Introduction

Bang Bang Salmon is a flavorful and easy-to-make dish that combines tender salmon with a creamy, spicy sauce. Perfect for a quick weeknight dinner or a special meal, this recipe delivers a delightful balance of heat and sweetness.

The image shows a black baking pan filled with chunky salmon pieces that are lightly charred and cooked in a creamy sauce. The salmon cubes are orange with grilled marks on their top and sides, sitting in a golden-yellow sauce with a slightly thick texture. Green chopped herbs are sprinkled evenly over the salmon, adding a fresh contrast. The pan is placed on a wooden table and the edges of some white plates are visible in the background. The salmon appears juicy and well-cooked, giving a warm and inviting look. 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, for garnish
Sesame seeds, for garnish
Fresh lime wedges, for serving

Instructions

Step 1: Prepare the Salmon. Preheat your oven to 400°F (200°C) if baking, or heat a skillet over medium-high heat if pan-searing. For grilling, preheat your grill to medium heat. Pat the salmon fillets dry with paper towels. Brush each fillet with olive oil, then season with garlic powder, smoked paprika, salt, and black pepper.
Step 2: Cook the Salmon.
1. To Bake: Place the salmon fillets on a parchment-lined baking sheet, skin-side down. Bake for 12-15 minutes, or until the internal temperature reaches 145°F (63°C).
2. To Grill: Place the salmon skin-side down on a well-oiled grill. Cook for 4-5 minutes per side, flipping carefully to avoid sticking.
3. To Pan-Sear: Heat a nonstick skillet over medium-high heat. Cook the salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until golden brown and cooked through.
Step 3: Make the Bang Bang Sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey (if using), and rice vinegar or lime juice. Taste and adjust the spice level by adding more sriracha for heat or more sweet chili sauce for sweetness.
Step 4: Assemble the Dish. Transfer the cooked salmon fillets to a serving plate. Drizzle the Bang Bang sauce generously over each fillet. Garnish with chopped green onions, sesame seeds, or lime wedges, if desired.
Step 5: Serve and Enjoy. Serve immediately with your choice of side dishes, such as rice, roasted vegetables, or a fresh salad.

Tips & Variations

For extra crispiness, sear the salmon skin-side down in a hot skillet before finishing in the oven.
Adjust the sauce heat by varying the amount of sriracha to suit your taste.
Substitute Greek yogurt for mayonnaise for a lighter sauce option.
Add a sprinkle of crushed red pepper flakes for additional heat.

Storage

Store leftover cooked salmon and Bang Bang sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven or microwave to avoid drying it out. Sauce can be served cold or at room temperature.

How to Serve

The dish shows a black pan filled with many pieces of cooked salmon chunks, each piece golden-orange with grill marks and crispy edges on top. The salmon pieces sit on a creamy yellow-orange sauce that covers the bottom of the pan. Small green herb bits are sprinkled evenly over the salmon, adding a fresh touch. The pan is on a wooden table with a white marbled texture visible in the background and some white plates blurred out. The light reflects softly on the moist texture of the sauce and the shiny fish surfaces. 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, you can use frozen salmon, but be sure to thaw it completely and pat it dry before cooking for the best results.

Is this recipe spicy?

The dish has a moderate level of spice that can be adjusted by how much sriracha you add to the sauce. You can reduce or increase the amount to suit your heat preference.