Why You’ll Love This Recipe

I love this recipe because it’s incredibly quick to make but feels like something I’d order from a trendy restaurant. The bang bang sauce adds a kick of heat, a touch of sweetness, and a creamy finish that pairs beautifully with the savory salmon. It’s also versatile—I can serve it with rice, noodles, or a bed of greens. Best of all, it uses simple pantry staples, so I never have to run to the store for special ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salmon fillets
Salt
Black pepper
Olive oil (or cooking spray if baking)
Mayonnaise
Sweet chili sauce
Sriracha
Honey or sugar (optional, for extra sweetness)
Lime juice (optional, for brightness)
Optional garnish: green onions or sesame seeds

Directions

I start by patting the salmon dry and seasoning it with salt and pepper.
If baking, I preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment. I place the fillets skin-side down and bake for 12–15 minutes, or until they’re cooked through and flake easily with a fork.
If pan-searing, I heat olive oil in a skillet over medium-high heat and sear the salmon for 4–5 minutes per side, depending on thickness, until it’s crisp and cooked through.
While the salmon cooks, I whisk together the bang bang sauce: mayonnaise, sweet chili sauce, sriracha, and a touch of honey or lime juice if I want to tweak the flavor.
Once the salmon is done, I spoon or drizzle the sauce over each fillet. Sometimes I like to return it to the oven or skillet for 1–2 minutes to let the sauce warm and slightly thicken over the salmon.

Servings and timing

This recipe makes 4 servings.

Prep time: 10 minutes
Cook time: 12–15 minutes
Total time: 25 minutes

Variations

When I want a lighter version, I use Greek yogurt instead of mayo in the sauce. For extra crunch, I sometimes coat the salmon in panko before baking and finish it with the sauce on top. If I’m in the mood for a rice bowl, I chop the cooked salmon into bite-sized pieces and toss it with extra sauce over jasmine rice and shredded cabbage. It’s also great in tacos with a slaw and avocado.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I do it gently in a skillet over low heat or in the microwave on medium power. I usually reheat the salmon separately and add fresh bang bang sauce after, so the texture stays nice and creamy.

FAQs

What is bang bang sauce made of?

It’s a simple mix of mayonnaise, sweet chili sauce, and sriracha. Sometimes I add honey or lime juice to adjust the flavor to my taste.

Can I make this recipe with frozen salmon?

Yes, I do it all the time. I just thaw the salmon completely and pat it dry before cooking to help it sear or bake properly.

Is bang bang salmon spicy?

It has a mild to medium kick, depending on how much sriracha I use. I adjust the heat by adding more or less to suit my preference.

Can I use the sauce on other proteins?

Definitely. I’ve used the same bang bang sauce on shrimp, chicken, or even tofu, and it’s just as delicious.

What sides go well with bang bang salmon?

I usually serve it with jasmine rice, roasted broccoli, or a fresh cucumber salad. It also pairs well with noodles or lettuce wraps for something lighter.

Conclusion

Bang Bang Salmon is one of those dishes that never fails to deliver flavor and satisfaction. It’s quick to make, easy to customize, and always hits that perfect sweet-spicy-creamy note. Whether I’m making a casual weeknight dinner or something a little more fun, this recipe always earns a spot on my table.