Why You’ll Love This Bang Bang Salmon Recipe
Let me tell you, friend—this Bang Bang Salmon is one of those recipes that’ll have you doing a little happy dance in the kitchen. It’s the kind of dish that feels fancy enough for company, but easy enough to whip up on a weeknight after a long day. Around here, we call that a win-win.
What makes it so special? For starters, it’s got that perfect balance of sweet, spicy, and creamy that makes your taste buds perk right up. The salmon is tender and flaky, cooked just right with a golden edge, and then drizzled (or smothered, if you’re like me) in a homemade Bang Bang sauce that’s downright addictive. It’s the kind of sauce you’ll be tempted to put on everything—chicken, shrimp, even roasted veggies.
Best of all, it comes together quick. No long ingredient list, no fussy techniques—just simple steps and a big payoff. Whether you’re feeding picky eaters or folks who love a little kick, this recipe fits the bill.
I love serving it with rice or noodles and a side of something green—broccoli or snap peas work great. It’s a full meal that feels comforting but still a little exciting. And if you’ve got leftovers? Lucky you—it’s just as tasty the next day.
So if you’re looking for a new go-to recipe that’s bold, easy, and downright delicious, this Bang Bang Salmon just might become a regular in your rotation. Give it a try—I think you’ll love it as much as I do.
Ingredients You’ll Need
This recipe keeps things simple, just the way I like it. No fancy ingredients—just everyday staples that come together to create something downright crave-worthy. Here’s everything you’ll need to make this Bang Bang Salmon sing:
For the Salmon
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4 salmon fillets (about 6 ounces each), skin on or off—your choice
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1 tablespoon olive oil – for that nice golden sear
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1 teaspoon garlic powder – adds a warm, savory base
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1 teaspoon smoked paprika – gives it that little smoky kick
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½ teaspoon salt – just enough to bring out the flavor
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½ teaspoon black pepper – for a little bite
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¼ teaspoon crushed red pepper flakes (optional) – if you like a little heat like I do
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Fresh chopped parsley or green onions (for garnish) – totally optional, but it adds a nice pop of color
Tip from my kitchen: If your salmon has pin bones, take a minute to pull them out with tweezers—it’s worth the extra step!
For the Bang Bang Sauce
This sauce is the star of the show—sweet, spicy, creamy, and completely irresistible. You’ll want to lick the spoon. Here’s what you’ll need:
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½ cup mayonnaise – I like Duke’s, but use your favorite
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2 tablespoons sweet chili sauce – brings that perfect blend of sweet and tangy
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1 tablespoon sriracha – gives it just the right amount of heat
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1 tablespoon honey – balances the spice with a touch of sweetness
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1 teaspoon rice vinegar – adds just a little zip
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Pinch of salt – to tie it all together
Make it your own: Like it hotter? Add a little more sriracha. Want it sweeter? A touch more honey’ll do the trick. This sauce is super forgiving and easy to tweak to your taste.
How to Make Bang Bang Salmon
This recipe’s as easy as it is delicious. With just a few simple steps, you’ll have a restaurant-worthy meal right from your own kitchen—no fuss, no stress. Whether it’s your first time making salmon or you’re a seasoned home cook, this one’s a keeper.
Step 1: Prepare the Salmon
Start by patting your salmon fillets dry with a paper towel. This helps the seasoning stick and gives the fish a nice, golden crust when it hits the pan. Lay them out on a plate or cutting board.
Now, sprinkle both sides of each fillet with garlic powder, smoked paprika, salt, black pepper, and crushed red pepper flakes (if using). Gently rub the seasoning in with your fingers so every bite is flavorful.
If your salmon still has the skin on, don’t worry—leave it there. It crisps up beautifully in the pan and helps hold the fillets together while cooking. If you prefer it off, that’s fine too.
Set your seasoned fillets aside while you get the sauce going.
Step 2: Make the Bang Bang Sauce
Now for the magic—the Bang Bang Sauce! Grab a small bowl and stir together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and just a pinch of salt. Use a spoon or small whisk and give it a good mix until smooth and creamy.
Taste it and adjust if you’d like. Want it spicier? Add a little more sriracha. Sweeter? Drizzle in a touch more honey. You can’t mess this up—it’s all about what tastes good to you.
Set the sauce aside. It’ll be ready to drizzle (or smother!) when the salmon’s cooked.
Step 3: Cook and Assemble
Heat the olive oil in a large skillet over medium heat. Once it’s nice and hot—shimmering but not smoking—carefully lay in the salmon fillets, skin side down if they have skin. Cook for about 4–5 minutes without moving them, so they get that beautiful sear.
Flip each fillet gently and cook the other side for another 3–4 minutes, or until the salmon is cooked through and flakes easily with a fork. Depending on the thickness of your fillets, you might need a minute more or less.
Once they’re done, remove the salmon from the skillet and place them on plates or a serving platter.
