The first time I made Bang Bang Salmon at home, I thought it would be one of those fad recipes — loud-looking sauce, quick-cook fish — but it surprised me. The salmon came out with slightly crisped edges, a soft, flaky center, and that bang bang sauce gave each bite a punchy tang that hit sweet, salty, and spicy all at once. If you love saucy salmon recipes, our honey garlic salmon is a sweet-savory alternative worth trying.
I make this when I want something fast that still feels special. It takes under half an hour from start to finish, including the quick sauce I whisk together while the salmon crisps. The smell while it cooks is what sells it — a sweet chili aroma with a citrusy lift from lime, and the kitchen hums with caramelizing edges as the salmon browns. I usually serve it over rice or a simple salad for a no-fuss weeknight dinner.
Ingredients You’ll Need
- Salmon – the star; firm-fleshed pieces crisp at the edges and stay tender inside. Skin removed makes bite-sized pieces easier to toss in sauce.
- Olive oil – a drizzle helps seasonings stick and encourages browning without smoking.
- Garlic powder – adds savory depth without burning like fresh garlic can when pan-searing.
- Onion powder – rounds the flavor and gives a subtle sweet backbone to the spice mix.
- Smoked paprika – brings warmth and a mild smoky note that pairs beautifully with salmon.
- Salt & black pepper – essential; salt brings everything to life while pepper gives a soft bite.
- Cayenne pepper – optional for heat; starts subtle and kicks up if you add more.
- Mayonnaise – the creamy base for the bang bang sauce, giving body and richness.
- Thai sweet chili sauce – sweet, tangy, and slightly sticky; it’s the soul of the sauce. For a tropical twist on the bang bang flavor, consider swapping in our sweet chili pineapple sauce as an alternative topping or glaze.
- Sriracha – adds vinegar-driven heat and bright chili flavor; adjust to taste.
- Honey – balances heat and acidity with a glossy sweetness.
- Lime juice – brightens and lifts the sauce so it never feels heavy.
Step-by-Step Cooking Instructions
Below is the method I follow every time — I’ve tested this a bunch and tuned the timing so the salmon stays moist with slightly crisp edges. Read the notes after each step if you want to troubleshoot or adapt it to your equipment.
- Make the sauce: In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until glossy and smooth. Set aside.
Why this order: I make the sauce first so flavors can mellow a few minutes while I season the fish. If the sauce seems too thick, a teaspoon or two of water (or extra lime) will loosen it; if it’s too thin, a bit more mayo or honey will thicken.
- Season the salmon: In a large bowl, toss the bite-sized salmon pieces with a drizzle of olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and a pinch of cayenne if you like heat. Make sure each piece has an even coating.
Expert tip: Pat the salmon dry before seasoning — moisture is the enemy of crispness. If the fish is wet, the seasonings will slide off and the pieces will steam instead of crisp.
- Preheat and cook: Preheat your air fryer to 400°F (200°C) for about 3 minutes. Place the salmon bites in a single layer in the basket — don’t overcrowd — and air fry for 8–10 minutes, shaking the basket halfway through, until the salmon is cooked through and pleasantly crispy at the edges.
Timing note: I usually aim for the lower end of the time range for smaller pieces. Overcooking dries salmon; you want it opaque and flaking but still moist. If you’re measuring, the internal temp target for salmon is 145°F (63°C), but many home cooks remove it at a slightly lower temp and let carryover heat finish it.
- Finish and serve: Transfer the cooked salmon to a platter and either drizzle with the bang bang sauce or toss the bites gently in the sauce so they’re coated but not drowning. Serve extra sauce on the side for dipping.
Serving cue: The sauce clings better when the salmon still has a little warmth to it. If you toss cold salmon in the sauce, it can look glossier but the flavor won’t bloom the same way.
