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This bold Bang Bang Salmon turns a plain weekday meal into something unforgettable in just 15 minutes. When perfectly cooked salmon meets the rich, sweet-spicy bang bang sauce, you get an amazing dish that tastes like it's from a fancy restaurant.
I first whipped this up when I needed something fast but fancy for surprise dinner visitors. The sauce was such a smash hit that my hubby now asks for "that fantastic orange salmon" every week. What began as a quick fix has turned into our go-to salmon dinner.
Ingredients
- Salmon fillets with or without skin based on what you like. Try to find thick middle pieces that look bright and feel firm
- Olive oil to sear the fish perfectly and stop it from sticking
- Salt and black pepper the must-have basics for good flavor
- Garlic powder gives rich taste without burning like fresh garlic can
- Paprika adds a light smoky flavor and gorgeous color
- Mayonnaise forms the smooth base for our bang bang sauce
- Sweet chili sauce delivers that classic sweet-spicy Asian taste
- Sriracha lets you control how spicy your sauce gets
- Honey cuts through the heat with natural sweetness
- Fresh lime juice makes everything pop with a bit of tang
- Green onions bring fresh flavor and pretty green color
How To Make Bang Bang Salmon
- Get Your Salmon Ready
- First, grab some paper towels and completely dry your salmon fillets. This key step helps you get that nice sear instead of steaming the fish. Add plenty of salt, pepper, garlic powder, and paprika on all sides, lightly pressing the seasonings into the meat.
- Get Your Pan Just Right
- Pour olive oil into a big skillet and warm it over medium-high heat until the oil glistens but isn't smoking. Getting the temperature just right helps you get that restaurant-quality crust without cooking the fish too much.
- Cook Your Salmon Perfectly
- Put your salmon in the hot pan with skin down if you've got skin-on pieces. This guards the tender meat and makes the skin nice and crispy. Let it cook without moving it for 4-5 minutes until you notice the color changing about halfway up the sides. Flip it carefully with a fish spatula and cook another 2-3 minutes until it reaches 125°F inside for medium. The salmon should break apart easily but still look a bit shiny in the middle.
- Mix Up The Bang Bang Sauce
- While your salmon cooks, stir together mayonnaise, sweet chili sauce, sriracha, honey, and fresh lime juice in a bowl until it's smooth. Try it and tweak the sweet, spicy, and tangy parts to match what you like. The sauce should be bright orange and thick enough to pour but not runny.
- Put It All Together
- Move the cooked salmon to plates, pour plenty of bang bang sauce over each piece so it runs down the sides. Scatter freshly chopped green onions on top for color, taste, and texture. Serve right away while the salmon is warm and the sauce is cool for an awesome temperature contrast.
Sweet chili sauce is really the magic touch in this dish. I found it years back during a cooking class in Thailand and always keep it in my kitchen now. My kid, who usually runs from seafood, always wants more when I make this Bang Bang Salmon, which really shows how tasty and crowd-pleasing this meal is.
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Make-Ahead Options
You can make the bang bang sauce up to three days early and keep it in a sealed container in your fridge. This makes cooking on busy nights even quicker, since you'll only need to focus on the salmon. The sauce actually gets better after sitting for a few hours as the flavors mix together more fully. Just stir it quickly before you use it.
Ingredient Substitutions
If you want something lighter, you can swap Greek yogurt for half or all of the mayo in the sauce. For folks avoiding regular sugar, real maple syrup works great instead of honey. Non-dairy mayo makes a good dairy-free version that still tastes amazing. In a rush, you can use lemon juice instead of lime, though it'll taste a bit different.
Serving Suggestions
This Bang Bang Salmon goes really well with jasmine rice or coconut rice to soak up all that yummy sauce. For a low-carb choice, try it with cauliflower rice or a simple cucumber salad. Steamed broccoli or bok choy makes a perfect veggie side dish. To make it look fancy, put the salmon on a bed of rice with extra sauce on the side and sprinkle some sesame seeds along with the green onions.
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Frequently Asked Questions
- → Can I cook this salmon in the oven?
Sure! Heat the oven to 400°F (200°C), prep the salmon as usual, pop it on a lined tray, and bake for 12-15 minutes. Add the sauce once it’s done cooking.
- → What’s a good swap for sriracha if I’m not into spicy food?
For less heat, cut back the sriracha or swap with 1 tablespoon of ketchup and just a little hot sauce or a pinch of cayenne for gentle warmth.
- → What sides go well with it?
This salmon is great with steamed rice, roasted veggies, Asian slaw, or a crisp salad. For a lighter option, try zucchini noodles or cauliflower rice.
- → Can I prep the sauce earlier?
Totally! Whip it up and store it in the fridge in a sealed container for up to 3 days. It’ll make cooking even faster!
- → How do I know when salmon’s done cooking?
It’s ready when it flakes easily with a fork but has a slightly see-through center. For medium doneness, aim for an internal temp of 125-130°F (52-54°C). It’ll keep cooking a bit after you take it off the heat.
- → Can I make a dairy-free version of the sauce?
Yes! Switch to dairy-free mayo, like vegan options. You’ll still get all the creaminess and flavor.