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This bang bang salmon brings restaurant-quality seafood to your dinner table in less than 30 minutes. The creamy, sweet-spicy sauce perfectly complements the tender salmon, creating a dish that feels indulgent but is actually packed with protein and healthy fats.
I first made this recipe when searching for a new way to serve salmon that would excite my family beyond our usual lemon-herb version. Now it's requested at least twice a month, especially when we're craving something with a little kick.
Ingredients
- Four 6 oz salmon fillets: Perfect portion size for a satisfying meal while providing heart-healthy omega-3 fatty acids. Look for fillets with bright color and firm texture
- Olive oil: Creates a moisture barrier that helps the salmon cook evenly and prevents sticking
- Garlic powder: Provides aromatic depth without the risk of burning that fresh garlic might have
- Smoked paprika: Adds a subtle smokiness that enhances the salmon's natural flavor. Spanish varieties offer the most authentic taste
- Salt: Enhances all the flavors and helps to slightly cure the surface of the fish
- Black pepper: Adds a mild heat that complements the spices in the bang bang sauce
For the Bang Bang Sauce
- Mayonnaise: Creates the creamy base for the sauce. Full-fat versions yield the richest texture
- Sweet chili sauce: Provides the signature sweet heat that defines bang bang sauce. Thai varieties tend to have the best balance
- Sriracha: Delivers the spicy kick. Look for brands without artificial preservatives for the cleanest flavor
- Honey or maple syrup: Balances the heat with natural sweetness. Local honey adds subtle floral notes
- Rice vinegar or lime juice: Cuts through the richness with necessary acidity that brightens the entire dish
Step-by-Step Instructions
- Prepare the Salmon:
- Begin by preheating your oven to 400°F if baking, or heating your skillet over medium-high heat if pan-searing. For those who prefer grilling, preheat your grill to medium heat. Then thoroughly pat your salmon fillets dry with paper towels; this crucial step ensures proper browning and prevents the fish from steaming. Apply a light coating of olive oil to each fillet, which helps the seasonings adhere while providing moisture during cooking. Season generously with the garlic powder, smoked paprika, salt, and black pepper, making sure to cover all surfaces for consistent flavor.
- Cook the Salmon:
- For oven baking, arrange the seasoned fillets skin-side down on a parchment-lined baking sheet. The parchment prevents sticking and makes cleanup effortless. Bake for 12 to 15 minutes, watching carefully toward the end as cooking time can vary based on thickness. The salmon should reach an internal temperature of 145°F and flake easily with a fork. If grilling, place the salmon skin-side down on a well-oiled grill grate to prevent sticking. Cook for approximately 4 to 5 minutes until grill marks appear, then carefully flip and cook another 4 minutes until the flesh turns opaque. For pan-searing, heat a nonstick skillet until hot but not smoking, then place the salmon skin-side down and cook undisturbed for 4 to 5 minutes until the skin crisps. Flip gently and cook an additional 3 to 4 minutes until the top develops a beautiful golden crust.
- Make the Bang Bang Sauce:
- While the salmon cooks, prepare your sauce by combining mayonnaise, sweet chili sauce, sriracha, honey or maple syrup, and rice vinegar in a small bowl. Whisk thoroughly until completely smooth and no streaks remain. The consistency should be thick enough to coat the back of a spoon but still pourable. Take a moment to taste and adjust the flavor profile according to your preference. For more heat, add additional sriracha a little at a time. If you prefer a sweeter sauce, incorporate more sweet chili sauce or honey. The beauty of this sauce lies in its adaptability to your personal taste.
- Assemble the Dish:
- Once the salmon is perfectly cooked, transfer each fillet to individual serving plates or a large serving platter. Generously spoon or drizzle the bang bang sauce over each piece of salmon, allowing it to flow down the sides. The warm salmon will slightly heat the sauce, creating an irresistible presentation. For maximum visual appeal, ensure each fillet receives an equal amount of that beautiful orange-pink sauce. The contrast between the sauce and the salmon creates an appetizing color palette that promises delicious flavors.
- Serve and Enjoy:
- Complete your bang bang salmon experience by serving immediately while still warm. The dish pairs wonderfully with steamed rice, which soaks up the extra sauce beautifully. For a complete meal, consider adding roasted vegetables like broccoli or asparagus, or a crisp side salad to balance the richness. The combination of the tender, flaky salmon with the creamy, sweet-spicy sauce creates a restaurant-worthy experience right at your dining table.
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The sweet chili sauce is truly the unsung hero of this recipe. I discovered its versatility while traveling through Thailand, where it's used on everything from spring rolls to grilled meats. My family particularly loves when I make extra sauce to drizzle over roasted vegetables as a side dish.
Storage Tips
This salmon is best enjoyed fresh from the heat source, but leftovers can be stored in an airtight container in the refrigerator for up to two days. I recommend storing the sauce separately if possible, as this prevents the salmon from becoming soggy. When reheating, do so gently in a 275°F oven just until warmed through, or enjoy cold flaked over a salad. The sauce will thicken when refrigerated, so you may need to thin it with a small splash of water or lime juice before using leftovers.
Ingredient Substitutions
If you are watching your calories, Greek yogurt can replace half or all of the mayonnaise in the bang bang sauce. This creates a tangier flavor profile with more protein and less fat. For those avoiding dairy entirely, a high-quality vegan mayonnaise works beautifully. If salmon is not available or not to your taste, this same preparation works wonderfully with other firm fish like mahi-mahi or even boneless chicken thighs. Just adjust cooking times accordingly. Those seeking less heat can reduce or omit the sriracha and rely on sweet chili sauce for a milder experience that still captures the essence of bang bang flavor.
Serving Suggestions
This versatile salmon shines as the centerpiece of numerous meal configurations. For an Asian-inspired feast, serve alongside coconut rice and quick pickled vegetables. The creamy sauce pairs beautifully with the acidic pickles while the coconut rice echoes the sweet notes in the dish. For a low-carb option, serve over cauliflower rice or alongside a cucumber salad dressed with rice vinegar and sesame oil. The bang bang salmon also makes an impressive centerpiece for dinner parties when served family-style on a large platter surrounded by colorful vegetables. For a fun twist, flake leftover salmon and stuff into lettuce cups with avocado and extra sauce for a light lunch.
Frequently Asked Questions
- → What is Bang Bang Salmon?
Bang Bang Salmon is a dish featuring seasoned, flaky salmon topped with a creamy and spicy Bang Bang sauce made of mayonnaise, sweet chili sauce, and sriracha.
- → How do you cook the salmon?
You can bake, grill, or pan-sear the salmon. Baking takes 12-15 minutes at 400°F, while grilling or pan-searing takes about 4-5 minutes per side.
- → How spicy is Bang Bang Salmon?
The spiciness depends on the amount of sriracha in the sauce. You can adjust the heat by adding more sriracha for spice or sweet chili sauce for sweetness.
- → What can I serve with Bang Bang Salmon?
Bang Bang Salmon pairs well with rice, roasted vegetables, fresh salads, or even noodles for a wholesome meal.
- → Can I prepare the sauce in advance?
Yes, the Bang Bang sauce can be made ahead of time and stored in the refrigerator for up to 3-5 days.
- → Can I substitute any ingredients in the sauce?
Yes, you can use Greek yogurt instead of mayonnaise for a lighter option or honey instead of sweet chili sauce for sweetness.