It’s true, I post quite a few salmon recipes. It’s healthy and delicious, what can I say? However, I hesitated to post yet another salmon recipe. Then, I considered that I’m always looking for new ways to prepare it. I know I can’t be alone so here’s another salmon dish option. This Bang Bang Baked Salmon really hit the spot last night.

The salmon is juicy and the sauce is full of flavor. It can be served as is or with sides. (You can never go wrong with rice and salad). Or, the salmon can be diced into chunks and added to a rice bowl dish with your choice of vegetables. Carrots, cucumbers, edamame, peppers- there are many ways in which you can make this dish your own.

Bang Bang Baked Salmon

Salmon

1 lb center-cut Atlantic Salmon Fillet (Optional: dice into 1-inch chunks)
2 tsps Garlic Powder
2-3 tsps Smoked or Sweet Paprika
3 tsps Garam Masala
Black Pepper and Salt (The amount depends on your preferences)
1 Tbsp Olive Oil

Optional:
1-2 tsp Honey

Sauce

1 can Coconut Milk*
Up to 1 Tbsp Thai Red Chili Paste, or preferred amount of Hot sauce, Sriracha, or a Spicy Mayo
1-3 Cloves Garlic, diced, grated or crushed
1 Tbsp Soy Sauce, Tamari, or Coconut Aminos
2 Pinches Coarse Sea Salt
Optional: 1-3 tbsp Rice Vinegar
*I replaced Mayonnaise with Coconut Milk to make a broth instead. This option is healthier and since I don’t like mayonnaise, I didn’t mind replacing it.

Garnish

1 Scallion or Chive, chopped
White and Black Sesame Seeds or Furikake, toasted

Instructions

Preheat oven to 400°F and begin preparing the salmon.

Remove the salmon skin if desired. I like to keep the skin on when baking salmon to help keep it from flaking apart too much. You may even want to eat the crispy skin!

Season the salmon with garlic powder, paprika, garam masala, black pepper, salt, and olive oil. Line a large sheet pan with parchment paper. Place the salmon on top and bake for about 6 minutes. This is to get it mostly cooked with a nice, crispier top. It will also continue to cook in the sauce later so it’s okay if it’s not fully done.

While the salmon bakes, add a splash of olive oil to a large pan over medium heat. Allow it to warm, then add the garlic and Thai red chili paste. Stir well so the garlic doesn’t burn, lowering the heat if needed. Add the coconut milk and stir in the soy sauce. Bring the temperature to low until the baked salmon can be added.

Add the baked salmon and spoon the sauce on top. Allow it to baste until the salmon is entirely cooked through. When done, gently serve the salmon on top of a bed of rice. Ladle more sauce on top and garnish with spring onions and sesame seeds.

Enjoy!

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