Quick & Spicy Weeknight Favorite
Salmon is a go-to in our house because it checks all the boxes: healthy, versatile, and fast. This recipe takes it up a notch with a bold homemade bang bang sauce that’s inspired by the popular Bonefish Grill dish – but with a homemade twist.
This recipe works because:
- It’s weeknight-ready. From start to finish, it’s on the table in under 20 minutes. Great for busy weeknights!
- The flavors are family-approved. Even the kids love this one. The sauce has a gentle heat but you can adjust the spice.
- It’s adaptable. Serve it as a salad, bowl, or traditional plated dinner with Instant Pot coconut rice. The leftovers make a great next-day lunch.
For more quick dinner ideas, try our easy blackened salmon recipe that’s perfect with rice or salad too. Or if you’re in love with the sauce, try it with our crispy air fryer shrimp recipe for another bold dinner idea.
Ingredients You’ll Need
- Fresh salmon fillets: Cut into 1-inch bite-sized pieces for even cooking. You can use wild-caught or farm-raised, just remove the skin first.
- Olive oil + spices: A blend of salt, black pepper, and smoked paprika adds depth and helps the salmon crisp up in the oven or air fryer.
- Bang Bang Sauce: A creamy mix of mayonnaise, Thai sweet chili sauce, and sriracha. You control the heat level!
- Optional toppings: Coconut rice, cucumber salad, green onions, toasted sesame seeds, or cauliflower rice if you’re keeping it low-carb.
Scroll down to the recipe card below for full instructions, ingredient amounts, and air fryer tips.
How to Make This Bang Bang Salmon
- Prepare the salmon. Remove skin and cut into even, 1-inch chunks. Place on a parchment-lined baking sheet, pat dry, and toss with olive oil, salt, pepper, and paprika.
- Bake at 425°F for 7–9 minutes, until the thickest piece of salmon reaches an internal temperature of 135°F. Rest salmon until carryover cooking brings it to 145°F.
- Mix the bang bang sauce, adjusting the amount of sriracha to your liking.
- Serve the salmon over coconut rice or greens and drizzle with the spicy sauce and desired toppings.
Air Fryer Instructions
Preheat your air fryer to 425°F for 5 minutes. Toss the salmon pieces with oil and seasonings, then place them in a single layer in the air fryer basket. Cook for 6–8 minutes, until the internal temperature reaches 135°F. Let them rest for carryover cooking to 145°F.
Serving Tips
This recipe is super versatile and works in a variety of meals:
- Serve it in a bowl. Add coconut rice or cauliflower rice, roasted veggies or cucumber salad, then top with salmon and sauce.
- Make it a salad. Add the salmon to a bed of arugula or greens with edamame, shredded carrots, and a drizzle of bang bang sauce. It would be amazing on top of this crispy rice salad!
- Use leftovers for lunch. Wrap it in a lettuce cup or stuff it in a rice paper roll
Storage and Make Ahead Tips
Meal prep: Store cooked salmon and sauce in separate airtight containers. Refrigerate for up to 3 days. Assemble fresh bowls as needed.
Reheat gently: Warm salmon in the air fryer or oven at 350°F for 5–7 minutes. Avoid microwaving to keep the texture crispy.
Freeze: Salmon freezes well! Reheat directly from frozen in the oven for a quick protein option.
Recipe FAQs
Bang bang sauce is a creamy blend of mayonnaise, Thai sweet chili sauce, and sriracha. It’s sweet, spicy, and tangy all in one.
I usually buy frozen salmon filets rather than the salmon at the counter. The salmon at the counter is almost always previously frozen and I don’t know how long it’s thawed so I prefer to do it myself. This way, I can keep it in the freezer until I’m ready to use it. Go for a wild-caught option when possible.
Bake at 425°F for 7-9 minutes, or until the thickest part reaches 135°F, then let it rest to carry over cook to 145°F.
It has a spicy kick, but it’s very customizable. Start with 1 teaspoon of sriracha and add more if you like more heat.
More Seafood Dinner Recipes
Bang Bang Salmon (Quick & Spicy Weeknight Favorite)
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Ingredients
Salmon
- 4 (4-6 ounce) center cut salmon filets skin removed and cut into 1-inch chunks
- 3 Tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon smoked paprika
- For serving: coconut rice, cauliflower rice, toasted sesame seeds, fresh lime juice, cucumber salad (Note 3), and/or green onions (coconut rice is my favorite)
Bang Bang Sauce
- 1/2 cup mayonnaise (I use Primal Kitchen)
- 3 Tablespoons Thai sweet chili sauce
- 1-2 teaspoons sriracha
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper. To remove the salmon skin, place your hand on top of the salmon filet and use a sharp knife to slice parallel along the skin, cutting as closely to the skin as possible so you don’t leave any salmon flesh. Cut the salmon into 1-inch chunks, making sure they’re even sizes so they cook evenly.4 (4-6 ounce) center cut salmon filets
- Place the salmon cubes on the lined baking sheet and pat them dry with paper towels. Drizzle with olive oil and sprinkle with salt, pepper, and paprika. Toss to coat and spread them out into an single layer.3 Tablespoons olive oil, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 teaspoon smoked paprika
- Bake in the preheated oven for 7-9 minutes or until the internal temperature of the thickest part of the salmon reaches 135°F and the salmon is golden brown. Pulling the salmon from the heat at 125-140 allows for 5-10° of carryover cooking while it rests. The cooking time may vary depending on the size of salmon and your oven so always use a meat thermometer for best results. Note 4 air fryer salmon.
- While they’re baking, make the spicy sauce. Add all of the bang bang sauce ingredients to a small bowl and mix until combined. Drizzle some of the creamy sauce over the salmon bites before serving and serve extra sauce on the side.1/2 cup mayonnaise, 3 Tablespoons Thai sweet chili sauce, 1-2 teaspoons sriracha
- To make salmon bowls, add my favorite coconut rice to the bottom of a serving bowl. Top it with the bang bang salmon bites, roasted veggies or cucumber salad (recipe in notes), green onions, and toasted sesame seeds. Drizzle a generous helping bang bang sauce on top.For serving: coconut rice, cauliflower rice, toasted sesame seeds, fresh lime juice, cucumber salad (Note 3), and/or green onions
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi, we love this meal, thank you!
Just wondering, we can no longer see the Notes. Note 3 says cucumber salad
Thanks for bringing this to my attention Kristina! It should be back on there now!
This is so tasty. Also made the cucumber salad and coconut rice with it.
Yum! Thanks Kristi!