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A bowl of white rice topped with bang bang salmon, sliced cucumber, avocado, diced tomatoes, shredded carrots, and a creamy sauce, garnished with green onions and sesame seeds.
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Bang Bang Salmon

Bang bang salmon adds Asian-style sweet heat to your weeknight dinner! Baking salmon in a creamy homemade bang bang sauce keeps it moist and flavorful.
Prep Time15 minutes
Cook Time17 minutes
Total Time32 minutes
Course: Main Course, Main Dish, Seafood
Cuisine: American, Asian
Servings: 4
Author: Rachel Gurk

Ingredients

For salmon

For sauce

  • ½ cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha (adjust to taste)
  • 1 tablespoon honey
  • 1 teaspoon lime juice
  • ½ teaspoon garlic powder

For garnish

  • 2 tablespoons chopped green onions
  • 1 tablespoon sesame seeds, optional
  • fresh cilantro, optional

Instructions

  • Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
  • In a small bowl, combine garlic powder, paprika, salt and pepper. Pat the salmon fillets dry with a paper towel. Place salmon on the prepared baking sheet. Rub each fillet with olive oil and sprinkle with the spice mix.
    4 salmon fillets, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon salt, ½ teaspoon black pepper
  • In another bowl, combine mayonnaise, chili sauce, sriracha, honey, lime juice, and garlic powder to make sauce.
    ½ cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon sriracha, 1 tablespoon honey, 1 teaspoon lime juice, ½ teaspoon garlic powder
  • Drizzle about 1 tablespoon sauce over each salmon fillet. (Be careful not to touch the salmon with the spoon, and then dip it into the sauce. You don't want to transfer bacteria from the raw salmon to the sauce.) If desired, spread the sauce evenly on the fillets. Reserve remaining sauce for garnishing after salmon is baked.
  • Bake for 15 to 17 minutes, or until the salmon flakes easily with a fork or internal temperature is about 145ºF. Baking time will vary depending on the thickness of the fillets.
  • Spoon or drizzle remaining bang bang sauce over the cooked salmon, or serve the sauce on the side. Garnish the salmon with green onions, sesame seeds, and cilantro, if desired.

Notes

  • Make the sauce ahead of time. Bang bang sauce will keep in the refrigerator for up to a week. To get a head start on the recipe, make it ahead. I like to make a double batch and use the sauce for other meals, too! If you prefer, a bottle of bang bang sauce can be purchased at the grocery store. 
  • To make a bowl: On individual bowls of rice, quinoa, or cauliflower rice, arrange your choice of toppings such as shredded lettuce or cabbage, thinly sliced cucumber, shredded carrots, red bell pepper, mango, edamame, sliced avocado, sliced green onions, toasted sesame seeds, or fresh cilantro. Add bang bang salmon and serve immediately.
  • Air fryer: Cook salmon at 400°F for 8 to 10 minutes. (We did not test this method.)

Nutrition

Serving: 1salmon fillet with sauce | Calories: 504kcal | Carbohydrates: 10g | Protein: 34g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 716mg | Potassium: 884mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 370IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg

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