Bang Bang Salmon

Look, I’m going to be honest with you.

This Bang Bang Salmon recipe has completely changed my weeknight dinner game. We’re talking crispy, golden salmon bites smothered in a sauce that’s sweet, creamy, and just spicy enough to keep things interesting.

The best part?

It takes less than 30 minutes from start to finish. And trust me, after making this dozens of times, I can tell you it works every single time.

Why You’ll Love This Recipe

Here’s the thing about this recipe.

It checks every single box:

• Quick and Easy: 30 minutes. That’s it. No complicated steps or fancy techniques.
• Perfect Balance: The sauce hits all the right notes – sweet from the honey, creamy from the mayo, with just enough heat to wake up your taste buds.
• Crispy Outside, Tender Inside: Pan-searing gives you that restaurant-quality golden crust while keeping the salmon super moist.
• Versatile: Rice bowls. Tacos. Salads. Party appetizers. This salmon fits anywhere.
• Meal Prep Friendly: Make a big batch of sauce on Sunday. Cook fresh salmon whenever you need it. Boom – instant dinners all week.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes

Servings: This feeds 4 people as a main dish. Got a crowd? Just double everything. Want leftovers? Same deal.

Difficulty: Easy. Like, really easy. If you’re new to cooking, this is a great place to start. You’ll feel like a pro.

Required Kitchen Tools

Nothing fancy here:

• Large skillet or frying pan
• Sharp knife and cutting board
• Small mixing bowl
• Measuring cups and spoons
• Spatula or tongs
• Paper towels

Ingredients

Two simple parts. That’s all you need.

For the Salmon Bites:

• Salmon Fillets: Fresh or thawed. Cut into bite-sized pieces.
• Olive Oil: Creates that crispy outside and stops everything from sticking.
• Garlic Powder: Savory flavor without being too strong.
• Onion Powder: Adds a subtle sweetness.
• Smoked Paprika: Gives you a hint of smoke and gorgeous color.
• Salt: Makes everything taste better.
• Black Pepper: A little warmth and earthiness.
• Cayenne Pepper: Optional. Only if you like extra heat.

For the Bang Bang Sauce:

• Mayonnaise: The creamy base that holds everything together.
• Thai Sweet Chili Sauce: Sweet and tangy goodness.
• Sriracha Sauce: Heat and garlic notes all in one.
• Honey: Balances out the spice naturally.
• Lime Juice: Fresh citrus that brightens the whole dish.

Variations for Bang Bang Salmon

Want to mix things up? Try these:

• Use Different Proteins: Shrimp works great. So does chicken. Even tofu if you’re going plant-based.
• Adjust the Heat: More sriracha for fire breathers. Less for sensitive palates.
• Add Garlic: Fresh minced garlic in the sauce takes it up a notch.
• Try Greek Yogurt: Swap half the mayo for Greek yogurt. Lighter version, same great taste.
• Add Sesame: Toasted sesame seeds on top. Nutty flavor plus crunch.

How to Make Bang Bang Salmon Step-by-Step Instructions

Alright. Let’s do this.

1. Prepare the Salmon

Grab your paper towels. Pat those salmon fillets completely dry.

Now cut them into bite-sized pieces. About 1 to 1.5 inches each.

Why dry them? Because wet salmon won’t brown properly. And we want that beautiful golden crust.

2. Season the Salmon

Toss your salmon pieces in a large bowl with olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper.

Make sure every single piece gets coated. Don’t be shy about using your hands here.

3. Make the Bang Bang Sauce

While the salmon sits for a minute, whisk together your mayo, Thai sweet chili sauce, sriracha, honey, and lime juice in a small bowl.

Keep whisking until it’s smooth and creamy.

Taste it. Too spicy? Add more honey. Not spicy enough? More sriracha. This is your sauce.

4. Cook the Salmon

Heat your skillet over medium-high heat. Get it nice and hot.

