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Bang Bang salmon is an easy dinner, perfect for busy weeknights, that features perfectly baked and tender salmon fillets with a delicious spicy sauce. Packed with flavors, this 20-minute dish will be on your menu every week, as it's so simple and indulgent!
💙Why you'll love it
- A few simple ingredients - all this recipe requires are easy-to-find and to-use ingredients! You can find most of them in your local grocery store.
- Quick and easy - ready within 20 minutes, it's a real cinch to prepare! All you have to do is season salmon, prepare the sauce and bake! Told you it was easy!
- Can be stored for a few days, which makes it perfect for batch cooking or meal prep!
😍Other delicious salmon recipes
Easy coconut Thai salmon curry
Creamy salmon risotto with Parmesan
Herb grilled salmon (Olive Garden copycat recipe)
The best honey butter Old Bay salmon
🍳Ingredients
You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make this flavorful salmon recipe.
- Fresh salmon fillets - they are the key ingredient of this recipe, so I suggest to buy good-quality ones.
- Mayonnaise - you can use store-bought mayonnaise, but I really love to make a homemade one, as I find it super quick and easy to prepare, and it's soooo much better than store-bought! You won't regret it! You'll need 1 egg yolk, ½ teaspoon mustard, ½ teaspoon balsamic vinegar, 4 to 6 tablespoons neutral oil, 1 tablespoon olive oil, salt and black pepper. Use an electric mixer and mix the egg yolk with the salt, pepper, mustard and balsamic vinegar. Little by little, add the neutral oil and olive oil. The sauce will thicken and take on the usual mayonnaise texture.
🍅Variations & serving tips
Feel free to change this recipe to go with your tastes. I suggest several options:
- Spice it up with more Sriracha sauce or some red pepper flakes.
- Serve this salmon with rice - cauliflower rice, brown rice or in a crispy salmon bowl with avocado and white rice.
- Serve this salmon with veggies - asparagus (in season in April, May and June), zucchini (in season in June, July, August and September), cherry tomatoes (in season in June, July, August, September and October), potato purée or roasted peppers (in season in June, July, August and September) go especially well with salmon, and add colors and flavors to the dish.
- Serve this salmon with salad, such as a delicious cucumber salad or green salad.
This recipe has not been tested using any other substitutions. If you do try substituting ingredients, it may not turn out as it's meant to. Please leave a comment below letting me know if it worked out!
✨How to make this Bang Bang salmon recipe?
Recipe details and quantities are in the recipe card below.
- Preheat your oven at 390°F/200°C on convection mode. Place salmon fillets on a baking sheet lined with parchment paper, skin side down. Season them with salt, black pepper, paprika and garlic powder.
- Massage with your hands then pour honey.
- Prepare the homemade Bang Bang sauce - in a small bowl, combine Sriracha sauce, Thai sweet chili sauce, rice vinegar and mayonnaise.
- Brush some of the sauce on top of the salmon fillets and bake in the middle of the oven for 8 to 12 minutes, depending on the thickness of your fillets.
- When baked, brush again with extra sauce and serve with sliced spring onions, sesame seeds and jasmine rice.
👩🏻🍳Chef's tips
- Customize the sauce according to your tastes - spicier with more Sriracha sauce, sweeter with more Thai sweet chili sauce, etc...
- Salmon fillets should not overlap during baking - I recommend making a single layer for best results.
- According to the FDA, salmon is considered cooked when the internal temperature of the thickest part reaches 145°F. You can use a meat thermometer to check this out.
- Baking time may slightly vary according to the thickness of your salmon fillets.
- Leave the salmon skin on, it will add flavors and if you want to take it off, it's much easier after baking!
💡Frequently Asked Questions
Yes, you can totally do that! Just be careful because the baking time will be much shorter - to adapt to the size of your bites.
No, I really wouldn't recommend it, as it's not the same taste and texture at all!
I wouldn't recommend cooking in a skillet, because the sauce will fall into the skillet and get everywhere, and that won't be very practical at all... And I've never tried it, but I'm sure you can bake it in the Air Fryer. Let me know in the comment section below if you try!
❄️Storage and freezing
- Store - let the leftovers completely cool, then store them in an airtight container in the refrigerator for up to 3 days.
- Reheat - place leftovers in a microwave safe dish and reheat until warmed through. You can also pop in the oven 5-7 minutes at 320°F/160°C.
- Freeze - once perfectly cold, place in a freezer bag labeled with the date and the name of the recipe. Then put it in the freezer.
- Defrost - place in the refrigerator for one night (or a few hours) and let it defrost gradually. Then follow the reheating instructions. If you want a faster option - pop salmon in the oven 10-15 minutes at 320°F/160°C or until completely defrosted.
😋Other delicious recipes you'll love
If you make this salmon, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Bang bang salmon (easy dinner under 20 minutes)
Ingredients
For salmon fillets
- 10.5 oz salmon fillets
- salt or to taste
- black pepper or to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon honey
- green onion thinly sliced - optional, as a topping
- sesame seeds optional, as a topping
For Bang Bang sauce
- 2 tablespoons mayonnaise homemade or store-bought
- 1 tablespoon Thai sweet chili sauce
- 2 tablespoons Sriracha sauce
- ½ teaspoon rice vinegar
Instructions
- Preheat your oven at 390°F/200°C on convection mode. Place salmon fillets on a baking sheet lined with parchment paper, skin side down. Season them with salt, black pepper, paprika and garlic powder. Massage with your hands then pour honey.
- Prepare the homemade Bang Bang sauce - in a small bowl, combine Sriracha sauce, Thai sweet chili sauce, rice vinegar and mayonnaise.
- Brush some of the sauce on top of the salmon fillets and bake in the middle of the oven for 8 to 12 minutes, depending on the thickness of your fillets.
- When baked, brush again with extra sauce and serve with sliced spring onions, sesame seeds and jasmine rice.
Notes
- Store - let the leftovers completely cool, then store them in an airtight container in the refrigerator for up to 3 days.
- Reheat - place leftovers in a microwave safe dish and reheat until warmed through. You can also pop in the oven 5-7 minutes at 320°F/160°C.
- Freeze - once perfectly cold, place in a freezer bag labeled with the date and the name of the recipe. Then put it in the freezer.
- Defrost - place in the refrigerator for one night (or a few hours) and let it defrost gradually. Then follow the reheating instructions. If you want a faster option - pop salmon in the oven 10-15 minutes at 320°F/160°C or until completely defrosted.
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