Save My friend Sarah texted me a photo of this salmon dish from a fusion restaurant downtown, and I spent the next week obsessing over recreating it at home. The Bang Bang sauce caught my attention first—that creamy, spicy-sweet combination sounded like nothing I'd had before. One Tuesday evening, I finally decided to attempt it, and what started as an experiment turned into something I now make almost every other week. The best part? It takes barely 25 minutes from start to finish, yet tastes like you've been working on it all day.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
I made this for my parents last summer when they visited, and my dad actually asked for the recipe—something that rarely happens. He's not usually adventurous with food, but he went back for thirds and kept saying the sauce reminded him of something he had in Thailand thirty years ago. Watching him enjoy something I'd created felt like a small victory, and that's when I realized this dish had become one of my go-to moves for impressing people.
Ingredients
- Salmon fillets (6 oz each, skin-on or skinless): Look for fillets with a bright orange-pink color and firm texture—avoid anything that looks dull or smells too fishy, as fresh salmon is the foundation of this dish.
- Olive oil: A light brush of good quality oil keeps the salmon moist and helps the seasoning stick; don't skip this step.
- Garlic powder, smoked paprika, salt, and black pepper: These four seasonings create an earthy backbone that balances the sweetness of the sauce.
- Mayonnaise: This is your creamy base—use a real mayo, not a substitute, because the flavor matters here.
- Sweet chili sauce: This is the secret weapon that gives the sauce its signature sweetness and mild heat; find it in the Asian section of most grocery stores.
- Sriracha: Adjust this based on your heat tolerance; I started with 1 tablespoon but now add closer to 1.5 because I like things spicy.
- Honey or maple syrup: A touch of sweetness rounds out the sauce and prevents it from tasting too vinegary.
- Rice vinegar or lime juice: This brightens everything and keeps the sauce from feeling heavy.
- Green onions, sesame seeds, and lime wedges: These garnishes aren't just pretty—they add freshness and visual contrast to each plate.
Instructions
- Get your equipment ready:
- Preheat your oven to 400°F (200°C) for baking, or heat your grill or skillet to medium-high—the choice is yours depending on your mood and what you have available.
- Prepare the salmon:
- Pat the salmon fillets completely dry with paper towels because moisture is the enemy of a good sear. Brush each fillet lightly with olive oil, then sprinkle the garlic powder, smoked paprika, salt, and pepper evenly across both sides, pressing gently so everything adheres.
- Cook using your chosen method:
- If baking, place fillets skin-side down on a parchment-lined sheet and bake for 12–15 minutes until the internal temperature hits 145°F (63°C). If grilling, place skin-side down on well-oiled grates and cook 4–5 minutes per side, flipping with care. If pan-searing, heat a nonstick skillet and cook skin-side down for 4–5 minutes, then flip and finish in 3–4 minutes.
- Make the Bang Bang sauce:
- While the salmon cooks, whisk together the mayo, sweet chili sauce, sriracha, honey (if using), and rice vinegar or lime juice in a small bowl, tasting as you go and adjusting the spice and sweetness to match your preferences. The sauce should taste bold enough to stand up to the salmon but balanced enough to make you want to lick the plate.
- Finish and serve:
- Transfer the cooked salmon to serving plates, drizzle generously with the Bang Bang sauce, and scatter green onions, sesame seeds, and a lime wedge across the top. Serve immediately with jasmine rice, quinoa, or a crisp green salad on the side.
Save Last month, a coworker mentioned she was tired of cooking the same five dinners, and I casually suggested this recipe. She came back the next week raving about it and admitted she'd made it three times already. Something about sharing a recipe that becomes a regular in someone else's kitchen feels like a small gift.
Cooking Methods Explained
Baking is the most forgiving method—you set it and forget it, and there's less risk of overcooking since the oven's dry heat is gentler than direct flame. Grilling gives you beautiful crosshatch marks and a slightly smoky flavor that pairs perfectly with the creamy sauce, but it requires attention and confidence. Pan-searing in a skillet offers the best of both worlds: quick cooking with crispy skin, though your kitchen will smell like salmon for a bit (something I consider a feature, not a bug).
The Bang Bang Sauce Magic
The sauce is really where this dish becomes special, and the proportions matter more than you'd think. I learned this the hard way by making it too spicy the first time and too sweet the second time, but by the third attempt, something clicked. The mayo creates smoothness, the sweet chili sauce adds that signature flavor, sriracha brings heat, honey balances everything, and the vinegar or lime juice keeps it from tasting flat or one-dimensional.
Beyond the Basics
This dish is flexible in the best ways possible, and I encourage you to make it your own. Some nights I add a tablespoon of peanut butter to the sauce for richness, other times I throw in minced garlic or fresh ginger. I've tested this with roasted asparagus, steamed broccoli, and even a simple cucumber salad, and every combination works beautifully.
- Top with crispy fried onions or crushed toasted peanuts for an extra textural crunch that makes each bite interesting.
- The sauce keeps in the refrigerator for up to three days, so make a double batch and use the leftovers on roasted vegetables or grain bowls.
- If you want a lighter version, swap Greek yogurt for half the mayonnaise without sacrificing flavor or creaminess.
Save This recipe has become my answer to that everyday question of what's for dinner, and I hope it becomes yours too. There's something deeply satisfying about putting together something this delicious in less time than it takes to order takeout.
Recipe FAQ
- → What makes Bang Bang sauce special?
The signature Bang Bang sauce combines creamy mayonnaise with sweet chili sauce, sriracha, and a touch of honey. This creates a perfect balance of creamy, sweet, and spicy flavors that coat the salmon beautifully.
- → Can I adjust the spice level?
Absolutely. Simply increase or decrease the amount of sriracha in the sauce to suit your taste preferences. Start with less and add more gradually until you reach your desired heat level.
- → What cooking method works best?
Baking at 400°F for 12-15 minutes produces consistently tender, flaky results. Grilling adds a lovely smoky char, while pan-searing creates crispy skin. Choose whichever method fits your equipment and preference.
- → Can I make the sauce ahead?
Yes, the Bang Bang sauce can be prepared up to 3 days in advance and stored in the refrigerator. Give it a good stir before drizzling over your cooked salmon.
- → What sides pair well with this?
Jasmine rice, quinoa, or roasted vegetables complement the bold flavors beautifully. A crisp green salad with citrus vinaigrette helps balance the richness of the sauce.
- → Is there a lighter sauce option?
Greek yogurt can replace mayonnaise for a lighter version while maintaining creaminess. The flavor profile shifts slightly but still delivers that satisfying Bang Bang taste.