I remember the first time I tossed flaky salmon pieces in a creamy-sweet, spicy Bang Bang sauce — the kitchen filled with a warm, citrusy steam and I knew this one would be a keeper. It’s the sort of weeknight supper I make when I want something that feels a little special but comes together quickly: crispy edges on the salmon, a glossy sauce that clings to each bite, and that balance of sweet, spicy, and tangy that keeps you going back for more.
Bang Bang Salmon is a fusion-friendly dish — it blends Thai sweet chili and a little sriracha heat with creamy mayonnaise and bright lime. I make it for casual dinners, and I’ve also plated it for company with crisp greens and coconut rice. If you enjoy this flavor profile, check out our popular bang bang shrimp to see another classic way the sauce is used.
Ingredients Needed for Bang Bang Salmon
- Salmon fillets – bite-sized pieces are best here; they cook quickly and develop crisp edges.
- Olive oil – a light drizzle to help the seasoning stick and to promote browning.
- Garlic powder – gives a savory base without burning the way fresh garlic might at high heat.
- Onion powder – rounds out the seasoning and adds depth.
- Smoked paprika – brings a gentle sweetness and a kiss of smoky color.
- Salt & black pepper – essential for flavor; salt in particular brightens everything.
- Cayenne pepper (optional) – for an extra kick if you like heat.
- Mayonnaise – the creamy backbone of the sauce; it helps the sweet chili and sriracha cling to the salmon.
- Thai sweet chili sauce – sweet, tangy, and slightly garlicky; it’s the signature flavor here.
- Sriracha – adds vinegary heat; adjust depending on how brave you are.
- Honey – balances the heat with a glossy finish.
- Lime juice – cuts through the richness with bright acidity and lifts the whole dish.
Step-by-Step Instructions
Below is how I cook Bang Bang Salmon at home — including the exact amounts I use when I want the sauce to be balanced and the salmon to come out tender with crispy edges. Read through once before starting; timing and temperature make a big difference.
- Make the sauce: In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup Thai sweet chili sauce, 1 tablespoon sriracha (adjust to taste), 1 tablespoon honey, and 1 tablespoon fresh lime juice until smooth. Set aside. I taste it at this point — the sauce should be creamy, sweet, and tangy with a pleasant warmth. If it tastes flat, add a pinch more salt or a squeeze more lime; acidity wakes it up.
- Season the salmon: Cut about 1 1/2 pounds of salmon fillets (skin removed) into bite-sized pieces. In a large bowl toss the salmon with a drizzle of olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne (optional). The oil helps the spices distribute evenly and promotes browning. Pat the pieces dry with paper towels first — moisture is the enemy of crispiness.
- Preheat the air fryer (or oven): If you’re using an air fryer, preheat it to 400°F (200°C) for about 3 minutes. I preheat the basket and give it a quick wipe with a paper towel to remove any residual crumbs — this gives the salmon immediate contact with hot air and helps the edges crisp.
- Cook the salmon: Arrange the seasoned salmon in a single layer in the air fryer basket without overcrowding (you may need to work in batches). Air fry for 8–10 minutes at 400°F, shaking halfway, until the pieces are opaque and the edges are crispy. You’re looking for salmon that flakes easily but still feels moist — not dry. If you don’t have an air fryer, bake in a 425°F (220°C) oven for 10–12 minutes, or broil watching closely for 5–8 minutes. Internal temp target per USDA is 145°F (63°C), though many cooks prefer 125–130°F for medium-rare and a more tender texture.
- Toss with sauce: Transfer hot salmon to a bowl or platter and drizzle the reserved Bang Bang sauce over the pieces; toss gently to coat. The residual heat slightly mellows the sauce and makes it glossy — if the sauce looks too thin, it will thicken as it cools, so don’t over-reduce it on the stove. Serve any extra sauce on the side for dipping.
Cooking notes from my kitchen: I once overfilled the air fryer and the pieces steamed instead of crisping. Lesson learned — single layer or small batches. Also, the first batch in my basket often gets browner because the basket is hottest; I swap the finished pieces to the top rack of the oven to keep everything warm while finishing the rest.
