Save The first time I tasted Bang Bang sauce was at a beachside shack where the owner refused to share his secret. My kitchen experiments finally cracked the code, and now this spicy-sweet salmon miracle lives in my regular dinner rotation. Something about that creamy kick against rich salmon just works.
My sister-in-law accidentally used hot sauce instead of sriracha last Thanksgiving and weve never gone back. That tiny mistake taught me heat levels are personal. Now everyone gets their own little sauce ramekin and happiness reigns supreme.
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Ingredients
- Salmon fillets: Skin-on gives you those crispy edges but skinless works beautifully too
- Olive oil: Helps those spices cling and keeps everything moist
- Garlic powder: Distributes more evenly than fresh garlic for the rub
- Smoked paprika: Adds subtle depth without overpowering the delicate fish
- Mayonnaise: The creamy backbone that makes this sauce addictive
- Sweet chili sauce: Balances heat with sugar for that restaurant-style glaze
- Sriracha: Start with one tablespoon and taste before adding more
- Honey or maple syrup: Optional but rounds out the flavors beautifully
- Rice vinegar or lime juice: Cuts through the richness with bright acidity
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Instructions
- Get your heat ready:
- Preheat oven to 400°F or fire up whichever cooking method calls to you tonight
- Season generously:
- Pat salmon completely dry, brush with oil, and rub those spices into every nook
- Cook to perfection:
- Bake skin-down 12-15 minutes until flaky, or grill pan-sear according to your preference
- Whisk the magic:
- Combine mayo, chili sauce, sriracha, sweetener, and vinegar until smooth and irresistible
- Bring it together:
- Drizzle that sauce generously over salmon and watch everyone reach for seconds immediately
Pin it This recipe saved me during a chaotic week when my daughter requested fancy salmon but I had zero energy. She now asks for bang bang everything, and honestly, I cannot blame her one bit.
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Making It Your Own
Greek yogurt swaps beautifully for half the mayo if you want to feel virtuous without sacrificing flavor. The texture stays luscious but you get that protein boost.
Sides That Sing
Something cooling needs to happen on the plate. Cucumber salad or simple jasmine rice does the job perfectly.
Make Ahead Magic
Double that sauce and keep it in a jar for emergency weeknight upgrades. It transforms chicken, shrimp, or even roasted vegetables.
- The sauce keeps for three days and actually tastes better after flavors meld
- Leftover salmon flaked into rice bowls next day is lunch perfection
- Fried wonton strips make the crunch factor unforgettable
Pin it Some dishes are just happy on a plate, and this one has never failed me.
Frequently Asked Questions
- → What does Bang Bang sauce taste like?
Bang Bang sauce combines creamy mayonnaise with sweet chili sauce and sriracha, creating a rich, tangy, and slightly spicy flavor profile. The honey or maple syrup adds subtle sweetness that balances the heat perfectly.
- → Can I make this dish less spicy?
Absolutely. Reduce the sriracha amount or omit it entirely while keeping the sweet chili sauce for milder flavor. You can also increase the honey or maple syrup to balance any remaining heat.
- → What's the best cooking method for salmon?
Baking at 400°F yields consistently tender, moist results with minimal effort. Grilling adds smoky char flavor, while pan-searing creates crispy skin. Choose based on your preference and available equipment.
- → How long does the sauce keep in the refrigerator?
The Bang Bang sauce stores well in an airtight container for up to 3 days. Make it ahead to streamline dinner prep, or double the batch to use throughout the week on other proteins or vegetables.
- → What sides pair well with this salmon?
Light and fluffy jasmine rice or nutty quinoa soak up the flavorful sauce beautifully. A crisp cucumber salad, roasted broccoli, or sautéed bok choy provide fresh contrast to the rich, creamy salmon.
- → Can I use frozen salmon fillets?
Yes, thaw frozen salmon overnight in the refrigerator before cooking. Pat the fillets thoroughly dry with paper towels to remove excess moisture, which helps achieve better seasoning adhesion and browning.
