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Bang Bang Salmon

Bang bang salmon features seared salmon fillets with a golden, caramelized crust glazed in a glossy coral bang bang sauce. Sweet chili heat clings to every surface for an easy salmon dinner with a sticky, vivid orange finish.
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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 fillets (skin-on)
  • 4 salmon fillets (skin-on) About 6 oz each
Seasoning
  • 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
Sear
  • 1 tbsp olive oil
Bang bang sauce
  • 0.5 cup mayonnaise for sauce
  • 3 tbsp sweet chili sauce
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1 tbsp lime juice
Garnish
  • 1 tbsp sesame seeds for garnish
  • 2 tbsp green onions sliced; for garnish

Equipment

  • 1 non-stick skillet

Method
 

Season the salmon
  1. Pat the salmon completely dry, then season it with salt, pepper, garlic powder, and smoked paprika. Keep the surface as dry as possible so it browns well.
Make the bang bang sauce
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth. Reserve half of the sauce for drizzling at the end.
Sear and glaze
  1. Heat olive oil in a large non-stick skillet over medium-high heat until shimmering. Sear the salmon skin-side down for 5-6 minutes until the skin is crispy.
  2. Flip the salmon and cook for 3-4 more minutes until just cooked through. Keep an eye on doneness so it stays tender.
  3. Brush the warm salmon generously with the bang bang sauce. Use enough to create a glossy coral glaze over the surface.
  4. Transfer the salmon to plates and drizzle with the reserved sauce. Let some sauce pool slightly for a vivid, shiny finish.
  5. Garnish with sesame seeds and green onions. Serve immediately so the crust stays crisp.

Notes

Pro tip: dry the salmon thoroughly before seasoning to maximize crisp skin and caramelized edges. Refrigerate leftovers in a sealed container for up to 2 days; freeze is not recommended because the sauce and crust can soften. For a lighter option, use light mayonnaise to reduce calories while keeping the sweet-spicy bang bang flavor.