Bang Bang Salmon
I first tried this bang bang salmon on a busy weeknight when I wanted something flavorful but fast. The sauce is creamy, spicy, and slightly sweet — it transforms a simple pan-seared fillet into a restaurant-style meal in under 20 minutes. If you like bold, balanced sauces and flaky salmon, this recipe hits the sweet spot for casual dinners, date nights, or when you want to impress without fuss. For another easy salmon weeknight idea, compare the bright flavors with this baked cilantro lime salmon.
Why you’ll love this dish
Bang bang salmon is the sort of recipe that feels indulgent but is actually quick and approachable. A creamy, sweet-chili and sriracha-based sauce gives each bite a spicy-sweet pop while the lime brightens the whole dish. It’s great for:
- Weeknight dinners when time is short.
- People who want bold flavor without a lot of prep.
- Families — you can tame the heat for kids by reducing sriracha or swapping in extra mayo or yogurt.
“The sauce made this my new go-to for quick salmon dinners—sticky, tangy, and perfectly balanced.” — a regular at my dinner table
If you prefer grilling, you can adapt the same seasoning and sauce to a grilled salmon for smoky flavor.
How this recipe comes together
- Pat and season the salmon so the exterior forms a flavorful crust.
- Pan-sear the fillets skin-side down to develop a crisp base and cook quickly through.
- Whisk the bang bang sauce while the fish cooks for an instant finishing glaze.
- Plate, drizzle, and finish with scallions for color and crunch.
This short sequence keeps the kitchen uncluttered and ensures the sauce is fresh and bright when served.
What you’ll need
Key ingredients — simple pantry staples and a bright finish:
- 4 salmon fillets (6 oz each), skin-on or skinless
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- ½ cup mayonnaise (or Greek yogurt for a lighter version)
- 3 tablespoons sweet chili sauce
- 2 tablespoons sriracha (adjust to taste)
- 1 tablespoon honey
- Juice of 1 lime
- 2 green onions, finely chopped
Notes and substitutions:
- Use Greek yogurt in place of mayo to cut calories and add tang.
- If you don’t have sweet chili sauce, mix apricot jam with a little rice vinegar as a quick swap.
- Prefer a milder sauce? Reduce the sriracha to 1 tablespoon and add more honey.
How to prepare it
- Pat dry the salmon fillets with paper towels. Dry fish sears better and gives a nicer crust.
- Season both sides evenly with salt, black pepper, garlic powder, and paprika. Press the rub in gently.
- Heat a large skillet over medium-high until hot. Add the olive oil and swirl to coat the pan.
- Place the salmon in the pan, skin-side down if using skin-on fillets. Don’t crowd the pan.
- Cook undisturbed for 4–5 minutes to develop a golden crust.
- Flip the fillets and cook 2–3 more minutes, depending on thickness and how done you like it. Aim for 125–130°F (51–54°C) for medium-rare, or 135°F (57°C) for medium.
- While the fish cooks, whisk the sauce: combine mayonnaise (or yogurt), sweet chili sauce, sriracha, honey, and lime juice. Stir in half the green onions. Taste and adjust heat or sweetness.
- Transfer salmon to plates. Spoon or drizzle the bang bang sauce over each fillet. Finish with the remaining green onions for color and bite.
Cooking tip: Let the salmon rest one minute before serving so juices redistribute.
Best ways to enjoy it
Serve bang bang salmon over:
- Steamed jasmine or brown rice with a squeeze of lime.
- A bowl of mixed greens and quick-pickled cucumber for a lighter meal.
- Coconut rice with a side of sautéed bok choy for an Asian-inspired plate.
- Crispy roasted potatoes and a simple slaw for a heartier dinner.
For a colorful finish, top with sesame seeds, extra sliced scallions, or a few sprigs of cilantro. If you want smoky notes, try the same seasoning on the grill — see these grilling tips for timing and technique.
