This Bang Bang Salmon is baked with a 3-ingredient bang bang sauce that has the perfect balance of creamy sweetness, umami, and a little kick of heat. Big flavor, minimal effort, and quick enough for a busy weeknight meal!
Serve it with rice and Sautéed Sugar Snap Peas for a memorable meal.
If you haven’t had the pleasure of tasting bang bang sauce yet, allow me introduce you. It is a creamy, sweet and spicy, and irresistibly savory sauce that makes anything you pour it over or dip it in taste amazing. It’s perfection spooned over salmon fillets and baked until slightly caramelized for this Bang Bang Salmon.
And, guys, this is a recipe to save in your quick and easy file. I’m talking about 20 minutes from start to finish! I can pretty much handle that commitment any night of the week.
Bang Bang Salmon bowls for the win!
I tweaked my original bang bang sauce recipe that I use for my Bang Bang Chicken Skewers just slightly and it complements salmon in the most delicious way! And, it couldn’t be easier to make. It consists of just three ingredients, and doubles as both a glaze and a dipping sauce.
Ingredient Notes
The short list of flavorful ingredients pack a punch!
- Salmon: I use 4 individually vacuum sealed frozen wild Alaskan sockeye salmon fillets from Costco. You can also use a large, 1 1/2 pound fillet and cut it down into four individual fillets, if you’d like. Either skin-on or skinless salmon will work just fine for this recipe.
- Seasoning: An all-purpose seasoning, like Lawry’s Seasoned Salt, and granulated garlic.
- Bang Bang Sauce: Mayonnaise, sweet chili sauce, like Mae Ploy or Thai Kitchen, and a little less sodium soy sauce. The little bit of heat in this recipe comes from the sweet chili sauce but it’s balanced well by the creaminess of the mayonnaise.
How to Make Bang Bang Salmon
- Pat the salmon dry with paper towels and place it on a baking sheet line with either aluminum foil or parchment paper. If using skin-on salmon, place it skin-side down.
- Sprinkle the seasoning evenly over each piece.
- In a small bowl, combine the mayo, sweet chili sauce and soy sauce. Transfer 2 tablespoons of the mixture to a small bowl and reserve it for later. Spread a small spoonful of the sauce (about 1 tablespoon per fillet) over the seasoned salmon fillets.
- Bake in a preheated 400 degree F oven for 10 to 12 minutes, or until your salmon is golden, slightly caramelized on top, and cooked through.
Tips for the Best Bang Bang Salmon
Defrost the salmon: If you’re using frozen fish, be sure it’s fully thawed – you don’t want to start with icy salmon. To thaw it safely, allow the wrapped salmon to thaw for about 24 hours in the refrigerator.
Use a meat thermometer: For the best result, pull your salmon out of the oven when it is about 140 degrees F and no more than 145 degrees F in the thickest portion.
Caramelization: Bake your salmon on an oven rack set in the upper â…“ of the oven to increase caramelization of the surface as it bakes. If needed, you can switch the oven to Broil briefly at the end of the cooking time, but watch it carefully to avoid burning the glaze.
Serving tip: Serve the salmon garnished with a little minced parsley for a pop of color and and a drizzle of the reserved bang bang sauce.
Storage and Reheating Tips
For the salmon: Store leftover Bang Bang Salmon in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water over low heat or in the microwave using short intervals to avoid overcooking it.
For the sauce: Transfer any leftover bang bang sauce to a separate airtight container. It should keep well in the fridge for up to 5 days.
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Bang Bang Salmon
This Bang Bang Salmon is baked with a 3-ingredient bang bang sauce that has the perfect balance of creamy sweetness, umami, and a little kick of heat. Big flavor, minimal effort, and quick enough for a busy weeknight meal!
Instructions
-
Preheat oven to 400 degrees with a rack set in the upper â…“ of the oven. Line a baking sheet with parchment paper or aluminum foil.
-
In a small bowl, combine the all-purpose seasoning and granulated garlic. Set aside.
-
Pat the salmon dry with paper towels and sprinkle the seasoning evenly over each piece. Transfer the salmon to the prepared baking sheet and set it aside. If using skin-on salmon, place it skin-side down.
-
In a small bowl, combine the mayonnaise, sweet chili sauce and soy sauce. Transfer 2 tablespoons of the mixture to a small bowl and reserve it for later.
-
Spread a small spoonful of the sauce (about 1 tablespoon per fillet) over the seasoned salmon fillets. Bake for 10 to 12 minutes, or until your salmon is golden, slightly caramelized on top, and has reached an internal temperature of no more than 145 degrees F (or slightly lower) in the thickest portion. You can switch the oven to BROIL, if needed, but watch carefully to avoid burning the glaze.
-
Serve the salmon with rice garnished with a little minced parsley and the reserved bang bang sauce on the side.
Notes
Defrost the salmon: If you’re using frozen fish, be sure it’s fully thawed – you don’t want to start with icy salmon. To thaw it safely, allow the wrapped salmon to thaw for about 24 hours in the refrigerator.
Use a meat thermometer: For the best result, pull your salmon out of the oven when it is about 140 degrees F and no more than 145 degrees F in the thickest portion.
Caramelization: Bake your salmon on an oven rack set in the upper â…“ of the oven to increase caramelization of the surface as it bakes. If needed, you can switch the oven to Broil briefly at the end of the cooking time, but watch it carefully to avoid burning the glaze.
Serving tip: Serve the salmon garnished with a little minced parsley for a pop of color and and a drizzle of the reserved bang bang sauce.
Storing and reheating leftover salmon: Store leftover Bang Bang Salmon in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water over low heat or in the microwave using short intervals to avoid overcooking it.
Storing leftover sauce: Transfer any leftover bang bang sauce to a separate airtight container. It should keep well in the fridge for up to 5 days.
Nutrition
Serving: 6 ounces · Calories: 348 kcal · Carbohydrates: 3 g · Protein: 34 g · Fat: 21 g · Saturated Fat: 3 g · Polyunsaturated Fat: 11 g · Monounsaturated Fat: 6 g · Trans Fat: 0.03 g · Cholesterol: 99 mg · Sodium: 811 mg · Potassium: 848 mg · Fiber: 0.1 g · Sugar: 2 g · Vitamin A: 77 IU · Vitamin C: 0.01 mg · Calcium: 23 mg · Iron: 1 mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.