Bang Bang Salmon: The Fish That Just Gets It

Why I Keep Coming Back to This Fish

It’s not just about the spicy mayo or the crunch. It’s how the crispy skin cracks under your fork, revealing tender, flaky salmon inside. I caught myself watching a YouTube tutorial and thinking—this is the fish I want after a long week. No fuss, no complicated sauce, just bold flavors that hit you fast and stay. The first time I made it, I was surprised how a quick splash of chili paste and a drizzle of lime can turn a simple piece of fish into a moment. It feels like a little rebellion—hot and cold, crispy and delicate, all at once. Honestly, during these weird times, I crave those little bursts of heat that make me feel alive. It’s one of those recipes that reminds you cooking doesn’t have to be serious to be satisfying.

Spicy Crispy Salmon

This dish features salmon fillets with crispy skin, pan-seared to perfection, and topped with a spicy mayo mixture. The fish is cooked skin-side down until golden and crisp, resulting in a tender, flaky interior with a flavorful, crunchy exterior. The final presentation showcases a vibrant, sauced piece of fish with a crispy crust and moist flesh.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2

Course: Main Course

Cuisine: Fusion

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 2 pieces salmon fillets skin-on, deboned
• 1 tbsp vegetable oil for frying
• 2 tbsp mayonnaise preferably spicy mayo
• 1 tsp chili paste or sriracha
• 1 lime lime for juice and zest
• to taste salt and pepper

Equipment

• Skillet or Non-stick Frying Pan
• Fish spatula
• Bowl for mixing
• Measuring spoons

Method

 

1. Pat the salmon fillets dry with paper towels to remove excess moisture and season both sides with salt and pepper. Place the fillets on a plate, skin-side up.
   1 lime lime
2. Heat the vegetable oil in a skillet over medium-high heat until shimmering. Carefully place the salmon fillets skin-side down into the hot oil, pressing lightly to ensure contact.
   1 tbsp vegetable oil, 2 pieces salmon fillets
3. Cry out the fillets and cook skin-side down until the skin is golden brown and crispy, about 4-5 minutes. Use a fish spatula to gently flip the fillets once the skin releases easily and is crisp.
4. Reduce heat to medium and cook the salmon on the flesh side for another 2-3 minutes until the inside is opaque and flaky. Transfer to a plate and let rest briefly.
5. Meanwhile, prepare the spicy mayo by combining mayonnaise, chili paste, and freshly squeezed lime juice and zest in a small bowl. Mix until smooth.
   2 tbsp mayonnaise, 1 tsp chili paste, 1 lime lime
6. Serve the crispy-skinned salmon topped with a generous spoonful of the spicy mayo. Optionally, garnish with extra lime wedges or herbs for presentation.

Maybe it’s just a fish that got lucky. Or maybe it’s proof that quick, no-nonsense food can still surprise you. Who knew that a splash of sriracha and a sprinkle of sesame could sneak into my favorite weeknight dinner? Sometimes I think I prefer the messier, imperfect moments in the kitchen. This one’s a keeper.