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With bold flavors and just a handful of basics, this mouthwatering Bang Bang Salmon is how you win dinner any night of the week. It's lightning-fast and loaded with tangy heat. As it bakes, the creamy topping soaks into the salmon, giving you a sweet-spicy bite you'll crave again and again.
The first time my family tried it, plates were cleared and I've honestly lost count of how often it's been our go-to for quick comfort food since then.
Tempting Ingredients
- Lime wedges: Offer an extra splash of sour zing right at the finish
- Fresh cilantro leaves: Sprinkle as a fresh herby topper
- Sesame seeds: Crunchy and pretty as a finishing touch (optional)
- Green onions: These bring crisp, cool flavor and a pop of color (optional)
- Red pepper flakes: Add more spice if you’re in the mood (optional)
- Salt and pepper: Lifts everything and wakes up the whole dish Kosher salt is top notch if you’ve got it
- Garlic powder: Packs in that savory taste so easily Fresh bottles work best
- Lime juice: Super fresh lime makes all the difference
- Sriracha: Crank up or keep the heat low—totally your call
- Sweet chili sauce: Sweet and a little tingly Look for anything with a bold red hue
- Mayonnaise: Go full-fat for the creamiest base Possible with taste and texture
- Fresh salmon fillets: Firm, pink fillets with a clean ocean smell work best
How to Make It
- Add Garnishes and Eat Up
- When it’s out of the oven, hang tight a minute or two. Slide the salmon onto plates, pile on cilantro and fresh lime and whatever extras you love. The crunchy sesame and green onions bring brightness at the end.
- Pop It into the Oven
- Bake at 375F (190C). Set the timer between 15 and 20 minutes. You’ll know it’s ready when it easily flakes apart and the corners start to brown a little.
- Spread on the Sauce
- Lay your salmon skin-side-down on a parchment sheet. Pat dry and give it a good sprinkle of salt and pepper. Heap on the saucy mix over every fillet and cover well.
- Fire Up the Oven
- Crank your oven to 375 degrees F or 190 C—plenty of heat for evenly roasting and caramelizing your sauce.
- Stir the Spicy Sauce
- Grab a mid-size bowl. Toss in mayo, sweet chili sauce, sriracha, lime juice, garlic powder, salt, and pepper. Whisk until smooth. Taste and tweak with more sriracha or chili for your perfect sauce.
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I love swirling together the creamy, spicy sauce. Some days my kid jumps in to help and sneaks a little lick before it hits the salmon. We’ve changed a few skeptics’ minds with it, honestly.
Leftovers & Extras
Pop any leftover Bang Bang Salmon in a sealed container in your fridge and it’ll keep for two days. To heat it back up, cover and slide it into a warm oven or do a quick microwave burst. Don’t overdo it or it’ll dry out.
Swap-Out Ideas
No mayo? Greek yogurt is a lighter switch. No sweet chili sauce? Mix a teaspoon of honey, a spoon of sriracha, and a splash of vinegar. If you’re out of lime, lemon can totally fill in.
Tasty Pairings
This salmon is awesome with steamed jasmine rice, a stir-fried veggie mix, or a cool cucumber salad. Leftovers? Flake into lettuce wraps for the best lunch ever.
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Origin Story
This sauce is where Asian and American flavors mix for something totally craveable. It's usually used on shrimp at restaurants, but I tried it on salmon after loving something similar out one night, and never looked back.
Common Recipe Questions
- → Will this Bang Bang Salmon burn your tongue?
You pick the heat—add more or less sriracha or chili sauce depending how spicy you want it. Start gentle and turn it up if you want some kick.
- → Can I swap out salmon for another fish?
Certainly! Any sturdy white fish like tilapia or cod works, just check as it might need a bit more or less time in the oven.
- → Is it ok to make the sauce beforehand?
Definitely. Mix the sauce up to two days sooner and stash it in the fridge until you’re ready to use it.
- → What’s good to serve next to Bang Bang Salmon?
Go with something simple—salad that crunches, roasted veggies, or fluffy rice all play nice with the flavors.
- → How can I be sure the salmon’s done baking?
You’ll know it’s finished once the fillet pulls apart with a fork and isn’t see-through. Usually that’s 15-20 minutes in the oven.
- → Could I throw this salmon on the grill instead?
For sure! Just grill it on medium, slap on the sauce a few times, and keep cooking till the fish is cooked and gets a smoky look.