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This Bang Bang Salmon is an easy, flavorful dinner made with just a few ingredients and ready in just 15 minutes. Cubed salmon is coated in a homemade Bang Bang Sauce made with mayonnaise, sweet chili sauce, and sriracha, then broiled for a creamy, sweet, and spicy kick.
The sweet-spicy flavors of bang bang sauce work so well with seafood like shrimp and salmon. Mayonnaise helps to tone down the spicy flavors and gives this dish a deliciously creamy texture that you’ll love. By cutting the salmon into chunks and baking it at a high heat, it cooks super quickly, so you’ll have dinner on the table in no time. This dish is easy to make, high in protein, and perfect for meal prep.
For more sweet-and-spicy dinner ideas, try my recipes for Air-Fryer Buffalo Chicken Wings and Easy Honey Sriracha Meatballs.
Recipe Overview
Key Ingredients
Below are the ingredients you’ll need to make Bang Bang Salmon. The full quantities can be found in the recipe card further down the post.
- Salmon: Use a skinless salmon fillet to make prep easy. Atlantic, king, or sockeye salmon all work great. Make sure you cut it into evenly sized cubes so they cook at the same rate.
- Smoked paprika: Adds a light smokiness. Use sweet smoked paprika (not hot smoked) for a milder spice level.
- Onion and garlic powder: Enhance the sauce’s savory flavors with minimal fuss. Fresh garlic can be used instead, just mince it very finely.
- Mayonnaise: Forms the creamy base of the sauce. I prefer avocado oil mayonnaise, but use whatever type you prefer.
- Sweet chili sauce: Has a sweet, tangy flavor with a hint of spice.
- Sriracha sauce: adds a bit of extra heat. You can use less sriracha or omit it if you want the sauce to be less spicy.
How to Make Bang Bang Salmon
Before you start: Preheat the oven to 400°F and line a baking sheet with parchment paper.
Step 1: Make the Bang Bang Sauce: In a small bowl, whisk together the mayo, sweet chili sauce, and sriracha.
Step 2: Add the cubed salmon to a bowl, sprinkle with the seasonings, and toss to coat.
Step 3: Add over a heaping spoonful of sauce, mix to combine, then arrange in a single layer on the lined baking sheet.
Step 4: Bake for about 8 minutes, then broil for 1-2 minutes to get a nice caramelized color.
Step 5: Mix the cooked salmon bites with the remaining bang bang sauce and serve over cooked rice, if desired.
Variations & Tips
- If the raw salmon seems damp, use paper towels to thoroughly pat it dry so it crisps when baked.
- Broiling the salmon at the end of baking helps it to caramelize, giving it nice crispy edges.
- Don’t crowd the salmon cubes together on the tray; spread them out evenly on the baking sheet so they don’t turn out soggy.
- Sprinkle with a garnish of toasted sesame seeds and thinly sliced scallions for a delicious touch.
- If making half the recipe, you can air-fry the salmon at 350°F for 8 minutes instead of baking in the oven. Make sure you lightly oil the air fryer basket before adding the salmon to prevent it from sticking.
- The Bang Bang sauce can be made ahead of time and stored in an airtight container in the fridge for up to 1 week.
Common Questions
Allow leftover salmon to cool, then transfer to an airtight container. Store in the fridge for up to 3 days. Alternatively, freeze for up to 3 months. If frozen, thaw overnight in the fridge before reheating.
Microwave individual portions in a microwave-safe bowl until piping hot. Alternatively, stir over a medium-low heat in a non-stick skillet with a splash of water until piping hot.
You can use frozen salmon for this, just make sure it’s thoroughly thawed and patted dry before using.
Bang Bang Salmon is delicious served over rice, cauliflower rice, or noodles, with simple roasted veggies like garlic roasted broccolini or sauteed green beans. It also goes well with roasted veggies like my smashed sweet potatoes or Roasted cauliflower.
‘Bang Bang’ refers to a sweet, spicy, and creamy sauce made with mayonnaise and Thai sweet chili sauce, used to coat fish and meat such as salmon, shrimp, and chicken. It can be served as-is as an appetizer or over rice as a main dish.
More Healthy Salmon Recipes
- Air Fryer Salmon Bites
- Salmon Avocado Salad
- Honey-Glazed Salmon
- Blackened Salmon
- BBQ Salmon
- Easy Salmon Fishcakes
- Creamy Salmon Pasta
- Baked Salmon Meal Prep
Thanks for stopping by and trying one of my recipes. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you.
Bang Bang Salmon
Ingredients
- 1.5 pounds skinless salmon fillet, cut into 1.5 inch cubes
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Kosher salt and pepper, to taste
Bang bang sauce:
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Make the Bang Bang Sauce: In a small bowl, mix the 1/4 cup mayonnaise, 2 tablespoons sweet chili sauce, and 1 tablespoon sriracha sauce.
- Place the 1.5 pounds skinless salmon fillet (cubed) into a bowl and sprinkle with 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, and a good pinch each of Kosher salt and pepper. Toss to coat.
- Add over a heaping spoonful of Bang Bang Sauce, and mix to combine, then arrange in a single layer on the lined baking sheet.
- Bake for about 8 minutes, then broil for 1-2 minutes to get a nice caramelized color.
- Mix the cooked salmon bites with the remaining Bang Bang Sauce and serve over cooked rice, if desired.
Notes
Storage & Reheating:
- Storage: Allow leftover salmon to cool, then transfer to an airtight container. Store in the fridge for up to 3 days. Alternatively, freeze for up to 3 months. If frozen, thaw overnight in the fridge before reheating.
- Reheating: Microwave individual portions in a microwave-safe bowl until piping hot. Alternatively, stir over a medium-low heat in a non-stick skillet with a splash of water until piping hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
