Bang Bang Salmon (with Tocha Sauce)

BANG BANG SAUCE:
- ¾ cup mayonnaise
- 3 tablespoons Tocha Yuzu*
- 1½ tablespoons honey

SALMON:
- 4 salmon filets, skins on
- 1 tsp olive oil
- 1 tsp paprika*
- 1 tsp garlic powder
1 tsp kosher salt
½ tsp black pepper

*Available from Well Seasoned

1. Preheat the oven to 200°C/400°F and line a baking sheet with foil
2. Place the salmon skin side down onto the lined baking sheet
3. Drizzle the olive oil over the salmon on all sides
4. In a small bowl, combine paprika, garlic powder, salt, and pepper
5. Sprinkle seasoning mixture over the salmon filets
6. In a bowl, combine the mayonnaise, Tocha Yuzu, and honey to make the bang bang sauce
7. Divide the bang bang sauce – use ½ cup for brushing it on the salmon before baking, reserving the other ¾ cups for drizzling after baking
8. Brush the bang bang sauce over the salmon filets
9 Bake the salmon for about 10 minutes or until cooked to an internal temperature of 63°C/145°F
10. Transfer the salmon to a plate and drizzle with the remaining bang bang sauce
11. Garnish with chives and lemon
12. Serve warm with rice