Pan Fry Bang Bang Salmon

Method5 steps · about 15 min

1. 1

   Step 1: Have the separate ready-cooked hot rice available for serving. Wash and slice the unmeasured cucumber and peel and slice the unmeasured avocado. Pat all 1 lb skin-on salmon dry, cut into even-sized cubes and put them in a bowl, keeping the skin attached.

   Uses 1 lb salmon, skin-on · as desired cucumber, sliced · as desired avocado, sliced

2. 2

   Step 2: Toss all the salmon cubes from step 1 with all 1 teaspoon garlic powder, ½ teaspoon paprika, 1 tablespoon prepared soy-and-scallion seasoning powder, 2 teaspoons sesame oil and 1 teaspoon prepared Yum Yum seasoning until evenly coated. Set aside while mixing the separate sauce; no fixed marinade wait is specified.

   Uses All 1 lb salmon dried and cubed in step 1 · 1 tsp garlic powder · 0.5 tsp paprika · 1 tbsp soy and scallion seasoning powder · 2 tsp sesame oil · 1 tsp Yum Yum seasoning

   
3. 3

   Step 3: In a separate bowl mix all ¼ cup mayonnaise, 3 tablespoons sweet chili sauce, 1 tablespoon sriracha, 1 teaspoon lemon juice and 1 tablespoon honey until smooth. Keep this complete bang bang sauce separate from the raw salmon.

   Uses 0.25 cup mayonnaise · 3 tbsp sweet chili sauce · 1 tbsp sriracha · 1 tsp lemon juice · 1 tbsp honey

   
4. 4

   Step 4: Heat the unmeasured drizzle of olive oil in a pan over medium heat. Add all the seasoned salmon cubes from step 2 skin-side down, leaving room between them, and cook until the skin is golden and crisp. Turn and continue cooking until the thickest pieces reach 63°C / 145°F. Move the cooked salmon to a clean plate and rest it for 2 minutes; start the rest timer after frying. The author gives no fixed time for each frying side.

   Rest cooked salmon · 2 minUses a drizzle olive oil · All the skin-on cubes coated with the measured seasonings in step 2

   
5. 5

   Step 5: Divide the fully cooked, rested salmon from step 4 between two servings over the separate ready-cooked hot rice. Add the sliced cucumber and avocado prepared in step 1 and drizzle with the complete bang bang sauce from step 3. Rice, cucumber and avocado amounts are unmeasured; use the serving amounts you prepared.

   Uses All salmon pan-fried to 63°C / 145°F and rested in step 4 · as desired cooked rice, hot · The actual cucumber amount washed and sliced in step 1 · The actual avocado amount peeled and sliced in step 1 · The complete five-ingredient cold sauce mixed in step 3