Bang Bang Salmon 15 Minutes

Bang Bang Salmon hits all the right notes when you need something bold yet fast after a long day. The crispy salmon gets a blanket of irresistible sweet spicy sauce that clings to every bite. It feels special but honestly takes less time than making takeout rice.

When I first made this to impress my visiting friend she declared it her favorite salmon ever and now she demands it every time she visits

Ingredients

• Salmon fillets: fresh or thawed about six ounces each these create juicy tender results and fresh is always best for flavor
• Olive oil: for searing which keeps the fillets moist and gives that golden crust look for extra virgin and a deep green color
• Salt and black pepper: to boost the salmon’s natural flavor use flaky salt for finishing if you have it
• Garlic powder: gives savory depth make sure it smells fragrant not stale when you open the jar
• Paprika: infuses subtle warmth opt for the smoked type if you like extra complexity
• Mayonnaise or Greek yogurt: forms the creamy base of the Bang Bang sauce real mayo provides richness Greek yogurt keeps things lighter
• Sweet chili sauce: brings gentle heat and a touch of sweetness check that the bottle lists chili pepper and garlic high up in the ingredients
• Sriracha: for bold spicy kick squeeze the bottle and smell to make sure it is still fresh
• Honey: to balance all the heat use runny honey so it easily whisks into the sauce
• Juice of one lime: for tang and brightness roll the lime on the counter before cutting to get the most juice
• Green onions: as garnish for crisp freshness pick ones with bright green tops and firm white roots

Step-by-Step Instructions

Prepare the Salmon:

Pat each fillet dry with paper towels until there is no surface moisture left this helps achieve a beautifully browned crust instead of steaming while cooking Season the top and bottom thoroughly with salt pepper garlic powder and paprika so there is even coverage

Heat Your Pan:

Set a large skillet over medium high heat wait two minutes until the oil shimmers swirl olive oil to coat the surface so the fish will not stick

Cook the Salmon:

Lay the fillets in the pan skin side down if using skin on let them sizzle for four to five minutes until the bottoms are deeply golden and easy to lift Flip and continue to cook for another two to three minutes depending on thickness until just opaque in the center or flakes with a fork Gently remove to a plate and tent with foil while you make your sauce

Prepare Bang Bang Sauce:

In a small bowl whisk together the mayonnaise or Greek yogurt sweet chili sauce sriracha honey and fresh lime juice until smooth Taste and adjust spice or sweetness if needed

Finish and Serve:

Set the salmon fillets on plates or a big platter Spoon and drizzle the Bang Bang sauce generously over each fillet Scatter with plenty of chopped green onions right before serving for color and crunch

Save

The tang from the lime in the sauce is my secret favorite part because it wakes up all the flavors My brother and I once had a sauce taste test and the limey bang bang version beat out every other topping

Storage Tips

Leftover salmon tastes great cold or room temperature Enjoy it straight from the fridge for up to two days Wrap each portion tightly or add to a sealed container so it does not dry out Reheat gently in a skillet with a splash of water for the best texture but avoid the microwave if possible

Ingredient Substitutions

No fresh salmon Try it with frozen fillets that have been fully thawed Arctic char or steelhead trout also work beautifully For a dairy free version swap the mayo for a vegan mayonnaise or olive oil based spread No sweet chili sauce Substitute a mix of apricot preserves and a dash of hot sauce

Serving Suggestions

Serve Bang Bang Salmon on a mound of steamy rice for a classic pairing I also love it flaked into salad greens or stuffed in warm tortillas with slaw For something extra one night I made rice bowls with edamame and mango alongside and it was unforgettable

Cultural Context

Bang Bang sauce originally comes from Asian fusion menus and was first popularized with fried shrimp The idea of pairing spicy creamy sweet sauce with seafood has roots in both Thai and American kitchens The salmon twist brings a nutritious upgrade while keeping that craveable zing

Recipe FAQs

→ How do you achieve a crispy sear on the salmon?

Ensure the salmon fillets are patted dry before seasoning. Use a hot skillet with olive oil and cook skin-side down first for a crispy finish.

→ What is Bang Bang sauce made of?

The sauce combines mayonnaise (or Greek yogurt), sweet chili sauce, sriracha, honey, and lime juice, creating a creamy, spicy-sweet flavor.

→ Can the spiciness be adjusted?

Yes, you can adjust the heat by using less or more sriracha in the sauce, tailoring it to your preferred spice level.

→ Is it possible to make this ahead of time?

Both the salmon and sauce can be prepared ahead and stored in the refrigerator. Reheat gently and add fresh green onions before serving.

→ What sides complement Bang Bang Salmon?

Steamed rice, roasted vegetables, or a crisp salad pair wonderfully, balancing the bold flavors of the salmon and sauce.