Crispy, flavorful salmon coated in a creamy, spicy sauce—this dish offers a perfect blend of heat and sweetness, making it a delicious weeknight dinner or special occasion treat. The crispy exterior, combined with the rich, zesty sauce, elevates the salmon to a whole new level of deliciousness, and it comes together in just 25 minutes. It’s an irresistible combination that will surely satisfy your taste buds.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 salmon fillets
1/2 cup panko breadcrumbs
1/4 cup flour
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha sauce
1 teaspoon rice vinegar
1/2 teaspoon honey
1 tablespoon sesame seeds (optional)
2 green onions, chopped (for garnish)
Directions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow dish, combine the panko breadcrumbs, flour, garlic powder, paprika, salt, and pepper.
Dredge each salmon fillet in the breadcrumb mixture, pressing gently to coat all sides.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the salmon fillets and cook for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, in a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha sauce, rice vinegar, and honey to create the “bang bang” sauce.
Once the salmon is ready, drizzle the sauce over the fillets, or serve the sauce on the side for dipping.
Garnish with sesame seeds and chopped green onions, and serve immediately.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Variations
Spice Level: If I prefer a milder dish, I can reduce the amount of sriracha sauce or substitute it with a milder hot sauce. Alternatively, if I’m looking for more heat, I can add extra sriracha or even some chili flakes to the sauce.
Gluten-Free Version: I can use gluten-free breadcrumbs and flour to make this dish gluten-free. It will still taste just as delicious!
Sauce Alternatives: For a twist on the sauce, I can add a little lime juice for a tangy kick or substitute the mayonnaise with Greek yogurt for a lighter version.
Storage/Reheating
To store any leftover Bang Bang Salmon, I can place the salmon in an airtight container in the fridge. It should keep well for up to 2 days. When reheating, I recommend using an oven or an air fryer to maintain the crispy texture of the salmon. I simply preheat the oven to 350°F (175°C) and heat the salmon for about 5-8 minutes until warmed through.
I wouldn’t suggest microwaving it as it may make the crispy coating soggy.
FAQs
How do I know when the salmon is done cooking?
I can check the salmon by gently flaking it with a fork. If it flakes easily, it’s done. The internal temperature should reach 145°F (63°C) for perfectly cooked salmon.
Can I use frozen salmon for this recipe?
Yes, I can use frozen salmon, but I’ll need to fully thaw it first. It’s best to thaw it overnight in the fridge to ensure even cooking.
Can I make the sauce ahead of time?
Absolutely! I can make the “bang bang” sauce a day in advance and store it in the fridge. This will give the flavors more time to meld together.
Is this recipe keto-friendly?
This recipe can be made keto-friendly by swapping out the breadcrumbs for almond flour or another low-carb alternative.
Can I cook the salmon without a skillet?
If I don’t have an oven-safe skillet, I can bake the salmon directly on the parchment-lined baking sheet. Just make sure to coat the salmon with oil and breadcrumbs before baking.
Conclusion
This Bang Bang Salmon recipe is a must-try for anyone who loves a perfect balance of crispy, spicy, and sweet flavors. The dish is quick, easy, and incredibly satisfying, making it perfect for both weeknight dinners and special occasions. The creamy, spicy sauce adds so much character to the crispy salmon fillets, and with a few simple ingredients, I can make a delicious, flavorful meal in under 30 minutes. Whether I’m serving it to guests or enjoying it myself, this recipe is sure to be a hit!
Recipe:
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Bang Bang Salmon
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Crispy, flavorful salmon coated in a creamy, spicy sauce—a perfect blend of heat and sweetness that elevates the salmon to a whole new level of deliciousness.
Ingredients
4 salmon fillets
1/2 cup panko breadcrumbs
1/4 cup flour
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha sauce
1 teaspoon rice vinegar
1/2 teaspoon honey
1 tablespoon sesame seeds (optional)
2 green onions, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a shallow dish, combine the panko breadcrumbs, flour, garlic powder, paprika, salt, and pepper.
- Dredge each salmon fillet in the breadcrumb mixture, pressing gently to coat all sides.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the salmon fillets and cook for 2-3 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, in a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha sauce, rice vinegar, and honey to create the “bang bang” sauce.
- Once the salmon is ready, drizzle the sauce over the fillets, or serve the sauce on the side for dipping.
- Garnish with sesame seeds and chopped green onions, and serve immediately.
Notes
Spice Level: Reduce sriracha for a milder version, or add more for extra heat.
Gluten-Free Version: Use gluten-free breadcrumbs and flour.
Sauce Alternatives: Add lime juice or substitute mayonnaise with Greek yogurt for a lighter version.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer for the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking, Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 7g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 75mg
