This Bang Bang Salmon became a weekday star in my kitchen the very first time I slathered a creamy sweet-spicy sauce over a pan-seared fillet and tasted the balance of heat and richness. I discovered this combination when I wanted something faster than my usual baked fish, and the bright, tangy lift from rice vinegar plus the gentle sweetness of honey turned a simple salmon fillet into something everyone at the table noticed. I make it when I need comfort without fuss, and it has a way of making leftovers feel like a treat rather than an afterthought. What makes this preparation so special is the texture contrast and speed. The exterior develops a lightly crisped edge when seared or roasted at high heat, while the interior remains tender and flaky. The sauce brings together creamy mayonnaise, sweet chili sauce, and a hit of sriracha for warmth. It coats each bite so that you get a silky, spicy finish without heavy saucing or complicated techniques. My partner calls it the perfect compromise between indulgent and healthy, and our weekend guests often ask for the recipe after their first plate.

Ingredients

• Salmon: Use four 6 ounce fillets, either skin-on or skinless depending on preference. I prefer skin-on because it crisps up in the pan and protects the flesh while cooking. Look for wild-caught or sustainably farmed atlantic or sockeye for firm texture and rich flavor.
• Olive oil: One tablespoon to lightly coat the fillets before seasoning. Use a neutral extra virgin olive oil or a light olive oil for higher smoke point when searing.
• Seasoning: One teaspoon garlic powder, one teaspoon smoked paprika, half teaspoon salt, and half teaspoon black pepper to create a smoky, savory base that complements the sauce.
• Bang Bang Sauce: Half cup mayonnaise as the creamy base, two tablespoons sweet chili sauce for sweet heat, one tablespoon sriracha to taste, one tablespoon honey or maple syrup optional for extra sweetness, and one teaspoon rice vinegar or lime juice to brighten the overall balance.
• Optional Garnishes: Chopped green onions, sesame seeds, and fresh lime wedges for brightness and texture contrast. These simple garnishes elevate the finished plate.

Instructions

Prepare the Sauce: In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon sriracha, 1 tablespoon honey or maple syrup if using, and 1 teaspoon rice vinegar or lime juice. Whisk until smooth and taste for heat and sweetness. Adjust sriracha in 1/2 teaspoon increments to reach your preferred spice level. Chill while you prepare the fish so the flavors meld. Season the Fillets: Pat four 6 ounce fillets dry with paper towels. Lightly brush each with 1 tablespoon olive oil total, then sprinkle evenly with 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Press the spices into the flesh so they adhere and rest for 5 minutes at room temperature to take the chill off, which promotes even cooking. Cook the Salmon: Heat a heavy skillet or nonstick pan over medium-high heat until hot, about 2 to 3 minutes. If using skin-on fillets, place skin-side down and cook undisturbed for 3 to 4 minutes until the skin is crisp and releases easily. Flip and cook an additional 2 to 4 minutes until an instant-read thermometer reads 125 to 130 degrees F for medium-rare, or 135 degrees F for medium. For oven roasting, preheat to 450 degrees F and roast on a rimmed baking sheet 8 to 12 minutes depending on thickness. Glaze the Fish: Remove the fillets from the pan and place on a plate. Spoon 1 to 2 tablespoons of the prepared sauce over each fillet or brush it on with a silicone brush. The heat from the salmon will slightly warm the sauce, creating a silky glaze. Serve immediately with garnishes. Finish and Serve: Garnish with chopped green onions, a sprinkle of sesame seeds, and a lime wedge. Pair with steamed rice, a crisp salad, or roasted vegetables. Leftover sauce keeps up to 4 days covered in the refrigerator for dipping or drizzling.

Storage Tips

Store leftover sauce in an airtight container in the refrigerator for up to four days. Keep cooked fillets refrigerated in a shallow airtight container for up to two days; for best texture reheat gently in a 300 degrees F oven until warmed through, about 6 to 8 minutes, or use a covered skillet over low heat. To freeze cooked salmon, flash cool on a sheet pan, then wrap tightly in plastic and foil and freeze for up to three months. Thaw overnight in the refrigerator and serve with freshly made sauce to retain the best texture and flavor. Avoid freezing the mayonnaise-based sauce as texture can separate on thawing.

Ingredient Substitutions

If you prefer a lighter sauce, substitute half of the mayonnaise with plain Greek yogurt, keeping in mind the sauce will be tangier and less rich. For a dairy-free option, use a vegan mayonnaise. Swap honey for maple syrup to keep it vegan. If sweet chili sauce is not available, combine 2 tablespoons of chili garlic sauce with 1 tablespoon of agave and 1 tablespoon of rice vinegar to approximate the flavor profile. For milder bowls, reduce sriracha to 1 teaspoon or omit it and add a pinch of smoked paprika for warmth without heat.

Serving Suggestions

Serve this salmon over steamed jasmine or brown rice with a crisp cucumber salad and quick pickled red onions for contrast. It also makes a great topping for leafy green bowls with shredded carrots, edamame, and avocado. For a party, flake the fillets and serve on toasted baguette slices with a drizzle of extra sauce and sesame seeds. Garnish with lime for brightness and serve with a chilled beer or crisp white wine.

Cultural Background

This preparation borrows influence from Asian-American flavors where creamy condiments meet Southeast Asian sweet chili and hot sauce heat. The bang bang name evokes popular Asian-inspired dipping sauces that combine sweet, spicy, and creamy components. While not traditional to any single country, it exemplifies the fusion style common in modern home cooking, bringing together pantry staples into a cohesive flavor profile that feels familiar yet contemporary.

Seasonal Adaptations

In summer, top the salmon with fresh mango salsa and thinly sliced radish for brightness. In colder months, serve alongside roasted root vegetables and swap lime for a splash of warm soy-ginger glaze mixed into the sauce. During spring, add fresh herbs like cilantro and mint to the garnish to lift the richness of the mayonnaise. The sauce adapts well to seasonal produce and makes the dish easy to rotate year-round.

Meal Prep Tips

Double the sauce and store half separately for lunches. Cook a tray of salmon fillets and portion into individual containers with rice and steamed vegetables for workweek meals. Refrigerate for up to two days and reheat gently in the oven. Keep sauce chilled until serving and spoon on just before eating to maintain the best texture. Label containers with the date to ensure freshness.

Final thought: this Bang Bang Salmon balances speedy technique with bold flavor and is the sort of dish that becomes a reliable favorite. Whether you are cooking for family or entertaining friends, it comes together quickly, looks presentable, and tastes like you spent more time on it than you actually did. Try it once and it will likely find a place in your regular rotation.