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This Bang Bang Salmon recipe is all about bold flavor and weeknight ease. Developed out of a craving for something fast yet restaurant-worthy, it lets you enjoy juicy salmon with a creamy spicy sauce in just 15 minutes. Saucy enough for a special dinner but simple enough for busy schedules, this is my answer when I want big taste without turning on the oven.
I love that my kids devour this meal every time and that it leaves almost no cleanup. The first time I made it I knew it would be the new salmon go-to on crazy weeknights.
Ingredients
- Salmon fillets: fresh is best look for firm pink flesh with a mild scent wild-caught if possible
- Olive oil: helps get a golden sear use extra virgin for best flavor
- Salt: brings out the richness of salmon go for fine sea salt
- Black pepper: adds low-key spice grind fresh for best results
- Garlic powder: bathes the fish in savory flavor make sure it is fresh and aromatic
- Paprika: gives subtle heat and color seek out sweet Spanish paprika for depth
- Mayonnaise or Greek yogurt: forms the creamy base for Bang Bang sauce choose a full-fat version for richness
- Sweet chili sauce: delivers that signature sweet-savory tang stick with an authentic Thai brand if possible
- Sriracha: pumps up the heat and complexity adjust to your personal spice level
- Honey: balances all the flavors and creates shine opt for raw honey for round flavor
- Juice of lime: brings acid and freshness roll it first for maximum juice
- Green onions: sprinkled on top add crunch and mild onion flavor they should be crisp and brightly colored
Instructions
- Prepare the Salmon:
- Pat the salmon dry thoroughly on all sides using paper towels. This ensures the surface will crisp up in the hot pan rather than steam.
- Season the Fillets:
- Sprinkle both sides evenly with salt black pepper garlic powder and paprika. Gently press in so the spices adhere.
- Heat Your Pan:
- Pour olive oil into a heavy skillet and set it over medium-high heat. Let the oil get hot until shimmering but not smoking.
- Cook the Salmon:
- Carefully place salmon fillets into the pan skin-side down if there is skin. Cook for about four to five minutes letting the bottom develop a golden crust. Flip only once with a thin spatula and cook the second side for another two to three minutes until the flesh flakes easily with a fork but is still moist inside.
- Make the Bang Bang Sauce:
- While the salmon is cooking whisk together mayonnaise sweet chili sauce sriracha honey and lime juice in a bowl until totally smooth and creamy.
- Finish and Serve:
- Arrange cooked salmon on plates. Drizzle generously with Bang Bang sauce and scatter the green onions over the top for crunch and kick. Serve while hot for the ultimate flavor.
My favorite ingredient here is the sriracha because it brings that warm deep chili tingle to the sauce and everything just pops. My four-year-old insists on licking the spoon every time I finish making it. This dish always reminds me to keep weeknight dinners fun.
Storage Tips
Keep leftover salmon in an airtight container in the refrigerator for up to two days. To reheat avoid the microwave if possible and rewarm gently in a skillet for best texture. Bang Bang sauce will keep separately in a jar for three to four days for new meal ideas.
Ingredient Swaps
No sweet chili sauce on hand mix a little honey and hot sauce with a splash of vinegar. Greek yogurt swaps in for mayo for a lighter sauce that still feels creamy. For variety try using steelhead trout instead of salmon.
Serving Suggestions
Pair with jasmine rice or fluffy quinoa so the spicy creamy sauce soaks in. A crisp cucumber salad or simple steamed broccoli keeps everything fresh. I love scooping leftovers into tortillas for spicy fish tacos the next day.
Cultural Context
Bang Bang sauce has roots in Chinese cuisine but has been made famous in American seafood dishes. This combination blends global flavors with an approachable format making salmon night anything but boring.
Seasonal Adaptations
Use fresh lime juice in summer for brightness. Stir in diced mango to the sauce for a tropical twist. Serve with roasted root vegetables in colder months.
Success Stories
Many friends have made this recipe for picky eaters only to get rave reviews and ask for seconds. It works well for dinner parties since everyone can add sauce to taste and leftovers rarely last past lunch the next day.
Freezer Meal Conversion
Cooked salmon freezes well for up to one month but always make the sauce fresh when serving. Thaw salmon overnight in the refrigerator for best results and warm gently to keep it moist.
This recipe is fast enough for any night but special enough to impress. Enjoy every saucy bite and make it your own with the tips above.
Recipe FAQs
- → How can I tell when the salmon is fully cooked?
Salmon is done when it easily flakes with a fork and reaches an opaque pink color throughout. Overcooking can dry it out, so check at the minimum cooking time.
- → Can I use Greek yogurt instead of mayo for the sauce?
Yes, Greek yogurt gives a lighter twist while retaining creaminess. Adjust the seasonings and taste for best results.
- → Is this dish spicy?
The sriracha and chili sauce add gentle heat, but you can reduce or increase the amounts to match your preference.
- → What sides pair well with this salmon?
Try serving with steamed rice, sautéed greens, or a fresh salad to complement the savory and zesty flavors.
- → How should leftovers be stored?
Cool completely before storing in an airtight container in the refrigerator for up to two days. Reheat gently to maintain tenderness.