When You Want Dinner Fast (But Still Seriously Delicious)
Okay, story time—so a while back, I was convinced I couldn’t pull off those restaurant-worthy salmon recipes at home. Salmon always seemed like it was judging me from inside the fishmonger’s case; all stoic, waiting for me to mess it up (which, to be fair, I did a couple times). But then I stumbled on a version of Bang Bang Salmon during one of those nights when you come home, stare at the fridge, and hope something inspiring leaps out. This dish has since become the miracle worker of my weeknight dinners. It genuinely looks like a lot more effort than it is—plus, the sauce? Might as well eat it with a spoon. Actually, don’t. You’ll want it on everything else too.
And last month, my younger brother tried to outdo me by adding sriracha instead of sweet chili—let’s just say, it was more like Kapow Salmon, but I’m getting ahead of myself.
Why I Keep Making This Bang Bang Salmon (And Probably Always Will)
I make this when I’ve got zero patience left for complicated meals and just want a little applause from my family (I don’t think they mean to clap, but their happy silence kind of counts). My partner always says “this is better than takeout”—except when I mess up the sauce ratio, then I get the eyebrow. It’s also amazing when someone randomly texts they’ll be over in twenty minutes because, honestly, you’ll spend longer chatting than cooking. Also, cleanup? Minimal. (Nothing ruins my evening like a sink full of pans.)
Once I forgot to season the salmon before broiling it. Regretted that. Don’t skip the salt, even if you’re in a rush—it really is worth it.
Grocery List! (With Some Cheeky Substitutions)
- 4 salmon fillets (about 150g each, skin on or off—I’m not here to judge, sometimes I just grab whatever’s on sale)
- Salt and pepper (don’t overthink it; Himalayan, table salt, sea salt, all work)
- 1 tablespoon olive oil (sunflower oil works if you’re running low)
- For the Bang Bang Sauce:
- 4 heaping tablespoons mayonnaise (Kewpie is dreamy, but I use regular duck-egg mayo sometimes—it’s not precious)
- 2 tablespoons sweet chili sauce (I’ve used spicy mango chutney in a pinch; my grandma swears by Trader Joe’s, but local brands are just fine)
- 1 tablespoon sriracha (or honestly, any hot sauce; my cousin tried ketchup once and… well, don’t)
- 1 tablespoon honey (maple syrup or agave if the grocery trip didn’t happen)
- Juice of half a lime (sometimes I use lemon, or skip it if I forgot)
- Chopped chives or spring onions to top (completely optional, but it looks fancy)
- A sprinkle of sesame seeds if you’re feeling theatrical
How I Actually Make This (No Judgment Zone)
- Pat the salmon dry with a paper towel (otherwise it gets kinda mushy). Season both sides with salt and pepper—don’t be shy, but don’t turn it into a salt lick either.
- Heat a nonstick frying pan over medium-high. Splash in the olive oil. Lay the salmon in gently, skin side down if it has it. Don’t poke it! Let it chill for about 4-5 minutes, until you see it turning opaque about halfway up the sides.
- Flip gently (a spatula works, but in a pinch I’ve used a big spoon and kind of shuffled it over—it’s not elegant but gets the job done). Give it another 2-3 minutes, or until just cooked through. If you like it pink in the middle, take it off a little sooner. Sometimes mine flakes apart early—that’s fine, it still tastes great.
- While the salmon cooks, grab a bowl and whisk together all the sauce stuff: mayo, sweet chili, sriracha, honey, and lime juice. I usually taste test here (with a finger, but I won’t tell if you use a spoon). It should be creamy, slightly spicy, tangy, and yes—“bang bang” level wild.
- When the salmon’s done, plop it on plates. Spoon over lots of sauce—don’t be stingy. I add chives or spring onions, but honestly, that can depend how close I am to my next trip to the market.
- Optional: Sprinkle those sesame seeds. My kids think this is strictly for grownups, but it makes for a rather jazzy look.
Little Things I Learned Along the Way (Notes from My Kitchen Chaos)
- Letting the salmon sit for five minutes before eating seems to magically deepen the flavor—though honestly, this rarely happens unless I force everyone to wait.
- I tried baking it once when I had all four burners busy—worked fine at 200C for 10-12 minutes. Grilling is tasty too, but it splatters more.
- If your sauce splits (hasn’t happened to me, but my friend Alex insists it did for him), just whisk it harder or throw in a bit more honey.
Bit of an off-topic moment: I once dropped an entire sauce bowl on the floor. I’d say don’t do that, but I suspect most of you have your own kitchen mishap stories. Anyhow, back to the fish!
