Bang Bang Salmon a flaky, oven-baked salmon fillets meet a creamy, sweet-and-spicy bang bang sauce in this fast and flavorful recipe. It’s a go-to for weeknight dinners when I want something satisfying without spending too much time in the kitchen.
Why You’ll Love This Recipe
I love how this bang bang salmon brings restaurant-style flavor with almost no effort. The salmon is seasoned simply and baked to perfection, while the homemade sauce packs a punch with just the right balance of heat and sweetness. It’s easy to make, incredibly versatile, and always a hit with the family. Whether I’m trying to keep things light or need a quick protein for meal prep, this dish fits the bill every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 salmon fillets (about 6 oz each)
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper, to taste
For the Bang Bang Sauce:
1/3 cup mayonnaise (or Greek yogurt for a lighter option)
1 tablespoon sriracha (adjust to taste)
2 tablespoons sweet chili sauce
1 tablespoon honey or maple syrup
1 teaspoon lime juice
Directions
I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
After patting the salmon fillets dry, I brush them with olive oil and season with garlic powder, paprika, salt, and black pepper.
I bake the salmon for 12–15 minutes until it’s cooked through and flaky.
While the salmon bakes, I whisk all the bang bang sauce ingredients together in a small bowl until smooth and creamy.
When the salmon is ready, I drizzle the sauce generously over the top or serve it on the side.
For extra flavor and color, I sometimes garnish with green onions, sesame seeds, or lime wedges.
Servings and timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories: Approximately 380 kcal per serving
Variations
I sometimes use Greek yogurt instead of mayo for a lighter, tangier sauce.
To add crunch, I’ll sprinkle panko breadcrumbs on top before baking.
For a low-carb version, I serve the salmon over cauliflower rice or zucchini noodles.
I swap out the salmon for shrimp or chicken when I want a change.
If I’m grilling instead of baking, I marinate the salmon in some of the sauce first for extra flavor.
Storage/Reheating
I store leftover salmon in an airtight container in the fridge for up to 3 days.
To reheat, I prefer using the oven at 300°F (150°C) for about 10 minutes to keep the texture intact.
I store the sauce separately and drizzle it on after reheating. I avoid microwaving the salmon if possible, as it can dry out the fish.
Related Recipes:
- Bang Bang Shrimp Pasta: Spicy Creamy Shrimp Pasta Delight
- Air Fryer Bang Bang Salmon Bites
- Vegan Bang Bang Cauliflower
FAQs
How spicy is bang bang salmon?
The heat level is mild to medium depending on how much sriracha I add. I can reduce or increase it to suit my taste.
Can I make this with frozen salmon?
Yes, I just make sure to thaw the salmon completely and pat it dry before seasoning and baking.
What can I serve with bang bang salmon?
I like pairing it with rice, roasted vegetables, or a fresh salad. It also works well in tacos or bowls.
Can I use an air fryer instead of the oven?
Absolutely. I cook the salmon in the air fryer at 400°F for about 10 minutes or until it flakes easily.
Is the bang bang sauce good for other dishes?
Definitely. I use it on chicken, shrimp, or even as a dipping sauce for fries or veggies.
Conclusion
Bang bang salmon is a recipe I keep coming back to—simple, flavorful, and adaptable for any night of the week. The rich, flaky fish combined with the bold sauce makes each bite irresistible. Whether I’m cooking for myself or feeding the family, it’s a reliable favorite that always delivers.
📖 Recipe:
Print
Bang Bang Salmon
- Total Time: 25 minutes
- Yield: 4 servings
Description
Flaky, oven-baked salmon fillets topped with a creamy, sweet-and-spicy bang bang sauce. A quick and flavorful dish perfect for weeknight dinners or meal prep.
Ingredients
4 salmon fillets (about 6 oz each)
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper, to taste
1/3 cup mayonnaise (or Greek yogurt for a lighter option)
2 tablespoons sweet chili sauce
1 tablespoon sriracha (adjust to taste)
1 tablespoon honey or maple syrup
1 teaspoon lime juice
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the salmon fillets dry, brush with olive oil, and season with garlic powder, paprika, salt, and black pepper.
- Place the fillets on the prepared baking sheet and bake for 12–15 minutes, or until the salmon is cooked through and flakes easily.
- While the salmon bakes, whisk together the mayonnaise (or Greek yogurt), sweet chili sauce, sriracha, honey (or maple syrup), and lime juice until smooth.
- Once the salmon is done, drizzle the bang bang sauce over the top or serve it on the side.
- Optional: Garnish with green onions, sesame seeds, or lime wedges before serving.
Notes
Use Greek yogurt instead of mayo for a lighter sauce.
Add panko breadcrumbs on top for extra crunch.
Serve over cauliflower rice or zucchini noodles for a low-carb option.
Swap salmon for shrimp or chicken if desired.
Grill the salmon instead of baking for a smokier flavor—marinate in some of the sauce beforehand.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 300°F (150°C) for 10 minutes for best texture.
Store sauce separately and drizzle on after reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 380
- Sugar: 6g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 80mg
