This Bang Bang Salmon recipe features delicious salmon filets coated with a sweet and savory Bang Bang glaze made from Kewpie mayo, sweet chili sauce, and sriracha. The salmon cooks in less than 20 minutes using a hot water method to easily peel off the skin. Broil for a crispy finish and serve alongside an Asian cabbage salad for a delightful meal.
1: Use the hot water method to peel off the skin of the salmon filets.
2: Season the salmon filets with salt and pepper.
3: Mix together mayo, sweet chili sauce, and sriracha, then brush on both sides of the salmon.
4: Optionally, add 1 tablespoon of cornstarch for a tacky texture.
5: Air fry the salmon at 425°F for 12 minutes for medium rare, and broil for a crispy finish if desired.
6: To prepare the Asian cabbage salad, mix together sesame oil, sugar, rice wine vinegar, oil, salt, pepper, and sesame seeds.
7: Thinly slice cabbage, red onions, and cucumber, then combine with the dressing and sliced almonds.