How to store & freeze
Short-term storage:
- Refrigerate cooled leftovers in an airtight container within two hours of cooking. Use within 2–3 days. Store sauce separately to avoid softening the fish too much.
Reheating:
- Reheat gently in a 300°F (150°C) oven for 8–10 minutes, or briefly in a skillet over low heat. Avoid high heat which dries salmon. Microwave on low power in short intervals if needed, but watch texture.
Freezing:
- For longer storage, freeze cooked salmon in a freezer-safe container for up to 2 months. Thaw overnight in the fridge. Fresh sauce doesn’t freeze well; keep sauce in the fridge and make a fresh batch if possible.
Food safety: Cook salmon to at least 145°F (63°C) for well-done, or follow the lower temp guidance above for preferred doneness but ensure proper handling and freshness.
Pro chef tips
- Dry the skin or flesh thoroughly before searing; moisture steams the fish and prevents browning.
- Use a hot pan but not smoking — olive oil should shimmer. A cast-iron or heavy stainless pan gives the best crust.
- Resist flipping too early. A single confident flip preserves the seared exterior.
- Make the sauce while the fish cooks — it keeps the flavors bright and the workflow efficient.
- Adjust texture: thin the sauce with a teaspoon of water or lime juice if it’s too thick for drizzling.
Creative twists
- Avocado-cucumber salsa: Top the fish with a chunky salsa for freshness and creaminess. (A great pairing when you want a lighter finish.)
- Coconut bang bang: Swap half the mayo for coconut yogurt and finish with toasted coconut flakes.
- Miso glaze: Add 1 teaspoon white miso to the sauce for umami depth.
- Sheet-pan option: Roast seasoned salmon and veggies together at 425°F for 10–12 minutes and toss sauce on at the end.
- Low-sodium: Use low-sodium mayo and reduce added salt; the sauce still carries plenty of flavor.
Common questions
Q: How long does this take from start to finish?
A: About 15–20 minutes. Prep is minimal; the pan-sear and sauce both take only a few minutes.
Q: Can I make the sauce ahead of time?
A: Yes — make it up to 24 hours ahead. Keep it refrigerated and give it a quick stir before serving. If it firms in the fridge, let it come to room temperature or whisk in a teaspoon of lime juice.
Q: Is this safe for kids? How to reduce the heat?
A: Absolutely. Reduce the sriracha to 1 teaspoon or omit entirely and add a little extra honey or sweet chili sauce. You can always offer extra hot sauce on the side for adults.
Q: Can I use frozen salmon?
A: Thaw completely in the fridge overnight, pat dry, and follow the same seasoning and cooking steps. Thawed salmon releases more moisture, so be sure to dry it well.
Conclusion
If you want a fast, flavor-forward salmon that feels special without a lot of effort, this bang bang salmon is a winner. For another take on bang bang-style salmon, check out I Am Homesteader’s Bang Bang Salmon, and for a recipe that pairs bang bang flavors with an avocado-cucumber twist, see Pinch of Yum’s Bang Bang Salmon with Avocado Cucumber Salsa.
Bang Bang Salmon
Ingredients
Method
- Pat dry the salmon fillets with paper towels.
- Season both sides evenly with salt, black pepper, garlic powder, and paprika. Press the rub in gently.
- Heat a large skillet over medium-high until hot. Add the olive oil and swirl to coat the pan.
- Place the salmon in the pan, skin-side down if using skin-on fillets. Don’t crowd the pan.
- Cook undisturbed for 4–5 minutes to develop a golden crust.
- Flip the fillets and cook 2–3 more minutes, depending on thickness and how done you like it.
- While the fish cooks, whisk the sauce: combine mayonnaise (or yogurt), sweet chili sauce, sriracha, honey, and lime juice. Stir in half the green onions. Taste and adjust heat or sweetness.
- Transfer salmon to plates. Spoon or drizzle the bang bang sauce over each fillet. Finish with the remaining green onions for color and bite.
