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Bang Bang Salmon

Bang Bang Salmon is seared until the skin turns crisp, then glazed with a glossy coral bang bang sauce for a sweet-heat finish. This easy salmon dinner coats every surface with vivid orange glaze and finishes with sesame and green onion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon fillets
  • 4 salmon fillets skin-on
  • 1 salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
  • 1 smoked paprika to taste
  • 1 tbsp olive oil
Bang bang sauce
  • 0.5 cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 1 sesame seeds for garnish
  • 1 green onions sliced, for garnish

Equipment

  • 1 non-stick skillet

Method
 

Season and prep
  1. Pat the salmon fillets completely dry, then season with salt, pepper, garlic powder, and smoked paprika until evenly coated.
  2. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice, then reserve half of the bang bang sauce for serving.
Sear the salmon
  1. Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.
  2. Place salmon skin-side down and sear for 5-6 minutes until the skin is crispy and golden.
  3. Flip the fillets and cook for 3-4 minutes until just cooked through, with the flesh turning opaque.
Glaze and finish
  1. Brush the warm salmon generously with the remaining bang bang sauce so the coral glaze clings to the surface.
  2. Transfer to plates and drizzle with the reserved sauce for a glossy finish.
  3. Garnish with sesame seeds and sliced green onions so they sit on top visibly.

Notes

For the crispiest skin, make sure the salmon is fully patted dry and the skillet is properly preheated before searing. Refrigerate leftovers in a sealed container for up to 2 days; reheat gently so the sauce stays glossy. Freezing isn’t recommended for best texture. For a lighter option, swap mayonnaise for light mayo while keeping the rest of the sauce the same.