Description
This fast and flavorful Bang Bang Salmon delivers the perfect mix of heat, sweetness, and tang—all in one pan. With a crisp seared crust and creamy chili-lime sauce, it’s a dish that tastes restaurant-worthy but takes barely 15 minutes from fridge to fork.
Ingredients
For the Salmon:
- 4 salmon fillets (about 6 oz each), with or without skin
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon paprika
For the Bang Bang Sauce:
- ½ cup mayonnaise (or swap with Greek yogurt for a lighter version)
- 3 tablespoons sweet chili sauce
- 2 tablespoons sriracha (adjust for spice preference)
- 1 tablespoon honey
- Juice of 1 lime
- 2 green onions, finely sliced
💡 Ingredient Notes:
- No sweet chili sauce? Combine 2 tbsp honey + 1 tbsp rice vinegar + ½ tsp red pepper flakes for a quick substitute.
- For a dairy-free twist, use vegan or avocado-based mayo.
Instructions
👩🍳 Step-by-Step Instructions
Step 1: Get the Salmon Ready
Start by blotting each fillet dry with paper towels — this makes all the difference for a golden, crispy crust. Once dry, season both sides generously with salt, pepper, garlic powder, and paprika. Gently press the seasonings into the salmon so they stick and coat evenly.
Step 2: Heat Things Up
Set a large skillet (nonstick or cast iron) over medium-high heat and add olive oil. You’ll know it’s ready when the oil shimmers like it’s doing a happy dance — but before it starts smoking.
Pro tip: If the oil’s too cool, your salmon will cling to the pan. If it’s too hot, the outside will burn before the center cooks.
Step 3: Sear the Salmon
Lay the salmon fillets into the pan, skin-side down if you’ve left the skin on. Let them cook undisturbed for about 4–5 minutes — this patience pays off with that picture-perfect crust.
Flip carefully and cook another 2–3 minutes until it reaches your desired doneness:
-
125°F for medium (juicy and tender)
-
145°F for well-done
Remove from the heat once cooked.
Step 4: Whip Up the Bang Bang Sauce
While the salmon finishes, grab a small bowl and whisk together the mayo, sweet chili sauce, sriracha, honey, and lime juice. Stir until it’s creamy and smooth. The color should be a bold coral-orange — thick enough to cling to a spoon but silky enough to drizzle.
Step 5: Assemble & Serve
Transfer the cooked salmon to a plate and let it rest for a minute. Then spoon or drizzle the sauce generously over the top, letting it cascade down the sides. Sprinkle with chopped green onions for a fresh pop of color and flavor.
Notes
🍽 Serving Ideas
-
Serve over jasmine or coconut rice with roasted broccoli or snap peas.
-
Turn it into tacos with shredded cabbage, avocado, and extra Bang Bang sauce.
-
For a low-carb option, pair with cauliflower rice or a crisp cucumber salad.
💡 Chef’s Notes
-
Pat dry = perfect sear. Moisture is the enemy of crispness!
-
Don’t overcook. Salmon continues to cook from residual heat, so take it off just before it’s done.
-
Double the sauce. It’s addictive — and great on shrimp, chicken, or even roasted veggies.
Nutrition
- Serving Size: Per serving (1 salmon fillet with 2 tablespoons sauce)
- Calories: 425
- Sugar: 10g
- Sodium: 650mg
- Fat: 26g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 34g