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Homemade Crispy Bang Bang Salmon

Homemade Crispy Bang Bang Salmon
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Homemade Crispy Bang Bang Salmon features tender, flaky salmon fillets coated in a perfectly crispy panko crust, topped with a creamy, spicy bang bang sauce. This quick and easy recipe delivers a delicious balance of bold flavors and textures, perfect for weeknight dinners or impressing guests with simple, fresh ingredients.

Ingredients

Scale

For the Salmon and Coating

  • 4 skinless, boneless fresh salmon fillets (about 6 oz each)
  • 1 cup panko breadcrumbs (use gluten-free panko for gluten-free option)
  • 2 tablespoons mayonnaise (or vegan mayonnaise for dairy-free option)
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 2 tablespoons cooking oil (vegetable or canola oil recommended)

For the Bang Bang Sauce

  • 1/3 cup mayonnaise (or vegan mayo)
  • 1 to 2 tablespoons Sriracha or chili sauce (adjust to taste)
  • 1 tablespoon honey or sugar
  • 1 tablespoon fresh lime juice (or orange juice for citrus twist)
  • 1/4 teaspoon garlic powder

Optional Garnishes

  • Chopped green onions
  • Toasted sesame seeds
  • Fresh cilantro or chives

Instructions

  1. Prep the Salmon: Pat the salmon fillets dry with a paper towel to remove excess moisture, which helps the coating stick better and ensures crispiness. Season both sides lightly with salt, pepper, and a pinch of garlic powder to enhance natural flavors.
  2. Coat with Panko: Lightly brush each salmon fillet with a thin layer of mayonnaise, acting as the glue for the panko breadcrumbs. Dredge the fillets evenly in panko, pressing gently so the crumbs adhere well and create a uniform crust for crisp cooking.
  3. Cook the Salmon: Heat about two tablespoons of oil in a non-stick skillet over medium-high heat. Place the salmon fillets crumb-side down first and cook for 3 to 4 minutes until the crust is golden brown and crispy. Flip the fillets and cook another 3 to 4 minutes, or until the salmon flakes easily with a fork and is cooked through.
  4. Make the Bang Bang Sauce: While the salmon cooks, combine mayonnaise, Sriracha, honey, lime juice, and garlic powder in a small bowl. Mix well and adjust the heat or sweetness to your taste, aiming for a creamy sauce that is both spicy and slightly sweet.
  5. Plate and Serve: Drizzle the cooked Homemade Crispy Bang Bang Salmon generously with the prepared bang bang sauce. Garnish with chopped green onions, toasted sesame seeds, or fresh herbs if desired. Serve immediately to enjoy the salmon at its crispiest.

Notes

  • Let salmon fillets come to room temperature for 10 minutes before cooking to ensure even cooking.
  • Don’t overcrowd the pan to avoid steaming and ensure a crispy crust.
  • Use fresh panko breadcrumbs for a lighter, airier crust.
  • If bang bang sauce is too thick, add a little water or lime juice to reach desired drizzling consistency.
  • Make extra bang bang sauce for dipping; it pairs well with rice or vegetables.
  • For gluten-free, substitute panko with gluten-free breadcrumbs or crushed nuts.
  • To make dairy-free, use vegan mayo alternatives.
  • You can bake the salmon at 400°F (200°C) for 12-15 minutes for a less crispy crust.
  • Store leftovers in an airtight container refrigerated up to 2 days; keep sauce separate to maintain crispiness.
  • Reheat gently in a preheated oven at 350°F (175°C) to maintain crust texture; avoid microwaving.

Nutrition

Keywords: crispy salmon, bang bang sauce, spicy salmon, easy seafood recipe, quick dinner, gluten-free salmon

Find it online: https://elenaglam.com/homemade-crispy-bang-bang-salmon/