Bang Bang Salmon: Easy, Irresistible Weeknight Win

The Bang Bang Salmon recipe turns everyday salmon fillets into a sweet-spicy, creamy, and perfectly glazed dinner in about 30 minutes. You’ll whisk a quick bang bang sauce (mayonnaise, Thai sweet chili sauce, a touch of sriracha, honey, and lime), brush it on the salmon, then bake or air-fry until juicy and flaky. A second swipe of sauce at the end adds a silky finish that clings to every bite. Serve over rice with a crisp salad or steamed vegetables and you’ve got a restaurant-style plate without the fuss.

Why You’ll Love This Bang Bang Salmon

• Quick and weeknight-friendly: 10 minutes of prep, 12–15 minutes of cooking
• Sweet-spicy balance: creamy bang bang sauce with gentle heat and bright citrus
• Foolproof texture: moist, tender salmon with lightly caramelized edges
• Flexible cooking method: oven or air fryer; both deliver great results
• Customizable heat: keep it mellow or bring the fire with a little more sriracha
• Crowd-pleasing flavor: familiar, friendly, and perfect for rice bowls or tacos

What Is Bang Bang Salmon?

Bang Bang Salmon is a playful spin on the classic “bang bang” flavor profile—a creamy, sweet-spicy sauce made with mayonnaise, Thai sweet chili sauce, and chili paste for heat, plus a splash of citrus for brightness. Here, salmon fillets get seasoned, brushed with part of the sauce, and cooked hot and fast so they’re juicy inside with a glossy, lightly caramelized coating outside. A second pass of sauce at the end delivers that signature creamy finish. Think silky, tangy, sweet, and just a touch fiery, with rich salmon providing a buttery backdrop.

Bang Bang Salmon

Bang Bang Salmon is a quick and flavorful dish featuring tender salmon fillets glazed with a creamy, sweet-spicy sauce made from mayonnaise, Thai sweet chili, sriracha, and lime. Baked or air-fried to juicy perfection, then finished with a second swipe of sauce, this weeknight-friendly recipe delivers a restaurant-worthy dinner in just 30 minutes.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner

Cuisine Asian-American

Servings 4 servings

Calories 410 kcal

Ingredients

  

Salmon

• 4 fillets center-cut salmon fillets 5–6 oz each; skin on or off per preference
• 1 Tbsp olive oil or neutral oil
• 0.75 tsp fine sea salt
• 0.5 tsp black pepper
• 0.5 tsp garlic powder
• 0.5 tsp paprika sweet or smoked

Bang Bang Sauce

• 0.5 cup mayonnaise Japanese or your favorite
• 0.33 cup Thai sweet chili sauce
• 1 tsp sriracha up to 2 tsp, to taste
• 1 tsp honey optional, up to 2 tsp for balance
• 1 Tbsp fresh lime juice plus extra wedges for serving
• 0.5 tsp rice vinegar optional brightness
• 1 pinch salt and black pepper to taste

Garnish & Serving

• 2 stalks green onions, thinly sliced
• 1 tsp sesame seeds optional
• 4 wedges lime for serving

Instructions

 

• Step 1 – Make the bang bang sauce: In a small bowl, whisk mayonnaise, sweet chili sauce, sriracha, honey (if using), lime juice, rice vinegar, and a pinch of salt and pepper until smooth and glossy. Taste and adjust to your liking. Set aside.
• Step 2 – Prep and season the salmon: Pat salmon fillets dry. Place on a parchment-lined sheet pan or air fryer basket. Rub with oil, then season with salt, pepper, garlic powder, and paprika. Let sit while preheating.
• Step 3a – Oven method: Preheat oven to 425°F (220°C). Brush half the bang bang sauce over fillets. Bake 10–12 minutes, until salmon flakes easily and reaches 125–130°F (52–54°C). Rest 2–3 minutes.
• Step 3b – Air-fryer method: Preheat air fryer to 400°F (205°C). Brush half the sauce over the salmon. Air-fry 8–10 minutes depending on thickness, until just cooked through. Rest 2 minutes.
• Step 4 – Finish and serve: Transfer salmon to plates. Spoon or brush remaining sauce over the top. Garnish with green onions, sesame seeds if using, and serve with lime wedges. Enjoy with rice or vegetables.

Notes

You can prepare the sauce up to 5 days in advance. Store leftovers in an airtight container for up to 3 days. Reheat gently and finish with extra sauce and lime for best flavor. For lighter versions, substitute part of the mayo with Greek yogurt or use light mayo. Avoid freezing already-sauced salmon for best texture.

