Introduction

Bang Bang Salmon is a flavorful twist on classic salmon, featuring a creamy, spicy sauce that perfectly complements the tender fish. This dish is quick to prepare and makes for an impressive yet easy weeknight dinner. Whether baked, grilled, or pan-seared, the salmon pairs beautifully with the tangy bang bang sauce.

A black baking dish filled with several thick, square salmon pieces that are charred with a golden-brown crust on top, covered in a glossy orange sauce, and sprinkled with chopped green herbs. The salmon pieces are arranged closely, with layers showing the tender pink flesh beneath the crispy surface. The dish sits on a white marbled surface, with part of a white plate and a green cloth visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 salmon fillets (6 oz each, skin-on or skinless)
1 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
½ tsp salt
½ tsp black pepper
½ cup mayonnaise
2 tbsp sweet chili sauce
1 tbsp sriracha (adjust to taste)
1 tbsp honey or maple syrup (optional, for sweetness)
1 tsp rice vinegar or lime juice
Chopped green onions
Sesame seeds
Fresh lime wedges

Instructions

Step 1: Preheat your oven to 400°F (200°C) if baking, heat a skillet over medium-high heat for pan-searing, or preheat your grill to medium heat.
Step 2: Pat the salmon fillets dry with paper towels. Brush each fillet with olive oil, then season evenly with garlic powder, smoked paprika, salt, and black pepper.
Step 3: To bake, place salmon on a parchment-lined baking sheet skin-side down and bake for 12-15 minutes until cooked through. To grill, oil the grill and cook skin-side down for 4-5 minutes per side. To pan-sear, cook salmon skin-side down in a hot skillet for 4-5 minutes, then flip and cook 3-4 minutes more until golden and cooked through.
Step 4: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey or maple syrup if using, and rice vinegar or lime juice. Adjust the heat or sweetness to your preference.
Step 5: Place cooked salmon on a serving plate and drizzle generously with the Bang Bang sauce. Garnish with chopped green onions, sesame seeds, and lime wedges if desired.
Step 6: Serve immediately with sides like rice, roasted vegetables, or a fresh salad.

Tips & Variations

For extra crisp skin when pan-searing, press down gently on the fillets with a spatula during the first few minutes of cooking.
Adjust the sauce’s heat by adding more or less sriracha according to your spice tolerance.
Use lime juice instead of rice vinegar for a fresher, citrusy flavor in the sauce.
Try swapping the mayonnaise for Greek yogurt to lighten the sauce.

Storage

Store any leftover Bang Bang Salmon in an airtight container in the refrigerator for up to 2 days. Keep the sauce separate if possible to maintain texture. Reheat gently in the oven or microwave until just warmed through, as overcooking can dry out the salmon.

How to Serve

The image shows a black cast iron skillet filled with about three layers of shiny, golden-brown grilled chicken pieces, each with some charred edges and a glossy glaze. The chicken is sprinkled with small green chopped herbs, and a lemon wedge is placed on the right side of the skillet. Around the skillet, there is a small white bowl with chopped green herbs and a partially visible white bowl with white rice and chicken in the top left corner. The background is a white marbled texture, with a beige cloth napkin partly visible in the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to thaw the salmon completely and pat it dry before seasoning and cooking. This helps achieve a better sear and prevents excess moisture.

Is Bang Bang Salmon spicy?

The level of spice depends on how much sriracha you add. You can adjust the heat to your liking by using less or more sriracha when making the sauce.

Bang Bang Salmon Recipe

Print Recipe

★★★★★

4.6 from 51 reviews

Bang Bang Salmon is a flavorful and spicy dish featuring perfectly cooked salmon fillets topped with a creamy, tangy, and slightly sweet Bang Bang sauce. This versatile recipe offers multiple cooking options—baking, grilling, or pan-searing—to suit your kitchen setup and preferences. Finished with a garnish of chopped green onions, sesame seeds, and fresh lime wedges, this vibrant dish is quick to prepare and perfect for a satisfying weeknight dinner or a special occasion.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Salmon

4 salmon fillets (6 oz each, skin-on or skinless)
1 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
½ tsp salt
½ tsp black pepper

Bang Bang Sauce

½ cup mayonnaise
2 tbsp sweet chili sauce
1 tbsp sriracha (adjust to taste)
1 tbsp honey or maple syrup (optional, for sweetness)
1 tsp rice vinegar or lime juice

Garnish

Chopped green onions
Sesame seeds
Fresh lime wedges

Instructions

Prepare the Salmon: Preheat your oven to 400°F (200°C) if baking. Alternatively, heat a skillet over medium-high heat to pan-sear or preheat your grill to medium heat if grilling. Pat the salmon fillets dry with paper towels, brush them with olive oil, and then season evenly with garlic powder, smoked paprika, salt, and black pepper.
Cook the Salmon: Depending on your preferred method:
– To Bake: Place salmon skin-side down on a parchment-lined baking sheet and bake for 12-15 minutes until the internal temperature reaches 145°F (63°C).
– To Grill: Oil the grill grates well, place the salmon skin-side down, and cook for 4-5 minutes per side, handling carefully to prevent sticking.
– To Pan-Sear: Heat a nonstick skillet over medium-high heat, cook skin-side down for 4-5 minutes, then flip and cook an additional 3-4 minutes until golden and cooked through.
Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey or maple syrup (if using), and rice vinegar or lime juice. Taste and adjust the heat or sweetness by adding more sriracha or sweet chili sauce as desired.
Assemble the Dish: Transfer salmon fillets to a serving plate, drizzle generously with the Bang Bang sauce, and garnish with chopped green onions, sesame seeds, and lime wedges.
Serve and Enjoy: Serve immediately with side dishes like rice, roasted vegetables, or a fresh salad to complement the bold flavors of the salmon.

Notes

You can adjust the spice level of the sauce by adding more or less sriracha.
For a dairy-free version, ensure mayonnaise is egg-based and free of dairy, or use vegan mayo.
Skin-on salmon is recommended for grilling and pan-searing to improve texture and prevent sticking.
If you prefer a sweeter sauce, honey or maple syrup is optional but recommended.
Cook salmon until it reaches an internal temperature of 145°F (63°C) for safe consumption.
Leftover sauce can be stored in the refrigerator for up to 3 days.

Keywords: Bang Bang Salmon, spicy salmon recipe, creamy chili sauce, baked salmon, grilled salmon, pan-seared salmon, quick salmon dish