Introduction

This Bang Bang Salmon recipe delivers bold, spicy, and sweet flavors with minimal effort. Ready in 25 minutes or less, it’s perfect for busy weeknights when you want something delicious and satisfying. The creamy, tangy sauce pairs beautifully with tender, perfectly seared salmon.

Two grilled salmon fillets with charred marks lay side by side on a white plate, each topped with a creamy light brown sauce and garnished with chopped green onions and cilantro leaves. Around the fillets are several wedges and slices of bright green lime. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 fillets Salmon (can substitute with halibut or trout)
1 tablespoon Olive Oil (or avocado oil for high-heat)
1 teaspoon Garlic Powder (or fresh garlic for extra flavor)
1 teaspoon Smoked Paprika (regular paprika works as a substitute)
Salt & Black Pepper to taste (adjust to suit your taste)
1/2 cup Mayonnaise (or Greek yogurt for a lighter option)
1/4 cup Sweet Chili Sauce (balances sweetness and heat)
1-2 tablespoons Sriracha (adjust based on heat tolerance)
1 tablespoon Honey or Maple Syrup (optional for added sweetness)
1 tablespoon Rice Vinegar or Lime Juice (or lemon juice as a substitute)
2 tablespoons Chopped Green Onions (or cilantro if desired)
1 tablespoon Sesame Seeds (optional for crunch)

Instructions

Step 1: Pat the salmon fillets dry with paper towels to remove excess moisture, which helps achieve a better sear.
Step 2: In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and black pepper. Rub this seasoning evenly over both sides of the salmon fillets.
Step 3: Preheat a non-stick skillet over medium-high heat until hot. Place the seasoned salmon fillets skin-side down and cook until the skin is crispy and the fish is about two-thirds cooked through, roughly 4-5 minutes.
Step 4: Carefully flip the salmon and cook the other side until fully cooked and flaky, about 3-4 minutes more depending on thickness.
Step 5: While the salmon cooks, prepare the Bang Bang sauce by combining mayonnaise, sweet chili sauce, sriracha, honey (if using), and rice vinegar or lime juice in a small bowl. Stir until smooth.
Step 6: Serve the cooked salmon fillets drizzled generously with the Bang Bang sauce. Garnish with chopped green onions and sesame seeds for added flavor and texture.

Tips & Variations

For extra flavor, use fresh garlic minced finely instead of garlic powder.
Adjust the amount of sriracha to control the heat level according to your preference.
Try swapping mayonnaise with Greek yogurt for a tangier, lighter sauce.
Serve with steamed rice or a fresh salad to complete the meal.
Add a sprinkle of crushed red pepper flakes for an extra kick in the sauce.

Storage

Store any leftover salmon and Bang Bang sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven or skillet to avoid drying it out. The sauce is best served chilled or at room temperature and does not reheat well.

How to Serve

Two grilled salmon fillets with dark grill marks and a light orange color form the main layer on a round white plate. A creamy beige sauce is drizzled over both fillets, with green chopped onions and cilantro leaves sprinkled on top. Surrounding the salmon are lime wedges and slices, adding bright green tones and freshness to the dish. The plate rests on a white marbled texture that gives a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon can be used. Make sure to fully thaw it in the refrigerator before cooking and pat it dry to achieve the best sear.

What can I substitute for sweet chili sauce?

If you don’t have sweet chili sauce, you can mix a bit of honey or sugar with chili garlic sauce or sriracha to achieve a similar balance of sweet and spicy flavors.

Irresistible Bang Bang Salmon in 25 Minutes or Less Recipe

Print Recipe

★★★★★

4.8 from 701 reviews

This Irresistible Bang Bang Salmon recipe delivers a flavorful, spicy, and creamy dish ready in 25 minutes or less. Featuring perfectly seared salmon fillets coated with a smoky seasoning and topped with a zesty sweet chili sriracha sauce, it’s a quick and simple meal ideal for busy weeknights or impressive dinners. The dish balances heat, sweetness, and tanginess, all garnished with crunchy sesame seeds and fresh green onions for extra texture and brightness.

Author: Lena
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 22-25 minutes
Yield: 2 servings 1x
Category: Dinner
Method: Frying
Cuisine: American
Diet: Low Fat

Ingredients

Scale

For the Salmon

2 fillets Salmon (can substitute with halibut or trout)
1 tablespoon Olive Oil (or avocado oil for high-heat)
1 teaspoon Garlic Powder (or fresh garlic for extra flavor)
1 teaspoon Smoked Paprika (regular paprika works as a substitute)
Salt & Black Pepper, to taste (adjust to suit your taste)

For the Bang Bang Sauce

1/2 cup Mayonnaise (or Greek yogurt for a lighter option)
1/4 cup Sweet Chili Sauce (balances sweetness and heat)
1–2 tablespoons Sriracha (adjust based on heat tolerance)
1 tablespoon Honey or Maple Syrup (optional for added sweetness)
1 tablespoon Rice Vinegar or Lime Juice (or lemon juice as a substitute)

For Garnish

2 tablespoons Chopped Green Onions (or cilantro if desired)
1 tablespoon Sesame Seeds (optional for crunch)

Instructions

Preparation: Gather all ingredients and ensure salmon fillets are thawed if previously frozen.
Pat Dry: Use paper towels to pat the salmon fillets dry thoroughly. This helps achieve a crisp sear on the outside.
Mix Seasoning: In a small bowl, combine olive oil, garlic powder, smoked paprika, salt, and black pepper. Rub this mixture generously and evenly over both sides of the salmon fillets to infuse flavor.
Heat the Skillet: Preheat a non-stick skillet over medium-high heat until it is hot but not smoking. This ensures a good sear without burning.
Cook Salmon: Place the seasoned salmon fillets skin-side down in the skillet. Cook undisturbed for about 4-5 minutes until the skin is crispy and the salmon is partially cooked.
Flip and Finish: Gently flip the fillets and continue cooking for an additional 3-4 minutes until the salmon is flaky and cooked through internally.
Prepare the Sauce: While the salmon cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey (if using), and rice vinegar or lime juice in a small bowl until smooth and well combined.
Serve: Remove salmon from the skillet and plate it. Drizzle the Bang Bang sauce generously over the top and garnish with chopped green onions and sesame seeds for added flavor and crunch.

Notes

You can substitute salmon with halibut or trout if preferred.
Use avocado oil if you want a higher smoke point oil for searing.
For a lighter sauce, substitute mayonnaise with Greek yogurt.
Adjust sriracha quantity to control the heat level of the sauce.
Honey or maple syrup is optional but adds a nice balance between sweet and spicy.
Ensure the salmon fillets are dry before seasoning to maximize crust formation.
Cook salmon to an internal temperature of 125-130°F for medium doneness.
Leftover sauce can be stored in the refrigerator for up to 3 days.

Keywords: Bang Bang Salmon, Spicy Salmon Recipe, Quick Salmon Dinner, Easy Seafood Recipe, Weeknight Salmon, Spicy Seafood, Asian Inspired Salmon