Bang Bang Salmon Perfect Fast

This vibrant Bang Bang Salmon brings restaurant-quality flavors right to your home kitchen in just 15 minutes. The combination of creamy, spicy, and sweet sauce transforms ordinary salmon into a memorable dinner that feels special even on busy weeknights.

I created this recipe during a particularly hectic work week when I needed something impressive but effortless. My family was so blown away by the flavors that it's now in our regular rotation whenever we want something that feels special without the fuss.

Ingredients

• Salmon fillets: 4 6 oz each look for wild caught for best flavor and nutrition with bright color and firm flesh
• Mayonnaise: 1/4 cup provides the creamy base for the sauce use full fat for richest flavor
• Sriracha: 2 tablespoons brings the signature heat adjust according to your spice preference
• Honey: 1 tablespoon balances the spice with perfect sweetness use raw honey for deeper flavor
• Rice vinegar: 1 tablespoon adds brightness and cuts through richness essential for balance
• Soy sauce: 1 tablespoon introduces umami depth use low sodium if watching salt intake
• Sesame oil: 1 teaspoon brings nutty aroma that elevates the entire dish a little goes a long way
• Green onions: 2 thinly sliced adds freshness and color as finishing touch look for bright firm stalks

Step-by-Step Instructions

Preheat Broiler:

Turn your oven's broiler to high and position the rack about 6 inches from the heat source. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. This preparation ensures your salmon will cook quickly and evenly.

Make Bang Bang Sauce:

In a small bowl whisk together the mayonnaise sriracha honey rice vinegar and soy sauce until completely smooth. The mixture should be a beautiful pale orange color. Add the sesame oil last and stir gently to incorporate it creates the perfect aromatic finish to your sauce.

Prepare The Salmon:

Place your salmon fillets skin side down on the prepared baking sheet spacing them evenly. Using a pastry brush or spoon generously coat the top and sides of each fillet with the bang bang sauce reserving about one quarter of the sauce for serving. The thick coating will create a beautiful glaze as it cooks.

Broil To Perfection:

Slide the baking sheet into the preheated oven and broil for 8 to 10 minutes watching carefully. The salmon is done when it flakes easily with a fork and has reached an internal temperature of 145°F. The sauce will caramelize slightly on top creating an irresistible glaze.

Garnish And Serve:

Remove the salmon from the oven and let rest for 2 minutes. Sprinkle generously with the sliced green onions and serve immediately with the reserved sauce on the side for extra dipping.

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The sriracha is truly the star ingredient in this recipe. I discovered its perfect balance with honey quite by accident when trying to recreate a dish I had at a local restaurant. My husband who typically avoids spicy food completely cleaned his plate and asked for seconds that first night I made it which told me I had a winner.

Sauce Variations

The bang bang sauce is incredibly versatile and can be adjusted to suit your taste preferences. For a milder version reduce the sriracha to 1 tablespoon and increase the honey slightly. If you love heat add an extra teaspoon of sriracha or a pinch of cayenne pepper for extra kick. For a tangy twist increase the rice vinegar to 2 tablespoons and reduce the honey slightly. The sauce can also be made ahead of time and stored in the refrigerator for up to three days which makes meal prep even faster.

Perfect Pairings

This salmon shines when served with simple sides that complement without competing with its bold flavors. Steamed jasmine rice or coconut rice makes an excellent base that soaks up the extra sauce beautifully. For vegetables consider roasted broccoli simple stir fried bok choy or a crisp cucumber salad with rice vinegar dressing. The cooling effect of cucumber particularly balances the heat in the bang bang sauce. For a complete meal experience pair with a crisp white wine like Sauvignon Blanc or a light Asian lager.

Leftover Transformations

While this salmon is best enjoyed fresh any leftovers can be transformed into delicious next day meals. Flake the cold salmon and toss with mixed greens avocado and extra bang bang sauce thinned with a bit of olive oil for a restaurant worthy salad. Or gently reheat and serve in warm tortillas with crunchy slaw for amazing fish tacos. My personal favorite is to incorporate the flaked salmon into fried rice with peas scrambled eggs and extra green onions for a quick and satisfying lunch that repurposes without feeling like leftovers.

Recipe Q&A

→ Can I make Bang Bang Salmon without sriracha?

Yes, you can substitute sriracha with other hot sauces like chili garlic sauce, gochujang, or even a pinch of cayenne pepper mixed with ketchup. Adjust the quantity based on your heat preference.

→ What sides pair well with Bang Bang Salmon?

Bang Bang Salmon pairs beautifully with steamed rice, quinoa, roasted vegetables, Asian slaw, or cucumber salad. For a complete meal, add a side of stir-fried bok choy or broccoli.

→ Can I use frozen salmon for this dish?

Yes, but ensure it's completely thawed before cooking. Pat the thawed salmon dry with paper towels before applying the sauce to achieve better adhesion and avoid excess moisture during broiling.

→ How can I tell when my salmon is perfectly cooked?

Salmon is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The flesh should be opaque and slightly translucent in the center. For moist salmon, avoid overcooking.

→ Can I grill this salmon instead of broiling?

Absolutely! Preheat your grill to medium-high heat. Brush the grates with oil, then grill the sauce-coated salmon for about 4-5 minutes per side, or until the fish flakes easily with a fork.

→ Is Bang Bang Salmon spicy?

The spice level is adjustable based on the amount of sriracha used. As written, the recipe provides a moderate heat balanced by the sweetness of honey. For a milder version, reduce the sriracha; for extra heat, increase it.