- Prep
- 20 min
- Cook
- 15 min
- Total time
- 35 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 620 kcal
Quick summary
“Salmon fillets with crispy skin brushed with creamy, spicy, and sweet Thai Bang Bang sauce. The dish is balanced with a fresh salad of purple cabbage with cubed pineapple, aromatic jasmine rice, and avocado slices.”
What you need to know
- Drying the salmon skin with paper towels ensures immediate crispiness and prevents the fillet from sticking to the hot skillet.
- Bang Bang sauce unites mayonnaise, sriracha, and sweet chili balancing fat, heat, and fruity acidity.
- Fresh pineapple cut into small cubes introduces enzymatic juice that breaks down the dense fat of the salmon.
Ingredients
Main
- units (150-180g each) Salmon fillets
- tablespoon Olive oil
- teaspoon Salt
- teaspoon Ground black pepper
- cup Maionese
- tablespoons (to taste) Sriracha sauce
- tablespoons Thai sweet and sour sauce (sweet chili)
- tablespoon Honey or maple syrup
- teaspoon Lemon juice
- cups (finely grated) Red cabbage
- unit (grated) Cenoura
- cup (finely diced) Abacaxi fresco
- xícara (picado) Fresh cilantro
- cup Maionese
- tablespoons Plain whole milk yogurt
- tablespoon Lemon juice
- teaspoon Sugar (optional)
- taste Salt for the slaw
- taste Black pepper for the slaw
- cups Cooked jasmine rice
- unit (sliced) Avocado
- tablespoon Toasted sesame seeds
- tablespoons Chopped chives
Instructions
Principal
- Start with the Bang Bang sauce. In a small bowl, combine mayonnaise, Sriracha, sweet chili sauce, honey, and lemon juice. Mix well until you get a homogeneous consistency and set aside in the refrigerator. The short answer is: the pre-made sauce intensifies the flavor.
- Prepare the pineapple slaw. In another large bowl, add red cabbage, grated carrot, chopped pineapple, and fresh cilantro. In simple terms: the combination of fresh textures and flavors is fundamental to the balance of the dish.
- For the slaw dressing, mix mayonnaise, yogurt, lemon juice, sugar (if using), salt, and pepper in a small bowl. Pour over the vegetables and mix gently to coat all ingredients. Chill in the refrigerator to let the flavors meld.
- Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper. The professional technique is: drying the fish ensures a crispier crust and even cooking, preventing it from steaming.
- Heat the olive oil in a large skillet over medium-high heat. When it is very hot, add the salmon fillets skin-side down. Grill for 4-5 minutes, or until the skin is crispy. Flip and cook for another 3-4 minutes, depending on the thickness of the fish. The secret to this recipe is: don't overcook the salmon to keep it juicy.
- While the salmon cooks, prepare the bowls. Divide the cooked jasmine rice evenly among the four bowls. The most important tip is: have all components ready to assemble quickly and serve fresh.
- Break the cooked salmon fillets into large pieces and place over the rice. Drizzle generously with the homemade Bang Bang sauce. O erro mais comum é: do not dose the sauce, it should complement, not dominate the salmon.
- Add a generous portion of pineapple slaw next to the salmon. Finish each bowl with avocado slices, toasted sesame seeds, and chopped green onions. Serve immediately to enjoy the burst of fresh and spicy flavors.
Chef's tips
- Leave the salmon in the skillet skin-side down without moving for 4 minutes to brown without breaking the integrity.
- Brush the Bang Bang sauce onto the fillets only in the last 30 seconds off direct heat to avoid burning the sugar.
- Slice the red cabbage very thinly with a manual slicer so that it absorbs the slaw dressing evenly.
Variations
- Air fryer version: bake the fillets at 200°C for 10 minutes with the skin up and brush the sauce at the end.
- Light salad version: serve the salmon and slaw over a voluminous bed of romaine lettuce leaves, skipping the rice.
- Version with onion crunch: finish the bowls with crispy fried onions in thin slivers over the jasmine rice.
Substitutions
- Fresh salmon can be replaced by thick fillets of salmon trout or fresh sesame-crusted tuna.
- Sriracha sauce can be replaced with red tabasco hot sauce or diluted Korean gochujang paste.
- Fresh pineapple can be replaced by cubes of firm ripe mango like Tommy or Palmer in the same measure.
How to store
Store the grilled salmon, cooked rice, and pineapple slaw in separate airtight containers in the refrigerator for up to 2 days. Reheat the fish and rice in a covered skillet over low heat and keep the slaw refrigerated until serving.
Can it be frozen?
Grilled salmon freezes well in a freezer-safe bag for up to 1 month without the fresh sauce. The slaw salad with pineapple and mayonnaise should not be frozen, as it releases liquid and loses its crispy texture.
What to serve with
Combines with unsweetened iced green tea, sparkling water with lemon slices, craft lager beer, or boiled edamame with salt.
Frequently asked questions
How to prevent salmon from sticking and breaking when flipping in the skillet?
Make sure the skillet with olive oil is very hot and wait for the skin to release spontaneously when creating the golden crust.
What should I do if the Bang Bang sauce becomes too spicy?
Add an additional tablespoon of mayonnaise or a teaspoon of honey to neutralize the capsaicin of the sriracha.
How to preserve sliced avocado without it browning on the table?
Brush fresh lemon juice over all exposed surfaces of the pulp immediately after slicing the fruit.
Can I grill the skinless fillet in this preparation?
Yes, cook for 3 minutes on each side over medium-high heat, being careful not to dry out the delicate fish meat.
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