Add your seasoned salmon pieces in a single layer. Don’t crowd them. Seriously – give them space.

Here’s the hard part…

Don’t. Touch. Them.

Let them cook for 3 to 4 minutes without moving. This is how you get that perfect golden crust.

5. Flip and Finish

Now carefully flip each piece with your spatula or tongs.

Cook another 3 to 4 minutes. The salmon should flake easily with a fork. Internal temp should hit 145 degrees.

6. Coat with Sauce

Take the pan off the heat.

Add half the bang bang sauce. Gently toss everything together.

Save the other half for drizzling or dipping. Trust me on this.

Serving and Decoration

Serving Suggestions:

Pile those sauced salmon bites on a nice platter.

Drizzle extra sauce over the top. Sprinkle with sliced green onions or sesame seeds. Maybe some fresh cilantro if you’re feeling fancy.

Lime wedges on the side? Always.

How to Serve Bang Bang Salmon

This dish is crazy versatile:

• Over Rice: White rice. Brown rice. Cauliflower rice. Whatever you’ve got. Add some steamed broccoli and you’re set.
• In Tacos: Soft tortillas filled with this salmon and shredded cabbage? Life changing.
• On Salad: Toss it on mixed greens with cucumber, tomatoes, and avocado. Suddenly salad becomes exciting.
• As Appetizer: Party coming up? Serve these with toothpicks. They’ll disappear in minutes.
• In Bowls: Rice bowl with edamame, shredded carrots, and cucumber. Add extra sauce. You’ve got yourself a restaurant-quality meal.

Storing Bang Bang Salmon

Cooked Salmon:

Airtight container. Refrigerator. Up to 3 days.

Reheat gently in a skillet over low heat. Don’t nuke it in the microwave unless you want rubber.

Bang Bang Sauce:

Keep it separate in a sealed container. It’ll last 5 days in the fridge.

Why separate? Because nobody likes soggy salmon.

Freezing:

You can freeze the cooked salmon without sauce for up to 2 months. Thaw overnight in the fridge before reheating.

Tips and Tricks for Success

I’ve made this recipe probably 50 times. Here’s what I’ve learned:

• Don’t Overcook: Salmon keeps cooking after you take it off the heat. Pull it slightly before it’s completely done.
• Room Temperature: Let your salmon sit out for 10 minutes before cooking. More even results every time.
• Hot Pan: Your skillet needs to be hot before the salmon goes in. That’s how you get the crispy exterior.
• Single Layer: Overcrowding steams the salmon instead of searing it. Cook in batches if you need to.
• Pat Dry: I mentioned this already. But seriously. Dry salmon is crucial for browning.

Nutrition

Nutrient	Per Serving
Calories	385
Protein	28g
Fat	26g
Carbohydrates	12g
Fiber	0g
Sugar	10g
Sodium	620mg

Bang Bang Salmon FAQs

Can I use frozen salmon?

Yep. Just thaw it completely in the fridge overnight. Then pat it really dry before you season it.

Is the sauce spicy?

It’s got mild to medium heat. Nothing crazy. Want it milder? Cut back on the sriracha. Want more kick? Add extra.

Can I bake the salmon instead?

Sure can. Season it the same way. Bake at 400 degrees for 12 to 15 minutes. Then toss with the sauce.

What if I don’t have Thai chili sauce?

No problem. Use regular sweet chili sauce. Or make your own by mixing honey with a little rice vinegar and red pepper flakes.

How do I know when salmon is done?

It should flake easily when you poke it with a fork. Internal temp should be 145 degrees if you want to be precise.

Conclusion

Here’s the thing.

Bang Bang Salmon is one of those recipes that makes you look like you spent way more time in the kitchen than you actually did.

The crispy salmon. The creamy, sweet-spicy sauce. The way it all comes together in less than half an hour.

It’s perfect for busy weeknights when you want something special. And it’s impressive enough for when you’ve got people over.

Make it once. You’ll be making it every week.