why make this recipe
This Bang Bang Salmon recipe is fast, tasty, and stays light. You get a sweet-spicy sauce over tender salmon with little work. It works for a weeknight dinner or a simple meal for guests.
introduction
This dish uses a creamy, sweet, and spicy sauce that coats baked salmon. You do not need many steps, and it comes together in about 20 minutes. For a similar easy version, see Lillian Recipes Bang Bang Salmon for another take.
how to make Bang Bang Salmon
Preheat the oven and mix the sauce in one bowl. Put the salmon on a baking sheet, oil and seed it, then bake until done. Top with the sauce, green onion, and lime. If you want a richer twist, try a creamy cheese layer like in the baked Boursin salmon idea.
Ingredients :
- 4 Salmon fillets
- 1 tsp Garlic powder
- 1 Green onion, chopped
- 1 Lime, cut into wedges
- 2 tbsp Sweet chili sauce
- 1 tbsp Honey or maple syrup
- 1/2 cup Mayonnaise
- 1 tsp Rice vinegar or lime juice
- 1 tbsp Sriracha
- 1/2 tsp Black pepper
- 1 tsp Smoked paprika
- 1/2 tsp Salt
- 1 tbsp Sesame seeds
- 1 tbsp Olive oil
Directions :
- Preheat the oven to 400°F (200°C).
- In a bowl, combine the mayonnaise, sweet chili sauce, honey or maple syrup, rice vinegar or lime juice, Sriracha, garlic powder, black pepper, smoked paprika, and salt to make the sauce.
- Place the salmon fillets on a baking sheet lined with parchment paper.
- Drizzle with olive oil and sprinkle with sesame seeds.
- Bake the salmon for about 12-15 minutes or until cooked through.
- Once done, drizzle the prepared sauce over the salmon and garnish with chopped green onions and lime wedges before serving.
how to serve Bang Bang Salmon
Serve the salmon hot. Spoon extra sauce over each fillet. Good sides: steamed rice, quinoa, simple salad, or roasted vegetables. Lime wedges add fresh flavor.
how to store Bang Bang Salmon
Cool the salmon to room temperature, then put it in an airtight container. Store in the fridge for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warm. Do not leave at room temperature for more than 2 hours.
tips to make Bang Bang Salmon
- Pat salmon dry so oil and seeds stick well.
- Taste the sauce and add more Sriracha if you want it hotter.
- Use mayonnaise that you like; it changes the creaminess.
- For another simple variation or ideas, check this quick Bang Bang Salmon note.
- Do not overbake—salmon is best moist inside.
variation (if any)
- Make it on the stove: sear salmon skin-side down for 3-4 minutes, flip and finish in a hot oven for 6-8 minutes.
- Add avocado cucumber salsa for fresh flavor.
- Swap honey for maple syrup for a different sweetness.
FAQs
Q: Can I use frozen salmon?
A: Yes. Thaw fully and pat dry before seasoning and baking.
Q: Is this sauce spicy?
A: It has a mild heat from Sriracha. Add more Sriracha for more spice.
Q: Can I use yogurt instead of mayonnaise?
A: You can, but the sauce will be tangier and less rich. Greek yogurt works best.
Q: How do I know when salmon is done?
A: It flakes easily with a fork and reaches 145°F (63°C). Check the thickest part.
Q: Can I make the sauce ahead?
A: Yes. Make the sauce a day ahead and store in the fridge. Stir before using.
Conclusion
This Bang Bang Salmon is quick, flavorful, and simple to make. For more ideas and a slightly different take on the classic, see I Am Homesteader’s Bang Bang Salmon for a homestyle version, and try the avocado cucumber twist at Pinch of Yum’s Bang Bang Salmon with Avocado Cucumber Salsa.
Print
Bang Bang Salmon
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Pescatarian
Description
A quick and delicious Bang Bang Salmon dish featuring a sweet and spicy sauce over tender, baked salmon. Perfect for weeknight dinners or entertaining guests.
Ingredients
- 4 Salmon fillets
- 1 tsp Garlic powder
- 1 Green onion, chopped
- 1 Lime, cut into wedges
- 2 tbsp Sweet chili sauce
- 1 tbsp Honey or maple syrup
- 1/2 cup Mayonnaise
- 1 tsp Rice vinegar or lime juice
- 1 tbsp Sriracha
- 1/2 tsp Black pepper
- 1 tsp Smoked paprika
- 1/2 tsp Salt
- 1 tbsp Sesame seeds
- 1 tbsp Olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, combine the mayonnaise, sweet chili sauce, honey or maple syrup, rice vinegar or lime juice, Sriracha, garlic powder, black pepper, smoked paprika, and salt to make the sauce.
- Place the salmon fillets on a baking sheet lined with parchment paper.
- Drizzle with olive oil and sprinkle with sesame seeds.
- Bake the salmon for about 12-15 minutes or until cooked through.
- Once done, drizzle the prepared sauce over the salmon and garnish with chopped green onions and lime wedges before serving.
Notes
Pat salmon dry for better adherence of oil and seeds. Adjust the Sriracha for desired spice level. Use preferred mayonnaise for creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 60mg
Keywords: Bang Bang Salmon, quick salmon recipe, spicy salmon recipe