Bang Bang Salmon with Sweet & Spicy Sauce
This dish is inspired by the famous “bang bang shrimp,” but instead uses salmon for a lighter, omega-3-rich twist. The salmon is roasted or air-fried until tender inside and golden on the outside, then topped with a luscious creamy sauce made with honey, mayo, and a touch of chili for a gentle kick. Serve it with rice, quinoa, or a fresh salad for a balanced meal.
⏱ Time
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Ingredients
For the Salmon:
2 salmon fillets (about 5–6 oz each, skin on or off)
1 tbsp olive oil
½ tsp garlic powder
½ tsp smoked paprika
Salt & black pepper, to taste
1 tsp lemon juice
For the Bang Bang Sauce:
3 tbsp mayonnaise (or Greek yogurt for lighter version)
2 tbsp sweet chili sauce
1 tbsp honey (adjust to taste)
1 tsp sriracha (optional, or reduce for mild flavor)
½ tsp rice vinegar or lime juice
Optional Garnishes:
Sliced green onions
Toasted sesame seeds
Fresh cilantro or parsley
Instructions
1. Prep the Salmon:
Pat salmon fillets dry. Rub with olive oil, garlic powder, smoked paprika, salt, pepper, and a squeeze of lemon juice.
2. Cook the Salmon:
Oven: Preheat to 400°F (200°C). Place salmon on a parchment-lined sheet and roast for 12–15 minutes, until cooked through and flaky.
Air Fryer: Place salmon in basket at 390°F (200°C) for 10–12 minutes.
Pan-sear: Heat a skillet with a little olive oil, sear salmon skin-side down for 3–4 minutes, flip, and cook another 2–3 minutes.
3. Make the Sauce:
In a small bowl, whisk together mayonnaise, sweet chili sauce, honey, sriracha (if using), and vinegar/lime juice until smooth.
4. Assemble:
Drizzle or spoon the bang bang sauce generously over cooked salmon.
Garnish with sesame seeds, green onions, or fresh herbs.
Serving Suggestions
With jasmine rice or coconut rice + roasted broccoli.
Over quinoa and cucumber-tomato salad for a Mediterranean twist.
In tacos with shredded cabbage and avocado.
Tips & Notes
If you want it sweeter & mild, reduce or skip sriracha and add more honey.
For extra crispy salmon, lightly dust fillets with cornstarch before cooking.
Double the sauce — it’s great as a dip for veggies or drizzled over rice.
Nutrition information
Calories: 420
Protein: 34g
Carbs: 12g
Fat: 26g
Fiber: 0g
Sugars: 9g