Bang Bang Salmon (Quick & Spicy Weeknight Favorite)

Bang Bang Salmon (Quick & Spicy Weeknight Favorite)

5 from 12 votes

I love Bang Bang Salmon as the perfect quick and bold dinner idea for any night of the week. Crispy, bite-sized salmon pieces are tossed in a creamy sriracha sauce that delivers just the right spicy kick. Perfect for family dinner weekly lunch prep, it's a delicious way to make the most of fresh salmon fillets - with minimal cleanup and maximum flavor.

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Prep Time5

Cook Time8

Total Time13

Servings: servings

Author: Molly Thompson

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

Thai Chili Sauce. You can use any Thai Chili Sauce in the grocery store. Bonefish grill uses this mae ploy thai sweet chili sauce in their famous recipe.

Sriracha. I like to add 1 teaspoon because I don't love spicy food, but you could add more for your desired spice level. You can also use another hot sauce like buffalo sauce, depending on what you have on hand.

Air fryer salmon bites: Preheat the air fryer to 425 degrees f for 5 minutes. Cut the salmon, pat it dry, and toss it in a medium bowl with olive oil and spices. Spray the air fryer basket with cooking spray then add the salmon in a single layer. Air fry at 425 for 6-8 minutes, until the internal temperature reaches 135°F, allowing for 10 degrees of carryover cooking while they rest/cool.

Cucumber salad: Slice 1 english cucumber and 1/4 red onion thinly (I like to use a mandolin). Toss it with 2 Tablespoons of rice wine vinegar, 2 teaspoons honey, 1 Tabslepoon coconut aminos (or soy sauce), 1 teaspoon of sriracha, and 1 teaspoon of sesame seeds. Chill for 20 minutes. Make this right before you start the recipe so it can chill while the salmon bakes.

Nutrition

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