4 salmon fillets (6 oz each, skin-on or skinless)

1 tbsp olive oil

1 tsp garlic powder

1 tsp smoked paprika

1/2 tsp salt

1/2 tsp black pepper

1/2 cup mayonnaise

2 tbsp sweet chili sauce

1 tbsp sriracha (adjust to taste)

1 tbsp honey or maple syrup (optional)

1 tsp rice vinegar or lime juice

Chopped green onions (optional garnish)

Sesame seeds (optional garnish)

Fresh lime wedges (optional garnish)

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

Air-fry at 400°F (200°C) for 8–10 minutes for a quick alternative.

Use Greek yogurt instead of mayonnaise for a lighter version.

Honey adds sweetness that balances spice, but is optional.

Ensure your sweet chili sauce and mayonnaise are gluten-free if needed.

Best served fresh; store sauce separately to maintain texture.