Delicious served in tacos, wraps, rice bowls, or alongside roasted or steamed vegetables.

Keyword air fryer salmon, baked salmon, bang bang salmon, easy salmon recipe, sweet chili salmon

Ingredients for Bang Bang Salmon

Salmon

• 4 center-cut salmon fillets, 5–6 oz each (skin on or off per preference)
• 1 Tbsp olive oil (or neutral oil)
• ¾ tsp fine sea salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp paprika (sweet or smoked)

Bang Bang Sauce

• ½ cup mayonnaise (Japanese or your favorite)
• ⅓ cup Thai sweet chili sauce
• 1–2 tsp sriracha, to taste
• 1–2 tsp honey (optional, to round the heat)
• 1 Tbsp fresh lime juice (plus extra wedges for serving)
• ½ tsp rice vinegar (optional brightness)
• Pinch salt and black pepper

Garnish & Serving

• 2 green onions, thinly sliced
• Sesame seeds (optional)
• Lime wedges
• Steamed rice, brown rice, or quinoa
• Crisp sides: cucumber salad, steamed broccoli, snap peas, or a simple green salad

Ingredient Notes (Smart Substitutions & Tips)

• Salmon cut: Center-cut fillets cook evenly. If using a side of salmon (1½–2 lb), keep thickness consistent and add a couple of minutes to the cook time.
• Mayo choices: Japanese mayo is extra silky; standard or light mayo works fine. Greek yogurt can substitute for part (up to ½) of the mayo for a tangier, lighter sauce.
• Sweet chili sauce: Brands vary in sweetness and heat. Taste your sauce before adding honey; some don’t need extra sweetness.
• Heat level: Start with 1 tsp sriracha for gentle warmth; add more for a bigger kick. You can also sprinkle red pepper flakes over the finished dish.
• Citrus: Lime brings a fresh finish. Lemon works if that’s what you have. Add zest for extra fragrance.
• Gluten-aware: Most ingredients listed are naturally gluten-aware; check labels on sweet chili sauce and sriracha to be sure.

Step-by-Step Instructions

Step 1 – Make the bang bang sauce

In a small bowl, whisk mayonnaise, sweet chili sauce, sriracha, honey (if using), lime juice, rice vinegar, and a pinch of salt and pepper until smooth and glossy. Taste and adjust: a touch more lime if it needs brightness, a bit more sriracha for heat, or a drizzle of honey for balance. Set aside.

Step 2 – Prep and season the salmon

Pat salmon fillets dry on all sides. Place on a parchment-lined sheet pan (for oven) or on the air-fryer basket (lightly oiled). Rub with olive oil, then sprinkle evenly with salt, pepper, garlic powder, and paprika. Let sit 5 minutes while the oven or air fryer preheats.

Step 3a – Oven method (hands-off and reliable)

Preheat oven to 425°F (220°C). Brush about half the bang bang sauce over the tops of the fillets. Bake 10–12 minutes (for 1-inch thick fillets) until the thickest part flakes easily with a fork and the salmon registers 125–130°F (52–54°C) for medium. Rest 2–3 minutes on the pan.

Step 3b – Air-fryer method (fast with crisp edges)

Preheat air fryer to 400°F (205°C) for 3 minutes. Brush about half the sauce on top of the fillets. Air-fry 8–10 minutes, depending on thickness, until just cooked through and lightly caramelized around the edges. Rest 2 minutes.

Step 4 – Finish with more sauce and garnish

Transfer salmon to plates or a platter. Spoon or brush the remaining bang bang sauce over the top to create a creamy finish. Scatter green onions and sesame seeds if using. Serve with lime wedges.

Timing guide: Thin fillets (¾ inch) cook faster (7–9 minutes air fryer, 8–10 minutes oven). Thicker fillets (1¼ inches) may need 1–3 extra minutes. Salmon continues to cook from residual heat; pull as soon as it flakes but remains juicy.

Pro Tips for Success

1. Dry the fillets: Patting salmon dry helps the initial sauce layer adhere and encourages light caramelization.
2. Two-stage saucing: A little sauce on before cooking glazes; a fresh layer after cooking stays creamy and bright.
3. Hot and fast: High heat cooks salmon quickly, preserving moisture while giving you gently caramelized edges.
4. Don’t overcook: Pull at 125–130°F (52–54°C) for medium and let carryover heat finish the job.
5. Sauce balance: If the sauce tastes flat, it likely needs a pinch of salt and a squeeze more lime. If too spicy, add a touch more mayo or honey.
6. Even thickness: If fillets are uneven, fold the thinner tail under or cut portions to cook more uniformly.
7. Rest briefly: Two minutes off heat keeps juices inside and gives you a cleaner flake.

