This bang bang salmon is baked in three iconic bang bang sauces that balance creamy sweetness, ume and a bit of heat. Big flavor, minimal effort and fast enough for a busy weekday meal!
Serve with rice and fried sugar snap peas for a memorable meal.
If you haven’t tasted the bang bang sauce yet, please let us know. It’s creamy, sweet and spicy, and invigoratingly delicious sauce, pour everything and soak it in the flavor. Spoon perfectly on salmon fillets and bake until slightly caramelized for this bang bang salmon.
And everyone, this is a recipe for saving your quick and easy files. I talk for about 20 minutes from start to finish! I can mostly handle that commitment this evening.
Bang Salmon Bowls for victory!
We’ve slightly tweaked the original bang bang sauce recipe we use for skewers of bang bang chicken to complement the salmon in the most delicious way! And it’s not easy to make. It consists of only three ingredients and doubles as both a glaze and a dipping sauce.
Ingredient Notes
A short list of flavorful ingredients packs punch!
Salmon: Uses four individually vacuum sealed frozen wild Alaskan socky salmon fillets from Costco. You can also use a large 1 1/2 pound fillet to cut into four separate fillets if necessary. Either skin-on or skinless salmon works well for this recipe. Seasoning: A versatile seasoning, like rari seasoned salt and granulated garlic. Bang Bang Sauce: Mayonnaise, sweet chili sauce, like May’s trick Or Thai kitchenand a little less sodium soy sauce. The slight heat in this recipe comes from the sweet chili sauce, but it balances the creaminess of the mayonnaise.
How to make bangan salmon
Dry the salmon with a paper towel and place it on the baking sheet with either aluminum foil or parchment. If you are using skin-on salmon, place the skin side down. Sprinkle seasoning evenly on each piece. In a small bowl, mix mayonnaise, sweet chili sauce and soy sauce. Transfer 2 tablespoons of the mixture into a small bowl and reserve later. Spread a small spoonful of sauce (1 tablespoon per fillet) over the seasoned salmon fillet. Bake in a preheated 400-degree F oven for 10-12 minutes. Or the salmon turns golden and slightly caramelized on top and cooked.
Best Bang Salmon Tips
Thaw the salmon: If you are using frozen fish, make sure it is completely thawed. I don’t want to start with ice salmon. To thaw safely, thaw the wrapped salmon in the fridge for about 24 hours.
Use a meat thermometer. For best results, pull the salmon out of the oven if the salmon is about 140 degrees Fahrenheit and below 145 degrees at the thickest part.
Caramelization: Bake salmon in an oven rack set at the top of the oven to increase the caramelization of the surface when baking. If necessary, you can easily bake the oven at the end of cooking time, but take a careful look to avoid burning the glaze.
Serving Tip: Salmon with a little chopped parsley is served with pops of colour and a drizzle of pre-ordered bang sauce.
Storage and reheating tips
For Salmon: Store remaining bangan salmon in an airtight container in the fridge for up to 2 days. Gently reheat in the microwave using a short spacing in a frying pan or microwave with water over low heat to avoid overcooking it.
For sauce: Transfer remaining bang sauce to another airtight container. You should keep it well in the fridge for up to 5 days.
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Bang salmon
This bang bang salmon is baked in three iconic bang bang sauces that balance creamy sweetness, ume and a bit of heat. Big flavor, minimal effort and fast enough for a busy weekday meal!
Instructions
With the rack set at the top of the oven, preheat the oven to 400 degrees. Arrange parchment or aluminum foil on a baking sheet.
In a small bowl, combine all-purpose seasonings with granulated garlic. Please put it aside.
Dry the salmon with a paper towel and sprinkle evenly with seasonings on each piece. Transfer the salmon to the prepared baking sheet and set aside. If you are using skin-on salmon, place the skin side down.
In a small bowl, mix mayonnaise, sweet chili sauce and soy sauce. Transfer 2 tablespoons of the mixture into a small bowl and reserve later.
Spread a small spoonful of sauce (1 tablespoon per fillet) over the seasoned salmon fillet. Bake for 10-12 minutes or until the salmon is golden, slightly caramelized on top, reaching an internal temperature of F (or slightly lower) at the thickest part. You can balk the oven if necessary, but take care to avoid burning the glaze.
Serve with some chopped parsley and rice with reserved bang sauce on the sides and salmon.
Note
Thaw the salmon: If you are using frozen fish, make sure it is completely thawed. I don’t want to start with ice salmon. To thaw safely, thaw the wrapped salmon in the fridge for about 24 hours.
Use a meat thermometer. For best results, pull the salmon out of the oven if the salmon is about 140 degrees Fahrenheit and below 145 degrees at the thickest part.
Caramelization: Bake salmon in an oven rack set at the top of the oven to increase the caramelization of the surface when baking. If necessary, you can easily bake the oven at the end of cooking time, but take a careful look to avoid burning the glaze.
Serving Tip: Salmon with a little chopped parsley is served with pops of colour and a drizzle of pre-ordered bang sauce.
Storage and reheating remaining salmon: Place remaining bangan salmon in a fridge airtight container for up to 2 days. Gently reheat in the microwave using a short spacing in a frying pan or microwave with water over low heat to avoid overcooking it.
Storage of remaining sauce: Transfer remaining bang sauce to another airtight container. You should keep it well in the fridge for up to 5 days.
nutrition
Serving: 6 Ounce ・ calorie: 348 kcal ・ carbohydrates: 3 g ・ protein: 34 g ・ fat: twenty one g ・ Saturated fat: 3 g ・ Polyunsaturated fat: 11 g ・ January Saturated Fat: 6 g ・ Trans Fat: 0.03 g ・ cholesterol: 99 mg ・ sodium: 811 mg ・ potassium: 848 mg ・ fiber: 0.1 g ・ sugar: 2 g ・ Vitamin A: 77 iu ・ Vitamin C: 0.01 mg ・ calcium: twenty three mg ・ iron: 1 mg
Nutrition information is automatically calculated using common ingredients and is an estimate rather than a guarantee. See the home ingredients label for more accurate results.
(TagStoTRASSLATE) Seafood
