I discovered bang bang sauce at a restaurant about five years ago when I ordered the shrimp appetizer. The sauce was incredible – sweet, creamy, with just enough heat to keep things interesting. After that dinner, I couldn’t stop thinking about it. I knew I had to figure out how to make it at home and put it on everything.
The first thing I tried was salmon because my family eats it at least once a week. My husband was skeptical at first – he’s pretty traditional when it comes to his fish – but after one bite, he was completely sold. Now he asks me to make this version instead of my usual lemon herb salmon.
My teenage daughter, who usually picks at her dinner, actually cleans her plate when I make this. That alone makes it worth keeping in my regular rotation.
Why This Recipe Works So Well
The bang bang sauce is really what makes this dish special. It’s basically a grown-up version of thousand island dressing with some serious personality. The mayonnaise keeps it creamy, the Thai sweet chili sauce brings sweetness and a little complexity, and the sriracha adds the heat. The honey rounds everything out and keeps it from being too sharp.
I brush half the sauce on the salmon before baking, then use the rest as a finishing sauce when it comes out of the oven. This gives you layers of flavor – some of the sauce caramelizes slightly in the oven while the fresh sauce on top stays bright and creamy.
The key is not overdoing the sriracha. I start with just one teaspoon because you can always add more, but you can’t take it back. My kids prefer it mild, so I sometimes make a small batch with extra sriracha just for the adults.
About the Salmon
I buy skin-on fillets because the skin protects the fish from overcooking and helps it stay moist. You can eat the skin or not – that’s completely up to you. I usually leave it on because it gets nicely crispy in the oven.
The size of your fillets really matters for cooking time. I aim for pieces that are about 6 ounces each and roughly the same thickness so they cook evenly. If one piece is much thicker than the others, it’ll need a few extra minutes.
I’ve learned not to overcook salmon. It continues cooking even after you take it out of the oven, so I pull it when it’s just barely done. The texture should be flaky but still moist, not dry and chalky.
Making the Sauce
The sauce comes together in about two minutes. I just whisk everything together in a small bowl until it’s smooth. Sometimes I make a double batch and keep the extra in the refrigerator for up to a week. It’s great on grilled chicken, roasted vegetables, or even as a dip for sweet potato fries.
Make sure your mayonnaise is fresh – old mayo can make the whole sauce taste off. I prefer regular mayonnaise over light because it has better consistency, but use whatever you have.
How I Prepare It
I preheat the oven to 400 degrees and line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier.
First, I rub the salmon fillets with a little olive oil, then season them with paprika, garlic powder, salt, and pepper. The paprika adds a nice color and subtle smoky flavor that complements the sauce perfectly.
While the oven heats up, I make the bang bang sauce and divide it in half. Half goes on the salmon before baking, and half gets saved for drizzling on top when it’s done.
I brush the sauce evenly over each fillet, making sure to get good coverage. Then into the oven they go, skin-side down, with some space between each piece so they cook evenly.
The salmon usually takes 8 to 10 minutes, depending on thickness. I start checking after 6 minutes because it can go from perfect to overcooked quickly. The internal temperature should hit 145 degrees, but I actually prefer to pull it around 140 because it continues cooking on the hot pan.
Air Fryer Option
I tried this in my air fryer after my sister suggested it, and honestly, it might be better than the oven method. The outside gets beautifully crispy while the inside stays perfectly flaky.
For the air fryer, I follow the same prep steps but cook at 400 degrees for just 5 to 6 minutes. Keep an eye on it because air fryers can vary quite a bit in how they cook.
What Goes With This
I usually serve this with jasmine rice because the sauce is so good you want something to soak it up. Steamed broccoli or roasted asparagus work well too. My family likes it with a simple cucumber salad on the side – the cool, crisp vegetables are a nice contrast to the rich, spicy salmon.
Sometimes I’ll make extra rice and use any leftover salmon to make rice bowls for lunch the next day. The salmon is actually pretty good cold on a salad too.
Storage and Leftovers
Leftover salmon keeps in the refrigerator for about two days. I reheat it gently in a low oven rather than the microwave, which tends to make it rubbery.
The bang bang sauce keeps much longer – up to a week in the refrigerator. Just give it a stir before using because it can separate slightly.
Bang Bang Salmon
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
For the Salmon:
- 4 salmon fillets (about 1½ pounds), skin on
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 1 teaspoon sriracha (or more to taste)
- 1 tablespoon honey
- Fresh chives, chopped (for garnish)
Instructions
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Drizzle olive oil over salmon fillets and rub gently on all sides. In a small bowl, combine paprika, garlic powder, salt, and pepper. Sprinkle seasoning mixture evenly over the salmon.
- In another small bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, and honey until smooth. Divide sauce in half.
- Using half the sauce, brush it evenly over the salmon fillets. Reserve the remaining sauce for serving.
- Place salmon on the prepared baking sheet, skin-side down, leaving space between each fillet.
- Bake for 8-10 minutes, or until internal temperature reaches 145°F. Start checking after 6 minutes to avoid overcooking.
- Transfer salmon to serving plates and drizzle with reserved sauce. Garnish with chopped chives if desired.
- Serve immediately with rice or your favorite side dishes.
Notes
- Air Fryer Option: Cook at 400°F for 5-6 minutes instead of baking
- Spice Level: Start with 1 teaspoon sriracha and add more to taste
- Doneness: Salmon should flake easily with a fork when done
- Storage: Leftover salmon keeps 2 days refrigerated; sauce keeps up to 1 week
- Skin: Leave skin on during cooking for better moisture retention
