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This spicy-sweet Bang Bang Salmon transforms ordinary fish into a mouthwatering meal that's bound to become your new favorite way to enjoy salmon. The creamy, slightly spicy sauce perfectly complements the tender, flaky fish for a restaurant-quality dinner you can easily make at home.
I first made this Bang Bang Salmon when looking for a new way to jazz up our weekly seafood night. My family was immediately hooked by the creamy sauce with its perfect balance of sweet and spicy flavors. Now it's requested at least twice a month.
Ingredients
- Salmon fillets: Choose wild caught for best flavor and sustainability. Look for firm flesh with vibrant color
- Olive oil: Helps the seasonings stick and prevents the fish from drying out
- Garlic powder: Provides aromatic flavor without the risk of burning that fresh garlic has
- Smoked paprika: Adds a subtle smoky depth that enhances the salmon's natural flavor
- Salt and pepper: The essential seasonings that bring everything together
- Mayonnaise: Creates the creamy base. Use full fat for richness or light if preferred
- Sweet chili sauce: Provides the signature sweet heat that defines bang bang sauce. Look for one with visible chili flakes
- Sriracha: Adds customizable heat. Start with less if you're sensitive to spice
- Honey or maple syrup: Optional for additional sweetness to balance the heat
- Rice vinegar or lime juice: Adds brightness and cuts through the richness
Step-by-Step Instructions
- Prepare the Salmon:
- Pat those fillets completely dry with paper towels this crucial step ensures you'll get proper seasoning adherence and better browning. The salmon should feel tacky to the touch not wet. Brush each piece generously with olive oil making sure to coat all exposed flesh. Mix your seasonings together before applying them evenly across each fillet pressing gently to help them stick.
- Cook the Salmon:
- For oven baking arrange the fillets skin side down on parchment paper with at least an inch between pieces to allow for proper heat circulation. The salmon is done when it flakes easily with a fork but still maintains a slight translucency in the very center for optimal juiciness. For pan searing get your skillet screaming hot before adding the fish skin side down pressing gently with a spatula for the first 30 seconds to prevent curling. Resist the urge to move the fish until it naturally releases from the pan.
- Make the Bang Bang Sauce:
- Combine all sauce ingredients in a bowl starting with less sriracha than called for. Whisk until completely smooth with no streaks of mayonnaise visible. The sauce should coat the back of a spoon with a consistency similar to thick pancake batter. Always taste and adjust before serving adding more heat sweet or acidity as needed for your preference.
- Assemble the Dish:
- Place your perfectly cooked salmon on warmed plates allowing it to rest for 2 minutes before saucing. Drizzle the bang bang sauce generously over each fillet allowing it to cascade down the sides. The warm salmon will slightly heat the sauce creating the perfect temperature contrast.
- Serve and Enjoy:
- Serve immediately while the salmon is still warm and the sauce is fresh. The textural contrast between the flaky fish and creamy sauce creates a delightful eating experience that's best enjoyed fresh from the kitchen.
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The sweet chili sauce is truly the secret ingredient that makes this dish special. I discovered it years ago at an Asian market and now keep multiple bottles in my pantry at all times. My daughter once claimed she didn't like salmon until trying this recipe now she requests it for her birthday dinner every year.
Storing Leftovers
Leftover Bang Bang Salmon can be stored in an airtight container in the refrigerator for up to 3 days. I recommend storing the salmon and sauce separately to maintain the best texture. When reheating, gently warm the salmon in a 275°F oven until just heated through about 10 minutes. Microwaving is possible but often results in overcooked dry fish. Cold leftover salmon makes an incredible addition to salads or grain bowls the next day no reheating required.
Ingredient Substitutions
This recipe is wonderfully adaptable to what you have on hand. No salmon? Try it with any firm white fish like cod or halibut adjusting cooking time accordingly. Chicken works beautifully too particularly boneless thighs. For the sauce greek yogurt can replace half or all of the mayonnaise for a tangier lighter version. Those avoiding spice can omit the sriracha completely and still enjoy the sweet chili sauce elements. For a dairy free version use vegan mayonnaise with all the same seasonings.
Serving Suggestions
Bang Bang Salmon pairs beautifully with simple sides that allow it to remain the star. Jasmine rice or coconut rice makes the perfect base to catch extra sauce. For a low carb option serve with cauliflower rice or a simple cucumber salad. Adding a bright green vegetable like steamed broccolini or asparagus creates color contrast and nutritional balance. For an Asian inspired feast serve alongside vegetable potstickers or a simple miso soup. The creamy sauce also works wonderfully with crisp elements like a crunchy slaw or quick pickled vegetables.
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Frequently Asked Questions
- → How can I adjust the spice level of the sauce?
To increase the heat, add more sriracha. For a milder flavor, reduce the sriracha or add extra mayonnaise or sweet chili sauce.
- → What sides go well with Bang Bang Salmon?
Pair it with rice, roasted vegetables, or a fresh green salad. The tangy sauce complements many side dishes beautifully.
- → Can I use a different fish for this dish?
Yes, you can substitute salmon with trout, cod, or halibut. Adjust cooking times based on the thickness of the fillets.
- → Is the honey optional in the sauce?
Yes, honey adds sweetness to balance the spice, but you can leave it out or use maple syrup as an alternative.
- → Can I make the sauce in advance?
Absolutely! Prepare the sauce ahead of time and store it in an airtight container in the fridge for up to 2 days.