This Bang Bang Salmon is a quick, flavorful way to elevate dinner with minimal effort. I love how the salmon turns tender and flaky in the oven or air fryer, then gets drizzled in a creamy, spicy bang bang sauce that adds the perfect zing. It’s a bold, restaurant-style dish I can make at home in under 30 minutes.
Why You’ll Love This Recipe
I love this recipe because it’s packed with flavor but super easy to prepare. The bang bang sauce is sweet, spicy, and creamy, and it complements the richness of the salmon perfectly. It’s also low-carb and naturally gluten-free, making it a great choice for a balanced meal.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Salmon fillets (skin on or off)
- Olive oil or melted butter
- Salt and pepper
- Garlic powder
- Paprika
- Fresh lime juice (optional)
For the Bang Bang Sauce:
- Mayonnaise
- Sweet chili sauce
- Sriracha
- Lime juice or rice vinegar
directions
- I preheat the oven to 400°F or preheat the air fryer to 390°F.
- I pat the salmon dry and season it with salt, pepper, garlic powder, and paprika.
- I place the salmon on a baking sheet (or in the air fryer basket) and drizzle lightly with olive oil or butter.
- I bake for 12–15 minutes (or air fry for 10–12 minutes) until the salmon flakes easily with a fork.
- While the salmon cooks, I whisk together the bang bang sauce ingredients in a bowl.
- Once the salmon is done, I drizzle or brush the sauce over the top and finish with a squeeze of lime juice if I want extra brightness.
Servings and timing
This recipe serves 2 and takes about 25 minutes from start to finish.
Variations
Sometimes I add a little honey to the sauce for extra sweetness. I’ve also served the salmon over rice bowls, salad greens, or even tucked into tacos for a fun twist. For more crunch, I top it with chopped green onions or sesame seeds.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the salmon in the oven at 325°F or use the microwave in short bursts. I add fresh sauce after reheating for the best flavor.
FAQs
Can I use frozen salmon?
Yes, I thaw it completely and pat it dry before seasoning and cooking.
Is bang bang sauce spicy?
It has a mild to medium heat, but I adjust the sriracha to make it milder or spicier based on what I like.
Can I grill the salmon instead?
Absolutely. I grill it skin-side down over medium heat for about 6–8 minutes per side.
What should I serve with Bang Bang Salmon?
I like it with rice, roasted veggies, a cucumber salad, or in lettuce wraps.
Can I make the sauce ahead of time?
Yes, I make it up to 3 days ahead and keep it in the fridge until ready to use.
Conclusion
This Bang Bang Salmon is a bold, simple, and satisfying meal that’s easy to make on any night of the week. With its spicy-sweet sauce and perfectly cooked salmon, it’s always a hit at my table.
Print
Bang Bang Salmon
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking or Air Frying
- Cuisine: Asian-Inspired, American Fusion
- Diet: Gluten Free
Description
This Bang Bang Salmon is tender, flaky, and topped with a sweet, spicy, and creamy bang bang sauce that takes it to the next level. Baked or air fried in under 30 minutes, it’s a quick and flavorful restaurant-style dish perfect for weeknight dinners, rice bowls, or salads.
Ingredients
For the Salmon:
- 2 salmon fillets (skin on or off)
- 1 tbsp olive oil or melted butter
- Salt and pepper, to taste
- ½ tsp garlic powder
- ½ tsp paprika
- Fresh lime juice, for finishing (optional)
For the Bang Bang Sauce:
- ¼ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1–2 tsp sriracha (adjust to taste)
- 1 tsp lime juice or rice vinegar
Instructions
- Preheat oven to 400°F or air fryer to 390°F.
- Pat salmon fillets dry and season with salt, pepper, garlic powder, and paprika.
- Place salmon on a baking sheet (or air fryer basket) and drizzle with olive oil or melted butter.
- Bake for 12–15 minutes or air fry for 10–12 minutes, until salmon flakes easily with a fork.
- While salmon cooks, whisk together mayo, sweet chili sauce, sriracha, and lime juice to make the bang bang sauce.
- Drizzle or brush sauce over cooked salmon and finish with a squeeze of lime if desired.
- Serve hot over rice, salad, or vegetables.
Notes
- Add honey to the sauce for a sweeter version.
- Top with chopped green onions or sesame seeds for crunch.
- Serve in lettuce wraps or tacos for a fun twist.
- Use thawed frozen salmon and pat dry for best results.
- Sauce can be made ahead and stored in the fridge for up to 3 days.
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