# What You'll Need:
→ Salmon
01 - 4 salmon fillets, 6 oz each, skin-on or skinless
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
→ Bang Bang Sauce
07 - 1/2 cup mayonnaise
08 - 2 tablespoons sweet chili sauce
09 - 1 tablespoon sriracha
10 - 1 tablespoon honey or maple syrup, optional
11 - 1 teaspoon rice vinegar or lime juice
→ Garnishes
12 - Chopped green onions, optional
13 - Sesame seeds, optional
14 - Fresh lime wedges, optional
# How to Make:
01 - Preheat oven to 400°F, or preheat grill or nonstick skillet to medium-high heat, depending on preferred cooking method.
02 - Pat salmon fillets dry with paper towels. Brush each fillet with olive oil and season evenly with garlic powder, smoked paprika, salt, and black pepper.
03 - Place salmon fillets skin-side down on a parchment-lined baking sheet. Bake for 12 to 15 minutes until internal temperature reaches 145°F.
04 - Place salmon skin-side down on a well-oiled grill. Cook for 4 to 5 minutes per side, flipping carefully until cooked through.
05 - Heat nonstick skillet over medium-high heat. Cook salmon skin-side down for 4 to 5 minutes, flip, and cook another 3 to 4 minutes until cooked through.
06 - Whisk together mayonnaise, sweet chili sauce, sriracha, honey or maple syrup if using, and rice vinegar or lime juice in a small bowl. Adjust spice and sweetness to taste.
07 - Transfer cooked salmon to serving plates. Drizzle generously with Bang Bang sauce. Garnish with chopped green onions, sesame seeds, and lime wedges if desired. Serve immediately.
