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Bang Bang Salmon fillets drizzled with creamy sweet chili sauce and garnished with green onions on white plate

Bang Bang Salmon

Quick and flavorful salmon fillets topped with a sweet and spicy Bang Bang sauce, ready in just 15 minutes for an easy weeknight dinner.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets 6 oz each, about 1-inch thick, skin-on or skinless
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon paprika
  • 0.5 cup mayonnaise or Greek yogurt for lighter version
  • 3 tablespoons sweet chili sauce
  • 2 tablespoons sriracha adjust to taste
  • 1 tablespoon honey
  • 1 lime juiced
  • 2 green onions finely chopped

Equipment

  • Large skillet
  • Small mixing bowl
  • Whisk
  • Paper towels

Method
 

  1. Let salmon sit at room temperature for 10-15 minutes. Pat fillets completely dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and paprika. Press seasonings gently into the flesh with your fingertips.
  2. Heat large skillet over medium-high heat and add olive oil. Wait until oil begins to shimmer and moves easily across the pan.
  3. Place salmon fillets in the hot pan, skin-side down if using skin-on. Cook undisturbed for 4-5 minutes until a golden-brown crust forms and salmon releases naturally from pan. Flip once and cook for another 2-3 minutes until internal temperature reaches 125°F for medium or 145°F for well-done.
  4. While salmon cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small bowl until smooth and creamy.
  5. Remove salmon from heat and let rest for 1 minute. Drizzle Bang Bang sauce generously over each warm fillet and sprinkle with chopped green onions.

Notes

For best results, let salmon sit at room temperature for 10-15 minutes before cooking. Store leftovers in airtight container for up to 2 days. Keep extra sauce refrigerated separately for up to 5 days. If you can't find sweet chili sauce, mix 2 tablespoons honey with 1 tablespoon rice vinegar and ½ teaspoon red pepper flakes. Salmon thickness affects cooking time - recipe assumes 1-inch thick fillets.