Bang Bang Salmon

2 salmon fillets (about 6 oz each, skin on or off)

1 tbsp olive oil

½ tsp garlic powder

½ tsp smoked paprika

Kosher salt and fresh-ground pepper, to taste

1 tsp lemon juice

For the Bang Bang Sauce:

3 tbsp mayonnaise, or Greek yougurt

2 tbsp sweet chili sauce

1 tbsp honey

1 tsp sriracha

1 tsp rice vinegar or lime juice

Optional Garnishes:

Sliced green onions

Toasted sesame seeds

Fresh cilantro or parsley

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1. Prep the Salmon:

Pat salmon fillets dry. Rub with olive oil, garlic powder, smoked paprika, salt, pepper, and a squeeze of lemon juice.

2. Cook the Salmon:

Oven: Preheat to 400°. Place salmon on a parchment-lined sheet and roast for 12–15 minutes, until cooked through and flaky.

Air Fryer: Place salmon in basket at 390°F for 10–12 minutes.

Pan-sear: Heat a skillet with a little olive oil, sear salmon skin-side down for 3–4 minutes, flip, and cook another 2–3 minutes.

3. Make the Sauce:

In a small bowl, whisk together mayonnaise, sweet chili sauce, honey, sriracha and vinegar/lime juice until smooth.

4. Assemble:

Drizzle or spoon the bang bang sauce generously over cooked salmon.