Save Last Tuesday, my teenage daughter wandered into the kitchen complaining that everything we make tastes the same lately. She'd been scrolling through food videos and spotted this salmon dish with that ridiculous name and couldn't stop talking about it. I threw together the sauce with what we had in the fridge, slightly terrified by how much sriracha I was dumping in. The way her eyes lit up at that first creamy, spicy, sweet bite told me this was going to be a regular player.
I made this for my in-laws last month when they dropped by unexpectedly. My father-in-law is notoriously picky about fish and typically sticks to the basics, but he actually went back for seconds and asked for the sauce recipe. Watching someone who usually politely tolerates my experiments genuinely enjoy something felt like a tiny victory in the kitchen.
Ingredients
- 4 salmon fillets (6 oz each): Fresh wild-caught gives the best flavor and texture, but frozen thawed works perfectly fine
- 1 tbsp olive oil: Helps the seasoning stick and promotes even cooking
- 1 tsp garlic powder: Distributed better than fresh garlic for this quick preparation
- 1 tsp smoked paprika: Adds a subtle smoky depth that complements the sauce beautifully
- ½ tsp salt and ½ tsp black pepper: The foundation that lets the other flavors shine
- ½ cup mayonnaise: The creamy base that carries all those bold flavors
- 2 tbsp sweet chili sauce: Adds sweetness and a fruity note without being cloying
- 1 tbsp sriracha: Adjust this to your heat preference and start with less if you are sensitive
- 1 tbsp honey or maple syrup: Balances the heat and rounds out the sauce perfectly
- 1 tsp rice vinegar or lime juice: Cuts through the richness and brightens the whole dish
Instructions
- Get your heat ready:
- Preheat oven to 400°F or fire up the grill or skillet
- Prep the salmon:
- Pat those fillets completely dry and brush with olive oil so the seasoning sticks
- Season generously:
- Sprinkle garlic powder, smoked paprika, salt and pepper evenly over all the fillets
- Cook the fish:
- Bake 12 to 15 minutes or grill or pan-sear until salmon reaches 145°F internally
- Whisk the sauce:
- Combine mayo, sweet chili sauce, sriracha, honey and vinegar while salmon cooks
- Taste and adjust:
- Add more sriracha for heat or honey for sweet until the balance feels right
- Plate and sauce:
- Transfer salmon to plates and drizzle that sauce generously over the top
Save This became the dish my husband requests when he has had an especially long week at work. Something about the combination of hot salmon and that cool creamy sauce just hits different on stressful days. He usually stands at the counter eating it straight from the pan while I try to get everything to the table.
Making It Your Own
Once you have the basic sauce down, play around with the ratios. Some nights I go heavier on the sweet chili sauce when I want something milder, other times I amp up the sriracha and skip the honey entirely.
Side Dish Pairings
The rich, spicy sauce needs something to cut through it. Simple jasmine rice works, but roasted vegetables or a crisp cucumber salad really balance the meal beautifully.
Common Questions
Can I use chicken instead of salmon? Absolutely, the sauce works beautifully on grilled chicken tenders or even baked tofu. The cooking time will vary depending on what protein you choose.
- Make extra sauce because everyone will want more
- The skin gets crispy if you pan-sear it properly
- Lime wedges on the side make a huge difference
Save This is the kind of recipe that makes weeknight dinners feel special without any actual stress or complication.
Recipe Questions & Answers
- → What does Bang Bang sauce taste like?
Bang Bang sauce delivers a creamy, spicy-sweet profile with tangy notes. The mayonnaise provides richness, sweet chili sauce adds subtle fruitiness and heat, sriracha brings garlic-forward spice, and honey balances everything with gentle sweetness.
- → Can I make this ahead of time?
The sauce can be prepared up to 3 days in advance and stored refrigerated in an airtight container. For best results, cook the salmon fresh and drizzle with sauce just before serving to maintain optimal texture and temperature.
- → What cooking method works best?
All three methods yield delicious results. Baking offers hands-off convenience and evenly cooked fillets. Pan-searing creates crispy skin and beautiful caramelization. Grilling imparts subtle smokiness. Choose based on your preference and available equipment.
- → How can I adjust the spice level?
Start with the suggested sriracha amount and taste the sauce before adding more. For milder flavor, reduce sriracha to 1 teaspoon or omit entirely. For extra heat, increase sriracha gradually or add a pinch of cayenne pepper to the seasoning blend.
- → What sides pair well with this salmon?
Light, fluffy jasmine rice or nutty quinoa soak up the creamy sauce beautifully. A crisp cucumber salad, steamed bok choy, or fresh green salad with citrus vinaigrette provide refreshing contrast. Roasted vegetables like asparagus or broccoli also complement the rich flavors.
- → Can I substitute the mayonnaise?
Greek yogurt creates a lighter, tangier version while maintaining creaminess. For a dairy-free option, use cashew cream or avocado blended with lemon juice. Keep in mind that substitutions may slightly alter the sauce's consistency and flavor profile.