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This spicy-sweet bang bang salmon transforms ordinary fish into an addictive weeknight dinner that rivals your favorite restaurant version. The creamy, fiery sauce perfectly complements the tender salmon, creating a balanced dish that's impressive enough for guests yet simple enough for busy evenings.
I created this recipe after my family fell in love with bang bang shrimp at a popular seafood chain. We were spending a fortune eating out just to satisfy their cravings, so I developed this salmon version that they now request weekly over the original restaurant dish.
Ingredients
- Fresh salmon fillets: preferably wild caught for the best flavor and nutrition profile
- Olive oil: creates a perfect searing environment and helps seasonings adhere
- Garlic powder: infuses the salmon with aromatic flavor without burning like fresh garlic might
- Onion powder: adds depth without the texture of actual onions
- Smoked paprika: brings a subtle smoky dimension that elevates the entire dish
- Mayonnaise: forms the creamy base for the signature sauce
- Thai sweet chili sauce: provides the perfect balance of sweetness with mild heat
- Sriracha sauce: delivers customizable spice level and vibrant color
- Honey: enhances the sauce with natural sweetness and helps create caramelization
- Lime juice: brightens the rich sauce with necessary acidity
Step-by-Step Instructions
- Prepare the Salmon:
- Pat salmon completely dry with paper towels to ensure proper browning. Cut into even bite-sized pieces approximately 1.5 inches square. This uniform size ensures even cooking and perfect sauce coverage for each bite.
- Season the Salmon:
- Combine olive oil with all dry seasonings in a large bowl. Toss salmon pieces gently to coat evenly, ensuring each piece is thoroughly seasoned. Let rest for 5 minutes to allow flavors to penetrate the fish.
- Prepare the Bang Bang Sauce:
- Whisk together mayonnaise, sweet chili sauce, sriracha, honey and lime juice until completely smooth. The sauce should have a vibrant orange-pink color and pourable but thick consistency. Reserve half for serving.
- Cook the Salmon:
- Preheat oven to 400°F. Arrange seasoned salmon pieces on a parchment-lined baking sheet with slight space between pieces. Bake for 12-15 minutes until salmon is just cooked through but still moist.
- Finish with Sauce:
- Remove salmon from oven and immediately brush with half the prepared bang bang sauce. The heat from the salmon will slightly warm the sauce, creating the perfect serving temperature and consistency.
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The sweet chili sauce is really the secret ingredient here. I discovered this after testing countless variations of the sauce. The perfect balance came when I finally found an authentic Thai brand at our local Asian market that contains real chilies suspended in the sauce rather than just chili flavoring.
Storage Recommendations
This bang bang salmon stays fresh in an airtight container in the refrigerator for up to 3 days. I recommend storing the extra sauce separately from any leftover salmon to maintain the best texture. When reheating, warm gently in the microwave at 50% power to prevent the salmon from drying out, then add fresh sauce. This method ensures the second-day salmon tastes nearly as good as the freshly made version.
Make Ahead Options
You can prepare the bang bang sauce up to 5 days ahead and store it in the refrigerator. This actually improves the flavor as the ingredients have time to meld together. You can also season the salmon up to 8 hours before cooking, keeping it covered in the refrigerator. This advance preparation makes dinner assembly lightning-fast on busy weeknights and deepens the flavor profile of the finished dish.
Serving Suggestions
This versatile salmon works beautifully in multiple presentations. Serve over steamed jasmine rice with thinly sliced cucumbers for a simple dinner. For a restaurant-quality presentation, arrange over a bed of mixed greens with avocado and mango for a tropical twist. My family loves it served in lettuce cups topped with crispy wonton strips and shredded carrots for a fun interactive meal that feels like dining out.
Recipe FAQs
- → What makes Bang Bang Salmon spicy?
The spice in Bang Bang Salmon comes from multiple sources: sriracha sauce in the creamy glaze, optional cayenne pepper in the seasoning mix, and Thai sweet chili sauce which adds a mild heat. You can easily adjust the spice level by increasing or reducing the amount of sriracha used.
- → Can I use frozen salmon for this dish?
Yes, you can use frozen salmon, but make sure to thaw it completely and pat it dry before cooking. Excess moisture will prevent the salmon from getting a nice exterior and might dilute the flavors of your seasoning.
- → What can I serve with Bang Bang Salmon?
Bang Bang Salmon pairs wonderfully with steamed rice, quinoa, or cauliflower rice. For a complete meal, serve alongside steamed vegetables like broccoli or asparagus. A fresh green salad also makes an excellent accompaniment to balance the rich, creamy sauce.
- → How do I know when the salmon is fully cooked?
Salmon is cooked when the flesh becomes opaque and flakes easily with a fork. For this recipe, 12-15 minutes at 400°F (200°C) is usually sufficient for bite-sized pieces. The internal temperature should reach 145°F (63°C) for food safety.
- → Can I make Bang Bang sauce ahead of time?
Absolutely! The Bang Bang sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. This allows the flavors to meld together even more, potentially enhancing the final dish. Just give it a good stir before using.
- → Is there a substitute for mayonnaise in the Bang Bang sauce?
Yes, you can substitute the mayonnaise with Greek yogurt for a lighter version, though the flavor profile will change slightly. Dairy-free mayo alternatives also work well for those with dietary restrictions. The key is maintaining the creamy base that helps the sauce adhere to the salmon.