer, check for flakiness with a fork; the outside should be an opaque pink.
- Should I cook salmon with the skin on or off?
- It’s recommended to leave the skin on unless you are poaching. The skin acts as a protective barrier, preventing the flesh from overcooking. Cook with the skin side down and decide whether to eat the skin based on personal preference.
- Can I prepare Bang Bang Salmon in an air fryer?
- Absolutely! The air fryer method is actually preferred for its crispy exterior and flaky interior. Cook the salmon in the air fryer at 400°F for 5-6 minutes, following the same preparation steps as for oven baking. Don’t forget to add the reserved sauce after cooking.
- How should I store leftover Bang Bang Salmon?
- Leftover salmon can be refrigerated for up to 2 days. When reheating, use an oven instead of a microwave for best results, or enjoy it cold on a salad. The bang bang sauce can be stored in a sealed container in the refrigerator for up to seven days.
- What can I substitute for Thai sweet chili sauce in the recipe?
- If you don’t have Thai sweet chili sauce, you can make your own at home. This component adds sweetness to the sauce, complemented by the heat from Sriracha, so ensure any substitute maintains this balance of flavors.
Tips
- Use a Meat Thermometer: To ensure perfectly cooked salmon, use a meat thermometer to check that the thickest part of the filet reaches 145°F. For medium-cooked salmon, you can remove it from heat at 130°F, as it will continue to cook once removed.
- Cook with the Skin On: Leave the skin on the salmon while cooking, unless poaching. This acts as a protective barrier against the hot surface of the pan or grill, helping prevent the delicate flesh from overcooking.
- Try Air Frying for Crispiness: For a crispier texture, consider using an air fryer. Cook the salmon at 400°F for 5-6 minutes, which can yield a beautifully crispy outside while keeping the inside flakey.
- Store Sauce Separately: If making the bang bang sauce in advance, store it in a sealed container in the refrigerator for up to seven days. This will keep it fresh and ready to use whenever you prepare the salmon.
Equipment
- Meat Thermometer – For checking the internal temperature of the salmon.
- Air Fryer – Optional, but recommended for a crispy texture if you prefer this method over oven baking.
