Save to Pinterest The first time my sister came over for dinner and saw me drizzling this pinkish-orange sauce over salmon, she gave me this skeptical look. One bite later and she was literally dipping everything else on her plate into it too.
Last Tuesday I had exactly 23 minutes to get dinner on the table before back-to-back Zoom calls. This salmon saved my evening and my husband actually paused his meeting to text me about how good it was.
Ingredients
- 4 salmon fillets (6 oz each): Skin-on gives you that crispy texture but skinless works perfectly fine if thats what you prefer or can find
- 1 tbsp olive oil: Helps the spices adhere and creates a beautiful golden color during cooking
- 1 tsp garlic powder: Distributes evenly unlike fresh garlic which can burn in high heat
- 1 tsp smoked paprika: This adds a subtle smoky depth that pairs incredibly well with the creamy sauce
- ½ tsp salt and ½ tsp black pepper: Simple seasoning that lets the salmon and sauce really shine
- ½ cup mayonnaise: The creamy base that makes the sauce luxurious and coat the fish perfectly
- 2 tbsp sweet chili sauce: Provides that signature sweet-spicy balance Bang Bang sauce is famous for
- 1 tbsp sriracha: Start here and adjust up or down based on your heat preference
- 1 tbsp honey or maple syrup: Optional but rounds out the flavors beautifully if you like things on the sweeter side
- 1 tsp rice vinegar or lime juice: Cuts through the richness and brightens the entire dish
- Chopped green onions, sesame seeds, and lime wedges: These garnishes add freshness texture and a pop of color that makes the dish feel complete
Instructions
- Prep your heat source:
- Preheat that oven to 400°F or get your grill or skillet ready over medium heat whatever method feels right for your kitchen tonight
- Season the salmon:
- Pat those fillets completely dry with paper towels then brush with olive oil and massage the garlic powder smoked paprika salt and pepper all over each piece
- Cook it your way:
- Bake skin-side down for 12 to 15 minutes until it flakes easily grill 4 to 5 minutes per side or pan-sear starting skin-side down then flipping once
- Whisk up the magic sauce:
- While the salmon works grab a small bowl and whisk together the mayo sweet chili sauce sriracha honey if using and your choice of vinegar or lime juice until completely smooth
Save to Pinterest My friend Sarah who claims she hates spicy food tried this and proceeded to ask for the sauce recipe before shed even finished her first bite. Now she makes it weekly for her family.
Making It Your Own
Swap in Greek yogurt for half the mayonnaise if you want something lighter without losing that creamy texture. The tang works beautifully with the salmon.
Side Dishes That Work
Jasmine rice or fluffy quinoa soaks up every drop of that incredible sauce. A crisp cucumber salad on the side cuts through the richness perfectly.
Meal Prep Magic
The sauce keeps in the refrigerator for three days and actually gets better as the flavors meld together. Cook fresh salmon and reheat the sauce gently.
- Double the sauce recipe and keep some in the fridge for quick lunches throughout the week
- Use any leftover salmon over salads the next day
- The sauce works just as well on chicken or shrimp if you want to switch up the protein
Save to Pinterest Theres something genuinely satisfying about a dish that comes together this quickly but tastes like you spent way more time on it than you actually did.
Answers to Recipe Questions
- → What does Bang Bang sauce taste like?
Bang Bang sauce features a creamy mayonnaise base balanced with sweet chili sauce and spicy sriracha. The flavor profile is rich and tangy with a pleasant heat that can be adjusted to your preference. A touch of honey or maple syrup adds subtle sweetness, while rice vinegar or lime juice provides bright acidity to cut through the richness.
- → Can I make Bang Bang sauce ahead of time?
Yes, the sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors actually meld together and improve after resting. Give it a good stir before serving, as some separation may occur. If the sauce thickens too much in the fridge, a splash of water or lime juice will bring it back to the right consistency.
- → What cooking method works best for Bang Bang salmon?
All three methods—baking, grilling, and pan-searing—work beautifully. Baking at 400°F for 12-15 minutes is the most hands-off approach and yields consistently moist results. Pan-searing creates crispy skin, especially if you start with cold, dry fillets and don't move them until the skin releases naturally. Grilling adds a subtle smoky char that complements the creamy sauce perfectly.
- → Is there a lighter alternative to mayonnaise in the sauce?
Greek yogurt makes an excellent lighter substitute for mayonnaise, providing similar creaminess with added protein and less fat. The flavor will be slightly tangier, which works well with the other sauce components. For a dairy-free option, use a vegan mayonnaise or try blending silken tofu with a small amount of olive oil until smooth and creamy.
- → What sides pair well with Bang Bang salmon?
The rich, spicy salmon pairs beautifully with steamed jasmine rice or fluffy quinoa to soak up the extra sauce. Roasted vegetables like broccoli, asparagus, or bok choy provide a fresh contrast. A crisp green salad with citrus vinaigrette helps balance the richness. For a more substantial meal, serve alongside stir-fried noodles or coconut rice for added depth of flavor.
- → Can I use frozen salmon fillets?
Frozen salmon works well for this dish. Thaw the fillets overnight in the refrigerator or use the cold water method for quicker thawing. Pat them thoroughly dry with paper towels before seasoning to ensure proper searing and seasoning adhesion. If the fillets are still slightly frozen in the center, they may need an extra 1-2 minutes of cooking time.