20-Minute Bang Bang Salmon

4 servings · 5 minutes preparation · 15 minutes cooking

Ingredients

• 4 salmon fillets, about 150 g each
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp garlic powder
• ¼ tsp pepper
• 60 g mayonnaise
• 2 tbsp sweet chili sauce
• 1–2 tsp sriracha
• 2 tsp lime juice
• 2 sliced green onions
• 1 tsp sesame seeds

Step-by-step instructions

1. Heat oven to 425°F (220°C). Line a rimmed baking tray. Pat salmon dry and place skin-side down.
2. Brush with oil and season with salt, garlic powder, and pepper.
3. Bake 10–15 minutes depending on thickness, until the center reaches 145°F (63°C).
4. While the fish bakes, mix mayonnaise, sweet chili sauce, sriracha, and lime juice. Taste and adjust the chili.
5. Spoon sauce over the cooked salmon and finish with green onion and sesame. Serve with rice and steamed broccoli.

Kitchen notes

Keep the sauce separate until serving for a fresher finish. Start with less sriracha for a milder sauce.

Storage & make-ahead

Refrigerate cooked salmon within 2 hours and use within 3 days. Store sauce separately and reheat fish gently.