The first time I made salmon at home, I overcooked it until it was dry and chalky. That disaster taught me the secret: high heat, quick cooking, and never walking away. This Bang Bang Salmon recipe is everything I wish I’d known back then. It takes just 15 minutes start to finish, and the sweet-spicy sauce makes even my pickiest kid ask for seconds.
Table of Contents
Ingredients for Bang Bang Salmon
I buy my salmon fresh from the seafood counter rather than pre-packaged because the quality difference shows up in both texture and flavor. For this recipe, I prefer skin-on fillets since the skin protects the delicate flesh during cooking, but skinless works perfectly too if that’s what you have.
For the Salmon:
- 4 salmon fillets (6 oz each, about 1-inch thick), skin-on or skinless
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon garlic powder – fresh garlic powder makes a noticeable difference in flavor
- 1 teaspoon paprika – smoked paprika adds subtle depth if you have it
For the Bang Bang Sauce:
- ½ cup mayonnaise (or Greek yogurt for a lighter version) – full-fat mayo creates the smoothest sauce
- 3 tablespoons sweet chili sauce
- 2 tablespoons sriracha (adjust to taste) – start with 1 tablespoon if serving kids
- 1 tablespoon honey
- Juice of 1 lime – roll it on the counter first to release more juice
- 2 green onions, finely chopped
Step-by-Step Instructions
Let your salmon sit at room temperature for 10-15 minutes before cooking. This helps it cook evenly throughout without burning the exterior.
Step 1: Pat your salmon fillets completely dry with paper towels. Any moisture will cause steaming instead of searing. Season both sides generously with salt, pepper, garlic powder, and paprika, pressing the seasonings gently into the flesh so they stick.
Step 2: Heat your large skillet over medium-high heat and add the olive oil. Watch for the oil to shimmer and move easily across the pan – that’s your signal it’s hot enough. If you add the salmon too early, it’ll stick to the pan.
Step 3: Place the salmon fillets in the pan, skin-side down if using skin-on. Don’t touch them for 4-5 minutes. I know it’s tempting to peek, but moving them too soon tears that golden crust you’re building. The salmon will release from the pan naturally when it’s ready. Flip once and cook for another 2-3 minutes until the internal temperature reaches 125°F for medium (my preference) or 145°F for well-done according to USDA guidelines.
Step 4: While the salmon cooks, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small bowl until smooth. The sauce should coat the back of a spoon but still drizzle easily.
Step 5: Remove the salmon from heat and let it rest for 1 minute. The residual heat continues cooking it slightly. Drizzle the Bang Bang sauce generously over each warm fillet and finish with chopped green onions for color and fresh bite.
Perfect Pairings for Bang Bang Salmon
This bold, spicy-sweet salmon needs sides that provide balance without competing for attention.
Fluffy Jasmine Rice: The subtle sweetness and sticky texture of jasmine rice soaks up every drop of Bang Bang sauce. If you’re looking for more rice-based dishes, try our Street Corn Chicken Rice Bowl for similar flavor-packed meals.
Roasted Broccoli: Charred broccoli florets add a nutty, slightly bitter contrast that balances the sweet sauce perfectly. The crispy edges give you textural variety in every bite. For another great broccoli pairing, check out Chicken Sausage and Broccoli Orzo.
Cucumber Avocado Salad: Cool, crunchy cucumbers mixed with creamy avocado refresh your palate between bites of rich salmon. This combination works especially well on warm evenings.
Cauliflower Rice: For a low-carb option that doesn’t sacrifice volume, cauliflower rice lets the salmon shine while adding bulk to your plate. It soaks up the sauce beautifully without the heaviness of regular rice.
Simple Green Salad: Sometimes the best pairing is the simplest one. Mixed greens with a light vinaigrette cut through the richness and keep the meal feeling fresh rather than heavy.
Storage & Serving Tips
Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Keep the extra Bang Bang sauce in a separate container so the salmon doesn’t get soggy. The sauce stays fresh for up to 5 days refrigerated and actually tastes better the next day as the flavors meld.
When reheating, use a covered skillet over low heat with a tablespoon of water to create gentle steam. This prevents the salmon from drying out. Skip the microwave if possible since it makes the texture rubbery and heats unevenly.
Leftover Bang Bang Salmon makes incredible next-day meals. Flake it over fresh greens for a quick lunch salad, or try it in our Bang Bang Chicken Bowl style with cucumber, avocado, and edamame. You can also make salmon tacos similar to our Chicken Street Tacos by tucking flaked salmon into warm tortillas with slaw and extra sauce.
FAQs
Can I use frozen salmon for this recipe?
Yes, but thaw it completely in the refrigerator overnight first. Pat it extremely dry before cooking since frozen salmon releases extra moisture that prevents proper searing.
What if I don’t like spicy food?
Reduce the sriracha to 1 tablespoon or skip it entirely. The sweet chili sauce and honey still create a delicious glaze that’s family-friendly without heat.
How do I know when my salmon is perfectly cooked?
The salmon should flake easily with a fork and reach 125°F internally for medium (slightly translucent center) or 145°F for well-done per USDA guidelines. I prefer 125°F for the most tender results.
Bang Bang Salmon
Ingredients
Equipment
Method
- 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.
- Heat large skillet over medium-high heat and add olive oil. Wait until oil begins to shimmer and moves easily across the pan.
- 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.
- While salmon cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small bowl until smooth and creamy.
- 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
