Bang Bang Salmon
This Bang Bang Salmon is a flavorful, quick-cooking dish featuring tender, flaky salmon glazed with a creamy, sweet-and-spicy bang bang sauce. It’s bold, saucy, and perfect for busy weeknights when you want something impressive without a lot of fuss. Serve it over rice, noodles, or a crisp salad for a full meal that delivers restaurant-style flavor at home.
The first time I made Bang Bang Salmon, I was experimenting with leftover bang bang sauce from shrimp tacos. My husband took a bite and said, “You need to make this again—soon.” Even my daughter, who’s usually iffy about spicy food, kept dipping her rice in the sauce. Now, it’s on regular rotation in our house whenever we want something quick, bold, and insanely good.
Why You’ll Love Bang Bang Salmon
•Big Flavor: Creamy, spicy, sweet, and tangy all in one bite.
•Fast & Easy: Ready in under 30 minutes.
•Versatile: Serve it over rice, veggies, or in tacos.
•Healthier Option: Baked or pan-seared with minimal oil.
Ingredients Notes For Bang Bang Salmon
•Salmon Fillets: Skin-on or skinless, fresh or frozen (thawed).
•Salt & Pepper: Basic seasoning to enhance the salmon.
•Olive Oil or Butter: For pan-searing or baking.
•Sweet Chili Sauce: The base of the bang bang flavor.
•Mayonnaise: Makes the sauce rich and creamy.
•Sriracha or Hot Sauce: Brings the heat.
•Lime Juice: Optional, adds brightness and balance.
Recipe Steps
1. Make the Bang Bang Sauce:
In a bowl, whisk together ½ cup mayo, ¼ cup sweet chili sauce, 1–2 teaspoons sriracha (to taste), and a squeeze of lime juice. Set aside.
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2. Prepare the Salmon:
Pat salmon fillets dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Place salmon fillets skin-side down (if using) and cook for 4–5 minutes. Flip and cook another 3–4 minutes until flaky and cooked through. Alternatively, bake at 400°F (200°C) for 12–15 minutes.
3. Glaze with Bang Bang Sauce:
In the last minute of cooking, brush or spoon bang bang sauce over the salmon to warm it through. Serve extra sauce on the side for dipping or drizzling.
4. Serve & Enjoy:
Top with chopped green onions, sesame seeds, or fresh cilantro. Serve with rice, roasted veggies, or tucked into tacos or lettuce wraps.
Storage Options
•Refrigerator: Store cooked salmon in an airtight container for up to 3 days.
•Reheat: Warm gently in a skillet or microwave—add a fresh spoon of sauce after reheating.
•Freezer: Freeze cooked salmon for up to 2 months. Best to freeze without sauce and add fresh when serving.
Variations & Substitutions
•Greek Yogurt Swap: Use Greek yogurt instead of mayo for a lighter sauce.
•No Sriracha? Use hot honey or your favorite hot sauce.
•Add Crunch: Top with crispy onions or chopped peanuts for texture.
Frequently Asked Questions
Can I grill the salmon? Yes! Just grill over medium heat for 4–5 minutes per side and glaze during the last minute.
Is bang bang sauce really spicy? It’s mild to medium depending on how much sriracha you add. You can adjust the heat easily.
Can I use this sauce with other proteins? Absolutely—it’s amazing with shrimp, chicken, tofu, or roasted veggies.
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Instructions
- Preheat Oven or Pan:
- Preheat your oven to 400°F (200°C) if baking.
- Or heat a large skillet over medium heat with olive oil if pan-searing.
- Season the Salmon:
- Pat salmon dry with paper towels.
- Rub each fillet with olive oil and season with salt, pepper, garlic powder, and smoked paprika.
- Squeeze a little lime juice over each fillet if using.
- Cook the Salmon:
- Oven Method:
- Place fillets on a foil-lined baking sheet.
- Bake for 12–15 minutes, or until the salmon flakes easily with a fork.
- Skillet Method:
- Place salmon fillets skin-side down and cook for 4–5 minutes, then flip and cook another 3–4 minutes until done.
- Make the Bang Bang Sauce:
- In a bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey (if using), and lime juice. Adjust heat and sweetness to taste.
- Sauce & Serve:
- Drizzle or brush the Bang Bang sauce generously over the cooked salmon.
- Garnish with green onions, sesame seeds, or extra lime wedges.
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