Some Wild Variations (And an Honest Misfire)
- Panko topping: Mix panko breadcrumbs with a bit of oil and bake them for crustiness. Good for crunch lovers.
- Asian-style: Stir in a splash of soy sauce and a pinch of grated ginger to the sauce. It’s a nice twist, more depth.
- Grilling instead of pan-searing: Excellent for summer BBQs—try bbq sauce instead of sweet chili for something new. I wouldn’t say it’s my all-time fave, but worth a go.
- Misstep: Tried coconut yogurt in place of mayo. Weirdly sour, kind of separated. Wouldn’t recommend, unless you’re feeling daring (or out of everything else).
Salmon Without a Frying Pan? No Problem!
Don’t have a nonstick pan? No biggie. I’ve actually made this in a baking tray under a hot grill (broiler for my American pals). Just line it with baking paper so you’re not scraping fish off metal forever. You could even try air-frying—there’s a great thread about air fryer salmon on Serious Eats that I follow when I’m experimenting.
Does It Keep? (Sort Of…)
Technically, yeah, it’ll last in the fridge for a day or two in a tightly sealed box. But honestly, in my house it never makes it through one dinner; someone always goes back for seconds (or occasionally just picks at it straight out the fridge with a fork—yes, I’m looking at you, Lucy). If you do need to reheat, I’d say low and slow in the oven is better than firing up the microwave, but if you’re in a hurry, whatever works.
Serving It Up (Family Style or Solo Delight)
I love pairing Bang Bang Salmon with sticky rice, some steamed broccoli on the side, or even tucking pieces into a soft roll for my lunchtime sandwich the next day (that’s if there’s any left—rare). Sometimes we do a build-your-own bowl night, which gets everyone involved and is pure fun (plus, fewer complaints!). A friend swears by a squeeze of fresh lemon on top right before serving; I always say she’s extra but, well, she’s probably onto something.
Lessons Learned—My Real-World Bang Bang Salmon Tips
- Once I rushed flipping the salmon because I was multitasking (never again). Don’t. Let it get a golden crust before touching or it’ll stick/glue itself to the pan—major pain to clean.
- Actually, I find it works better if you cook at a slightly lower heat than you think; salmon is sneaky about going from perfect to dry.
- If you want crisp skin, pat it dry and leave it alone—the patience pays off. (Not my forte, but I’m learning… slowly.)
Bang Bang Salmon Curiosities—Questions People Have Actually Asked Me
- Can I use frozen salmon? Yup, just defrost it thoroughly first; otherwise, it’ll steam not sear. Tried it half-frozen once—let’s just say, don’t.
- Is the sauce spicy? It can be, but you control it. Want less heat? Go easy on the sriracha, or swap for a mild chili sauce. Or, for more drama, double it—though don’t blame me if you regret it later!
- What about leftovers? Like I said above, my leftovers rarely live to see the next sunrise. But yes, it’ll keep for about 2 days chilled. Makes a killer salad topper too.
- Any tips for healthier swaps? Sure—swap out mayo for Greek yogurt (just be ready for a tangier sauce; my crew prefers the classic but you do you). And you can use less oil when pan-searing—sometimes I do this more by accident than design.
- Why is it called Bang Bang Salmon? Good question. I think it’s because the sauce is a flavor bomb, but I’ve also seen something about the sound of chopping chicken in Szechuan cuisine. Honestly, for this version, it’s mostly because my nephew shouts “BANG!” when he sees it on the table. Kids, right?
- Anywhere else to try Bang Bang Sauce? Oh, loads. Drizzled over roasted veggies, mixed into soba noodles, even slathered on tofu. Or, if you’re a sauce fanatic like me, just keep it handy in a jar. I sometimes check out new fusion ideas on Bon Appétit for inspo.
That’s basically it—Bang Bang Salmon in just about as much time as it takes to scroll social media and wonder what you’re actually going to cook tonight. Give it a whirl, and remember: it might never look as polished as the Instagram photos, but it’s all about the taste in the end, isn’t it?
Ingredients
- 4 boneless skinless salmon fillets (about 6 oz each)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/3 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon honey
- 2 tablespoons sliced green onions (for garnish)
Instructions
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1Preheat a large skillet over medium-high heat and add olive oil.
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2Season both sides of the salmon fillets with salt and black pepper.
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3Place salmon fillets, skin side up, in the skillet. Sear for 3-4 minutes, then flip and cook for another 3-4 minutes or until the salmon is cooked through and flakes easily.
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4In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha sauce, and honey until smooth.
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5Remove salmon from heat, plate, and generously drizzle with the bang bang sauce. Garnish with sliced green onions and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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