Bang Bang Salmon (Print Version)

Zesty salmon with creamy, spicy-sweet Bang Bang sauce ready in 25 minutes

# Components:

→ Salmon

01 - 4 salmon fillets, 6 ounces each, skin-on or skinless
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon salt
06 - ½ teaspoon black pepper

→ Bang Bang Sauce

07 - ½ cup mayonnaise
08 - 2 tablespoons sweet chili sauce
09 - 1 tablespoon sriracha
10 - 1 tablespoon honey or maple syrup, optional
11 - 1 teaspoon rice vinegar or lime juice

→ Garnishes

12 - Chopped green onions, optional
13 - Sesame seeds, optional
14 - Fresh lime wedges, optional

# Directions:

01 - Preheat oven to 400°F for baking, or preheat grill or skillet to medium-high heat depending on preferred cooking method.
02 - Pat salmon fillets dry with paper towels. Brush each fillet with olive oil and season evenly with garlic powder, smoked paprika, salt, and black pepper.
03 - Bake skin-side down on parchment-lined sheet for 12-15 minutes until internal temperature reaches 145°F, or grill skin-side down 4-5 minutes per side, or pan-sear skin-side down 4-5 minutes then flip and cook 3-4 minutes until cooked through.
04 - Whisk together mayonnaise, sweet chili sauce, sriracha, honey or maple syrup if using, and rice vinegar or lime juice in a small bowl. Adjust spice and sweetness to personal preference.
05 - Transfer cooked salmon to serving plates and drizzle generously with Bang Bang sauce.
06 - Top with chopped green onions, sesame seeds, and lime wedges if desired. Serve immediately with accompanying sides.

# Expert Advice:

01 -
  • The Bang Bang sauce is so good you'll find yourself drizzling it on everything—roasted vegetables, rice, even leftover chicken.
  • It feels fancy enough to serve guests but easy enough that you won't stress on a busy weeknight.
  • The flavor balance is addictive: creamy, spicy, sweet, and tangy all at once without any single note overpowering the others.
02 -
  • Don't flip the salmon more than once—the skin gets crispy and actually holds the fish together, so treat it with respect.
  • Make the sauce before you cook the salmon so you're not scrambling to whisk while everything is hot and ready to eat.
03 -
  • Use skin-on salmon fillets whenever possible because the skin protects the delicate flesh underneath and adds flavor and texture to the finished dish.
  • Check your salmon's internal temperature with a meat thermometer rather than guessing—145°F (63°C) is perfectly cooked without being dry.
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