Now comes the fun part—grab that Bang Bang Sauce and spoon it generously over each fillet. Garnish with chopped parsley or green onions if you like a little color.
Serve with rice, noodles, or even a crisp green salad. Around here, we like it with a side of steamed broccoli or roasted asparagus.
And that’s it, friend! In just three simple steps, you’ve got a meal that’s packed with flavor and sure to be a family favorite. Whether it’s a quiet night in or you’re feeding company, this Bang Bang Salmon brings a little excitement to the dinner table—with hardly any extra work.
Tips for Success
I’ve made this Bang Bang Salmon more times than I can count, and over the years, I’ve picked up a few little tricks to make sure it turns out just right every time. Here are some of my favorite tips to help you knock it out of the park:
1. Use fresh salmon if you can.
Frozen works just fine (I use it plenty myself), but if you can get your hands on fresh fillets, the texture is just a little silkier and the flavor a touch richer. Just make sure to pat them dry before seasoning—excess moisture can keep them from getting that golden crust.
2. Don’t overcook the fish.
Salmon cooks quickly, so keep a close eye on it. You’re looking for it to flake easily with a fork but still be moist inside. If you’re unsure, a meat thermometer takes out the guesswork—145°F in the thickest part is the sweet spot.
3. Make the sauce ahead.
The flavors in that Bang Bang Sauce get even better if they sit together for a bit. I often mix mine in the morning, stick it in the fridge, and let the ingredients mingle until dinnertime.
4. Let the salmon rest.
Just like a good roast, give your salmon a minute or two to rest after cooking. It helps the juices settle so you don’t lose all that goodness when you cut into it.
5. Don’t be shy with the sauce!
This dish is all about that bold, creamy, sweet-and-spicy topping. Drizzle it, dip it, pour it over rice—however you serve it, don’t skimp.
With these little tips in your apron pocket, your Bang Bang Salmon will come out just the way it should—simple, satisfying, and full of flavor.
Variations and Substitutions
One of the things I love most about home cooking is how forgiving it can be. Don’t have exactly what a recipe calls for? No problem. This Bang Bang Salmon is flexible, and there are plenty of ways to make it your own with what you’ve got on hand.
No salmon? Try another protein.
This recipe works beautifully with shrimp, chicken tenders, or even tofu if you’re cooking for someone meat-free. Just adjust the cooking time—shrimp only needs a few minutes, and chicken should be cooked through to 165°F.
Need a dairy-free option?
Good news: this recipe is already dairy-free! Just double-check your mayo and chili sauce labels to be sure they’re free from any hidden milk products.
No sweet chili sauce?
You can make a quick substitute by mixing a little honey with a splash of vinegar and a pinch of red pepper flakes. It won’t be exactly the same, but it’ll do in a pinch and still taste delicious.
Lower the heat. Or crank it up!
If you’ve got little ones at the table—or you just prefer things on the milder side—cut back on the sriracha or leave it out altogether. On the flip side, if you’re like me and enjoy a good kick, toss in a little extra or sprinkle on some extra red pepper flakes.
Watching carbs?
Serve the salmon over cauliflower rice or a bed of sautéed greens instead of regular rice or noodles. Still hearty, still satisfying.
At the end of the day, cooking should work for you. Don’t be afraid to experiment a little and make this recipe fit your kitchen and your family. That’s how the best dishes are born—right from the heart, with a little bit of improvising.
FAQ
1. Can I bake the salmon instead of pan-searing it?
Absolutely! If you’d rather skip the stovetop or just want a hands-off option, baking works like a charm. Preheat your oven to 400°F, place the seasoned salmon on a lined baking sheet, and bake for about 12–15 minutes, depending on the thickness. You’ll know it’s done when it flakes easily with a fork. You can even broil it for the last minute or two to get a little bit of color on top. Then just drizzle that sauce on and dig in!
2. Can I make the sauce ahead of time?
Yes, and I actually recommend it! The flavors in the Bang Bang Sauce really come together after sitting for a bit. You can mix it up a day or two ahead and keep it in an airtight container in the fridge. Just give it a little stir before serving. I’ve even used leftover sauce later in the week on roasted veggies and wraps—it’s that good.
3. How do I store leftovers?
If you’re lucky enough to have leftovers, store the salmon in an airtight container in the fridge for up to 3 days. Keep the sauce separate if possible so the fish doesn’t get soggy. To reheat, I like to use the oven or a toaster oven at 300°F until warmed through—just a few minutes will do. You can microwave it too, but go low and slow to keep the salmon from drying out.
4. Can I make this recipe in the air fryer?
You sure can! The air fryer is a great way to cook salmon—quick and easy with a beautiful texture. Preheat your air fryer to 400°F, place the seasoned fillets in the basket (skin side down if they have skin), and cook for about 8–10 minutes. No flipping needed. When it’s done, just spoon on that sauce and serve it up hot.
Got more questions? Don’t be shy—I’m just a message away. This recipe is meant to make your life easier and tastier, so feel free to make it work for you!