Why You’ll Love This Recipe

The bang bang sauce delivers the perfect balance of sweet, spicy, and tangy flavors.
Simple, quick preparation with minimal ingredients.
Works with oven-baked, pan-seared, or air-fried salmon.
Versatile enough to serve with rice, noodles, or fresh salad.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the 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

For the 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

Optional Garnishes
Chopped green onions
Sesame seeds
Fresh lime wedges

Directions

Preheat the oven: Set to 400 °F (200 °C) or prepare a skillet over medium-high heat if pan-searing.
Season the salmon: Pat salmon dry. Rub each fillet with olive oil, then sprinkle evenly with garlic powder, smoked paprika, salt, and pepper.
Cook the salmon:
- Oven method: Place fillets on a lined baking sheet and bake for 10–12 minutes, or until salmon flakes easily.
- Skillet method: Heat oil in a non-stick skillet, cook salmon skin-side down for 3–4 minutes, then flip and cook another 3–4 minutes until done.
Prepare the sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey (if using), and rice vinegar until smooth.
Assemble: Drizzle or brush sauce generously over the cooked salmon. Garnish with green onions, sesame seeds, and lime wedges. Serve immediately.

Servings and timing

Servings: 4 fillets (serves 4)
Prep time: ~5 minutes
Cook time: ~12 minutes
Total time: ~17 minutes

Variations

Swap Greek yogurt for mayonnaise for a lighter sauce.
Add grated ginger to the sauce for extra zing.
Try with shrimp, chicken, or tofu for a bang bang twist on other proteins.
Make it extra spicy with additional sriracha or a pinch of cayenne pepper.

Storage/Reheating

Store salmon in an airtight container in the refrigerator for up to 2 days. Keep sauce separate for best texture. To reheat, warm salmon gently in the oven at 300 °F (150 °C) or in a skillet over low heat, then add sauce before serving.

FAQs

What does bang bang sauce taste like?

It’s creamy, sweet, slightly tangy, and has a gentle heat that can be adjusted to taste.

Can I make it dairy-free?

Yes just ensure your mayonnaise is dairy-free.

Is this dish gluten-free?

Yes, if your sweet chili sauce and mayonnaise are gluten-free.

Can I air-fry the salmon?

Absolutely cook at 400 °F (200 °C) for 8–10 minutes, depending on thickness.

Can I make the sauce ahead of time?

Yes store in the fridge for up to 3 days in a covered container.

Should I remove the skin before cooking?

It’s up to you keeping the skin on can help retain moisture and adds crispness when seared.

What sides pair well with this dish?

Steamed rice, roasted vegetables, Asian slaw, or noodles are all great choices.

Can I use light mayonnaise?

Yes light mayonnaise works fine, though the sauce may be slightly less rich.

How can I make it spicier?

Increase the sriracha or add crushed red pepper flakes.

Does the honey make a big difference?

Honey adds a mild sweetness that balances the spice, but you can skip it if you prefer a sharper, tangier sauce.

Conclusion

Bang Bang Salmon is a flavorful, quick, and versatile dinner that combines the richness of salmon with a luscious sweet-spicy sauce. Perfect for busy weeknights or an impressive yet effortless weekend meal, this recipe is sure to become a go-to favorite.