*Ingredients *
- *Salmon
- 1.5 lb salmon fillet, cut into 4-6 thick pieces – like in plate
- 1 tbsp extra virgin olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp turmeric + pinch black pepper
- 1/4 tsp sea salt + 1/4 tsp black pepper
- 1 tsp lemon juice
- Bang Bang sauce – creamy orange-yellow sauce:
- 1/2 cup plain Greek yogurt 2% – not mayo
- 1 tbsp extra virgin olive oil
- 1 tbsp raw honey or maple syrup
- 1-2 tsp sriracha or chili garlic sauce – adjust heat
- 1 tsp Dijon mustard
- 1 clove garlic grated
- 1 tsp lemon juice
- 1/4 tsp smoked paprika
- 1 tbsp warm water to thin if needed
- Garnish – green chopped seen:
- 2 tbsp fresh parsley + 1 tbsp chives or green onion, chopped
Instructions - Prep salmon:
- Pat salmon dry.
- Cut into even thick pieces like in image.
- Toss with olive oil, garlic powder, smoked paprika, turmeric, black pepper, salt, lemon juice.
- Make sauce:
- In bowl whisk Greek yogurt, olive oil, honey, sriracha, Dijon, garlic, lemon juice, paprika until smooth creamy orange like sauce seen.
- Add 1 tbsp warm water if too thick – should be pourable.
- Sear – 8 min:
- Heat large non-stick pan over medium-high heat with little olive oil.
- Place salmon skin-side down if skin on, sear 4 min until dark char spots like in photo.
- Flip, sear 3-4 min until golden and flaky inside – total 7-8 min.
- Or air fryer option – 15 min total:
- Air fryer 200°C / 400°F 7-8 min.
- *Serve
- Arrange salmon in long oval plate.
- Spoon generous Bang Bang sauce over each piece – melted creamy look seen.
- Let some sauce pool in plate.
- Sprinkle chopped parsley and chives on top.
- Store:
- Fridge airtight 2 days – salmon + sauce separate.
- Do not freeze with yogurt sauce.
- Reheat salmon pan 2 min low heat