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Bang Bang Salmon - Crispy, Creamy, And Full Of Flavor

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon fillets: 4 skin-on or skinless pieces, about 5–6 ounces each
  • Salt and black pepper: To season the fish
  • Garlic powder: Optional, for extra savory flavor
  • Cornstarch or panko breadcrumbs: For a light, crispy coating (choose one)
  • Olive oil or neutral oil: For searing or baking
  • Chopped scallions and sesame seeds: For garnish (optional)
  • Mayonnaise: 1/3 cup
  • Sweet chili sauce: 1/4 cup
  • Sriracha or hot sauce: 1–2 tablespoons, to taste
  • Honey or brown sugar: 1–2 teaspoons (optional, for extra sweetness)
  • Rice vinegar or lime juice: 1–2 teaspoons, for brightness
  • Minced garlic: 1 clove (optional, for extra punch)

Method
 

  1. Pat the salmon dry. Use paper towels to remove moisture so the coating crisps up. Season both sides with salt, pepper, and a pinch of garlic powder.
  2. Mix the sauce. In a small bowl, whisk mayo, sweet chili sauce, sriracha, honey, and vinegar until smooth. Taste and adjust heat and sweetness.
  3. Coat the salmon. Lightly dust each fillet in cornstarch for a thin, crisp crust, or press into panko for extra crunch. Shake off any excess.
  4. Choose your cooking method. Pan-sear: Heat 1–2 tablespoons oil over medium-high heat. Cook salmon 3–4 minutes per side (skin-side first if using skin-on), until golden and just cooked through.
  5. Oven-bake: Heat oven to 400°F (205°C). Place salmon on a lightly oiled sheet pan. Bake 10–12 minutes, depending on thickness.
  6. Air fry: 390°F (200°C) for 8–10 minutes, lightly oiled basket, until crisp and flaky.
  7. Sauce it up. You can brush the sauce on during the last minute of cooking for a warm glaze, or drizzle generously over the salmon right before serving for a creamy finish.
  8. Garnish and serve. Top with scallions and sesame seeds if you like. Serve with rice, roasted veggies, or a crunchy slaw.