Bang Bang Salmon brings a bright, creamy kick to your weeknight table.

This dish pairs a crisp-seared salmon exterior with a silky, tangy sauce that’s sweet, spicy, and a little creamy. The sauce clings to the fish and adds a lively pop of flavor think sweet chili with a hit of sriracha and lime. It’s fast, full-flavored, and feels restaurant-y without the fuss.

Why You’ll Love This Recipe

Ready in about 15–20 minutes dinner, done.
Uses simple ingredients most cooks already have; try it alongside a quick pasta or rice like this one-skillet salmon lemon orzo for a complete meal.
Easily adjustable spice: swap sriracha for more sweet chili for a milder version.
Great for leftovers cold on salads or warmed gently the next day.

Ingredients of Bang Bang Salmon

2 salmon fillets
1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha (or to taste)
1 tablespoon lime juice
Salt and pepper to taste
Chopped green onions for garnish

Step-by-Step Instructions of Bang Bang Salmon

Pat the salmon dry and season both sides with salt and pepper.
Heat a nonstick skillet over medium-high heat and add a little oil.
Place the salmon fillets skin-side down (if they have skin) and press gently for even sear.
Cook for 3–4 minutes without moving to form a crust, then flip and cook another 2–3 minutes until just cooked through (time depends on thickness).
Meanwhile, whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl until smooth.
Spoon the sauce over the cooked salmon or brush it on top in the pan, allowing it to warm and coat the fish.
Garnish with chopped green onions and serve immediately with your favorite sides.

Tips for Success

Pat salmon very dry to get a better sear and less sticking.
Taste the sauce and adjust sriracha or sweet chili to find your ideal heat-sweet balance.
Use room-temperature mayo for a smoother sauce and easier mixing.
Don’t overcook salmon is best slightly pink inside for tender texture.

Substitutions & Variations of Bang Bang Salmon

To Make It Vegan/Gluten-Free:

To make a vegan version, swap salmon for firm tofu or cauliflower steaks and use vegan mayo; ensure sweet chili sauce is gluten-free.
For gluten-free, check that sweet chili sauce and mayonnaise are labeled gluten-free.

Variations:

Add honey or maple syrup for extra sweetness.
Stir chopped cilantro or basil into the sauce for a fresh herbal note.
Grill the salmon instead of pan-searing for smoky flavor.
Top with sesame seeds or toasted peanuts for crunch.

Storage Instructions of Bang Bang Salmon

Refrigerator:

Store leftovers in an airtight container for up to 3 days. Reheat gently in a low oven or enjoy cold over salad.

Freezer:

Cooked salmon can be frozen, but texture changes; wrap tightly and freeze up to 2 months. Thaw overnight in fridge before reheating.

Make-Ahead:

Mix the sauce up to 2 days ahead and keep chilled. Pat and season fillets before cooking to save time at dinner.

Frequently Asked Questions (FAQ) of Bang Bang Salmon

How spicy is Bang Bang Salmon?

It’s flexible. Start with 1 tablespoon sriracha and add more if you want heat. Sweet chili sauce tames the spice.

Can I bake the salmon instead of pan-searing?

Yes. Bake at 400°F (200°C) for 10–12 minutes, then spoon sauce on and broil 1–2 minutes to caramelize.

Is the sauce the same as traditional “Bang Bang” sauce?

It’s inspired by the classic sweet-spicy mayo-based sauce but simplified for home cooks using pantry staples.

Final Thoughts

Bang Bang Salmon is a quick, tasty way to bring bold flavors to a busy weeknight. The creamy, zippy sauce makes ordinary salmon feel special, and the recipe is forgiving enough to tweak for heat, sweetness, or dietary needs. Try it tonight, then come back and tell me how it went leave a comment and a star rating so others can find this easy favorite.

Bang Bang Salmon

Print Recipe

A bold, quick dinner featuring crisp-seared salmon with a spicy-sweet creamy sauce that’s ready in minutes.

Total Time: 25 minutes
Yield: 2 servings

Ingredients

Scale

2 salmon fillets
1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha (or to taste)
1 tablespoon lime juice
Salt and pepper to taste
Chopped green onions for garnish

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Instructions

Pat the salmon dry and season both sides with salt and pepper.
Heat a nonstick skillet over medium-high heat and add a little oil.
Place the salmon fillets skin-side down and press gently for even sear.
Cook for 3–4 minutes without moving to form a crust, then flip and cook another 2–3 minutes until just cooked through.
Meanwhile, whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl until smooth.
Spoon the sauce over the cooked salmon or brush it on top, allowing it to warm and coat the fish.
Garnish with chopped green onions and serve immediately with your favorite sides.

Notes

Pat salmon very dry for a better sear. Adjust sriracha or sweet chili for desired heat. Store leftovers for up to 3 days in the refrigerator.

Author: soukaina
Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan-Searing
Cuisine: American
Diet: Pescatarian