This Bang Bang Salmon became a fast favorite in my home the first time I tried it on a busy weeknight when pantry odds and ends had to become dinner. I was chasing bold flavor with minimal fuss and discovered that a simple mayo-based sauce brightened with sweet chili and a hit of sriracha transforms ordinary salmon into something that feels celebratory. The result is a tender, flaky fillet with a caramelized edge, topped with a creamy, sticky sauce that has just enough heat to sing without overpowering the fish.

I love this version because it balances textures and tastes: the salmon carries rich, buttery notes while the sauce brings sweet, tangy, and spicy elements together. I often serve it when friends stop by unannounced—it's impressive but fast. The recipe is forgiving: swap the sweetener, tweak the heat, or choose skin-on fillets for crispy finishes. It’s become our quick dinner ritual, and even the kids ask for the green onions as if they were sprinkles.

Ingredients

• Salmon fillets: Four 6-ounce fillets, skin-on or skinless. Look for wild-caught or sushi-grade farmed salmon for the best texture—thicker fillets hold up to searing better.
• Olive oil: One tablespoon of extra-virgin olive oil to sear; it helps develop a golden crust without smoking at medium-high heat.
• Garlic powder: One teaspoon adds consistent savory depth—use fresh garlic if you prefer, finely minced and added to the pan briefly.
• Smoked paprika: One teaspoon lends a subtle smokiness that pairs beautifully with the sweet-chili heat.
• Salt & pepper: 1/2 teaspoon each to season and enhance natural salmon flavors; flaky sea salt is ideal for finishing if available.
• Mayonnaise: Half a cup forms the creamy base of the glaze—use a full-flavored mayo for richness or light mayo for fewer calories.
• Sweet chili sauce: Two tablespoons provide sweet heat and sticky body; choose a brand you enjoy since it defines the flavor profile.
• Sriracha: One tablespoon to taste—adjust if you like more or less heat.
• Honey or maple syrup (optional): One tablespoon for added sweetness and gloss; omit for less sugar or swap with agave.
• Rice vinegar or lime juice: One teaspoon brightens the sauce and balances the richness—fresh lime adds a lively citrus note.
• Garnishes (optional): Chopped green onions, sesame seeds, and fresh lime wedges to add freshness, crunch, and brightness at the table.

Instructions

Step 1 — Prepare the fillets: Pat salmon completely dry with paper towels; dry skin crisps and sears best. Season both sides with garlic powder, smoked paprika, salt, and black pepper. Let rest 5 minutes at room temperature so the seasoning adheres and the fillets warm slightly for even cooking. Step 2 — Make the bang bang sauce: In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon sriracha, 1 tablespoon honey (optional), and 1 teaspoon rice vinegar or lime juice until smooth. Taste and adjust heat or sweetness. Chill until ready to glaze—sauce can be made up to 24 hours ahead. Step 3 — Sear or roast the salmon: For pan-searing: heat 1 tablespoon olive oil in a large nonstick or stainless-steel skillet over medium-high heat until shimmering. Place fillets skin-side down (if skin-on) and press gently with a spatula for 15 seconds to prevent curling. Cook 4–5 minutes without moving to develop a crisp bottom, then flip and cook 2–4 minutes until the internal temperature reaches 125–130°F for medium-rare or 145°F if you prefer well-done. For oven method: preheat oven to 425°F, sear skin-side down for 2 minutes in an ovenproof skillet, then transfer to the oven and roast 6–8 minutes depending on thickness. Step 4 — Glaze and finish: Remove the salmon from heat when it's nearly at your desired doneness. Spoon or brush 1–2 tablespoons of the sauce over each fillet while hot, allowing it to warm and glossy but not burn. If you want a lightly caramelized finish, place under a broiler for 30–60 seconds while watching closely. Step 5 — Rest and garnish: Let salmon rest 1–2 minutes to redistribute juices. Transfer to plates and drizzle additional sauce if desired. Sprinkle with chopped green onions and sesame seeds, and serve with lime wedges for a bright squeeze just before eating.

Storage Tips

Store uneaten salmon in an airtight container in the refrigerator for up to 2 days; the texture softens after refrigeration, so reheat gently at 275–300°F in the oven until warmed through to avoid drying. Store extra sauce in a separate container for up to 3 days—this preserves its texture and prevents the fish from becoming soggy. For longer storage, freeze raw seasoned fillets on a tray until solid, then transfer to a freezer bag for up to 3 months; thaw overnight in the refrigerator before cooking. Avoid freezing already-glazed fillets for best texture.

Ingredient Substitutions

If you don’t have sweet chili sauce, mix equal parts ketchup and sugar with a teaspoon of rice vinegar and a pinch of chili flakes to mimic the sweet-spicy profile. Swap mayonnaise for plain Greek yogurt for a tangier, lighter sauce—use full-fat yogurt for creaminess. Replace sriracha with sambal oelek or gochujang (use less of gochujang because it is more concentrated). For a vegan version, use mashed silken tofu or vegan mayo and choose a plant-based salmon alternative or roasted cauliflower steaks for a similar presentation.

Serving Suggestions

Serve over steamed jasmine rice or sticky rice for a classic pairing, or place on a bed of greens for a lighter option. Roasted broccoli, snap peas, or a crisp cucumber salad with rice vinegar dressing complement the sweet-spicy sauce. Garnish with toasted sesame seeds and freshly chopped green onions; a wedge of lime brightens each bite. For a dinner party, slice the fillets and arrange on a long platter with extra sauce on the side for guests to drizzle.

Cultural Background

The 'bang bang' name comes from the popular Americanized sauce that blends creamy mayo with Asian-inspired sweet chili and chili paste flavors; it draws inspiration from Southeast Asian sweet-chili condiments and the American trend of creamy spicy glazes. The combination has been popularized through restaurants and social media for the way it elevates proteins with minimal effort. While not a traditional dish from any single culture, this fusion showcases how pantry staples can be combined to create familiar, cross-cultural comfort food that appeals broadly.

Seasonal Adaptations

In summer, lighten the sauce by replacing half the mayo with plain Greek yogurt and add fresh lime zest for brightness. Pair with grilled asparagus or a ripe mango salsa for seasonal contrast. In winter, enrich the glaze with a teaspoon of toasted sesame oil and serve with roasted root vegetables. For holidays, double the recipe and roast salmon on a sheet pan with citrus slices and fennel for a show-stopping centerpiece that keeps the core flavors but lifts the plate with seasonal produce.

Meal Prep Tips

Prepare the sauce ahead and store it chilled; portion into small containers for quick assembly. Season fillets and store them on a tray covered with plastic wrap in the fridge for up to 24 hours to absorb flavors. When reheating pre-cooked salmon for lunches, warm gently in a 300°F oven for 8–10 minutes and add a fresh dollop of sauce to maintain texture. Use shallow airtight containers for single-serving portions to maintain quality.

Final thought: this Bang Bang preparation proves that quick, bold meals can still feel special. Whether you’re cooking for family or entertaining guests, the dish rewards small refinements and personal touches—so make it yours and enjoy every bite.