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Bang Bang Salmon fillets drizzled with creamy sweet chili sauce and topped with green onions on a white plate

Bang Bang Salmon

Quick and flavorful salmon fillets seared to golden perfection and drizzled with a creamy sweet chili sriracha sauce. Ready in just 15 minutes for an easy weeknight dinner.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets 6 oz each, about 1 inch thick, skin-on or skinless
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp garlic powder use fresh garlic powder for best flavor
  • 1 tsp paprika smoked paprika adds extra depth
  • 1/2 cup mayonnaise or Greek yogurt for a lighter version
  • 3 tbsp sweet chili sauce
  • 2 tbsp sriracha adjust to taste, start with 1 tbsp for kids
  • 1 tbsp honey
  • 1 lime juiced
  • 2 green onions finely chopped, for garnish

Equipment

  • Large skillet
  • Small mixing bowl
  • Whisk
  • Paper towels
  • Instant-read thermometer

Method
 

  1. Let salmon sit at room temperature for 10 to 15 minutes before cooking. Pat fillets completely dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and paprika, pressing the spices firmly into the flesh.
  2. Heat a large skillet over medium-high heat and add the olive oil. Wait until the oil shimmers and moves freely across the pan before adding the salmon.
  3. Place salmon fillets skin-side down in the hot pan. Cook undisturbed for 4 to 5 minutes until a golden-brown crust forms and the salmon releases naturally from the pan. Flip once and cook for another 2 to 3 minutes until internal temperature reaches 125 degrees F for medium or 145 degrees F for well-done.
  4. While salmon cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small bowl until smooth and creamy. Taste and adjust sriracha to your heat preference.
  5. Remove salmon from heat and let rest for 1 minute. Drizzle Bang Bang sauce generously over each warm fillet and sprinkle with chopped green onions. Serve immediately.

Notes

Let salmon rest at room temperature for 10 to 15 minutes before cooking for even results. Store leftovers in an airtight container for up to 2 days. Keep extra sauce refrigerated separately for up to 5 days. If sweet chili sauce is unavailable, mix 2 tablespoons honey with 1 tablespoon rice vinegar and 1/2 teaspoon red pepper flakes as a substitute. Recipe assumes 1 inch thick fillets. Thinner fillets will cook faster.