Description

Crispy, flavorful salmon coated in a creamy, spicy sauce—a perfect blend of heat and sweetness that elevates the salmon to a whole new level of deliciousness.

Ingredients

4 salmon fillets

1/2 cup panko breadcrumbs

1/4 cup flour

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

1/4 cup mayonnaise

2 tablespoons sweet chili sauce

1 tablespoon sriracha sauce

1 teaspoon rice vinegar

1/2 teaspoon honey

1 tablespoon sesame seeds (optional)

2 green onions, chopped (for garnish)

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow dish, combine the panko breadcrumbs, flour, garlic powder, paprika, salt, and pepper.
Dredge each salmon fillet in the breadcrumb mixture, pressing gently to coat all sides.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the salmon fillets and cook for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, in a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha sauce, rice vinegar, and honey to create the “bang bang” sauce.
Once the salmon is ready, drizzle the sauce over the fillets, or serve the sauce on the side for dipping.
Garnish with sesame seeds and chopped green onions, and serve immediately.

Notes

Spice Level: Reduce sriracha for a milder version, or add more for extra heat.

Gluten-Free Version: Use gluten-free breadcrumbs and flour.

Sauce Alternatives: Add lime juice or substitute mayonnaise with Greek yogurt for a lighter version.

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer for the best texture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking, Pan Frying
Cuisine: American

Nutrition

Serving Size: 1 fillet
Calories: 350
Sugar: 7g
Sodium: 400mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 24g
Cholesterol: 75mg