Bang Bang Salmon

By Valerie's Kitchen

Ingredients

4 salmon fillets ((approximately 6 ounces each))
1 teaspoon all-purpose seasoning (like Lawry's Seasoned Salt (*see notes))
1 teaspoon granulated garlic
cup mayonnaise
2 tablespoons sweet chili sauce (like Mae Ploy or Thai Kitchen)
1 teaspoon less sodium soy sauce (or tamari for gluten-free)

Prep Time10mins
Cook Time10mins
Servings4

Instructions

Preheat oven to 400 degrees with a rack set in the upper of the oven. Line a baking sheet with parchment paper or aluminum foil.

In a small bowl, combine the all-purpose seasoning and granulated garlic. Set aside.

Pat the salmon dry with paper towels and sprinkle the seasoning evenly over each piece. Transfer the salmon to the prepared baking sheet and set it aside. If using skin-on salmon, place it skin-side down.

In a small bowl, combine the mayonnaise, sweet chili sauce and soy sauce. Transfer 2 tablespoons of the mixture to a small bowl and reserve it for later.

Spread a small spoonful of the sauce (about 1 tablespoon per fillet) over the seasoned salmon fillets. Bake for 10 to 12 minutes, or until your salmon is golden, slightly caramelized on top, and has reached an internal temperature of no more than 145 degrees F (or slightly lower) in the thickest portion. You can switch the oven to BROIL, if needed, but watch carefully to avoid burning the glaze.

Serve the salmon with rice garnished with a little minced parsley and the reserved bang bang sauce on the side.