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Bang Bang Salmon is the perfect weeknight dinner option when you need something quick and delicious that the whole family will love. Cook the salmon in 10-12 minutes for a quick weeknight dinner or meal prep them for lunches the next day.
Looking for more quick and easy salmon recipes to serve with white rice and veggies? Try air fryer salmon bites, honey glazed salmon, or almond crusted salmon next!
These fresh salmon fillets are covered in a creamy chili sauce that’s exploding with flavor — hence, the “bang bang!” in the name. Bang Bang sauce is most well-known from restaurants like Bonefish Grill’s Bang Bang shrimp, but trust me when I say it tastes just as delicious in a crispy salmon bowl!
If you love the sweet and spicy Asian-inspired flavors of this dish, be sure to try our Teriyaki glazed salmon or honey garlic salmon rice bowl next.
Why this Bang Bang Salmon Recipe Works
We love cooking salmon in our house because of how versatile, healthy, and easy it is! This recipe is no different. Here are just a few reasons we love this bang bang salmon:
- Delicious crowd-pleasing dinner: Even the kids will love this flavorful salmon. It’s so easy to change up as a salad or rice bowl or serve with different sides.
- Simple ingredients: Get dinner on the table quickly with minimal ingredients that you most likely already have at home.
- Hearty, yet light tasting. This dish is a great source of protein and healthy fats. Add some rice or roasted vegetables and you have a complete meal.
How to Make Bang Bang Salmon
Here are the basic steps, with images, for this Bang Bang Salmon. Skip down to the recipe card below for the full printable recipe.
Remove skin and season the salmon. Remove the skin and cut the salmon into even, 1-inch chunks. Place them on the prepared baking sheet, pat them dry, drizzle with olive oil, and sprinkle with salt, pepper, and paprika. Toss to coat and spread them out into a single layer.
Success tip: To remove the skin, lay the salmon flat on the cutting board. Starting at the thickest piece of the filet, run the knife between the skin and flesh, keeping it as close to the skin as possible.
Bake the salmon: Bake in the preheated oven for 7-9 minutes or the thickest part of each piece of salmon reaches 135°F and the salmon is golden brown.
Success tip: the target internal temperature for salmon is 145°F. Remove it from the heat 10 degrees earlier allows for carryover cooking when it comes out of the oven.
Make the Bang Bang sauce. While they’re baking, make the bang bang sauce, mixing the ingredients in a small bowl. Drizzle some of the creamy sauce over the salmon bites before serving and serve extra sauce on the side.
Assemble bowls. To make salmon bowls, add my favorite coconut rice to the bottom of a serving bowl. Top it with the bang bang salmon bites, your choice of roasted veggies, or cucumber salad (see notes section of recipe card).
Garnish with green onions, and toasted sesame seeds. Drizzle a generous helping bang bang sauce on top.
Recipe FAQs
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 so it’s fresh. This way, I can keep it in the freezer until I’m ready to use it all. Go for a wild-caught option when possible, but I’ve tested this with farm-raised and it’s delicious. We also love to use delivery services like Sitka Salmon Shares.
What to Serve with Bang Bang Salmon
- Make salmon bowls. Add my favorite coconut rice to the bottom of a serving bowl. Top it with the bang bang salmon bites, your choice of roasted veggies, or cucumber salad (see notes section of recipe card), green onions, and toasted sesame seeds. Drizzle a generous helping bang bang sauce on top.
- Serve it with a green vegetable. Asparagus is a great option because it takes the same amount of time to roast in the oven. Add it to one half of the baking pan when you make the salmon.
- Have it as a salad. Lay it over a bed of arugula, add the cucumber salad from the notes section of the recipe card, top with sliced almonds shredded carrots, and edamame, and drizzle with extra bang bang sauce.
Freezing and Storing Tips
Allow the salmon to cool to room temperature before refrigerating, Store it in an airtight container in the fridge for up to 3 days. If you’re making the bowls, I recommend storing the leftover rice and cucumber salad separately.
To reheat, microwave it on high in 30-second increments until warmed through.
If you make this Bang Bang Salmon recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Delicious Salmon Recipes
- Salmon arugula salad is one of those salads that makes you forget how healthy it actually is.
- Salmon pesto pasta is one of my favorite easy dinner recipes.
- Looking for a salmon bites recipe? Try our air fryer salmon bites. They have a spicy sweet sauce and a crispier texture you’ll love!
- Salmon with mango salsa is full of color, flavor, and texture!
Bang Bang Salmon
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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 (Note 1)
- 1-2 teaspoons sriracha (Note 2)
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.
- Place the salmon chunks on the prepared 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.
- 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.
- 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 (Note 3), green onions, and toasted sesame seeds. Drizzle a generous helping bang bang sauce on top.
Notes
- 1 cup long grain white rice
- 1 teaspoon kosher salt
- 1 can full fat coconut milk
- 1/4 cup water
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is AMAZING. I don’t often leave reviews but had to on this one. It is so easy and delicious.
I added diced pineapple which I would highly recommend! Adds a burst of flavor that goes perfectly with the salmon/cucumber salad/coconut rice. Making another batch as we speak!
Hey Monica! Loved the idea of adding pineapple! Thanks for sharing—I’m sure others will love to know this too. I hope you try more of my salmon recipes!
This. Was. Excellent! So fast, truly 10 minute dinner. So yummy! We kicked up the spice a bit. But this may be my new way of cooking salmon. And this sauce is going on everything.
Ahh yay! This is the best! Totally agree:)
Absolutely the best! Delicious quick healthy meal! Everyone went back for seconds! The salmon is super flavorful. We served over rice and drizzled the sauce on top.
Thanks, Lindsey!! We did the same thing!:)