Flavor Variations

• Citrus-Garlic Bang Bang: Add ½ tsp garlic powder and 1 tsp lime zest to the sauce; finish with extra zest at the table.
• Sweet-Heat Mango: Stir 2 Tbsp finely diced mango into the post-cook sauce; top with cilantro and lime.
• Sesame-Ginger: Whisk ½ tsp grated ginger and ½ tsp toasted sesame oil into the sauce; garnish with extra sesame seeds and green onion.
• Herb Garden: Fold in 1 Tbsp chopped chives and parsley after cooking; add a squeeze of lemon or lime for lift.
• Panko Crunch: For baked fillets, sprinkle ¼ cup panko mixed with 1 tsp oil on top before baking; finish with a thin drizzle of fresh sauce.

Serving Suggestions

• Rice bowls: Spoon over jasmine or brown rice with steamed broccoli and cucumber ribbons; drizzle extra sauce.
• Quinoa + greens: Serve on fluffy quinoa with baby spinach wilted in the residual pan heat and a handful of edamame.
• Tacos or wraps: Flake salmon into warm tortillas or lettuce cups, add cabbage slaw, cucumbers, and a streak of bang bang sauce.
• Simple sides: Roasted green beans, snap peas, or a lemony arugula salad keep things bright.
• Meal-prep bowls: Layer rice, vegetables, and a fillet in containers; keep extra sauce and lime separately to add after reheating.

Make-Ahead, Storage & Reheating

• Make-ahead sauce: Whisk the bang bang sauce up to 5 days in advance; refrigerate in a sealed jar and stir before using.
• Prep salmon: Season fillets up to 24 hours ahead; cover and chill. Add the first sauce layer just before cooking.
• Storage: Refrigerate cooked salmon up to 3 days in an airtight container.
• Reheating: Warm gently at 300°F (150°C) for 8–10 minutes or microwave briefly at 50% power to avoid drying. Add a spoon of sauce and a squeeze of lime after reheating to refresh.
• Freezing: Cooked sauced salmon isn’t ideal for freezing; if you plan to freeze, cook plain, freeze up to 2 months, then thaw, warm, and sauce fresh.

Nutrition Facts (Per Serving)

Estimated for 4 servings with all sauce used; values vary by brand and portion size.

If you use light mayo or reduce sauce per serving, calories and fat will be lower. Serving over greens instead of rice also reduces carbs.

Troubleshooting Guide

• Salmon looks opaque but dry: Overcooked. Next time, check early and pull at 125–130°F; finish with extra sauce and lime to moisten.
• Sauce split or too thin: Whisk again; mayonnaise can separate if very warm. Add a spoon of mayo to re-emulsify, or chill 5 minutes to thicken.
• Too sweet: Add another squeeze of lime and a pinch of salt; increase sriracha a little.
• Too spicy: Stir in a bit more mayo or honey to soften the heat, and add extra sweet chili sauce for balance.
• Not enough flavor: Season the salmon itself (salt/pepper/garlic/paprika) generously, and finish with fresh lime and green onion.
• Pale top in the oven: Broil 30–60 seconds right at the end for a lightly caramelized finish (watch closely).

FAQ About Bang Bang Salmon

TastyInspo Notes

• Balance first: Taste the sauce before you touch the fish—sweet chili sauces vary. Adjust lime, honey, and sriracha until it sings.
• Paint, don’t drown: A thin glaze before cooking plus a fresh spoon after gives gloss and creaminess without soggy fish.
• Heat discipline: High heat for a short time keeps salmon juicy and edges lightly caramelized.
• Garnish with intention: Thinly sliced green onion and a squeeze of lime add freshness that cuts through the creamy sauce.
• Bowl builder: Rice + steamed broccoli + cucumber ribbons + sesame = an effortless, complete plate.
• Leftover glow-up: Flake cold bang bang salmon over greens with extra lime, or fold into rice with edamame for a quick next-day bowl.

Final Thoughts

Bang Bang Salmon delivers maximum payoff with minimal effort: a silky, tangy, sweet-spicy glaze wrapped around tender, flaky salmon. Once you’ve nailed the simple flow—mix a balanced sauce, season well, cook hot and fast, and finish with a fresh drizzle—you’ve got a versatile dinner blueprint that slides into rice bowls, tacos, wraps, or elegant plates with steamed vegetables. Keep sweet chili sauce and lime on hand, and this becomes one of those reliable, repeat-worthy recipes that’s as friendly to weeknights as it is to company.