bang bang salmon

I originally set out to make this recipe, a grilled lighter version of Bone Fish's Bang Bang Shrimp appetizer.  But, being me, I completely failed to get shrimp on my last Fresh Direct order.  So I improvised and used the bang bang sauce on some salmon. Served it up with some brown rice and edamame. Quick, healthy, and Al deemed it a "make again" meal.
Bang Bang Salmon Recipe

  • 2-4 Salmon Fillets, skin trimmed if you desire.
  • 2 1/2 T. Light Mayonnaise
  • 2 T. Chopped Scallions
  • 1 1/2 T. Thai Sweet Chili Sauce
  • 1/2 t. Sriracha (to taste. I used 1/2 a Tablespoon)
  • 1 T. Lemon Juice (optional)
  • Salt & Pepper
  • Olive Oil Spray
  1. In a small bowl, mix mayo, scallions, sweet chili sauce, Sriracha, and lemon juice.  Set aside. (Note:  I added the lemon juice at the end and added enough to thin the sauce out a little).
  2. Season salmon with salt and pepper.  Preheat your grill/grill pan/cast iron skillet to high until hot. Spray with olive oil spray and turn the heat down to medium-low. Cook Salmon on one side for 5 minutes.
  3. Turn salmon and spoon on some of the bang bang sauce. Cook for 4 minutes.
  4. Turn salmon once more and spoon more on more sauce. Cook about one more minute or until salmon is to your done-ness preference.
  5. Serve with brown rice and edamame (I cook the brown rice according to package directions and add frozen shelled edamame to the pan the last ten minutes of cooking).
Note:  This is definitely enough sauce for four salmon fillets, maybe even six.


{all photos by moi}
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