30-Minute Bang Bang Salmon

Crispy salmon fillets meet a creamy, sweet, and spicy sauce in this 30-minute bang bang salmon. It’s the kind of dinner that feels like a treat but comes together fast enough for a Tuesday.

Serve it over fluffy rice with a scatter of scallions and sesame seeds, and you’ve got a bowl that rivals your favorite takeout.

Why This Salmon Keeps Winning Weeknights

The sauce hits the sweet spot between creamy mayo, sweet chili, and just enough sriracha to wake everything up. It clings to the salmon without turning gloppy.

Because the fillets get a quick sear and a flash under the broiler, you get that crispy edge without overcooking the fish.

Leftovers reheat surprisingly well, and the sauce doubles as a dip.

Ingredients

• 4 (6 oz) skin-on salmon fillets: patted dry for the crispiest skin
• Kosher salt and black pepper
• 1 tbsp vegetable oil: or another neutral oil with a high smoke point
• 1/3 cup mayonnaise: full-fat gives the richest sauce
• 3 tbsp sweet chili sauce: the backbone of the sauce
• 1 to 2 tbsp sriracha: adjust to your spice tolerance
• 1 tsp honey: optional, to round out the heat
• 1 tsp rice vinegar: for a little brightness
• 1 small garlic clove, grated: or 1/2 tsp garlic powder
• 1 tsp soy sauce: optional, adds a savory depth
• Cooked jasmine rice: for serving
• Sliced scallions: for garnish
• Toasted sesame seeds: for garnish
• Lime wedges: for serving

Variations and Substitutions

• Protein: Try this sauce with chicken thighs, shrimp, or extra-firm tofu. Adjust cooking times as needed.
• Spice level: Swap the sriracha for gochujang or a milder chili garlic sauce to change the heat profile.
• Dairy-free: Use your favorite vegan mayonnaise and the sauce will be just as creamy.
• Sweetener: Replace honey with maple syrup or agave, or leave it out entirely if your sweet chili sauce is plenty sweet.
• Acid: A squeeze of fresh lime juice works in place of rice vinegar.

If you like this sauce, try it on crispy bang bang shrimp next.

How to Make Bang Bang Salmon

Step 1: Mix the Bang Bang Sauce

In a small bowl, whisk together the 1/3 cup mayonnaise, 3 tbsp sweet chili sauce, 1 tbsp sriracha, 1 tsp honey (if using), 1 tsp rice vinegar, grated garlic, and 1 tsp soy sauce until smooth, about 30 seconds. Taste and add more sriracha for a spicier kick.

The sauce should be thick enough to cling to the back of a spoon but still pourable. If it’s too stiff, add a teaspoon of water to loosen it.

Step 2: Sear the Salmon

Position an oven rack about 6 inches from the broiler and preheat the broiler on high. Meanwhile, pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper.

Heat the 1 tbsp vegetable oil in a large, oven-safe skillet over medium-high heat. When the oil shimmers, place the salmon skin-side down and cook without moving it for 4 minutes, until the skin is golden brown and releases easily from the pan. You’ll see the edges start to turn opaque. Flip the fillets and cook for 1 minute on the flesh side, just to set the surface.

Step 3: Glaze and Broil

Remove the skillet from the heat. Spoon about 1 tablespoon of the bang bang sauce over the top of each fillet and use the back of the spoon to spread it evenly across the flesh. Slide the skillet under the broiler and cook for 2 to 3 minutes, until the sauce is bubbling and lightly caramelized but not burnt. Keep an eye on it, broilers vary.

The sauce will turn glossy and deepen in color, with a few charred spots on the edges. Pull the pan out as soon as it looks sticky and bubbly.

Step 4: Assemble the Bowls

Spoon rice into shallow bowls and top each with a salmon fillet. Scatter sliced scallions and toasted sesame seeds over the top and add a lime wedge on the side for squeezing.

The sauce will drip onto the rice, and the contrast of the bright green scallions against the glossy orange sauce is just right. Serve immediately while the salmon is hot and the skin is still crisp.

Tips for Perfect Bang Bang Salmon

• For the crispiest skin, make sure your salmon is bone-dry before it hits the pan. Even a little moisture can cause it to stick.
• If your skillet isn’t oven-safe, transfer the seared salmon to a foil-lined baking sheet before broiling.
• Don’t skip the lime. The acidity cuts through the richness of the sauce and makes the whole dish pop.
• Use leftover sauce as a dip for roasted vegetables, shrimp, or chicken.

Cook times by salmon thickness:

Storing Leftover Bang Bang Salmon

• Refrigerate: Keep leftovers in an airtight container for up to 3 days.
• Reheating: Warm in a 350°F oven or toaster oven for 5 to 7 minutes to recrisp the skin. The microwave works in a pinch, but the skin won’t stay crisp.
• Serve cold: Flake the leftover salmon over a green salad with a drizzle of extra sauce.

What to Serve with Bang Bang Salmon

A simple cucumber salad dressed with rice vinegar and a pinch of sugar brings a cool, crisp contrast to the rich sauce. Steamed edamame or sautéed bok choy add a quick green element without fuss. For something heartier, a pile of steamed broccoli or snap peas works well too.

Frequently Asked Questions

Can I use frozen salmon?

Yes. Thaw it completely in the fridge overnight, then pat it very dry before seasoning so the skin crisps up properly.

Is this dish really spicy?

It’s medium-spicy with 1 tbsp of sriracha. Use the smaller amount for a gentle warmth, or pile on more if you love heat.

Can I make the sauce ahead of time?

Absolutely. Whisk it together up to 2 days in advance and keep it in the fridge. Give it a quick stir before using.

What if I don’t have a broiler?

Finish the salmon in a 425°F oven instead. After glazing the fillets, bake them for about 5 minutes until the sauce bubbles and thickens.

Bang Bang Salmon Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 540

Ingredients Method Notes

Ingredients

  

• 4 (6 oz) skin-on salmon fillets
• Kosher salt and black pepper
• 1 tbsp vegetable oil
• 1/3 cup mayonnaise
• 3 tbsp sweet chili sauce
• 1 to 2 tbsp sriracha
• 1 tsp honey (optional)
• 1 tsp rice vinegar
• 1 small garlic clove, grated
• 1 tsp soy sauce (optional)
• Cooked jasmine rice, for serving
• Sliced scallions, for garnish
• Toasted sesame seeds, for garnish
• Lime wedges, for serving

Method

 

1. Whisk the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, garlic, and soy sauce together until smooth. Set aside.
2. Preheat the broiler with a rack 6 inches from the heat. Pat the salmon dry, season with salt and pepper, and sear skin-side down in hot oil for 4 minutes. Flip and cook 1 minute on the flesh side.
3. Spread 1 tablespoon of the sauce over each fillet, then broil for 2 to 3 minutes until the sauce bubbles and starts to caramelize.
4. Serve the salmon over rice with scallions, sesame seeds, and a squeeze of lime.

Notes

If your salmon fillets are thicker than 1 inch, add 30 seconds to a minute to both the sear and the broil times. The sauce thickens as it sits, so stir in a tiny splash of water if it gets too stiff.