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Bang Bang Salmon

Bang Bang salmon features seared fillets with a golden caramelized crust and a glossy coral sauce glaze. Sriracha mayo and sweet chili create a vivid sweet-heat coating that clings to every surface.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets skin-on
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp smoked paprika to taste
  • 1 tbsp olive oil
Bang Bang Sauce
  • 0.5 cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1 tbsp lime juice
Garnish
  • 1 sesame seeds for garnish
  • 1 green onions sliced, for garnish

Equipment

  • 1 non-stick skillet

Method
 

Season and prepare
  1. Pat salmon completely dry and season all sides with salt, pepper, garlic powder, and smoked paprika to taste.
  2. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice, then reserve half of the bang bang sauce for serving.
Sear and glaze
  1. Heat olive oil in a large non-stick skillet over medium-high heat until shimmering.
  2. Place salmon skin-side down and sear for 5-6 minutes until the skin is crispy.
  3. Flip and cook for 3-4 more minutes until the salmon is just cooked through.
  4. Brush the warm salmon generously with the remaining bang bang sauce.
Serve
  1. Transfer salmon to plates and drizzle with the reserved sauce.
  2. Finish with sesame seeds and sliced green onions for garnish.

Notes

For the crispiest crust, make sure the salmon is truly dry before seasoning and searing. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently so the coating doesn’t burn. Freezing is not recommended for best texture. For a lower-sugar option, use a reduced-sugar sweet chili sauce and keep the rest the same for a similar sweet-heat balance.