Excellent choice! Bang Bang Salmon is the perfect way to get a restaurant-quality, flavor-explosion meal on the table in a flash. It combines a sweet, spicy, creamy sauce with the rich, tender flesh of salmon.
This method ensures a perfect crispy-on-the-outside, moist-on-the-inside fillet smothered in that iconic sauce.
Bang Bang Salmon (15-Minute Method)
The “Bang Bang” name comes from the addictive, sweet-spicy-creamy sauce—a blend of Thai sweet chili sauce, sriracha, and mayonnaise. It’s incredibly versatile and clings beautifully to the salmon.
Ingredients:
For the Salmon:
· 2 salmon fillets, skin-on or skinless (about 6 oz / 170g each)
· 1 tbsp olive oil or avocado oil
· Salt and black pepper
· 1 tsp paprika or smoked paprika (for color & depth)
For the Bang Bang Sauce:
· 1/4 cup mayonnaise (full-fat for best texture)
· 2 tbsp Thai sweet chili sauce
· 1-2 tbsp sriracha (1 for mild, 2 for a real kick)
· 1 tsp honey or maple syrup (optional, for extra sweetness)
· 1 tsp fresh lime juice (or rice vinegar)
· 1 small garlic clove, minced (optional, for punch)
For Garnish:
· Thinly sliced scallions (green parts)
· Toasted sesame seeds
· Fresh cilantro or parsley
· Lime wedges
Instructions (The 15-Minute Timeline):
Minute 1-3: Prep & Sauce
- Pat the salmon fillets very dry with paper towels. This is crucial for getting a good sear. Season generously on all sides with salt, pepper, and paprika.
- Make the Sauce: In a small bowl, whisk together all Bang Bang Sauce ingredients until smooth. Taste and adjust—more sriracha for heat, more honey for sweetness. Set aside.
Minute 4-10: Cook the Salmon
- Heat a large skillet (non-stick or cast-iron) over medium-high heat. Add the oil. Once the oil is shimmering hot (a drop of water should sizzle), carefully add the salmon fillets, skin-side down if they have skin, or presentation-side down.
- Cook, without moving, for 4-5 minutes, until a deep golden crust forms and the salmon releases easily from the pan.
- Flip carefully and cook for another 3-4 minutes on the other side, until the salmon is cooked to your preference (opaque and flaky, but still moist in the center). For skin-on, you can press gently to ensure the skin gets crisp.
Minute 11-15: Sauce & Finish
- Reduce heat to low. Push salmon to one side of the skillet or remove briefly.
- Pour the Bang Bang Sauce into the empty part of the skillet. Let it warm through for 30-60 seconds, stirring. It will thin slightly and become very aromatic.
- Spoon the warmed sauce generously over the top of each salmon fillet, coating it completely. Let it bubble for another 30 seconds.
- Garnish & Serve: Immediately transfer the salmon to plates. Drizzle with any extra sauce from the pan. Garnish with scallions, sesame seeds, and cilantro. Serve with lime wedges.
Perfect Serving Suggestions (To Keep it Fast):
· Over Rice: Jasmine or white rice is classic. Use a pre-cooked pouch or an instant pot.
· With Veggies: Serve alongside quick-steamed broccoli, snap peas, or a simple arugula salad.
· With Noodles: Toss with cooked ramen or rice noodles for a hearty bowl.
Pro Tips for “Perfect” Every Time:
· Salmon Temp: For medium-rare to medium (the chef’s choice for moistness), aim for an internal temperature of 125°F (52°C). It will carry-over cook to 130-135°F. For well-done (flakier), aim for 145°F (63°C).
· Don’t Crowd the Pan: Cook in batches if needed. Overcrowding steams the salmon instead of searing it.
· Sauce Consistency: If the sauce thickens too much on the heat, thin it with a teaspoon of warm water.
· Air Fryer/Oven Option: For hands-off cooking, brush salmon with oil, season, and air fry at 400°F (200°C) for 8-10 minutes. Warm the sauce separately and drizzle over the top.
· Make it a Bowl: Layer rice, quick-pickled cucumbers, edamame, and the sauced salmon for a complete meal.
This recipe delivers maximum flavor with minimal effort. The contrast of the crisp-edged salmon with the creamy, spicy-sweet sauce is truly irresistible. Enjoy your 15-minute gourmet dinner!