Bang Bang Salmon Oven Method

Juicy salmon with a creamy spicy glaze is my weeknight answer to restaurant cravings This bang bang salmon promises tender flaky fish with a sweet heat and plenty of rich sauce fast enough for your busiest day but impressive enough for guests

My family first tried this on a whim during a Sunday meal prep session Now my husband asks for it on every birthday

What You'll Need

• Salmon filets: look for even thickness wild caught if possible for richer flavor
• Olive oil: helps crisp the edges and locks in moisture
• Paprika: rounds out the richness pick smoked paprika for deeper notes if you like
• Garlic powder: adds addictive savory base seek out granulated for even coating
• Kosher salt and black pepper: these balance sweetness and bring the fish forward use flake salt if you want a light briny pop
• Mayonnaise: forms the creamy base go with full fat for best body
• Thai sweet chili sauce: gives the signature tangy heat try to buy Thai brands for the most balanced flavor
• Sriracha: an essential hit of spice adjust quantity to suit your taste and spice tolerance
• Honey: balances the spice and boosts caramelization raw local honey is especially good
• Chives: a pop of green and delicate onion flavor snip right before serving to keep their pep

How to Make It

Prep Your Oven and Pan:

Line a large rimmed sheet pan with parchment paper This prevents sticking and helps clean up go swiftly Preheat oven to a true 400 degrees Fahrenheit allowing it to get hot while you work

Season the Salmon:

Pat the filets dry with a paper towel Drizzle olive oil all over both sides of each piece then use your fingers to ensure every surface gets light coverage Mix paprika garlic powder kosher salt and pepper in a little bowl and generously sprinkle over every filet aim for an even dusting edge to edge

Mix the Bang Bang Sauce:

Grab a small mixing bowl Add mayonnaise Thai sweet chili sauce Sriracha and honey Whisk until fully uniform and glossy Taste a drop if you want more zip add extra Sriracha Reserve half the sauce set aside to serve The other half is strictly for the oven

Brush and Arrange:

With a pastry brush or the back of a spoon thickly coat the seasoned salmon tops only with about half your sauce Lay the filets skin side down on your parchment spaced so none are touching This promotes even cooking

Bake for Perfection:

Slide the pan into your preheated oven Set a timer and check at 6 minutes by pressing gently with a fork The fish should flake but still look visibly moist Depending on thickness it usually takes 8 to 10 minutes For crispy edges finish under the broiler for 1 to 2 minutes but watch closely

Finish with Sauce and Chives:

Transfer cooked salmon carefully with a spatula to a plate or platter Drizzle or dollop the rest of your fresh sauce over the hot pieces Give a generous finish of chopped chives for freshness and color

The honey sweet chili sauce combo is hands down my favorite part of this dish It was the first time my picky dad actually went back for seconds and it felt pretty special at the table that night

Storage Tips

Store any leftovers in an airtight container for up to three days in the fridge Reheat gently in the oven at low temperature or enjoy cold and flaked over salad Freezing is possible but the sauce is best added fresh during serving

Ingredient Substitutions

Swap Greek yogurt for mayonnaise to lighten up the base If you do not have Thai sweet chili try mixing apricot jam with a little hot sauce Smoked paprika is a great swap for regular or you can add a pinch of cayenne if you like it spicier

Serving Suggestions

Pile bang bang salmon over fluffy jasmine rice roast up some broccoli to round out the meal For a fun appetizer serve flaked in lettuce cups topped with crunchy veggies A side of cucumber salad brightens the whole plate

Cultural Twist

This sauce pays tribute to both American fusion and classic Thai chili sauce though it is not an authentic Thai recipe The bang bang label comes from popular shrimp dishes at chain restaurants but the idea of creamy spicy sweet sauce finds roots all over Asia

Seasonal Adaptations

Grill the salmon outdoors in warm weather foil keeps it juicy In winter bake with roasted root vegetables beside it For spring add radish and snap peas as garnish

Leftover bang bang sauce is fantastic on chicken or vegetables Success Stories One of my closest friends makes this recipe every New Years Eve and says it is now as mandatory as their family tradition of board games Even my neighbor who claims not to like salmon asked for the link after his first bite Freezer Meal Conversion To make this ahead for the freezer season the salmon and wrap tightly in plastic and foil without sauce Freeze up to two months Thaw overnight in the fridge Then bake straight from the fridge and add fresh bang bang sauce for best taste

Recipe FAQs

→ What makes Bang Bang Salmon different?

The standout feature is the spicy-sweet sauce made with chili, Sriracha, and mayo, delivering bold flavor with a creamy texture.

→ Can I use skinless salmon?

Yes, skinless fillets work well, but skins-on help retain moisture and add to the texture when baked.

→ How can I tell if salmon is cooked through?

Salmon is ready when it flakes easily and the internal temperature reaches 145°F. Start checking after 6 minutes in the oven.

→ Is the sauce very spicy?

The heat level is moderate; you can increase Sriracha for more spice or reduce it for a milder taste.

→ What side dishes pair well?

Steamed rice, roasted vegetables, or a fresh salad complement the flavorful salmon, balancing its richness nicely.

→ Can the sauce be made in advance?

Absolutely, the sauce can be stored in the fridge for up to three days, making preparation even simpler.