Baked Bang Bang Salmon — Easy Baked Salmon Recipe

Baked Salmon Recipes — Bang Bang Salmon: bold flavor, zero fuss

When I say Baked Salmon Recipes deliver restaurant-level flavor with zero drama, I mean dishes like this Bang Bang Salmon — flaky salmon crowned with a creamy, tangy, spicy sauce that somehow feels indulgent and healthy at the same time. Ready in about 25 minutes, it’s the kind of Salmon Dinner that gets you out of the “what’s for dinner?” fog and into “wow, what’s that?” territory.

Short, punchy, and seriously tasty — that’s the pitch. Want a recipe that plays well on weeknights, shines on a date night, and scales for meal prep? Keep reading.

Brief introduction to the recipe

Bang Bang Salmon riffs on the famous Bang Bang Shrimp by swapping shrimp for salmon and dialing in a sauce that’s creamy, sweet-tangy, and just spicy enough to make you sit up. The salmon itself needs only simple seasoning and a quick roast (or sear/grill if you prefer). Then you spoon the Bang Bang sauce over the top and go to town.

This recipe sits squarely in the sweet spot between comfort food and lighter fare — rich mouthfeel from the sauce, plus the nutrient punch of omega-3s from the fish. That combo makes it a top pick among Fish Dinner options.

Why you’ll love this recipe

• Bold flavor without fuss. You get creamy, spicy, and tangy in one hit.
• Super quick. From prep to plate in under 30 minutes — perfect for busy nights.
• Nutritious. Salmon brings protein and healthy fats, so it’s a smart choice for a balanced meal.
• Flexible. Bake it, grill it, or pan-sear it — all work.
• Crowd-pleaser. Mild enough for picky eaters, but interesting enough to impress guests.

Want low-effort but big-impact meals? This one checks the box for Fish Recipes Healthy and weeknight wins.

The Key Ingredients (and Why You Need Them)

Below I list the main parts (no amounts here). I’ll explain what each does and how swapping works — so you can tweak without wrecking the result.

• Salmon fillets — the star. Choose fresh, firm fillets; thicker cuts roast beautifully. Salmon gives the dish its meaty texture and omega-3 profile.
• Olive oil and spices — simple seasoning (garlic powder, smoked paprika, salt, pepper) adds savory depth and helps the crust caramelize. Pat the fish dry so the rub sticks.
• Mayonnaise — the creamy base for the Bang Bang sauce. It emulsifies sweetness and heat into a silky finish. Swap Greek yogurt for a lighter version.
• Sweet chili sauce — provides that sweet-tang backbone that defines “Bang Bang.”
• Sriracha — the heat engine. Add more for kick, less for mild.
• Honey or maple syrup — balances spice with a touch of mellow sweetness. Optional but highly recommended.
• Rice vinegar or lime juice — brightens the sauce, cutting through richness with acidity.
• Garnishes (green onions, sesame seeds, lime) — small touches that make presentation and flavor pop.

Tip: If you want a lower-fat sauce, use light mayo or mix half mayo, half Greek yogurt. The texture stays great.

How to Make It

I like to keep the process straightforward and efficient — prep, cook, sauce, serve.

1. Preheat & prep. Heat your oven to 400°F (200°C) for baking. Pat salmon dry and brush lightly with oil. Season with garlic powder, smoked paprika, salt, and pepper. Dry fish = better sear and color.
2. Cook the salmon.
   • Bake: Place skin-side down on a parchment-lined tray; roast 12–15 minutes until it flakes.
   • Grill: Oil the grates; sear skin-side down for 4–5 minutes, flip carefully.
   • Pan-sear: Hot nonstick pan, skin-side down first for crispiness; finish in the oven if needed.
     Use a thermometer if you like: 145°F (63°C) in the thickest part signals doneness.
3. Mix the Bang Bang sauce. Whisk mayo, sweet chili sauce, sriracha, honey (if using), and rice vinegar or lime. Taste and tweak: add more sriracha for heat or more sweet chili for sweetness. That’s it.
4. Plate & finish. Spoon the sauce over the cooked fillets. Garnish with chopped green onions, a sprinkle of sesame seeds, and a lime wedge. Serve immediately.

Pro move: Make the sauce ahead to let flavors meld — it stores well in the fridge for a few days.

Pro tips for perfect results

• Pat the salmon dry. This is non-negotiable for good color and texture.
• Don’t overcook. Salmon goes from perfect to dry fast — pull it at flake stage.
• Use a thermometer. For the best, most consistent results, check internal temp.
• Season boldly. The spice rub layers flavor underneath the sauce — don’t be shy.
• Hold garnishes until the end. Green onions and sesame seeds taste freshest added just before serving.
• Make sauce ahead. It tightens and tastes even better after an hour in the fridge.

Bold tip: If your sauce tastes flat, add a squeeze of lime — acidity wakes it right up.

Variations to try

• Honey-Garlic Bang Bang: Swap sriracha for garlic chili paste and bump the honey. Sweet meets umami.
• Coconut Bang Bang: Replace half the mayo with coconut cream for tropical vibes. Great with grilled pineapple on the side.
• Lemon-Pepper kick: Add lemon zest and cracked black pepper to the seasoning for brightness.
• Bang Bang Salmon Bites: Cube the salmon, toss in sauce, serve on skewers as an appetizer. Party-friendly.
• Vegetarian option: Roast cauliflower steaks and toss them with the Bang Bang sauce — excellent plant-based swap.

