Bang Bang Salmon

Bang Bang Salmon takes salmon filets, smothered in bang bang sauce, which is sweet with a kick, and then baked to perfection. You will love this simple yet oh-so-tasty dinner that can be ready to serve in less than 30 minutes!

Overhead shot of bang bang salmon in a skillet.

Reasons You’ll Love This Recipe

  • Perfect Taste & Texture: Tender and flaky bang bang salmon is coated in a perfectly balanced sauce with both sweet and spicy flavors!
  • Quick & Easy: This recipe is for my busy moms! It only takes 10 minutes to prep and then just about 12 minutes to cook. And it tastes amazing!
  • Versatile: You can use this salmon for bowls, wraps, and salads. I love making this with my spring rolls and fried rice. Get creative and make something new!

Ingredients Needed for Bang Bang Salmon

The recipe has a short ingredient list, and you probably already have everything you need for the sauce! Find the exact ingredient measurements in the recipe card at the bottom of the post.

Salmon

  • Salmon: You’ll need four salmon filets, which should be about 2 pounds with the skins.
  • Salt & Pepper: Sprinkle the filets with some kosher salt and black pepper for extra flavor.
Overhead shot of labeled salmon ingredients.

Bang Bang Sauce

  • Mayonnaise: The creamy base for the bang bang sauce.
  • Honey: To add just a hint of sweetness and balance the spice from the sriracha.
  • Sweet Chili Sauce: For the perfect blend of sweet and spicy flavor. Try my homemade sweet chili sauce recipe!
  • Sriracha Sauce: Adds a kick of heat!
  • Salt: Brings the flavors together.
  • Garnish: For texture, color, and flavor, garnish with sesame seeds and chopped green onion.
Overhead shot of labeled sauce ingredients.

How to Make Bang Bang Salmon

This bang-bang salmon recipe is so simple, feels fresh and not heavy, and is perfect for busy weeknights. Even picky kids love the flavors! Just adjust the spice level to fit everyone’s preference!

  1. Prep: Preheat oven to 375 degrees Fahrenheit. Season the salmon fillets with salt and pepper. Place them skin side down in a large oven-safe skillet or baking sheet.
  2. Sauce Ingredients: In a small bowl, add the mayo, honey, sweet chili sauce, sriracha sauce, salt, and sesame seeds.
  3. Mix: Whisk the sauce ingredients together until smooth and combined.
  4. Bake: Brush or drizzle half of the bang bang sauce on the salmon filets and reserve the rest for later. Bake for 10-12 minutes or until the salmon is opaque in color. Brush the salmon with the reserved sauce and broil on high for 1-2 minutes. Remove the salmon from the oven when the center reads around 135 degrees Fahrenheit. The salmon will continue to cook and should reach 145 degrees Fahrenheit before consuming. 
Overhead shot of salmon filets on a baking sheet.
Overhead shot of sauce ingredients in a glass bowl.
Overhead shot of mixed sauce ingredients in a bowl.
Overhead shot of salmon filets in a skillet.

Salmon Cooking Tips

Here are a few tips to help you nail this bang-bang salmon! You’re going to love it. It’s so irresistible.

  • Choosing the Salmon: Look for salmon with a really nice deep pink color. It is going to be flavorful and full of good nutrients. You don’t want a pale, orange, and wet-looking piece. I recommend spending a little extra on high-quality wild salmon because you can definitely taste the difference!
  • Don’t Overcook: Be careful not to overcook the salmon, or you’ll end up with dry fish. Cook it just until it’s slightly pink and flaky to keep it moist and delicious.
  • Let it Rest: Once your salmon is cooked to perfection, allow it to rest for a few minutes before serving. This helps the juices redistribute, ensuring a juicy and flavorful bite every time.
  • Bang Bang Varieties:  I love Bang Bang sauce! If you love it as well, you could try my bang bang chicken, Bonefish Grill copycat shrimp, and my favorite, bang bang shrimp tacos!
Overhead shot of bang bang salmon in a skillet.

Storing Leftovers

Bang Bang salmon makes incredible leftovers! Here’s how to keep it fresh for serving later.

  • In the Refrigerator: Store leftover salmon in the refrigerator in an airtight container for up to 4 days.
  • To Reheat: The easiest way to reheat the salmon is in the microwave until warmed through. Pop your salmon in the oven for 10 minutes or until warmed through at 325 degrees Fahrenheit. Wrap the salmon in aluminum foil to keep it moist as it reheats.
Overhead shot of plated bang bang salmon next to broccoli.

More Salmon Recipes

Find even more salmon deliciousness with more of my favorite recipes! You will love all the amazing flavor and the texture of the salmon cooked to flaky, fork-tender goodness.

Print

Bang Bang Salmon

Bang Bang Salmon takes salmon filets, smothers them in bang bang sauce that is sweet with a kick, and then baked to perfection. You will love this simple yet oh-so-tasty dinner that can be ready to serve in less than 30 minutes!
Course Dinner, Main Course
Cuisine Asian American
Keyword baked salmon, bang bang salmon recipe, spicy salmon
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 people
Calories 374kcal
Author Alyssa Rivers

Ingredients

Salmon

Bang Bang Sauce

Instructions

  • Preheat oven to 375 degrees Fahrenheit. Season the salmon fillets with salt and pepper. Place them skin side down in a large oven-safe skillet or baking dish.
  • In a small bowl, add the mayonnaise, honey, sweet chili sauce, sriracha sauce, salt, and sesame seeds.
  • Whisk the sauce ingredients together until smooth and combined.
  • Brush half of the bang bang sauce on the salmon filets and reserve the rest for later. Bake for 10-12 minutes or until the salmon is opaque in color.
  • Brush the salmon with the reserved bang bang sauce and broil on high for 1-2 minutes. Remove the salmon from the oven when the center reads around 135 degrees Fahrenheit. The salmon will continue to cook and should reach 145 degrees Fahrenheit before consuming.
  • Garnish with sliced green onions and serve with rice.

Nutrition

Calories: 374kcal | Carbohydrates: 9g | Protein: 34g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 99mg | Sodium: 1029mg | Potassium: 847mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg


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