Bang Bang Salmon (Printable version)

Crispy salmon with creamy spicy-sweet sauce, ready in 25 minutes

# What You'll Need:

→ For the Salmon

01 - 4 salmon fillets (6 oz each, skin-on or skinless)
02 - 1 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp smoked paprika
05 - ½ tsp salt
06 - ½ tsp black pepper

→ For the Bang Bang Sauce

07 - ½ cup mayonnaise
08 - 2 tbsp sweet chili sauce
09 - 1 tbsp sriracha (adjust to taste)
10 - 1 tbsp honey or maple syrup (optional)
11 - 1 tsp rice vinegar or lime juice

→ Optional Garnishes

12 - Chopped green onions
13 - Sesame seeds
14 - Fresh lime wedges

# Directions:

01 - Preheat the oven to 400°F for baking, or preheat a grill or skillet to medium-high heat.
02 - Pat salmon fillets dry with paper towels. Brush each fillet with olive oil, then season evenly with garlic powder, smoked paprika, salt, and black pepper.
03 - Choose your cooking method: Bake at 400°F for 12–15 minutes until internal temperature reaches 145°F, grill for 4–5 minutes per side, or pan-sear skin-side down for 4–5 minutes then flip and cook 3–4 minutes until cooked through.
04 - While salmon cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey or maple syrup if using, and rice vinegar or lime juice in a small bowl. Adjust spice and sweetness to taste.
05 - Transfer cooked salmon to serving plates. Drizzle generously with Bang Bang sauce. Garnish with chopped green onions, sesame seeds, and lime wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • The creamy spicy-sweet sauce hits every single craving button at once, and you will want to put it on everything from roasted vegetables to grilled chicken later in the week
  • Twenty-five minutes from start to finish means this actually happens on busy weeknights instead of living permanently in your recipe bookmarks folder
  • The spice level is completely in your hands, making it work for spice-averse family members and heat seekers alike without any special adjustments
02 -
  • Salmon continues cooking after you remove it from heat, so pull it when it still has a tiny bit of translucency in the center for the most moist results
  • The sauce thickens slightly as it sits, so if you are making it ahead, add a teaspoon of water or lime juice to loosen it back up before serving
  • Over-seasoning the salmon is better than under-seasoning it since the sauce is bold and can stand up to a heavy hand with the spices
03 -
  • Room temperature salmon cooks more evenly, so let your fillets sit out for 15 minutes before cooking them
  • Invest in an instant-read thermometer because 145°F is the sweet spot and guessing is how you end up with dry salmon
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