Save to Pins The first time I made Bang Bang Salmon, my kitchen smelled like a really good restaurant takeout place, except I was wearing sweatpants and pouring my own wine. I had been ordering some version of this dish for years from local spots, never realizing how incredibly simple it was to recreate at home. That evening, standing at the stove while the salmon sizzled, I felt almost foolish for not attempting it sooner. The sauce came together in literally two minutes flat, and when I took that first bite, I actually laughed out loud. Sometimes the most restaurant-worthy dishes are just a few pantry ingredients away from happening on a random Tuesday.
Last month, my sister came over for dinner looking exhausted after a brutal week at work. I made this salmon while she sat at my kitchen counter, talking a mile a minute about her office drama. When I placed that plate in front of her, she stopped mid-sentence and just stared. The sauce was cascading over the perfectly cooked fish, and the garnish made it look like something from a food magazine. She took one bite, closed her eyes for a solid five seconds, and told me this was the best thing I had ever made. We spent the rest of the meal strategizing about what else we could put Bang Bang sauce on, which is now a running text thread between us.
Ingredients
- 4 salmon fillets (6 oz each): Skin-on gives you that crispy texture people pay extra for at restaurants, but skinless works perfectly fine if that is your preference or what you can find
- 1 tbsp olive oil: This helps the seasoning stick and creates a beautiful exterior, plus it keeps the fish from sticking to whatever cooking vessel you choose
- 1 tsp garlic powder: Distributes more evenly than fresh garlic would in this quick application, and it pairs beautifully with the smoky notes
- 1 tsp smoked paprika: This is the secret ingredient that gives the salmon that restaurant-quality depth and gorgeous color that makes people ask what you did differently
- ½ tsp salt and ½ tsp black pepper: Simple seasonings that let the fish shine while providing a solid flavor foundation for the bold sauce to come
- ½ cup mayonnaise: The creamy backbone of the sauce, though Greek yogurt works if you are trying to be slightly virtuous about it
- 2 tbsp sweet chili sauce: This provides the signature sweetness and mild heat that makes Bang Bang sauce so addictive and distinctive
- 1 tbsp sriracha: Adjust this up or down based on your heat tolerance, but do not skip it entirely or you lose the essential bang
- 1 tbsp honey or maple syrup: Completely optional, but this rounds out the flavors and helps balance the heat if you are sensitive to spice
- 1 tsp rice vinegar or lime juice: This bright note cuts through all that creamy richness and keeps the sauce from feeling too heavy
Instructions
- Get your heat ready:
- Preheat that oven to 400°F or fire up whatever cooking method you are planning to use, because this moves fast once you start
- Prep your fish like a pro:
- Pat those salmon fillets completely dry with paper towels, brush them with olive oil, and season them generously on all sides with your spice mixture
- Choose your cooking adventure:
- Bake them skin-side down for 12 to 15 minutes, grill them for about 5 minutes per side, or pan-sear them starting skin-side down for that restaurant-quality crispy skin
- Whisk up the magic sauce:
- While the salmon works, combine your mayonnaise, sweet chili sauce, sriracha, honey if you are using it, and vinegar in a small bowl until completely smooth
- Taste and adjust:
- This is when you add more sriracha if you like things spicy or more honey if you want it sweeter, because you know your preferences better than any recipe writer does
- Bring it all together:
- Plate that beautiful cooked salmon and drizzle it generously with your sauce, then finish with whatever garnishes make you feel fancy
Save to Pins This recipe has become my absolute go-to when I want to make someone feel special without spending hours in the kitchen. Something about that combination of colors and flavors makes people assume you put way more effort into it than you actually did. I have started keeping a jar of the sauce mixed up in my refrigerator at all times, because it turns a simple piece of fish into a legitimate event. My partner now requests this at least once a week, and I never say no because it makes me look like a kitchen genius with minimal actual work involved.
Make It Your Own
The beauty of Bang Bang sauce is how incredibly adaptable it is to whatever you have on hand or whatever flavors you are craving. I have made versions with goat cheese instead of mayonnaise for a tangier approach, and I have swapped the sweet chili sauce for apricot preserves when that was what my pantry offered. Some nights I double the sriracha because I am feeling adventurous, and other times I add extra honey to tame the heat for my less spice-inclined dinner companions. The formula stays the same, but the personality can shift completely based on your mood.
Perfect Sides
I have served this salmon over everything from fluffy jasmine rice to crispy roasted vegetables, and it works with basically all of them. My personal favorite is a bed of cucumber noodles or zucchini noodles when I am trying to keep things lighter, but my family argues that steamed white rice is the superior vehicle for all that extra sauce. A simple green salad with a bright vinaigrette cuts through the richness beautifully, and roasted broccoli seasoned with garlic and lemon pairs surprisingly well with the Asian-inspired flavors.
Storage And Meal Prep
This recipe has saved my week more times than I can count, because it meal preps like an absolute champion and sometimes tastes even better the next day. The sauce keeps in the refrigerator for a solid three days, getting better as the flavors meld together, and the cooked salmon reheats beautifully without losing its texture. I often cook extra salmon specifically for lunch the following day, breaking it into flakes over rice or greens with an extra drizzle of sauce. The components store separately without any issues, so you can prep everything on Sunday and have restaurant-quality meals ready to assemble in minutes throughout the week.
- Mix the sauce in a mason jar for easy storage and quick shaking before use
- Store cooked salmon and sauce in separate containers to prevent the fish from getting soggy
- Reheat salmon gently in the microwave at 50 percent power to maintain that perfectly tender texture
Save to Pins I hope this becomes one of those recipes you keep coming back to, the one you memorize without even trying because you make it so often. There is something deeply satisfying about turning a few simple ingredients into something that feels like a treat, and that Bang Bang sauce will make you want to put it on everything.
Frequently Asked Questions
- → What makes Bang Bang sauce special?
Bang Bang sauce combines creamy mayonnaise with sweet chili sauce, sriracha, and a touch of honey. This creates the signature spicy-sweet flavor profile that's both creamy and kicked with heat. You can easily adjust the spice level by adding more or less sriracha.
- → Can I make Bang Bang sauce ahead of time?
Absolutely. The sauce stores beautifully in an airtight container in the refrigerator for up to 3 days. In fact, making it ahead often improves the flavor as the ingredients meld together. Just give it a quick stir before serving.
- → What's the best cooking method for the salmon?
All three methods work wonderfully. Baking at 400°F yields consistently tender results, while grilling adds subtle smoky notes. Pan-searing creates crispy skin, especially delicious if you prefer that texture. Choose based on your equipment and preference.
- → Can I make this dish lighter?
Yes. Substitute Greek yogurt for mayonnaise in the sauce to reduce calories while maintaining creaminess. You can also adjust the honey or skip it entirely to reduce sugar content without sacrificing flavor.
- → What sides pair well with Bang Bang salmon?
Jasmine rice or fluffy quinoa perfectly complements the bold sauce. A crisp green salad with cucumber and radish helps balance the richness. Steamed bok choy, roasted broccoli, or sautéed snap peas also work beautifully as Asian-inspired sides.
- → Is this dish gluten-free?
It can be. Ensure your sweet chili sauce and sriracha are certified gluten-free, as some brands contain wheat-based thickeners or soy sauce. The salmon itself is naturally gluten-free, making this an excellent option for those avoiding gluten with proper ingredient selection.