Nutritional Information
Here’s the nutrition per serving based on the original recipe yield (4 servings). This is a practical estimate to help you fit this into your meal plan.
- Serving size – about one-quarter of the recipe (roughly 3–4 oz salmon plus sauce depending on pieces)
- Calories – ~520 kcal per serving
- Protein – ~34 g
- Fat – ~35 g
- Carbohydrates – ~14 g
How this fits into diets: Bang Bang Salmon is high in protein and healthy fats. It’s naturally low in carbs (the sugars come mostly from the sweet chili and honey) so it suits low-carb and high-protein plans if you reduce or swap the sweet elements. For a lower-fat version, swap some mayonnaise for plain full-fat Greek yogurt (see alternative sauce ideas below). If you’re tracking macros closely, weigh your salmon and sauce portions to get precise numbers.
Creative Side Dish Pairings
This sauce is bold; the best sides balance texture and acidity. Here are pairings I rotate through depending on season and mood.
- Coconut rice – the creamy sweetness tames the heat and makes the meal feel tropical.
- Steamed green vegetables – broccoli, sugar snap peas, or bok choy provide crunch and freshness.
- Fresh mango salad – mango, red onion, cilantro, and lime gives a bright, sweet contrast.
- Crunchy slaw – cabbage, carrots, and a rice vinegar dressing add a crisp counterpoint.
- Rice noodle bowl – toss rice noodles with edamame and green onions; spoon the Bang Bang salmon on top for a satisfying bowl.
Alternative Sauce Recipes
If you want to lighten the sauce, make it vegan, or simply play with flavor, here are a few tested alternatives I use.
- Greek-yogurt Bang Bang – swap half (or all) of the mayonnaise for full-fat Greek yogurt, keep the sweet chili and sriracha, increase the lime by a teaspoon. The result is tangier and lighter; it’s great if you’re watching calories but still want creaminess.
- Cashew-based vegan sauce – soak raw cashews in hot water for 30 minutes, blend with a little water, sweet chili, sriracha, and lime until silky. This gives you the richness of mayo without eggs.
- Tahini twist – mix tahini with sweet chili sauce, a squeeze of lemon, and a splash of water to thin. It adds an earthy sesame note that pairs well with grilled salmon.
For a deeper look at the sauce flavors, substitutions, and tips, see our Bang Bang sauce — ultimate guide.
Cooking Techniques Comparison
I’ve taken this salmon through several cooking methods. Each produces a slightly different texture and flavor — choose based on equipment, time, and the finish you prefer.
- Air frying – Pros: fast, reliably crispy edges, minimal oil. Cons: small batches for many air fryers; watch for uneven browning. My routine: single layer, 400°F for 8–10 minutes, shaking halfway.
- Baking – Pros: easy for larger quantities, hands-off. Cons: won’t get as crunchy unless you finish under the broiler. I bake at 425°F for 10–12 minutes for bite-sized pieces; broil 1–2 minutes at the end if you want extra browning.
- Grilling – Pros: smoky flavor, quick for fillets. Cons: trickier for small pieces unless skewered; watch for flare-ups. Grill fillets 3–5 minutes per side on medium-high.
- Broiling – Pros: quick and gives charred edges. Cons: easy to overcook; watch closely. Broil 5–8 minutes until edges are crisp.
For a crunchy twist and a different cooking approach, try our crispy bang bang salmon bites, which are perfect as appetizers or snacks.
Cultural Origins of Bang Bang Sauce
Bang Bang sauce as used in North America is loosely inspired by Southeast Asian sweet chili flavors and modern American interpretations of spicy mayo sauces. It combines Thai sweet chili (sweet and garlicky), hot sauce like sriracha (vinegary heat), and a creamy base (mayo or yogurt) for texture and to carry the heat. Over the years it’s been adapted across cuisines — slathered on shrimp, drizzled over tacos, or used as a dip for vegetables. The name “Bang Bang” is playful rather than historical, signaling a punchy, attention-grabbing flavor.
In my kitchen I treat it like a template: adjust the sweet, salty, and acidic elements to match the protein or the sides. For example, I’ll add extra lime and cilantro when serving with coconut rice to brighten the whole plate.
