Why You’ll Love Bang Bang Salmon Recipe
This recipe is packed with flavor but requires minimal effort. The bang bang sauce combines creamy, tangy, sweet, and spicy notes that perfectly complement the rich salmon. It’s versatile enough for a weeknight dinner yet impressive enough to serve guests. Plus, it can be baked, pan-seared, or air fried for maximum flexibility.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Salmon fillets, skin on or off
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Olive oil or avocado oil
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Salt and black pepper
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Paprika or garlic powder (optional, for seasoning)
For the bang bang sauce:
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Mayonnaise
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Sweet chili sauce
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Sriracha (adjust for heat)
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Honey or sugar (optional, for extra sweetness)
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Lime juice
Directions
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Preheat oven to 400°F (200°C) or heat a skillet over medium-high heat.
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Pat salmon fillets dry and season lightly with salt, pepper, and paprika if desired.
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Place salmon on a lined baking sheet, brush with oil, and bake for 12–15 minutes until flaky, or sear in a skillet for 3–4 minutes per side.
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In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth.
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Drizzle or brush bang bang sauce over the cooked salmon.
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Garnish with green onions or sesame seeds and serve with your favorite sides.
Servings and timing
Serves 4.
Preparation time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes
Variations
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Air Fryer Bang Bang Salmon: Cook salmon at 400°F (200°C) for 8–10 minutes.
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Bang Bang Salmon Bowls: Serve over rice or quinoa with avocado, cucumber, and shredded carrots.
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Spicy Kick: Add extra sriracha or a pinch of red pepper flakes.
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Low-Carb Option: Serve with roasted vegetables or cauliflower rice instead of grains.
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Bang Bang Salmon Bites: Cut salmon into cubes, air fry, and toss in sauce for bite-sized appetizers.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven at 325°F (160°C) until warmed through. Avoid microwaving to prevent the salmon from drying out. The bang bang sauce can be stored separately in the fridge for up to 5 days.
FAQs
Can I use frozen salmon?
Yes, thaw it fully and pat dry before cooking.
What type of salmon works best?
Atlantic or sockeye fillets are great choices for this recipe.
Can I make the sauce ahead of time?
Yes, store it in the fridge for up to 5 days.
Is bang bang sauce very spicy?
It’s mildly spicy, but you can adjust the heat by adding more or less sriracha.
Can I pan-fry the salmon instead of baking?
Yes, searing gives it a crispier crust.
Can I use Greek yogurt instead of mayo?
Yes, but the sauce will be tangier and less creamy.
What sides pair well with bang bang salmon?
Rice, noodles, roasted veggies, or a fresh salad all work beautifully.
Can I use the sauce on other proteins?
Yes, it’s delicious on chicken, shrimp, or tofu.
How do I keep salmon from overcooking?
Cook just until it flakes easily with a fork and remove from heat immediately.
Can I make it dairy-free?
Yes, just use a dairy-free mayo.
Conclusion
Bang bang salmon is a quick and flavorful dish that elevates salmon with a creamy, sweet, and spicy sauce. Perfect for busy weeknights or special dinners, it’s easy to prepare, endlessly versatile, and guaranteed to impress with bold flavors.
Bang Bang Salmon
Juicy, flaky salmon topped with a creamy, sweet, and spicy bang bang sauce — quick to make and packed with bold flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Asian-Inspired
Ingredients
- For the salmon:
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the bang bang sauce:
- 1/2 cup mayonnaise
- 2–3 tablespoons sweet chili sauce
- 1–2 teaspoons sriracha (adjust to taste)
- 1 tablespoon honey or maple syrup
- 1 teaspoon rice vinegar (optional, for tang)
- Optional garnishes:
- Chopped green onions
- Sesame seeds
- Fresh cilantro
- Lime wedges
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pat salmon dry, then rub with olive oil, paprika, garlic powder, salt, and pepper.
- Place salmon fillets on baking sheet and bake for 12–15 minutes, or until salmon flakes easily with a fork.
- While salmon bakes, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl.
- Once salmon is done, drizzle or brush generously with bang bang sauce.
- Garnish with green onions, sesame seeds, or cilantro, and serve with rice or veggies.
Notes
- Air fryer option: cook salmon at 390°F (200°C) for 8–10 minutes.
- Adjust spice level by adding more or less sriracha.
- Sauce can be made ahead and stored in the fridge up to 5 days.
