Bang Bang Salmon

Our Bang Bang Salmon has become a firecracker favorite in our household. Imagine tender, flaky salmon with a sweet and spicy sauce that dances on your taste buds like fireworks. That’s what makes it special. It’s one of those recipes you’ll want to bookmark because it’s easy enough for a weeknight but feels fancy enough for company.

I remember the first time I made this dish—it was a total game changer. Even my husband, who usually scrutinizes each morsel with the intensity of a food critic, couldn’t help but go in for seconds. I must confess, we’ve had evenings where this dish has basically been elevated to superhero status for saving us from a takeout coma. It’s now on speed dial on our weekly menu.

How to Make It

Okay, so you’re gonna want to preheat your oven to about 375°F, which feels like the sweet spot. Grab your salmon—skin on or off, up to you—and place it on a baking sheet lined with foil. Always line with foil to save yourself from a scrubbing sob story later. Mix up a slather of mayo, sweet chili sauce, and some sriracha if you like to walk on the wild side. Spread it generously over the salmon. Pop it in the oven and let the magic happen. Whisper sweet nothings to it as it bakes for about 20 minutes. If you want a little char, broil it for another few minutes just before it’s done.

✔Ingredient Notes

– Salmon: Always aim for fresh if you can, but frozen works in a pinch. Just defrost it properly—I learned that one the hard way.
– Sweet Chili Sauce: This is where the magic lives. Don’t skimp on it!
– Sriracha: Personal preference! I love the heat, but you do you.

✔Recipe Steps

1. Preheat your oven to 375°F.
2. Line a baking sheet with foil.
3. Place the salmon on the foil.
4. In a bowl, mix mayo, sweet chili sauce, and sriracha.
5. Spread the mixture over the salmon.
6. Bake for 20 minutes, broil for an extra char if desired.

What to Serve It With

Pair it with steamed rice, a crisp salad, or roasted veggies. We love it with a cold beer for that perfect kick-back vibe.

✔Tips & Mistakes

– Watch that broil step—I’ve turned a perfect dinner into smoky chaos more than once!
– Too much sauce can make it soupy, so stay on the balanced side.

✔Storage Tips

Stick leftovers in an airtight container in the fridge. Cold bites feel like a new dish, and yep, I’ve definitely eaten it for breakfast without shame. For a warm reprise, a quick micro zap will do.

✔Variations and Substitutions

– No fresh salmon? Frozen’s okay, just defrost it first.
– Out of sriracha? Red pepper flakes or even a dash of Tabasco can do the trick.
– Sweet chili sauce not your thing? Try honey with a chili powder mix.

Frequently Asked Questions

Bang Bang Salmon

This Bang Bang Salmon offers a spicy, creamy, and crunchy topping over tender, juicy salmon fillets. Perfect for a quick and flavorful weeknight dinner.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 4 fillets salmon fillets
• ▢ 0.5 cup mayonnaise
• ▢ 0.25 cup sweet chili sauce
• ▢ 1 tbsp sriracha sauce adjust to taste
• ▢ 0.75 cup panko breadcrumbs for topping
• ▢ 1 tbsp olive oil for cooking
• ▢ 1 tbsp fresh lime juice
• ▢ 2 sprigs cilantro chopped for garnish

Instructions

Preparation Steps

• Preheat oven to 400°F (204°C).
• In a small bowl, mix mayonnaise, sweet chili sauce, sriracha, and lime juice until well combined.
• Brush each salmon fillet with olive oil and place on a baking sheet lined with parchment paper.
• Spread the spicy mayo mixture evenly over each fillet.
• Sprinkle panko breadcrumbs on top of each fillet for a crunchy texture.
• Bake for 12 minutes or until salmon is cooked through and the topping is golden brown.
• Garnish with chopped cilantro and serve immediately.

Notes

For extra heat, add more sriracha or serve with a squeeze of fresh lime.