Bang Bang Salmon
This one-skillet Bang Bang Salmon gets a shatter-crisp cornstarch crust and a creamy, sweet-spicy sauce that tastes like takeout. Ready in 25 minutes, it's the easy weeknight dinner your family will request on repeat.
Equipment
- 12-inch cast iron skillet
- Shallow Dish
- Tongs
- Small Bowl and Whisk
Ingredients
For the Salmon
- 4 salmon fillets (6 oz each), skin on or off
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons avocado or canola oil
For the Bang Bang Sauce
- 1/3 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha (start with 1 teaspoon for less heat)
- 1 teaspoon rice vinegar
- 1/2 teaspoon honey (optional)
For Garnish
- sliced green onions, sesame seeds, and lime wedges
Instructions
- Pat the salmon fillets completely dry with paper towels. This is the single most important step — moisture is the enemy of crispiness.
- Sprinkle both sides of each fillet with salt and pepper.
- In a shallow dish, whisk together the cornstarch, garlic powder, and paprika.
- Press each fillet into the cornstarch mixture, coating all sides, then shake off the excess. You want a thin, even dusting — not a thick clump.
- Set your skillet over medium-high heat and add the oil. Give it a minute or two until the oil is shimmering — a drop of water should sizzle and dance when it hits the pan.
- Carefully place the fillets in the skillet, skin-side down if using skin-on, and cook undisturbed for 3 to 4 minutes. They're ready when the edges look deeply golden and the fish releases easily.
- Flip each fillet and cook for 2 to 3 more minutes, until the salmon is opaque throughout and flakes easily. If using an instant-read thermometer, look for 145°F at the thickest part.
- Move the salmon to a plate, brush the top and sides of each fillet generously with the bang bang sauce, and let it sit for 2 minutes.
- Sprinkle with green onions and sesame seeds, add a lime wedge on the side, and serve right away.
Notes
Make a double batch of the sauce — it keeps in the fridge for a week and freezes for up to 3 months. Store cooked salmon in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven or toaster oven for 8 to 10 minutes to keep the crust crisp. The microwave works in a pinch but will soften the coating. For a milder version, cut the sriracha back to 1 teaspoon and add an extra tablespoon of sweet chili sauce.