Save The first time I made Bang Bang Salmon, my husband literally licked his plate clean. I'd been skeptical about the sauce combination but ended up drizzling way more than I probably should have. Now it's the one dinner my kids actually cheer for when they walk through the door.
Last summer, I made this for my sister who claims to hate fish. She took one bite, closed her eyes, and asked for the recipe before she'd even swallowed. Watching someone change their mind about salmon with just one taste was pretty satisfying.
Ingredients
- Salmon fillets: Skin-on holds together better but skinless works beautifully too
- Garlic powder: Provides even seasoning without any burnt bits
- Smoked paprika: Adds this incredible depth you can't quite put your finger on
- Mayonnaise: The creamy base that makes everything luxurious
- Sweet chili sauce: Balances the heat with just enough sweetness
- Sriracha: Start with less and add more until it hits your perfect level
- Honey or maple syrup: The secret ingredient that makes people ask what's in this
- Rice vinegar: Cuts through the richness so it's not too heavy
Instructions
- Prep your salmon:
- Pat those fillets completely dry with paper towels and brush them all over with olive oil
- Season generously:
- Sprinkle the garlic powder, smoked paprika, salt, and pepper evenly over each piece
- Choose your method:
- Bake at 400°F for 12-15 minutes, grill 4-5 minutes per side, or pan-sear 4-5 minutes then flip
- Whisk the magic sauce:
- Combine mayo, sweet chili sauce, sriracha, honey, and vinegar until silky smooth
- Taste and adjust:
- Add more sriracha if you want heat or more honey for sweetness
- Bring it together:
- Plate the salmon and drizzle with that gorgeous sauce
- Finish with flair:
- Sprinkle green onions, sesame seeds, and serve with lime wedges
Save My friend Sarah came over during a particularly rough week and I made this for her. She said it was the first thing that made her feel like herself again in days. Food is funny that way.
Making Ahead
The sauce keeps beautifully in the fridge for up to three days, so I often double it and use the extra on everything from grilled chicken to roasted vegetables. The salmon itself is best cooked fresh though.
Cooking Methods
I've tried all three methods and honestly, each brings something different. Baking is foolproof and perfect for weeknights when you're multitasking. Grilling adds this lovely smoky char that makes it feel like summer. Pan-searing creates the most gorgeous crispy skin if that's your thing.
Serving Ideas
Over fluffy jasmine rice is my go-to because the sauce soaks into every grain. But it's also incredible over quinoa for extra protein or served alongside a crisp cucumber salad to cut the richness.
- Keep some extra sauce on the table for drizzling
- A cold cucumber salad on the side balances everything perfectly
- Don't skip the lime squeeze at the end it wakes up all the flavors
Save Hope this becomes one of those recipes you keep coming back to, the one that makes Tuesday dinner feel a little special.
Recipe FAQ
- → What makes Bang Bang sauce special?
Bang Bang sauce combines creamy mayonnaise with sweet chili sauce and sriracha, creating a perfect balance of spicy, sweet, and tangy flavors that pair beautifully with salmon.
- → Can I adjust the spice level?
Absolutely! Simply reduce or increase the sriracha amount to suit your taste preferences. You can also add more honey for sweetness to balance the heat.
- → What cooking method works best?
Baking produces consistently moist results, grilling adds smoky flavor, and pan-searing creates crispy skin. All three methods work beautifully in just 12-15 minutes.
- → Can I make the sauce ahead?
Yes, the Bang Bang sauce can be prepared up to 3 days in advance and stored refrigerated in an airtight container. Whisk before serving.
- → Is this dish gluten-free?
Yes, when using gluten-free chili sauce and sriracha. Always check labels to confirm your chosen ingredients meet dietary requirements.
- → What sides complement this salmon?
Jasmine rice, quinoa, roasted vegetables, or fresh green salad pair perfectly. The bold flavors also work well with steamed bok choy or sautéed snap peas.