Go Back
Bang Bang sauce ingredients mixed in bowl showing creamy orange-pink color

Bang Bang Salmon

Seared salmon topped with a creamy, spicy Bang Bang sauce made with chili sauce, sriracha, honey, and lime. A 15-minute restaurant-quality meal.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Main
Cuisine: Asian-Inspired, Fusion
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets 6 oz each, skin-on or skinless
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tsp paprika
  • 0.5 cup mayonnaise or Greek yogurt for lighter version
  • 3 tbsp sweet chili sauce
  • 2 tbsp sriracha adjust to taste
  • 1 tbsp honey
  • 1 lime juiced
  • 2 green onions finely chopped

Equipment

  • large skillet
  • Small bowl
  • Paper towels

Method
 

  1. Pat salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and paprika. Press seasoning gently into the flesh.
  2. Heat olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, it’s ready.
  3. Place salmon skin-side down (if using skin-on). Cook undisturbed for 4–5 minutes to develop a crust. Flip and cook another 2–3 minutes, or until internal temperature reaches 125°F (medium) or 145°F (well-done).
  4. While the salmon cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth.
  5. Remove salmon from heat and let rest for 1 minute. Drizzle with Bang Bang sauce and sprinkle with chopped green onions. Serve warm.

Notes

For best results, let salmon come to room temperature before cooking. Use the sweet chili substitute if unavailable. Extra sauce keeps 5 days in the fridge.