Bang Bang Salmon is seasoned salmon filets brushed with bang bang sauce, baked in the oven, and topped with even more of the sweet and spicy sauce. Try my Bang Bang Shrimp, too!
Bang Bang Salmon
Yes, you are probably familiar with bang bang shrimp. But, with a sauce as tasty as bang bang sauce, it would be a shame to not put it on anything else. So, I decided salmon would be a delicious option, and I wasn’t wrong! Not only is the sauce brushed over the salmon before being baked, but there is also enough to drizzle a little more on after baking.
Ingredients & Substitutions
Salmon: Salmon is a great source of protein and full of nutritious value. It is loaded with Omega-3 fatty acids, which help lower blood pressure and reduce inflammation. You will need 3-4 salmon filets for this recipe.
Mayonnaise: The mayonnaise gives the sauce the creamy texture it is known for. You could make your own or use light mayonnaise if that is what you have on hand.
Thai Sweet Chili Sauce: The sweetness really comes out in each bite, followed by the heat from the Sriracha. Make your own if you don’t have any on hand.
Sriracha: We used a teaspoon of Sriracha in this recipe, but you could definitely increase the amount if you prefer more of a kick.
When is Salmon Done Cooking?
According to the United States Department of Agriculture, salmon is cooked through when the thickest part of the filet is 145°F on a meat thermometer. But, you can remove salmon from the oven, skillet, or grill closer to 130°F for a medium-cooked salmon; it will continue to cook after being removed from heat.
If you don’t have a thermometer, salmon is done cooking when it is a bit flaky when using a fork. Be careful to not overcook salmon; that will make it dry. The outside should be an opaque pink when cooked. In addition, the cook times will vary depending on the cooking method and the size of the filets. If possible, I would definitely recommend a meat thermometer.
Do I Cook Salmon with the Skin On or Off?
Unless you are poaching the salmon, I recommend leaving the skin on. The skin acts as a barrier between the flesh and the hot sheet pan or grill. Cook the salmon skin-side down, which helps prevent the most delicate flesh of the filet from overcooking. It is a personal preference if you choose to eat the skin or not.
Can I Make this in an Air Fryer?
Yes! To be honest, we preferred the Air Fryer method over the oven. It was gloriously crispy yet flakey inside, I highly recommend the air fryer for this recipe!
To use your air fryer, follow the instructions up to baking the salmon in the oven. Cook the salmon in the air fryer for 5-6 minutes at 400°F. And don’t forget to drizzle the reserved bang bang sauce on top!
How to Store Bang Bang Salmon
If you have any salmon leftover, it will last up to 2 days when stored in the refrigerator. When ready to reheat it, use the oven as opposed to a microwave. Or, enjoy the salmon cold, on top of a salad.
You can also store bang bang sauce made in advance. Once made, store the sauce in a sealed container in the refrigerator for up to seven days. Since it is a mayonnaise-based sauce, it should not be left out at room temperature.
Bang Bang Salmon
- 4 salmon filets, about 1½ pounds, skins on
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup (116 g) mayonnaise
- ¼ cup (66 g) Thai sweet chili sauce
- 1 teaspoon Sriracha, or more to taste
- 1 tablespoon honey
- chives, chopped for garnish
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Drizzle the olive oil over salmon on all sides and gently rub it in. In a small bowl, combine paprika, garlic powder, salt, and pepper.
- Sprinkle seasoning mixture over the salmon filets.
- In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and divide the sauce in half. (It makes one cup of sauce, so use ½ cup for brushing it on the salmon before baking, reserving the other ½ cup for drizzling after baking.)
- Using ½ cup of sauce, evenly brush it over the salmon filets.
- Place the salmon onto the lined baking sheet, skin-side down, leaving space between each filet.
- Bake the salmon for 8-10 minutes, or until cooked through. (Start checking the salmon after 6 minutes.) The internal temperature of fully cooked salmon is 145°F. For a crispier filet, broil for 1-2 minutes.
- Transfer the salmon to a plate and drizzle with the remaining sauce. Garnish with chives.
- Serve warm with rice.
Did you make this recipe?
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