This Bang Bang Salmon delivers a creamy-spicy sauce over perfectly cooked, flaky fish in under 20 minutes. It’s an indulgent-tasting yet low-carb meal that’s impressive for guests and easy enough for a weeknight. The vibrant, caramelized Bang Bang Salmon will become a new favorite.

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Why You’ll Love This Bang Bang Salmon

• Quick & Easy: Ready in 20 minutes with minimal fuss.
• Magic Sauce: Creamy, sweet, and spicy glaze that’s irresistible.
• Versatile Cooking: Bake, pan-sear, or grill with fantastic results.
• Feels Indulgent: Restaurant-quality vibe without derailing your diet.

Ingredients & Tools

• 4 salmon fillets (about 6 oz or 170 g each), skin-on or skinless
• 1 tbsp avocado oil or olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1/2 cup mayonnaise (sugar-free)
• 2 tbsp sugar-free sweet chili sauce
• 1-2 tbsp sriracha or other hot sauce (adjust to your heat preference)
• 1 tsp rice vinegar or fresh lime juice
• 1 tbsp fresh chopped chives or cilantro for garnish
• 1 tsp toasted sesame seeds for garnish

Tools: A baking sheet, parchment paper, a small mixing bowl, and a whisk or fork.

Notes: Use fresh, bright salmon fillets. Adjust sriracha to taste—the sauce is highly customizable.

Nutrition (per serving)

Serves: 4 | Prep Time: 5 minutes | Cook Time: 12-15 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

• Salmon selection is key. Try to get fillets that are similar in size and thickness so they cook evenly. If one end is much thinner, you can tuck it under to create a more uniform piece.
• Don’t skip the sugar-free versions. Using a standard sweet chili sauce or mayonnaise with added sugar can really spike the carb count. The sugar-free alternatives work perfectly and keep the dish truly low carb.
• Pat your salmon dry. This is a small step with a big impact. A dry surface will help the seasoning stick and promote a much nicer sear or crust, rather than steaming the fish.
• Taste your sauce as you go. The balance of creamy, sweet, and spicy is personal. Mix the sauce components and give it a quick taste before slathering it on the salmon. You can always add more heat or a squeeze of lime to brighten it up.

How to Make Bang Bang Salmon

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Not recommended—the sauced salmon may become watery upon thawing.
• Reviving: Reheat gently in a 300°F oven until warm to avoid overcooking.

Serving Suggestions

Complementary Dishes

• Cauliflower Rice Pilaf — The light, fluffy texture of cauliflower rice is the perfect neutral base to soak up any extra Bang Bang sauce that escapes from the salmon.
• Simple Sautéed Asparagus — The crisp-tender green spears add a fresh, earthy element that balances the creamy, spicy salmon beautifully.
• Zucchini Noodle Salad — A cold, lightly dressed zoodle salad with a sesame vinaigrette provides a refreshing, crunchy contrast to the warm, rich main dish.

Drinks

• Iced Green Tea with Lemon — The clean, slightly bitter notes of green tea are incredibly refreshing and help cleanse the palate between bites of the flavorful salmon.
• Sparkling Water with Lime — The bubbles and citrus zest are a simple, carb-free way to cut through the richness of the dish and keep your taste buds tingling.
• A Crisp, Dry White Wine — If you indulge, a Sauvignon Blanc or Pinot Grigio with its high acidity complements the spice and creaminess without overpowering the fish.

Something Sweet

• Mixed Berry Compote — Gently warmed berries (no added sugar) with a hint of vanilla make for a light, tart, and sweet finish that doesn’t feel heavy after a savory meal.
• Dark Chocolate Avocado Mousse — It’s rich, creamy, and deeply chocolatey, offering a decadent yet low carb end to your meal that satisfies any sweet tooth.
• Chia Seed Pudding — Pre-made and chilled, this pudding with a dash of cinnamon and a splash of vanilla almond milk is a cool, satisfying, and effortless dessert.

Top Mistakes to Avoid

• Overcooking the salmon. Salmon continues to cook after it comes out of the oven (carryover cooking). If you wait until it’s completely firm in the center, it will be dry by the time you eat it. Pull it out when it’s still slightly translucent in the very center.
• Using a sugary sauce. This is the easiest way to accidentally turn a low carb meal into a high carb one. Always double-check your labels for mayonnaise and sweet chili sauce to ensure they are sugar-free versions.
• Skipping the taste test for the sauce. Heat levels in sriracha can vary by brand, and your personal tolerance is unique. Not tasting the sauce first can lead to a dish that’s either bland or overwhelmingly spicy.
• Adding the sauce too early. If you put the sauced salmon under the broiler for too long, the sugars in the chili sauce can burn quickly, leading to a bitter taste. A quick 1-2 minutes is all you need for that perfect blister.

Expert Tips

• Tip: For an extra flavor dimension, marinate the salmon. You can let the oil-and-spice-rubbed fillets sit for 15-20 minutes in the fridge before adding the sauce and baking. This allows the spices to penetrate the fish more deeply.
• Tip: Get a perfect sear by starting on the stovetop. Heat an oven-safe skillet with a little oil over medium-high heat. Sear the salmon, skin-side up (if skinless), for 2-3 minutes until a golden crust forms, then top with sauce and transfer the whole skillet to the oven to finish cooking.
• Tip: Make a double batch of the Bang Bang sauce. It keeps well in the fridge for up to a week and is fantastic as a dip for grilled chicken, drizzled over roasted vegetables, or even as a spicy salad dressing.
• Tip: If your salmon has skin, you can still cook it with the skin on. Place it skin-side down on the baking sheet; the skin will get crispy and you can easily separate the flesh from it with a spatula when serving.

FAQs

Can I make Bang Bang Salmon ahead of time?
You can prepare the sauce up to 3 days in advance and keep it stored in an airtight container in the fridge. I wouldn’t recommend cooking the salmon too far ahead, as it’s best served fresh from the oven. However, you can pat the salmon dry and season it, then keep it covered on a plate in the fridge for an hour or two before you plan to cook, which can speed up your dinner prep.

What can I use instead of sriracha?
Absolutely! Any hot sauce you enjoy will work. If you like a smokier heat, chipotle hot sauce or a few teaspoons of chipotle in adobo (minced) would be lovely. For a more vinegar-forward kick, a cayenne-based sauce like Frank’s RedHot is a great substitute. The goal is the heat element, so feel free to get creative with your favorite.

My sauce split or became watery. What happened?
This can happen if your mayonnaise is particularly cold or if there’s a big temperature difference between your ingredients. To fix it, just whisk it vigorously until it comes back together. If it’s still being stubborn, let the bowl sit at room temperature for 10-15 minutes and then whisk again. Using room temperature mayo can help prevent this from the start.

How do I know when the salmon is perfectly cooked?
The most reliable method is to use an instant-read thermometer. Insert it into the thickest part of the fillet; you’re aiming for 125-130°F (52-54°C) for medium-rare, which will carry over to a perfect medium (135°F/57°C). Without a thermometer, look for the flesh to be opaque and flake easily when gently pressed with a fork.

Can I use frozen salmon for this recipe?
You can, but it’s crucial to thaw it completely first. The best way is to move it from the freezer to the fridge the night before. Thawing it slowly in the fridge helps preserve its texture. Never cook salmon from frozen for this recipe, as it will release too much water and won’t sear or sauce properly, leading to a steamed and watery dish.