Name: Irresistible Bang Bang Salmon Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
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)

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Introduction

Bang Bang Salmon is a deliciously spicy and creamy dish that brings bold flavors to your dinner table. With a crispy sear and a tangy, sweet sauce, this recipe is quick to make and sure to impress. It’s perfect for seafood lovers looking for a flavorful twist.

The dish shows six pieces of cooked salmon with a shiny orange-brown color and slightly crispy texture. Each piece is covered with a light creamy sauce drizzled on top, speckled with black and white sesame seeds. Fresh green chopped scallions and thin strips of herbs are scattered evenly over the salmon. Three lime wedges with bright green skin and juicy interior are placed around the salmon. The salmon sits in a pool of light brown sauce inside a white bowl, all resting on a surface with white marbled texture. 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 for 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 salmon fillets skin-side down in the skillet and cook until the skin is crispy and the fish is mostly cooked through.
Step 4: Carefully flip the salmon and cook for an additional 2-3 minutes until the salmon is fully cooked and flakes easily with a fork.
Step 5: While the salmon cooks, prepare the sauce by combining mayonnaise, sweet chili sauce, sriracha, honey (if using), and rice vinegar or lime juice in a bowl. Stir until smooth.
Step 6: Drizzle the Bang Bang sauce over the cooked salmon fillets, then garnish with chopped green onions and sesame seeds.

Tips & Variations

Use Greek yogurt instead of mayonnaise for a lighter, tangier sauce.
Add fresh minced garlic instead of garlic powder for a more intense flavor profile.
Serve with steamed rice or a crisp salad to balance the richness of the dish.
Swap green onions with fresh cilantro for a different herbaceous note.
Adjust the amount of sriracha to control the heat level to your preference.

Storage

Store any leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the fish. The Bang Bang sauce is best added fresh before serving to maintain its texture and flavor.

How to Serve

A black bowl holds a serving of white rice as the bottom layer, fluffy and slightly separated with small green onion pieces scattered on top. On one side of the rice, there is a layer of golden-brown fried chicken pieces coated in a shiny orange glaze, garnished with black and white sesame seeds and slices of red chili pepper. A creamy, pale orange sauce with bits of red chili is drizzled over the chicken, giving it a rich texture. Thin, fresh green onion slices are sprinkled on top for freshness. Wooden chopsticks rest on the edge of the bowl against a white marbled surface. 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, you can use frozen salmon fillets. Be sure to thaw them completely and pat them dry before cooking for the best results.

What if I don’t have sweet chili sauce?

If you don’t have sweet chili sauce, you can mix equal parts honey and chili garlic sauce as a substitute to achieve a similar sweet and spicy flavor.