Bang Bang sauce?! For those unfamiliar, it’s a sweet, creamy, spicy sauce originally paired with chicken or shrimp, but goes oh so well on salmon. This recipe from Diana Stempak, one of our fans, is incredibly easy to make and perfectly blends the flavours of yuzu citrus with the subtle sweetness of honey. This flaky salmon dish is one to keep in your weekly rotation.
Ingredients
- Preheat the oven to 200°C/400°F and line a baking sheet with foil
- Place the salmon skin side down onto the lined baking sheet
- Drizzle the olive oil over the salmon on all sides
- In a small bowl, combine paprika, garlic powder, salt, and pepper
- Sprinkle seasoning mixture over the salmon filets
- In a bowl, combine the mayonnaise, Tocha Yuzu, and honey to make the bang bang sauce
- Divide the bang bang sauce – use ½ cup for brushing it on the salmon before baking, reserving the other ¾ cups for drizzling after baking
- Brush the bang bang sauce over the salmon filets
- Bake the salmon for about 10 minutes or until cooked to an internal temperature of 63°C/145°F
- Transfer the salmon to a plate and drizzle with the remaining bang bang sauce
- Garnish with chives and lemon
- Serve warm with rice