Pin My roommate Sarah brought this sauce home from a restaurant shift once, little takeout containers of pink creamy heaven. We stood in the kitchen at midnight dipping everything in it, crackers, leftover roasted potatoes, even raw bell pepper slices. The next day I bought salmon and haven't looked back since.
Last summer my brother got oddly competitive about weeknight dinners, texting me pictures of his salmon like we were in some unspoken cooking contest. I sent him this one and he called me within five minutes demanding the sauce recipe. His exact words were 'that pink magic sauce needs to be in my life forever.'
Ingredients
- 4 salmon fillets: Six ounces each works perfectly, and I've learned skin-on helps keep the fish moist during cooking even if you don't eat the skin itself
- 1 tbsp olive oil: This helps the seasoning stick and creates a nice subtle crust, especially if you're pan-searing
- 1 tsp garlic powder: Don't skip this, it adds a savory backbone that balances the sweet sauce beautifully
- 1 tsp smoked paprika: Regular paprika works too but smoked adds this incredible depth that makes people ask what your secret ingredient is
- ½ cup mayonnaise: Real mayo makes the sauce creamy and rich, though Greek yogurt works if you want something lighter
- 2 tbsp sweet chili sauce: This is the base of the Bang Bang flavor, usually found in the Asian aisle at any grocery store
- 1 tbsp sriracha: Start here and add more if you love heat, or cut it back if you're cooking for spice-averse folks
- 1 tbsp honey or maple syrup: Totally optional but rounds out the flavors and makes the sauce glossier
- 1 tsp rice vinegar or lime juice: This little hit of acidity cuts through the rich mayo and brightens everything up
Instructions
- Get your heat ready:
- Preheat that oven to 400°F or fire up your grill or skillet, whatever cooking method feels right for tonight's vibe
- Season the fish:
- Pat those salmon fillets dry with paper towels, brush with olive oil, then dust with garlic powder, smoked paprika, salt, and pepper until evenly coated
- Cook it your way:
- Bake skin-side down for 12-15 minutes, grill 4-5 minutes per side, or pan-sear starting skin-side down for 4-5 minutes before flipping
- Whisk the magic sauce:
- While salmon cooks, stir together mayo, sweet chili sauce, sriracha, honey if using, and vinegar or lime juice until smooth and gorgeous pink
- Bring it together:
- Plate that cooked salmon and drizzle sauce generously over the top like you're plating at a restaurant
- Add the finishing touches:
- Sprinkle with green onions, sesame seeds, and squeeze fresh lime over everything if you're feeling fancy
Pin This became my go-to impromptu dinner party dish after that night I accidentally invited six people over with zero plan. I threw this together in 25 minutes flat and everyone acted like I'd been cooking all afternoon. Now it's my little secret weapon for nights I want to look like I have my life completely together.
Make It Your Own
The beauty of this recipe is how endlessly adaptable it is. I've swapped the salmon for shrimp, chicken tenders, even roasted cauliflower when my vegetarian sister visits. The sauce works on pretty much anything that comes off a heat source.
Sides That Actually Work
Jasmine rice is classic for soaking up that extra sauce, but I've also served this over roasted broccoli, alongside simple cucumber salad, or with just a big bowl of garlicky greens. The rich, spicy fish really benefits from something fresh and crisp on the plate.
Make-Ahead Magic
The sauce keeps in the fridge for three days and honestly gets better as it sits. I often double the batch and use the extra throughout the week on sandwiches, as a veggie dip, or drizzled over grain bowls. It's become my secret weapon for making boring leftovers exciting again.
- Double the sauce and keep it in a mason jar for instant flavor upgrades all week
- The seasoning rub works on any fish, not just salmon, so experiment with whatever looks fresh at the store
- If you're meal prepping, cook the salmon without sauce and reheat gently, adding the sauce right before serving
Pin Hope this becomes your weeknight rockstar recipe too. Sometimes the simplest dinners create the happiest memories around the table.
Recipe Q&A
- → What does Bang Bang sauce taste like?
Bang Bang sauce delivers a rich, creamy base from mayonnaise blended with sweet chili sauce for subtle sweetness, while sriracha adds adjustable heat. A touch of honey enhances the sweetness and rice vinegar or lime juice provides bright acidity to balance the flavors.
- → Can I make Bang Bang salmon ahead of time?
The sauce keeps beautifully refrigerated for up to 3 days, so you can prepare it in advance. For best results, cook the salmon fresh and drizzle with sauce just before serving to maintain the crispy texture and prevent the fish from becoming soggy.
- → What cooking method works best for this salmon?
All three methods yield delicious results. Baking at 400°F for 12-15 minutes offers hands-off convenience, while grilling imparts subtle smoky flavors. Pan-searing creates crispy skin especially well, so choose based on your preference for texture and convenience.
- → How can I make this dish lighter?
Substitute Greek yogurt for mayonnaise in the sauce to reduce calories while maintaining creaminess. You can also reduce the amount of sauce used per serving or opt for baking the salmon without extra oil to create a lighter version that still delivers plenty of flavor.
- → What sides pair well with Bang Bang salmon?
The bold flavors complement jasmine rice, fluffy quinoa, or steamed white rice to soak up the extra sauce. For a lighter meal, serve alongside a crisp green salad with citrus vinaigrette or roasted vegetables like broccoli, asparagus, or bell peppers.
- → Is this dish gluten-free?
The dish becomes gluten-free when you use certified gluten-free sweet chili sauce and sriracha. Always check labels carefully since some Asian-style sauces contain soy sauce or wheat-based ingredients as thickeners or flavor enhancers.