Bang Bang Salmon Oven Style

Bang Bang Salmon is my go-to dish when I want dinner with restaurant flavor fast and without fuss. The fiery creamy sauce caramelizes beautifully in the oven, and no one can resist going back for seconds. It is the kind of meal that gets requested by my kids on their birthdays and impresses guests every time.

The first time I made this when we were craving takeout but short on time. My family still talks about how the sauce makes the salmon taste absolutely special.

Ingredients

• Salmon filets: Choose sturdy filets with skins on for best texture and flavor
• Olive oil: Helps the seasoning stick and keeps the salmon moist
• Paprika: Adds beautiful color and a gentle warmth opt for smoked if you like extra depth
• Garlic powder: Gives mellow savory undertones without chopping fresh garlic
• Kosher salt: Enhances all the other flavors larger crystals season more evenly
• Black pepper: Offers a gentle bite select freshly ground for the boldest taste
• Mayonnaise: The creamy base for the sauce look for full-fat for richness
• Thai sweet chili sauce: Brings the classic tangy sweet and spicy notes check labels for quality with minimal artificial ingredients
• Sriracha: Offers as much punch as you like taste and add more if heat is your thing
• Honey: Balances the spicy kick and helps caramelize in the oven
• Chives: Fresh chopped on top lend a bright herbal accent

Step-by-Step Instructions

Preheat the Oven:

Set your oven to four hundred degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup

Prep the Salmon:

Arrange the salmon filets skin-side down on your baking sheet Drizzle olive oil generously over every piece and use your hands to gently coat them all over

Season the Filets:

In a small bowl mix the paprika garlic powder kosher salt and black pepper Sprinkle or pat this seasoning mix evenly over the top of each filet pressing lightly so it sticks

Make the Bang Bang Sauce:

In another bowl whisk together the mayonnaise Thai sweet chili sauce sriracha and honey Stir until completely uniform then divide the sauce in half

Sauce and Bake:

Take half of the sauce and use a brush or back of a spoon to spread it thickly over each filet Be sure to really cover the surface for flavor and color

Bake the Salmon:

Slide the baking sheet into your oven and roast for eight to ten minutes Check for doneness at six minutes for thinner filets You want moist flaky salmon with a temperature of one hundred forty five degrees for food safety For an extra crispy top turn on the broiler and cook just one or two minutes more but keep a watchful eye

Garnish and Serve:

Carefully move the filets to plates Drizzle with the rest of your reserved sauce (this makes them even juicier) Sprinkle with chopped chives Serve warm possibly over white rice to soak up every bit of sauce

Pin

I always look forward to the sweet chili sauce for its unique combination of sweet and tangy heat. My son loves to help drizzle the extra sauce and says the chives make it "fancy restaurant style."

Storage Tips

Store extra salmon covered in the refrigerator for up to two days. The sauce can be kept separately in a small airtight jar to spoon over leftovers before reheating or even enjoyed cold as a dip. To reheat gently use the oven or microwave but do not overcook to keep the salmon tender.

Ingredient Substitutions

If you have no Thai sweet chili sauce mix equal parts regular chili sauce with a little extra honey. For mayonnaise you can try Greek yogurt for a tangier lighter sauce. Any fresh tender herb such as parsley or cilantro will work instead of chives for garnish.

Pin

Serving Suggestions

This salmon is superb over bowls of steamed rice or fluffed quinoa to catch all the juices. Roasted broccoli or snap peas on the side round out the meal. For a party cut each filet into bite-sized pieces and serve with toothpicks as an appetizer.

Cultural and Historical Context

Bang Bang sauce originated as a play on Chinese American flavors and has become a modern classic especially in seafood restaurants. The sweet chili and sriracha echo Asian flavors but are now kitchen staples all over. This dish is a fun fusion perfect for easy home cooking.

Recipe FAQs

→ What type of salmon works best for this dish?

Fresh, skin-on salmon filets are ideal, as the skin helps keep the fish moist while baking.

→ Can I adjust the spiciness of the sauce?

Absolutely. Add more or less Sriracha to find your preferred level of heat in the bang bang sauce.

→ Is it necessary to broil the salmon at the end?

Broiling adds crispness to the surface but is optional if you prefer a softer finish.

→ What sides pair well with Bang Bang Salmon?

Steamed rice, quinoa, or roasted vegetables complement the flavors and make a complete meal.

→ Can the sauce be made ahead of time?

Yes, the sauce can be mixed and refrigerated up to two days in advance for easy prep.

→ How do I know when the salmon is fully cooked?

Check for an internal temperature of 145°F or flake easily with a fork for ideal doneness.