Ingredients:

  • 2 (6-ounce / 170g) salmon fillets, skin on or off, pin bones removed
  • 1 tablespoon (15ml) olive oil
  • 1/4 teaspoon (1.25ml) salt
  • 1/8 teaspoon (0.6ml) black pepper
  • 1 tablespoon (15ml) cornstarch or arrowroot powder
  • 1/2 cup (120ml) mayonnaise
  • 2 tablespoons (30ml) sweet chili sauce
  • 1 tablespoon (15ml) sriracha hot sauce
  • 1 teaspoon (5ml) rice vinegar
  • 1/2 teaspoon (2.5ml) honey or maple syrup
  • 1/4 teaspoon (1.25ml) garlic powder
  • 1 tablespoon chopped green onions (optional)
  • 1 teaspoon sesame seeds (optional)
  • Sriracha drizzle (optional)

Instructions:

  1. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey, and garlic powder until smooth. Set aside.
  2. Pat salmon fillets dry with paper towels. Season with salt and pepper. Lightly dust with cornstarch or arrowroot powder.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering. Place salmon fillets in the skillet, skin-side down (if using skin-on). Cook for 4-6 minutes, until skin is crispy and golden brown, or until salmon is mostly cooked through. Flip and cook for another 2-3 minutes, until cooked through and flakes easily with a fork, reaching an internal temperature of 145°F (63°C).
  4. Remove the skillet from the heat. Pour Bang Bang sauce over the salmon. Gently toss to coat.
  5. Serve immediately, garnished with chopped green onions and sesame seeds, if desired. Drizzle with extra sriracha for an extra kick.