This Bang Bang Salmon recipe delivers a sweet-and-spicy kick with a creamy, glossy sauce in under 30 minutes. It’s a restaurant-quality dinner that’s deceptively simple to pull off on a busy weeknight. The high-heat roasting gives the salmon a beautiful texture while the sauce caramelizes for a guaranteed crowd-pleaser.

Why You’ll Love This Bang Bang Salmon

• Fast & Easy: From fridge to table in about 20 minutes.
• Sweet & Spicy: Creamy sauce with a subtle, lingering kick.
• Versatile Sauce: Great on shrimp, chicken, or as a dip.
• Minimal Cleanup: Uses just one sheet pan.

Ingredients & Tools

• 4 salmon fillets (about 150-180 g each), skin-on or skinless
• 1 tbsp olive oil or avocado oil
• 1/2 tsp each salt and black pepper
• 1/2 cup (120 g) mayonnaise (full-fat for best texture)
• 1/4 cup (60 g) sweet chili sauce
• 2 tbsp Sriracha or other hot sauce (adjust to taste)
• 1 tbsp honey
• 2 tsp rice vinegar
• 1 small lime, juiced
• 1 tbsp fresh chopped cilantro or parsley, for garnish
• 1 tsp toasted sesame seeds, for garnish
• 1 lime, cut into wedges, for serving

Tools: A rimmed baking sheet, parchment paper or aluminum foil, a small mixing bowl, and a basting brush.

Notes: Use fresh, bright salmon fillets and a good brand-name sweet chili sauce for the best flavor balance.

Nutrition (per serving)

Serves: 4 | Prep Time: 8 minutes | Cook Time: 12 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

• Salmon Selection. Try to get fillets that are similar in size and thickness so they cook evenly. If one end is much thinner, you can tuck it under to create a more uniform piece. Skin-on helps keep the bottom moist, but skinless works perfectly too.
• Sauce Consistency is Key. The sauce should be thick enough to coat the back of a spoon but still pourable. If it seems too thick, a teaspoon of warm water can thin it out. Remember, it will thicken a bit more in the oven’s heat.
• Don’t Skip the Acid. The rice vinegar and lime juice are not just for show—they cut through the richness of the mayo and balance the sweetness. Taste your sauce before you brush it on and adjust the acidity to your liking.
• Preheat Your Pan. For the crispiest bottom on your salmon, place the empty baking sheet in the oven while it preheats. Carefully lay the oiled fillets on the hot pan—you’ll hear a satisfying sizzle that promises a great sear.

How to Make Bang Bang Salmon

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Freeze cooked salmon (without garnishes) for up to 1 month.
• Reviving: Reheat gently in a 300°F oven or air fryer to maintain texture.

Serving Suggestions

Complementary Dishes

• Jasmine or Basmati Rice — The fluffy, fragrant grains are the perfect neutral base to soak up every last drop of that incredible sauce.
• Simple Steamed Broccoli or Green Beans — The bright, crisp-tender vegetables provide a fresh contrast to the rich, glazed salmon.
• Asian-Inspired Cucumber Salad — A quick pickle of thinly sliced cucumbers with rice vinegar and a touch of sugar offers a crunchy, refreshing palate cleanser.

Drinks

• A Crisp, Dry Rosé — The wine’s bright acidity and subtle fruit notes beautifully complement the sweet and spicy profile of the dish without overpowering it.
• Iced Green Tea with Lemon — Its clean, slightly bitter finish helps cut through the sauce’s creaminess and resets your taste buds between bites.
• A Light Lager or Pilsner — The effervescence and mild hop character of a cold beer are a classic pairing for anything with a bit of a kick.

Something Sweet

• Mango Sticky Rice — Continuing the tropical theme, this dessert’s sweet, creamy coconut and fresh mango are a heavenly follow-up to the spicy salmon.
• Lychee Sorbet — Its floral, delicate sweetness and icy-cold temperature are incredibly refreshing and light after a flavorful main course.
• Fortune Cookies and Green Tea Ice Cream — A fun, simple combo where the cool, slightly bitter ice cream balances the cookie’s sweetness perfectly.

Top Mistakes to Avoid

• Overcooking the Salmon. Salmon continues to cook after it comes out of the oven (carryover cooking). If you wait until it looks completely done in the oven, it will be dry by the time it reaches the table. Pull it out when it’s just slightly under your desired doneness.
• Using Low-Fat Mayonnaise. I’ve tried it, and honestly, it’s just not the same. Full-fat mayo provides the necessary richness and stability for the sauce to emulsify properly and create that luxurious, clingy texture.
• Skipping the Taste Test. Your sweet chili sauce and Sriracha brands might be sweeter or hotter than mine. Always taste your sauce before committing and adjust the ratios to suit your personal preference.
• Not Drying the Salmon. If the surface of the fish is wet, the sauce won’t stick as well and you’ll end up with a runny, separated mess instead of a beautiful glaze.

Expert Tips

• Tip: Make a double batch of the sauce and keep it in a jar in the fridge. It will stay good for up to a week, and you can use it as a dip for spring rolls, a dressing for coleslaw, or a glaze for grilled chicken or shrimp.
• Tip: For an extra layer of flavor, mix a teaspoon of toasted sesame oil into your Bang Bang sauce. It adds a wonderful, nutty depth that pairs amazingly with the salmon.
• Tip: If you have the time, let the sauced salmon sit at room temperature for 10-15 minutes before baking. This allows the flavors to penetrate the fish more deeply.
• Tip: Don’t have a basting brush? A small spoon works just fine for spreading the sauce. Just use the back of the spoon to dollop and smooth it over the surface of each fillet.

FAQs

Can I make this Bang Bang Salmon in an air fryer?
Absolutely! It works wonderfully. Preheat your air fryer to 200°C (400°F). Prepare the salmon and sauce as directed, then place the sauced fillets in the basket in a single layer. Air fry for 8-10 minutes, or until the salmon is cooked through and the glaze is bubbly. You might get an even crispier finish this way, which is a fantastic texture contrast.

How do I know when the salmon is perfectly cooked?
The most reliable method is to check the internal temperature with an instant-read thermometer. You’re aiming for about 52-54°C (125-130°F) in the thickest part for medium-rare, which will carry over to a perfect medium (around 57°C or 135°F). Without a thermometer, look for the flesh to be opaque and flake easily when nudged with a fork.

Can I prepare this dish ahead of time?
You can mix the sauce and store it separately in the fridge a day ahead. You can also pat the salmon dry and keep it covered on a plate in the fridge. But for the best texture, I’d recommend assembling and baking it just before you plan to eat. The sauce can make the salmon’s surface a bit mushy if it sits for too long.

Is there a substitute for mayonnaise in the sauce?
Greek yogurt or sour cream can be used for a tangier, slightly lighter sauce, but the texture and flavor will be different. It won’t be as rich or glossy, and the sauce might be a bit thinner. For a dairy-free alternative, a vegan mayonnaise works perfectly as a 1:1 substitute.

My sauce split or became oily. What happened?
This usually happens if the sauce is heated too aggressively. If you broiled it, you might have had it too close to the element. Another cause can be an imbalance in the emulsion—make sure you’re whisking the sauce thoroughly before applying it. If it does split, just give it a good stir right after it comes out of the oven; it will often come back together.