Bang Bang Salmon Recipe

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Bang Bang Salmon is the kind of dish that delivers far more than it promises at first glance. At its core, it’s simple — tender salmon, seared or baked to juicy perfection, draped in a creamy, spicy-sweet sauce that’s bursting with bold flavor. But when prepared with care and the right technique, it transforms from a quick weeknight meal into something worthy of a dinner party spotlight.

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If you’re familiar with Bang Bang Shrimp — the wildly popular appetizer made famous by restaurants like Bonefish Grill — you already know the addictive power of its namesake sauce: creamy mayo meets fiery sriracha, sweet chili sauce, and a whisper of garlic. That same flavor profile, when paired with rich, flaky salmon, creates a harmony of spice, sweetness, and umami that’s both comforting and craveable.

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In this comprehensive recipe guide, we’ll go well beyond the basics to help you master every element of the perfect Bang Bang Salmon — from choosing the right cut of fish, to nailing the sauce balance, to exploring different cooking methods like pan-searing, baking, or air frying. Whether you’re preparing a quick 20-minute meal or planning a full menu for guests, this dish can be adapted to suit your needs — and your creativity.

This isn’t just a recipe — it’s a roadmap to understanding flavor layering, seafood technique, and how to build a show-stopping dish that fits into real life. From spicy weeknight dinners to satisfying clean-eating meal preps, Bang Bang Salmon is as versatile as it is delicious.

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Let’s break it down, one spicy, creamy, fork-tender bite at a time.

Part 1: Detailed Step-by-Step Instructions for Bang Bang Salmon

1. Ingredient Overview & Preparation

Before starting, it’s crucial to have your ingredients prepped and ready. This sets the tone for smooth cooking and maximizes flavor.

Key Ingredients:

• Salmon fillets: Fresh or thawed, skin-on or skinless (about 6-8 ounces each)

• Salt and pepper: For seasoning

• Olive oil or avocado oil: For searing or brushing before baking

• Bang Bang Sauce:

  • Mayonnaise

  • Sweet chili sauce

  • Sriracha (adjust for desired heat)

  • Honey or sugar (optional, to balance heat)

  • Garlic (fresh minced or powder)

  • Lime or lemon juice (for brightness)

2. Preparing the Salmon

1. Pat the salmon dry: Using paper towels, dry each fillet to remove excess moisture. This helps achieve a crisp sear or evenly baked surface.

2. Season: Lightly sprinkle salt and freshly ground black pepper on both sides of each fillet.

3. Optional prep: If you’re using skin-on salmon, decide if you want to cook skin-side down first (recommended for crispiness) or remove the skin entirely.

3. Cooking Methods

A. Pan-Searing Salmon

1. Heat 1-2 tablespoons of oil in a heavy skillet over medium-high heat until shimmering.

2. Place salmon fillets skin-side down (if skin-on) in the pan.

3. Cook for 4-5 minutes without moving to develop a crispy skin.

4. Flip the fillets carefully and cook for an additional 2-4 minutes, depending on thickness, until salmon is opaque and flakes easily.

5. Remove from heat and let rest.

B. Oven-Baking Salmon

1. Preheat oven to 400°F (200°C).

2. Lightly oil a baking sheet or line with parchment paper.

3. Place salmon fillets on the sheet, skin-side down.

4. Bake for 10-12 minutes, or until the internal temperature reaches 125-130°F (52-54°C) for medium-rare, or 140°F (60°C) for well done.

5. Remove and let rest before saucing.

C. Air Frying Salmon

1. Preheat the air fryer to 390°F (200°C).

2. Brush salmon fillets with oil and season.

3. Place fillets in the air fryer basket skin-side down.

4. Cook for 7-9 minutes, depending on thickness.

5. Check for doneness and rest.

4. Making the Bang Bang Sauce

1. In a bowl, whisk together:

   • 1/3 cup mayonnaise

   • 2 tablespoons sweet chili sauce

   • 1–2 teaspoons sriracha (adjust to heat preference)

   • 1 teaspoon honey or sugar (optional)

   • 1 teaspoon fresh minced garlic or 1/4 teaspoon garlic powder

   • Juice of half a lime or lemon

2. Taste and adjust: add more sriracha for heat, more honey for sweetness, or lime for acidity.

3. Set aside to let flavors meld.

5. Applying the Sauce

1. Once the salmon has rested slightly, spoon or drizzle the Bang Bang sauce generously over the top of each fillet.

2. Garnish with chopped green onions, sesame seeds, or fresh cilantro for color and extra flavor.

6. Serving Suggestions

• Serve Bang Bang Salmon over steamed jasmine rice, cauliflower rice, or alongside roasted vegetables.

• Use as a protein in bowls with crunchy slaw and avocado.

• Try in tacos with shredded cabbage and a squeeze of lime.

• Wrap in lettuce leaves for a fresh, low-carb option.

Prep Time
10 minutes

Cook Time
15 minutes

Total Time
25 minutes

Ingredients

• For the Salmon:
• 4 salmon fillets (about 6 oz each), skin on or off
• Salt and pepper, to taste
• 1 tbsp olive oil
• For the Bang Bang Sauce:
• 1/2 cup mayonnaise
• 2–3 tbsp sweet chili sauce
• 1–2 tsp Sriracha (adjust for heat preference)
• 1 tsp honey or sugar (optional, for sweetness)
• 1 tsp lime juice (optional, for brightness)
• Garnish (optional):
• Chopped green onions
• Sesame seeds
• Lime wedges

Instructions

1. Prepare the Salmon:

• Pat salmon dry and season with salt and pepper.

2. Cook the Salmon:

• Heat olive oil in a large skillet over medium-high heat.
• Place salmon skin-side down (if skin on) and cook for 4–6 minutes without moving until crispy.
• Flip and cook for another 3–5 minutes until salmon is cooked through and flakes easily.

3. Make the Bang Bang Sauce:

• While salmon cooks, whisk together mayo, sweet chili sauce, Sriracha, honey, and lime juice in a small bowl.

4. Serve:

• Drizzle Bang Bang sauce over cooked salmon fillets.
• Garnish with chopped green onions and sesame seeds if desired.
• Serve with lime wedges on the side.

Notes

• Spice level: Adjust Sriracha to make it milder or hotter.
• Serving ideas: Great over steamed rice, with roasted veggies, or on a fresh salad.
• Make it crispy: For extra crispiness, broil salmon skin for 1–2 minutes after pan-frying.
• Sauce alternative: Use Greek yogurt instead of mayo for a lighter version.

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