Scale

2 salmon fillets (6 oz each)

1 tablespoon olive oil

Salt & pepper, to taste

**For the Bang Bang Sauce:**

1/4 cup mayonnaise

1 tablespoon sweet chili sauce

1 tablespoon sriracha (adjust to taste)

1 teaspoon honey or keto sweetener

1/2 teaspoon rice vinegar

Optional garnish: chopped green onions, sesame seeds, lime wedges

1. Preheat oven to 400°F (200°C) or set air fryer to 390°F.

2. Pat salmon dry and rub with olive oil. Season with salt and pepper.

3. In a small bowl, whisk together all Bang Bang sauce ingredients.

4. Spread half the sauce over the tops of the salmon fillets.

5. Bake for 12–14 minutes (or air fry for 9–10 minutes) until salmon is flaky and cooked through.

6. Drizzle remaining sauce over salmon and garnish before serving.

• Serve with jasmine rice, cauliflower rice, or a crisp slaw.

• Sauce can be made ahead and stored up to 5 days in the fridge.

• Add a dash of garlic powder to the sauce for extra depth.

Keywords: bang bang salmon, spicy salmon recipe, sriracha mayo salmon, baked salmon with chili sauce