This Bang Bang salmon recipe is one of those dishes I reach for when I want bold flavor and minimal effort. I first discovered this combination during a busy week when I needed something that felt special but could be on the table in under 20 minutes. The first time I served it my family paused mid forkful and then asked for seconds. The contrast between a crisp sear on the fish and the creamy, sweet heat of the sauce makes every bite memorable.

What makes this version special is the balance of textures and the kitchen science behind it. A quick dry brine with salt and a light dusting of garlic powder and paprika encourages the surface to brown quickly when it hits a hot skillet. The sauce comes together in one bowl, using mayonnaise for silkiness and sweet chili sauce plus sriracha for layered heat. Squeeze of lime brightens the sauce and ties together the richness of the fish. With a little practice you can have perfectly cooked 6 ounce fillets in about ten minutes from the pan to the plate.

Ingredients

• Salmon fillets: Four 6 ounce fillets, skin on or skinless, fresh or thawed. Look for bright pink flesh and a mild smell. Atlantic or sockeye work well. If you buy skin on place skin side down for a crisp finish.
• Olive oil: Two tablespoons for searing. Use extra virgin for flavor or a light olive oil with a higher smoke point if your skillet runs very hot.
• Salt and black pepper: One teaspoon salt and half teaspoon black pepper. Coarse sea salt or kosher salt seasons the surface and helps form a golden crust.
• Garlic powder and paprika: One tablespoon garlic powder and one teaspoon paprika add savory depth and color. Smoked paprika adds another layer of complexity if you prefer.
• Mayonnaise: Half cup for a silky base to the sauce. Substitute plain Greek yogurt for a lighter version. Choose a full fat mayo for the creamiest texture.
• Sweet chili sauce and sriracha: Three tablespoons sweet chili sauce and two tablespoons sriracha for sweet heat. Adjust sriracha to taste if you prefer milder or hotter.
• Honey and lime juice: One tablespoon honey and the juice of one lime balance heat with sweetness and acidity. Fresh lime juice is best.
• Green onions: Two finely chopped green onions folded into the sauce for freshness and crunch.

Instructions

Prep the fish:Pat the salmon fillets completely dry with paper towels. Dry surfaces sear better and reduce steaming. If the fillets have skin score the skin lightly to prevent curling. Measure seasoning in a small bowl for quick application.Season evenly:Rub each fillet with one half tablespoon olive oil. Sprinkle salt evenly, then black pepper, garlic powder and paprika. Press seasonings into the surface so they adhere and set the fillets aside while you warm the pan to medium high.Heat the skillet and sear:Heat a large heavy skillet over medium high heat until hot. Add the remaining olive oil and swirl. Place fillets presentation side down first, or skin side down when using skin on fillets. Do not move the fish for three to four minutes. You want a deep golden crust before flipping. After flipping cook two to three minutes for medium doneness, longer if you prefer well done. Internal temperature of 125 to 130 degrees Fahrenheit yields tender flakes without dryness.Make the sauce while the fish cooks:In a small bowl whisk together mayonnaise, sweet chili sauce, sriracha, honey and lime juice until smooth. Stir in the chopped green onions and taste for balance. Add a touch more honey if too spicy or more lime if it needs brightness. Keep refrigerated until plating time.Finish and glaze:When the salmon reaches desired doneness remove it to a warm plate. Spoon two to three tablespoons of sauce over each fillet and serve extra on the side. The contrast between hot fish and cool sauce is appealing and allows guests to add more as they like.

Storage Tips

Store leftover salmon in an airtight container in the refrigerator for up to two days. Keep the sauce separate in its own jar to preserve texture. To reheat gently warm the fillets in a 275 degrees Fahrenheit oven until heated through, about 8 to 12 minutes depending on thickness. Avoid microwaving for long periods as the fish will dry out. If you need to freeze cooked fillets wrap tightly in plastic wrap and place in a freezer bag for up to three months. Thaw in the refrigerator overnight and reheat gently.

Ingredient Substitutions

For a lighter sauce swap mayonnaise with plain Greek yogurt in equal measure and reduce the honey by half to match tartness. For a gluten free option select a certified gluten free sweet chili sauce. If you cannot find fresh salmon, thick skinless cod or halibut steaks seared the same way work well but will require slightly longer cooking. To lower sodium use a reduced salt or no salt seasoning blend and add finishing salt to taste at the table.

Serving Suggestions

Serve the fillets over steamed jasmine rice, cauliflower rice, or a crisp salad. Garnish with extra green onion and a wedge of lime. For a heartier plate add a side of roasted sweet potatoes or charred asparagus. For party style serve small flaked pieces on crostini with a dot of sauce and sliced scallion for easy passing plates.

Cultural Background

The bang bang name refers to a popular sauce used in modern fusion dishes that combine American comfort techniques with Southeast Asian flavors. The sweet chili sauce originates in Thailand and gives a bright sweet chili profile while sriracha brings a garlic chili heat that has become popular globally. The creamy mayonnaise base is an adaptation that balances spice and echoes similar creamy spicy sauces from various coastal cuisines.

Seasonal Adaptations

In summer serve with fresh mango salsa and grilled corn for a vibrant twist. In cooler months swap lime for a splash of rice vinegar and add a pinch of ground ginger for warmth. When stone fruit is in season fold small diced apricot into the sauce for a sweet contrast. You can also add a sprinkle of sesame seeds and sliced jalapeno when you want more crunch and heat.

Meal Prep Tips

Scale the sauce up and store in jars for quick weeknight meals. Portion cooked fillets into meal prep containers with rice and steamed greens. Keep sauce in a separate small container to avoid sogginess. For busy mornings this protein rich lunch reheats well and stays satisfying through the afternoon.

This Bang Bang salmon is one of those recipes that rewards small techniques. Dry the fillets, heat the pan, and balance the sauce. You can make it your own with heat and sweetness adjustments and it will reliably be a crowd pleaser.