Pin The first time my friend Sarah brought this salmon to a potluck, I honestly thought she'd ordered it from a restaurant. That creamy, spicy-sweet sauce looked impossibly restaurant-quality, and when she casually mentioned it took twenty minutes, I nearly dropped my plate. Now it's my go-to when I want something that feels fancy but actually lets me relax while it cooks.
Last Tuesday, I was running on fumes after back-to-back meetings and almost ordered takeout. Then I remembered this salmon exists. Twenty minutes later, I was sitting on my couch with restaurant-quality food, feeling like I'd somehow hacked the dinner system. My roommate actually came out of her room asking what smelled so good.
Ingredients
- 4 salmon fillets: Six ounces each gives you that perfect portion that feels substantial without leaving you stuffed
- 1 tbsp olive oil: Helps those spices cling and creates a beautiful slight crisp on the edges
- 1 tsp garlic powder: Don't skip this, it builds a savory base that makes everything else pop
- 1 tsp smoked paprika: The secret ingredient that adds this subtle smoky depth people can't quite place
- ½ cup mayonnaise: The creamy foundation that makes this sauce so luxurious and coating
- 2 tbsp sweet chili sauce: Balances the heat with this perfect sticky sweetness
- 1 tbsp sriracha: Start here and taste, you can always add more but you can't take it back
- 1 tbsp honey or maple syrup: Totally optional but rounds everything out if you like things on the sweeter side
Instructions
- Get your heat ready:
- Crank that oven to 400°F, or fire up whatever cooking method speaks to you tonight
- Prep your salmon:
- Pat those fillets dry with paper towels, brush with olive oil, and give them an even coating of all your spices
- Choose your adventure:
- Bake skin-side down for 12-15 minutes, grill 4-5 minutes per side, or pan-sear starting skin-side down until cooked through
- Whisk up the magic:
- While salmon cooks, stir together mayo, sweet chili sauce, sriracha, honey if using, and vinegar until smooth
- Bring it together:
- Plate that beautiful salmon, drizzle generously with sauce, and scatter your garnishes like you're plating at a restaurant
Pin This recipe accidentally became my anniversary dinner one year when we couldn't get reservations. We ended up eating it on the living room floor with really good wine, and honestly it was better than any restaurant meal would have been.
Make-Ahead Magic
That sauce keeps in the fridge for three days and actually tastes better after the flavors hang out together. I'll sometimes double the batch just so I can drizzle it on everything from roasted vegetables to chicken sandwiches throughout the week.
Side Dish Soulmates
Jasmine rice is classic because it soaks up that sauce like a dream, but I've also served this over garlic roasted broccoli, alongside a crisp cucumber salad, or even crumbled over grain bowls for lunch the next day.
Customization Station
The beauty here is how flexible it is once you understand the base. Make it yours with these tweaks.
- Swap Greek yogurt for mayo if you want something lighter
- Add crushed toasted peanuts or fried onions for that restaurant-style crunch
- Mix in some ginger or garlic paste for extra depth
Pin Sometimes the simplest recipes end up being the ones that save you on busy weeknights and impress everyone at dinner parties. That's the magic of this salmon right there.
Recipe Q&A
- → What does Bang Bang sauce taste like?
Bang Bang sauce offers a perfect balance of creamy, sweet, and spicy flavors. The mayonnaise provides rich creaminess, sweet chili sauce adds subtle sweetness, while sriracha delivers the heat. A touch of vinegar or lime juice brightens everything, creating a well-rounded, addictive coating for salmon.
- → Can I make Bang Bang sauce ahead of time?
Absolutely. The sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Give it a good stir before using, as ingredients may separate slightly. You might need to add a small splash of water or vinegar to restore the desired consistency.
- → What's the best cooking method for Bang Bang Salmon?
All three methods work beautifully. Baking at 400°F yields evenly cooked, moist salmon with minimal hands-on time. Grilling adds subtle smokiness and attractive grill marks. Pan-searing creates crispy skin, especially delicious with skin-on fillets. Choose based on your preference and available equipment.
- → Is Bang Bang Salmon spicy?
The heat level is easily customizable. The base recipe offers mild to medium heat from sriracha. Reduce the sriracha for a milder version, or increase it for more kick. You can also add a pinch of red pepper flakes if you prefer extra spice without altering the sauce consistency.
- → What sides pair well with Bang Bang Salmon?
Jasmine rice is the classic pairing, soaking up the flavorful sauce. Quinoa adds protein and nutty flavor. For lighter options, serve over mixed greens or steamed vegetables. Roasted broccoli, bok choy, or snow peas complement the Asian-inspired flavors beautifully. Cauliflower rice works for low-carb versions.
- → Can I use frozen salmon fillets?
Yes, frozen salmon works well. Thaw overnight in the refrigerator or use the cold-water thaw method. Pat thoroughly dry before seasoning to ensure proper seasoning adherence and prevent steaming during cooking. Allow frozen-thawed fish to come to room temperature for 10-15 minutes for more even cooking.