This Bang Bang Salmon recipe features tender and flaky baked salmon filets drizzled with a sweet and spicy bang bang sauce on top. It’s a quick and easy 15-minute meal to enjoy with your favorite sides or top on a rice bowl!
Stuck in a salmon recipe rut? Get ready because this baked salmon recipe gives you some serious BANG for your buck—and it honestly couldn’t be any easier to make.
Introducing Bang Bang Salmon, an incredibly simple 15-minute dinner that tops juicy broiled salmon filets with a creamy, tangy, and spicy-ish bang bang sauce. Those rich, fiery flavors are all it’ll take to snap you right out of that salmon slump!
Table of Contents
What is bang bang sauce?
If a creamy mayo-based sauce infused with sriracha for heat, sweet chili sauce for subtle sweetness, and a splash of rice wine vinegar for tang and depth sounds good to you, then you’ll love bang bang sauce.
The exact origins of bang bang sauce are unclear, although most versions (including mine) are inspired by the sauce served at Bonefish Grill. There, bang bang sauce is used as a coating for fried shrimp, but I love to enjoy its bold and creamy flavors with salmon, chicken tenders, spring rolls, shrimp sushi bowls, and more. Basically, bang bang sauce adds some excitement to anything you pair it with, and salmon is no exception.
Ingredients needed
- Salmon – You can use fresh or frozen skin-on salmon filets. If using frozen, thaw the filets in the fridge overnight or in cold water for 30 minutes. Pat the filets dry with paper towels before seasoning and cooking.
- Olive oil
- Salt and pepper
- Mayonnaise – The rich base of classic bang bang sauce. Full-fat mayo works best, but light mayo, vegan mayo, or even Greek yogurt works when you want a tangy twist.
- Sweet chili sauce – This gives the sauce the perfect balance of sweetness and mild heat.
- Sriracha – It brings the heat! Add more or less depending on your spice tolerance.
- Rice wine vinegar – A touch of acidity balances the sauce’s richness. A squeeze of lime or lemon juice can also work in a pinch.
How to make baked bang bang salmon
- Position an oven rack in the upper third of the oven and preheat the broiler on high.
- Place the salmon filets skin-side down on a parchment-lined baking sheet. Drizzle them with olive oil and sprinkle with salt and pepper.
- Broil the salmon for 6 to 9 minutes.
- Meanwhile, whisk the ingredients for the bang bang sauce in a small bowl.
- Spread the sauce over the cooked salmon, garnish with sesame seeds (or furikake), and enjoy!
Other cooking methods
You’re not limited to broiling the salmon for this recipe! You can also use one of these equally easy cooking methods:
- Air fry – Lightly spray the air fryer basket with oil, add the salmon filets skin side down, and air fry for 8 to 10 minutes, flipping halfway through. Drizzle with bang bang sauce before serving.
- Pan-sear – Heat some oil in a skillet over medium-high heat, then sear the filets for 2 to 3 minutes per side until cooked through. Finish with a drizzle of bang bang sauce.
- Grill – Preheat the grill to medium-high and lightly oil the grates. Grill the filets for 3 to 4 minutes per side, then baste them with the sauce.
Tips and tricks
- The position of your oven rack matters. About 6 inches below the heating element is the sweet spot for perfectly broiled salmon that stays moist and juicy on the inside while developing a slight caramelization on the surface.
- If you find that the top of the salmon is browning too quickly, loosely tent the pan with foil until it’s cooked all the way through.
- The cooking time can vary based on the size of your salmon filets. Keep an eye on the broiler and start checking for doneness around the 6-minute mark. When the salmon flakes easily with a fork and has an internal temperature of 135°F, it’s ready!
- If your salmon is cooked through but the edges aren’t as crispy as you’d like, let it sit in the oven with the door slightly ajar for 1 minute after broiling. This will help set the crust without drying out the inside.
Variations
This recipe is so simple and leaves lots of room for customizations. Here are some ideas to get you started:
- Consider substituting salt and pepper for something more exciting, like my Salmon Dry Rub or Cajun Seasoning. Just use these seasonings sparingly, as the bang bang sauce already adds a ton of flavor.
- To make bang bang salmon bites, cut the salmon into 1.5-inch cubes. For easy handling, consider skewering the pieces before broiling or air frying until they’re cooked through. Coat the bites in the sauce before serving.
- Want extra bang in your bang bang? To make the sauce spicier, stir in a pinch of chipotle chili powder, red pepper flakes, or cayenne pepper. If you really want to crank up the heat, add a few dashes of something hotter than sriracha, like Tabasco or Frank’s Redhot Xtra Hot.
