Why You’ll Love This Recipe
Bang Bang Salmon Made Perfect combines tender, flaky salmon with a creamy, sweet–spicy bang bang sauce that caramelizes beautifully as it bakes. This recipe offers restaurant-level flavor with a minimal ingredient list and very little prep—ideal for weeknights yet impressive enough for guests. The sauce, traditionally made with mayo, sweet chili sauce, and sriracha, clings to the salmon and creates an irresistible glaze. I once experimented with a lighter version using almond milk to thin the sauce slightly, and it still turned out wonderfully smooth and flavorful. The result is a balanced dish that’s bold without being overwhelming. It pairs effortlessly with rice, vegetables, or fresh salads, making it versatile for meal planning. If you enjoy quick, high-impact recipes that feel indulgent yet simple, this Bang Bang Salmon will become a regular favorite at your table.
Bang Bang Salmon Made Perfect: A Sweet–Spicy, Ultra-Tender Salmon You’ll Crave Often
- Total Time: 25 mins
- Yield: 4 servings
- Diet: Halal
Description
Bang Bang Salmon is a quick, flavorful dish featuring tender baked salmon drizzled with a sweet, spicy, and creamy bang bang sauce. It’s bold, delicious, and perfect for weeknight dinners, meal prep, or serving over rice or veggies.
Ingredients
- 4 salmon fillets (4–6 oz each)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Bang Bang Sauce:
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon lime juice
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional garnish)
Instructions
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
- Pat salmon fillets dry and place them on the baking sheet.
- Brush with olive oil and season with salt, pepper, garlic powder, and paprika.
- Bake salmon for 12–15 minutes, or until flakes easily with a fork.
- Meanwhile, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice to make the bang bang sauce.
- Once salmon is cooked, drizzle generously with bang bang sauce.
- Garnish with green onions and sesame seeds. Serve warm over rice, salad, or vegetables.
Notes
- Air fry at 390°F (200°C) for 8–10 minutes for extra crisp edges.
- Use Greek yogurt instead of mayo for a lighter sauce.
- Increase or decrease sriracha for desired spice level.
- Great served with rice bowls, noodles, or roasted vegetables.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Baked
- Cuisine: Asian Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Salmon Fillets
Fresh salmon fillets deliver rich flavor and a tender texture that absorbs the bang bang sauce beautifully.
Mayonnaise
Creamy mayonnaise acts as the base of the glaze, helping it adhere to the salmon and caramelize during baking.
Sweet Chili Sauce
Sweet chili sauce adds sweetness, tang, and mild heat, giving the recipe its signature flavor.
Sriracha
A touch of sriracha provides spice and balances the sweetness of the chili sauce.
Garlic Powder
A sprinkle of garlic powder deepens the savory notes and enhances aroma.
Lime Juice
Fresh lime juice brightens the sauce and cuts through the richness.
Olive Oil
A drizzle of olive oil helps the salmon sear and bake evenly.
Salt and Pepper
Salt and pepper season the salmon and round out the flavor profile.
Green Onions
Chopped green onions add a fresh, crisp finishing touch.
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil. Place the salmon fillets on the sheet, pat dry, and season lightly with salt and pepper.
In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, garlic powder, and lime juice until smooth. Taste and adjust the spice level by adding more sriracha if desired. Spoon the sauce generously over each salmon fillet, spreading it into an even layer.
Bake for 12–15 minutes, depending on the thickness of your fillets, until the salmon is cooked through and flakes easily with a fork. For added caramelization, broil the salmon for the final 1–2 minutes. Remove from the oven and garnish with chopped green onions. Serve immediately with rice, roasted vegetables, or a crisp salad for contrast.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe yields approximately 4 servings. Preparation takes about 10 minutes, baking requires 12–15 minutes, and broiling adds an optional 1–2 minutes.
Storage/reheating
Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven for 8–10 minutes or warm in a covered skillet over low heat. Avoid microwaving to prevent the salmon from drying out.
Variations and Customizations
Extra-Spicy Bang Bang Salmon
Add more sriracha or a pinch of red pepper flakes for a stronger kick.
Honey-Lime Glaze
Stir in a spoonful of honey for extra sweetness and caramelization.
Air Fryer Version
Cook at 375°F (190°C) for 10–12 minutes for crisp edges and juicy centers.
Low-Calorie Version
Use Greek yogurt in place of mayonnaise for a lighter sauce.
Cajun Bang Bang Salmon
Dust the salmon with Cajun seasoning before adding the sauce for smoky depth.
Sesame-Ginger Twist
Add grated ginger and a splash of sesame oil to the sauce.
Bang Bang Salmon Bowls
Serve the salmon over cauliflower rice or quinoa with veggies for meal prep.
Dairy-Free Version
Use a dairy-free mayo to keep the dish completely dairy-free.
Panko-Crusted Bang Bang Salmon
Top with seasoned panko before baking for extra crunch.
Grilled Variation
Brush the sauce on during the final minutes of grilling for charred flavor.
FAQs
Can I use frozen salmon?
Yes, thaw fully and pat dry before seasoning and saucing.
How do I prevent the salmon from drying out?
Avoid overbaking; remove at 135°F internal temperature for perfect flakiness.
Is this sauce very spicy?
It is mildly spicy, but heat levels can be adjusted easily.
Can I make the sauce ahead of time?
Yes, refrigerate it for up to 3 days.
Can I use a different fish?
Cod, halibut, trout, or tilapia also work well.
Should I remove the salmon skin?
Leave it on for baking; it helps retain moisture.
Is this recipe keto-friendly?
Yes, as long as you choose a low-carb sweet chili sauce.
Can I double the sauce?
Absolutely—extra sauce makes a great drizzle for sides.
Can I pan-sear instead of bake?
Yes, sear skin-side down first, then finish under a broiler.
What sides pair best?
Rice, steamed broccoli, cucumber salad, or roasted asparagus.
Conclusion
Bang Bang Salmon Made Perfect delivers bold flavor and tender texture with minimal effort. Its sweet–spicy glaze, quick preparation, and versatility make it a standout dinner option for busy nights or special meals. With endless customization options and reliable results, this recipe is sure to become a staple you return to often.
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