# What You Need:
→ For the Salmon
01 - 4 salmon fillets (6 oz each, skin-on or skinless)
02 - 1 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp smoked paprika
05 - ½ tsp salt
06 - ½ tsp black pepper
→ For the Bang Bang Sauce
07 - ½ cup mayonnaise
08 - 2 tbsp sweet chili sauce
09 - 1 tbsp sriracha (adjust to taste)
10 - 1 tbsp honey or maple syrup (optional)
11 - 1 tsp rice vinegar or lime juice
→ Optional Garnishes
12 - Chopped green onions
13 - Sesame seeds
14 - Fresh lime wedges
# How To Make:
01 - Preheat the oven to 400°F for baking, or preheat a grill or skillet to medium-high heat depending on your preferred cooking method.
02 - Pat salmon fillets dry with paper towels. Brush each fillet with olive oil, then season evenly with garlic powder, smoked paprika, salt, and black pepper on all sides.
03 - Choose your cooking method: To Bake, place salmon skin-side down on a parchment-lined baking sheet and bake for 12-15 minutes until internal temperature reaches 145°F. To Grill, place salmon skin-side down on a well-oiled grill and cook for 4-5 minutes per side. To Pan-Sear, heat a nonstick skillet over medium-high heat, cook salmon skin-side down for 4-5 minutes, then flip and cook 3-4 minutes until cooked through.
04 - While salmon cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey or maple syrup if using, and rice vinegar or lime juice in a small bowl until smooth. Adjust spice level and sweetness to personal preference.
05 - Transfer cooked salmon to serving plates. Drizzle generously with Bang Bang sauce. Garnish with chopped green onions, sesame seeds, and fresh lime wedges if desired. Serve immediately with rice, quinoa, or salad.
