This Bang Bang Salmon has become one of our family’s favorite quick dinners because it checks all the boxes: it’s fast, filling, packed with protein, and honestly tastes like something I’d order at a restaurant.

I usually make this when I don’t have much time to cook but still want a proper meal. The salmon gets beautifully caramelized on the outside while staying tender and flaky inside, and then there’s that creamy, slightly spicy bang bang sauce. It is so good.

The best part? You can have the whole thing on the table in about 15 minutes.

And if you’re keeping an eye on protein, this recipe comes in at approximately 56 grams of protein per serving, depending on the exact size of your salmon portions and brands of ingredients used.

Why You’ll Love This Bang Bang Salmon

• Ready in about 15 minutes

• Approximately 56g protein per serving

• Juicy, flaky salmon with caramelized edges

• Creamy, spicy, slightly sweet bang bang sauce

• Made with simple everyday ingredients

• Great for meal prep

• Easy to serve with rice, vegetables, or salad

Ingredients

For the Salmon

• 1 kg (about 2.2 lb) salmon fillets, cut into 4 portions

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• ½ teaspoon onion powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ½ teaspoon chili flakes, optional

For the Bang Bang Sauce

• ½ cup mayonnaise

• ¼ cup sweet chili sauce

• 1–2 tablespoons sriracha, depending on how spicy you like it

• 1 teaspoon honey

• 1 teaspoon fresh lime juice

• ½ teaspoon garlic powder

For Garnishing

• 2 tablespoons chopped green onions

• 1–2 tablespoons chopped fresh cilantro or parsley

• Lime wedges

• A sprinkle of chili flakes, optional

How to Make Bang Bang Salmon

1. Make the Bang Bang Sauce

Start with the sauce because it comes together in literally a minute.

Add the mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder to a small bowl. Stir until smooth and creamy.

Give it a taste.

Honestly, this is the point where I usually add another little squeeze of lime or an extra spoonful of sriracha. The sauce should be creamy, sweet, tangy, and spicy.

Set it aside while you cook the salmon.

2. Season the Salmon

Pat the salmon fillets dry with paper towels. This helps them brown nicely instead of steaming.

Drizzle the salmon with olive oil, then season both sides with garlic powder, paprika, onion powder, salt, black pepper, and chili flakes if you’re using them.

I don’t overcomplicate the seasoning here because the bang bang sauce does most of the heavy lifting.

3. Cook the Salmon

Heat a large skillet over medium-high heat.

Place the salmon into the hot skillet, skin-side down if your fillets have skin.

Cook for about 4–5 minutes, then carefully flip and cook for another 3–5 minutes, depending on the thickness of your salmon.

You want a nicely browned exterior and a flaky, moist center. Avoid overcooking it because there’s nothing worse than dry salmon.

For food safety, cook salmon to an internal temperature of 145°F (63°C).

4. Add the Bang Bang Sauce

Once the salmon is cooked, reduce the heat to low.

Spoon the bang bang sauce generously over each salmon fillet. You can either leave it as a thick topping or gently spread it over the salmon.

I like to let the sauce warm for about 30–60 seconds in the skillet. Don’t cook it aggressively or the mayonnaise-based sauce can separate.

5. Garnish and Serve

Transfer the salmon to a serving plate and finish with chopped green onions and fresh cilantro or parsley.

Add a squeeze of lime right before serving.

And that’s it!

Fifteen minutes, one seriously satisfying dinner.

Cooking Tips for Perfect Bang Bang Salmon

Don’t skip drying the salmon

Patting the salmon dry helps the seasonings stick and gives you those delicious browned edges.

Get the pan hot first

A properly heated skillet helps create that gorgeous caramelized crust. You don’t want the salmon sitting in a cold pan slowly heating up.

Adjust the spice

If you’re cooking for kids or anyone who doesn’t enjoy spicy food, reduce the sriracha. For extra heat, add more sriracha or a pinch of chili flakes.

Don’t drown the salmon

The bang bang sauce is rich, so start with a generous spoonful and add more at the table if needed.

Watch the cooking time

Salmon fillets can vary dramatically in thickness. A thick center-cut piece will take longer than a thinner fillet.

Air fryer option

You can also air fry the seasoned salmon at 400°F (200°C) for roughly 8–12 minutes, depending on thickness. Add the sauce toward the end or after cooking so it stays creamy.

What to Serve With Bang Bang Salmon

There are so many ways to turn this into a complete meal.

My favorite combinations are:

• Steamed white or jasmine rice

• Coconut rice

• Roasted broccoli

• Green beans

• Air-fried vegetables

• Cucumber salad

• Mixed greens

• Avocado

• Roasted potatoes

• Cauliflower rice for a lower-carb option

For a really easy weeknight dinner, I usually serve the salmon over rice with some steamed broccoli and extra bang bang sauce drizzled over everything.

Bang Bang Salmon for Meal Prep

This recipe works surprisingly well for meal prep.

Cook the salmon and let it cool before storing it in airtight containers. Keep the sauce separately if possible, then add it when you’re ready to eat.

For the best texture, gently reheat the salmon rather than blasting it at high heat. You can also enjoy the leftovers cold over a salad or in a rice bowl.

Nutrition Information

Approximate nutrition per serving, based on 4 servings:

Nutrition is an estimate and will vary according to the exact salmon portion, mayonnaise, sweet chili sauce, and other ingredients used. The ~56g protein figure assumes four large salmon portions from approximately 1 kg of salmon.

Frequently Asked Questions

1. Can I use frozen salmon?

Absolutely. Thaw the salmon completely and pat it very dry before seasoning. If you cook it directly from frozen, you’ll need a different cooking time and method.

2. Can I make Bang Bang Salmon less spicy?

Yes! Simply reduce or leave out the sriracha. The sweet chili sauce provides plenty of flavor without making the dish extremely spicy.

3. Can I use Greek yogurt instead of mayonnaise?

Yes. Greek yogurt makes a lighter, tangier sauce. The texture and flavor will be slightly different, but it still works really well with salmon.

4. How do I know when salmon is cooked?

The salmon should flake easily with a fork and be opaque through the center. For the most reliable check, use a food thermometer and cook it to 145°F (63°C).

5. Can I make this recipe in an air fryer?

Definitely. Season the salmon and air fry at approximately 400°F (200°C) for 8–12 minutes, depending on thickness. Check the internal temperature rather than relying only on the clock.

Final Thoughts

If you need a dinner that’s quick, high in protein, and actually exciting to eat, this Bang Bang Salmon deserves a spot in your regular rotation.

I love how little effort it takes. The salmon is juicy and flavorful, the sauce is creamy and spicy, and a handful of green onions and herbs makes the whole dish look much more impressive than the amount of work involved.