Bang Bang Salmon

This quick and easy Bang Bang Salmon features tender, flaky fillets baked to perfection and coated in a sweet, spicy, and creamy sriracha-mayo glaze that caramelizes beautifully under the broiler.

Why This Recipe Works:

• Acid stabilization from the rice vinegar keeps the mayonnaise emulsion from splitting under the high heat of the broiler.
• High-heat roasting locks in moisture by cooking the salmon quickly before the protein matrix can squeeze out its juices.
• The sweet-and-spicy glaze caramelizes beautifully, creating a crispy, charred exterior that contrasts with the tender fish.

I still remember the evening I splurged on a gorgeous side of wild king salmon, only to dry it out so thoroughly it resembled pink cardboard.

My husband politely choked down a few bites, but the heavy silence over our dinner table spoke volumes about my culinary failure. I ended up scraping the dry fish into the trash, feeling incredibly defeated.

It took months of testing to realize that high-heat roasting, paired with a fat-heavy glaze, is the ultimate insurance policy against overcooking. Now, when I cook, I press my finger gently against the side of the fillet to feel the muscle fibers slide apart, ensuring it is absolutely perfect.

Most bang bang recipes fail because the sweet-chili mayo is slathered on cold, which breaks the emulsion. Cheap store-brand mayonnaise failed every test because its high water content made the glaze split instantly.

When mayonnaise is exposed to direct, uneven heat, the protein matrix collapses.

To fix this, we fold in a splash of rice vinegar to stabilize the sauce, then broil the fish at the very end to caramelize the sugars. This allows the oil-soluble flavor compounds in the sriracha to bloom beautifully. Bear with me here, because this quick step makes the sauce cling to the salmon like a dream.

It works beautifully.

You do not need any fancy culinary gear to pull this off tonight, even if you are starting with thawed Frozen Salmon Fillets.

If you prefer using your air fryer instead of the oven, my Air Fryer Salmon Recipe shows you exactly how to adjust the cook times. It is hands down the fastest way to get dinner on the table.

Bang Bang Salmon

• Publisher Storied Skillet
• Cuisine American-Asian Fusion
• Category Dinner, Seafood
• Prep Time 10 minutes
• Cook Time 12 minutes
• Servings 4
• Calories 380 calories
• Rating 4.8 5519
• Tags bang bang salmon, spicy salmon, easy dinner, baked salmon

Ingredients

• 4 salmon fillets (about 6 oz each), skin-on or skinless
• 1/2 cup high-quality mayonnaise (such as Duke's or Hellmann's)
• 1/3 cup sweet chili sauce
• 2 tablespoons sriracha sauce
• 1 tablespoon rice vinegar
• 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon fine table salt)
• 1/2 teaspoon garlic powder
• 2 green onions, thinly sliced (for garnish)
• 1 teaspoon toasted sesame seeds (for garnish)

Directions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper or aluminum foil.
2. Pat the salmon fillets completely dry with paper towels, then season them evenly with the garlic powder and Diamond Crystal kosher salt.
3. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and rice vinegar until smooth and fully emulsified.
4. Arrange the salmon fillets on the prepared baking sheet, then spoon about half of the bang bang sauce generously over the top of each fillet, spreading it to the edges.
5. Bake for 10 minutes, then turn the oven to broil and cook for an additional 2 minutes until the glaze is bubbling and slightly charred at the edges.
6. Remove from the oven, garnish with sliced green onions and toasted sesame seeds, and serve warm with the remaining sauce on the side.

Notes

• For salt, I highly recommend using Diamond Crystal kosher salt. If you only have fine table salt, use exactly half the amount (1/2 teaspoon instead of 1 teaspoon) to avoid over-salting.
• The addition of rice vinegar is crucial because the acid stabilizes the egg yolk proteins in the mayonnaise, preventing the emulsion from breaking and turning greasy under the high heat of the broiler.
• Keep a very close eye on the salmon during the broiling step. The sugars in the sweet chili sauce can go from beautifully caramelized to completely burnt in a matter of thirty seconds.
• After a day in the fridge, the leftover salmon actually holds its moisture surprisingly well because the fat in the sauce acts as a barrier, but the glaze will lose its crispy, charred texture.

Serving Suggestions

To turn this into a complete feast, I love pairing the rich, spicy fish with bright, refreshing sides that cut through the creaminess of the glaze.

• Serve over a bed of fluffy jasmine rice or try The Best Bang Bang Salmon Bowls With Rice for a complete meal prep option.
• Pair with a crisp, refreshing Spicy Jalapeño Coleslaw to add a cool, texturally satisfying crunch.
• Drizzle with a little extra homemade Firecracker Sauce if you crave an intense, sweet-heat kick.
• Serve alongside steamed baby bok choy or roasted broccoli to get your greens in.
• Plate with fresh lime wedges on the side to squeeze bright citrus juice over the fish right before eating.

Storage and Reheating

Store any leftover fillets in an airtight glass container in the refrigerator for up to three days.

Do not even think about using the microwave to reheat this fish unless you want a rubbery texture and a very unhappy kitchen. The rapid heating will cause the delicate fish proteins to seize up and push out all remaining moisture.

Instead, place the salmon on a baking sheet, tent it loosely with aluminum foil to trap the steam, and warm it in a 300°F (149°C) oven for about 8 to 10 minutes. This gentle method preserves the tender flake of the fish without drying it out.

It takes longer, but it is worth it.

Ingredient Substitutes

If you need to swap things out based on what is in your pantry, here are the easiest ways to adapt this recipe without losing that signature flavor:

1. Mayonnaise: You can substitute Greek yogurt for a lighter, tangier glaze, though it won't caramelize quite as beautifully under the broiler.
2. Sriracha: Swap in gochujang or your favorite hot sauce if you want a different style of heat.
3. Sweet Chili Sauce: If you don't have it, mix equal parts honey and a pinch of red pepper flakes with a splash of water.
4. Salmon: This glaze works wonderfully on shrimp, chicken breast, or even firm tofu blocks.

I hope this quick dinner brings as much joy to your table as it does to mine. Let me know in the comments if you tried it, and don't forget to save a little extra sauce for dipping!