Want to make it lower-carb? Serve over cauliflower rice or with a big green salad.

Best ways to serve

• Classic: Steamed jasmine rice and sautéed greens. Simple, balanced, perfect.
• Bowl-style: Serve over quinoa or brown rice with shredded carrots, cucumber, and avocado for texture variety.
• Tacos: Flake the salmon and top tortillas with cabbage slaw and extra sauce for fun Salmon Dishes tacos.
• Sheet-pan meal: Roast salmon alongside asparagus or sweet potatoes for minimal cleanup.
• Party platter: Slice and serve with lime wedges, extra sauce, and a scattering of toasted sesame seeds.

Pair with a crisp white wine or a citrusy beer to cut through the sauce richness. Yum.

Quick tips for storage and leftovers

• Fridge: Store salmon and sauce separately in airtight containers for up to 3 days.
• Reheating: Warm gently in a low oven (275°F / 135°C) or in a skillet over low heat to avoid drying. Add a splash of water or lime juice to revive moisture.
• Freezing: Uncooked, seasoned fillets freeze well up to 3 months. Thaw overnight in the fridge before cooking. Avoid freezing cooked salmon — texture changes.
• Meal prep hack: Pack salmon on a bed of rice with sauce in a separate container to retain texture and freshness.

FYI: Leftover salmon makes killer salads and sandwiches — don’t toss it.

Common mistakes (and how to avoid them)

• Overcooking the salmon. Fix: pull it at first flake and rest 2 minutes.
• Watery sauce. Fix: use room-temp mayo and whisk vigorously; add a touch more sweet chili sauce to thicken.
• Too spicy or too sweet. Fix: taste as you go; balance with lime juice or a dash of extra mayo.
• Sauce separates. Fix: whisk thoroughly and use fresh mayo. If it splits, whisk in a teaspoon of vinegar or lemon juice slowly.

FAQs

Why this works (short food science bit)

Salmon’s natural fat keeps it moist and helps the flesh flake when done. The mayo-based sauce clings to the fish and provides a creamy mouthfeel while the sweet chili and rice vinegar layer in acidity and sweetness. That contrast — rich versus bright, creamy versus tangy — creates a satisfying bite where every forkful balances. Texture from sesame seeds and green onions adds the finishing contrast your palate needs.

Final thoughts wrap-up

If you want a Seafood Dinner that feels special without stealing your evening, this Bang Bang Salmon is your friend. It’s quick, versatile, and hits the flavor trifecta: creamy, spicy, and tangy. Whether you’re hunting for new Baked Salmon Recipes, rotating through Salmon Dinner ideas, or aiming to add more Fish Recipes Healthy options to your weekly menu, this one deserves a spot in your rotation.

Try it baked, try it grilled, or toss it in tacos — and yes, people will ask for the recipe. That’s the sign of a keeper.

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Baked Bang Bang Salmon — Easy Baked Salmon Recipe

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Bright, creamy, and seriously addictive — this Bang Bang Salmon pairs perfectly roasted (or seared) salmon fillets with a sweet-spicy, tangy sauce. Ready in about 25 minutes, it’s an easy weeknight show-stopper that’s great for meal prep, tacos, or a fuss-free dinner party.

• Author: Irma
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Dinner

Ingredients

Scale 1x2x3x

For the salmon

• 4 salmon fillets (about 6 oz each), skin on or off
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the Bang Bang sauce

• 1/2 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha (or to taste)
• 1 tablespoon honey or maple syrup (optional)
• 1 teaspoon rice vinegar or a squeeze of lime

Optional finishing touches

• Thinly sliced green onions
• Toasted sesame seeds
• Lime wedges

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Instructions

1. Get the fish ready

Preheat the oven to 400°F (200°C) if you plan to roast, or heat a skillet over medium-high for pan-searing. If grilling, bring the grill to medium heat. Pat the fillets dry with paper towels, rub lightly with olive oil, and season all over with garlic powder, smoked paprika, salt, and pepper. Dry fish browns better.

2. Cook the salmon

• Oven: Arrange fillets skin-side down on a parchment-lined sheet and roast 12–15 minutes, until the flesh flakes easily.

• Grill: Oil the grates; cook skin-side down first for 4–5 minutes, flip carefully and finish until cooked through.

• Pan-sear: Heat a nonstick or cast-iron pan; sear skin-side down 4–5 minutes, flip and cook another 3–4 minutes.
  Use a thermometer if you want precision — aim for about 145°F (63°C) at the thickest point. Don’t overcook; pull as soon as it flakes.

3. Whisk the sauce

While the salmon cooks, combine mayonnaise, sweet chili sauce, sriracha, honey (if using), and rice vinegar (or lime) in a small bowl. Taste and tweak: more sriracha for heat, more sweet chili for sweetness. The sauce can be made ahead and chilled.

4. Plate and finish

Place the cooked fillets on a platter and spoon the sauce over each one. Scatter sliced green onions and sesame seeds on top and serve with lime wedges for squeezing.

5. Serve suggestions

 

Pair with jasmine rice, steamed veg, or tuck the flaked salmon into tortillas with slaw for tacos. Want meal-prep? Store sauce separately and reheat salmon gently.

Notes

• Pat the salmon dry before seasoning to help the spice rub stick and to get better color.
• Use a thermometer for consistent doneness.
• Make sauce ahead: flavors deepen after an hour in the fridge.
• Lower-fat swap: mix half Greek yogurt with half mayo.
• Scaling: double or halve easily for more or fewer servings.