Summary
If you’ve ever been to the restaurant Bonefish Grill, there’s a chance you’ve had their bang-bang shrimp appetizer. Fried shrimp drizzled with a sauce made from mayonnaise, Thai sweet chili sauce, sriracha, and honey. The sauce is creamy with just enough spice to keep things interesting. The recipe below uses salmon instead of shrimp and skips the battered frying step in favor of pan-seared or baked salmon, but the flavor is just as bold. This dish is a perfect appetizer or entree and will impress anyone lucky enough to try it.
Your grocery list
Meat/Seafood
- Fresh, skinless salmon fillets (or a whole side of salmon with the skin removed)
Pantry Items + Seasonings
- Sea salt
- Fresh ground black pepper
- Garlic powder
- Smoked paprika
- Mayonnaise
- Thai sweet chili sauce
- Sriracha
- Honey
Produce
- Green onions, for garnish
Equipment/tools you’ll need
- Cutting board and knife
- Mixing bowls
- Cast-iron or non-stick pan (if searing)
- Baking sheet (if baking, lined with foil or parchment paper for easy clean up)
- Tongs or spatula for handling salmon bites during cooking
- Squeeze bottle (optional, for drizzling sauce on finished salmon bites)
Baking vs. Pan-searing the salmon
Whether you choose to pan-sear or bake the salmon, the end result will be delicious. Here are a few pros and cons to consider for each method.
Pros for baking:
- Cook more salmon at a time
- No need to stand over the stove and watch them cook
- Healthier because there’s less oil involved
Cons for baking:
- It’s very easy to overcook them because they are out of sight – remember to use a timer!
Pros for pan-searing:
- The char/flavor developed in a cast-iron pan is hard to beat
- You can keep an eye on them and avoid overcooking
Cons for pan-searing:
- Depending on the size of the pan being used, you may have to cook the salmon in batches which will take more time
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