Baked Bang Bang Salmon — Easy Baked Salmon Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
Ingredients
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
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.