Serving suggestions
When I want a healthy but still delicious dinner, I’ll serve the baked bang bang salmon with a few veggie-forward sides, like:
The salmon also pairs perfectly with sides that are just begging to be dipped in the extra bang bang sauce. Think fried green beans, roasted sweet potatoes, or crispy shoestring fries.
Bang bang salmon is also perfect for salmon rice bowls. I like to layer the saucy salmon over a bed of sushi rice or mixed greens and then pile my favorite veggies on top, such as cucumbers, shredded carrots, edamame, avocado slices, pickled cabbage, pickled onions, kimchi, etc.
Storing
Leftover bang bang salmon can be stored in an airtight container in the refrigerator for 2 to 3 days. If you’re making this dish for meal prep, it’s best to store the sauce separately and then drizzle it over the fish after reheating.
Salmon can be tricky to reheat without drying it out. For the best results, warm it up in a 350°F oven until warmed through or in a skillet over medium-low heat for about 5 to 10 minutes.
Erin’s wine pairings for bang bang salmon
This salmon recipe calls for a glass of wine that balances the bang! Here are a few good ones:
- Try a slightly sweet Riesling or a bright, zesty Sauvignon Blanc to tame the heat.
- Or, go with a slightly dry Rosé to match the bold flavors.
- Check out The BEST Wine Pairings with Salmon for even more options.
More must-try salmon recipes
Did you make this bang bang salmon recipe?
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Full Recipe
Bang Bang Salmon
Equipment
Ingredients
- 4 6-ounce salmon filets
- 2 Tablespoons olive oil (for salmon)
- Salt + pepper (to taste)
Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1-2 Tablespoons sriracha (depending on how spicy you like it)
- 1 teaspoon rice wine vinegar
- Sesame seeds or furikake (for garnish, optional)
Instructions
- Position your oven rack to the upper third of your oven, about 6-inches from the heating element and preheat the broiler on high for about 5 minutes.
- Line a baking sheet with parchment or foil and arrange the salmon filets skin side down on the pan. Drizzle them with 2 TBSP olive oil and sprinkle with a bit of salt and pepper.
- Broil the salmon for 6-9 minutes until the salmon registers 135-degrees on an instant read thermometer, or it flakes easily with a fork. If it begins to brown too much, tent the salmon with a bit of foil.
- Make the bang bang sauce by whisking together the mayonnaise, sweet chili sauce, sriracha, and rice vinegar in a small bowl.
- Drizzle the bang bang sauce over the cooked salmon filets. Sprinkle with furikake, if desired, and enjoy!
Notes
- Air fry – Lightly spray the air fryer basket with oil, add the salmon filets skin side down, and air fry for 8 to 10 minutes, flipping halfway through. Drizzle with bang bang sauce before serving.
- Pan-sear – Heat some oil in a skillet over medium-high heat, then sear the filets for 2 to 3 minutes per side until cooked through. Finish with a drizzle of bang bang sauce.
- Grill – Preheat the grill to medium-high and lightly oil the grates. Grill the filets for 3 to 4 minutes per side, then baste them with the sauce.
- The position of your oven rack matters. About 6 inches below the heating element is the sweet spot for perfectly broiled salmon that stays moist and juicy on the inside while developing a slight caramelization on the surface.
- If you find that the top of the salmon is browning too quickly, loosely tent the pan with foil until it’s cooked all the way through.
- The cooking time can vary based on the size of your salmon filets. Keep an eye on the broiler and start checking for doneness around the 6-minute mark. When the salmon flakes easily with a fork and has an internal temperature of 135°F, it’s ready!
- If your salmon is cooked through but the edges aren’t as crispy as you’d like, let it sit in the oven with the door slightly ajar for 1 minute after broiling. This will help set the crust without drying out the inside.
- Consider substituting salt and pepper for something more exciting, like my Salmon Dry Rub or Cajun Seasoning. Just use these seasonings sparingly, as the bang bang sauce already adds a ton of flavor.
- To make bang bang salmon bites, cut the salmon into 1.5-inch cubes. For easy handling, consider skewering the pieces before broiling or air frying until they’re cooked through. Coat the bites in the sauce before serving.
- Want extra bang in your bang bang? To make the sauce spicier, stir in a pinch of chipotle chili powder, red pepper flakes, or cayenne pepper. If you really want to crank up the heat, add a few dashes of something hotter than sriracha, like Tabasco or Frank’s Redhot Xtra Hot.
- Leftover bang bang salmon can be stored in an airtight container in the refrigerator for 2 to 3 days. If you’re making this dish for meal prep, it’s best to store the sauce separately and then drizzle it over the fish after reheating.
- Salmon can be tricky to reheat without drying it out. For the best results, warm it up in a 350°F oven until warmed through or in a skillet over medium-low heat for about 5 to 10 minutes.
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