Conclusion and Serving Suggestions
This Bang Bang Salmon is fast, flexible, and reliably flavorful. Expect tender, flaky salmon with browned edges and a creamy, glossy sauce that’s simultaneously sweet, tangy, and a touch spicy. It’s excellent for weeknights because it comes together in about 25–30 minutes from start to finish, and it’s great for a simple dinner party when plated with a bright salad or a pile of fragrant rice.
Presentation tips: pile the salmon over a bed of coconut rice, scatter sliced green onions and cilantro on top, and finish with lime wedges and a sprinkle of sesame seeds. If serving as an appetizer, serve the salmon on skewers or spoons with the sauce drizzled just before serving so everything stays crisp.
If you’re looking for a different sauced salmon option or a meal-prep idea, our teriyaki salmon bowls make an easy, flavorful alternative.
Storage, Leftovers, and Make-Ahead Tips
- Storage: Store cooked salmon and extra sauce separately in airtight containers in the refrigerator for up to 3–4 days. I always keep the sauce separate — it preserves texture and prevents the salmon from getting soggy.
- Reheating: Reheat gently in an air fryer at 350°F for 3–5 minutes to restore crispness, or in a 350°F oven for 8–10 minutes. Microwaving will soften the crust but is fine for quick lunches.
- Make-ahead: Make the sauce up to 2 days ahead; keep chilled. Cut and season the salmon and store it covered in the fridge for a few hours if you want to speed dinner prep — just don’t salt too early or it will draw out moisture.
FAQ
- Can I cook Bang Bang Salmon without an air fryer?
Yes — you can bake, grill, or broil it. Bake bite-sized pieces at 425°F (220°C) for about 10–12 minutes (12–15 for larger fillets). Grill on medium-high heat 3–5 minutes per side for fillets (or 6–8 minutes for pieces on skewers). Under the broiler, watch closely and cook 5–8 minutes until edges crisp. Aim for an internal temp of 145°F (63°C) per USDA, though many prefer 125–130°F for medium-rare salmon. - How spicy is the Bang Bang sauce and how can I make it milder or hotter?
The recipe has moderate heat from sriracha and optional cayenne. To make it milder, reduce or omit the sriracha and cayenne, or add more mayonnaise or honey. To increase heat, add extra sriracha, a pinch more cayenne, or a splash of hot chili oil. - Can I use frozen salmon for this recipe?
You can, but thaw it completely in the fridge first, pat dry, then proceed as directed. Cooking from frozen is possible but will take longer and won’t crisp as well; if you must cook frozen, add a few extra minutes and watch for doneness. - How should I store and reheat leftovers?
Store cooked salmon and extra sauce separately in airtight containers in the fridge for up to 3–4 days. Reheat gently in an air fryer at 350°F for 3–5 minutes to restore crispness, or in a 350°F oven for 8–10 minutes. Microwaving works for convenience but may make the crust soft. - What should I serve with Bang Bang Salmon?
Great pairings include steamed or coconut rice, a fresh mango salad, steamed or roasted vegetables, a crunchy slaw, or a rice noodle bowl with edamame and green onions. The bold sauce goes well with simple, slightly sweet or acidic sides.
Final note: I’ve tested a few versions of this, and the one above (based on a recipe I first saw from Joanna Cismaru) is the balance I come back to most often. It’s forgiving — if the sauce is too thin, it will thicken; if the salmon seems a touch dry, a squeeze of lime and a spoonful of sauce helps salvage the dish. Cooking is about tasting and adjusting, and this Bang Bang Salmon rewards little tweaks. Happy cooking!
Bang Bang Salmon
Ingredients
Equipment
Method
- In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha sauce, honey, and lime juice until well combined. Set aside.
- In a large bowl, combine the salmon bites, olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper. Toss until the salmon bites are evenly coated with the seasonings.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes.
- Place the salmon bites in the air fryer basket in a single layer, making sure they are not overcrowded. You may need to cook them in batches. Air fry the salmon bites for 8-10 minutes, shaking the basket halfway through, until the salmon is cooked through and crispy on the edges.
- Transfer the cooked salmon bites to a serving platter and drizzle with the Bang Bang sauce. Serve the remaining sauce on the side for dipping.