Ingredients:

  • 2 (6-ounce/170g each) salmon fillets, skin off (or on, if you prefer!)
  • 1/4 cup (30g) all-purpose flour
  • 1 large egg, beaten
  • 1/2 cup (50g) panko breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1/4 cup (60g) mayonnaise
  • 2 tablespoons sweet chili sauce (like Mae Ploy)
  • 1 tablespoon sriracha (or less, to taste)
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon honey
  • 1 green onion, thinly sliced
  • Sesame seeds (optional)

Instructions:

  1. Pat the salmon fillets dry with paper towels.
  2. Place flour in one shallow dish, beaten egg in another, and panko breadcrumbs mixed with salt and pepper in the third.
  3. Dredge each salmon fillet in the flour, then dip in the egg, and finally coat thoroughly in the panko mixture. Press gently to adhere.
  4. Heat vegetable oil in a large skillet over medium heat. Add the salmon fillets and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 145°F/63°C).
  5. While the salmon cooks, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey in a small bowl.
  6. Place the cooked salmon fillets on plates. Drizzle generously with Bang Bang Sauce. Garnish with sliced green onions and sesame seeds (if using).