Can I cook this recipe without an air fryer? Yes. To use the oven, preheat to 425°F (220°C) and bake the seasoned salmon bites on a lined sheet for about 10–12 minutes, flipping halfway; broil 1–2 minutes for extra crispness. For stovetop, sear in a hot skillet 3–4 minutes per side. Cook until salmon is opaque and flakes easily (145°F / 63°C is the recommended target).
Tips for Making a Lighter Version
Want the bang bang flavor but with fewer calories? I do this all the time for lunches. Swap the mayo for plain Greek yogurt 1:1 (or use light mayonnaise) and cut the honey by half. Use a lower-sugar sweet chili sauce or dilute it a touch with extra lime juice and water. The lime and sriracha keep the punch even when you lighten the base.
Practical balance tips:
- Texture: Greek yogurt will be tangier and slightly thinner. If your sauce is too runny, let it chill 10–15 minutes to thicken, or add a teaspoon of mayo back in.
- Sweetness: If you remove some honey, taste for balance — sometimes a pinch of sugar or a splash more sweet chili sauce is helpful.
- Salt & flavor: When cutting rich ingredients, increase acidity (lime) and umami (a dash more sriracha or a tiny splash of fish sauce) rather than salt — this preserves complexity without extra calories.
How can I make a lighter version of the Bang Bang sauce? Swap Greek yogurt for mayonnaise 1:1 (or use light mayo), reduce or omit the honey, and use a lower-sugar sweet chili sauce. Add extra lime juice and a touch of water to thin if needed—this keeps flavor while cutting calories and fat.
Serving Suggestions and Side Dishes
This dish is versatile. I often serve the salmon on a bed of steamed rice, tucked into bowls, or alongside roasted vegetables. For a zesty side, serve Bang Bang Salmon over our fluffy cilantro lime rice to complement the spicy-sweet sauce.
- Rice bowls: White or brown rice with shredded cabbage, sliced cucumber, avocado, and a squeeze of lime makes a quick weeknight bowl.
- Greens & grains: Try it on quinoa with roasted carrots and scallions for nuttier texture and color contrast.
- Vegetable-forward: A simple stir-fry of snap peas, bell pepper, and scallions tossed with a light soy-lime dressing pairs beautifully and adds crunch.
- Sandwich or taco: Pile the sauced salmon into warm tortillas or crusty rolls with slaw for handheld lunches.
If you’re serving this at a party, place the salmon on a platter with extra sauce in a bowl so guests can help themselves — I like to scatter chopped cilantro and lime wedges on top for brightness.
Nutritional Information
Per serving (recipe yields 4): approximately 520 kcal, 35 g fat, 14 g carbohydrates, 34 g protein.
Health notes:
- Salmon is an excellent source of omega-3 fatty acids (EPA and DHA), which support heart and brain health. The protein content makes this a satisfying main that keeps you full.
- Using Greek yogurt in the sauce reduces calories and adds extra protein and calcium.
- Serving with whole grains (brown rice, quinoa) and plenty of vegetables increases fiber and balances the meal.
Variations for Dietary Restrictions
This recipe adapts well across diets. I’ve made it for friends who needed gluten-free and dairy-free meals and for vegetarian guests — simple swaps keep the flavor intact.
- Gluten-free: Ensure your Thai sweet chili sauce and any store-bought condiments are labeled gluten-free. Most fresh ingredients are naturally free of gluten.
- Dairy-free: Use mayonnaise that’s dairy-free (most are) or a plant-based yogurt to lighten the sauce.
- Vegetarian / Vegan: Tofu is a great swap. Press the tofu well, cube it, toss with the same seasonings, and air fry or bake until golden and slightly firm, then toss in the sauce.
- Chicken: Use bite-sized chicken pieces, seasoned the same way; cook until internal temperature reaches 165°F (74°C). Timing will be longer than salmon.
- Frozen salmon: Fully thaw and pat dry before seasoning. Patience here is important — cooking from partially frozen will lead to uneven doneness.
If you enjoy bold sauces, try our teriyaki salmon bowls for another flavorful salmon variation that pairs well with rice and veggies.
Can I use frozen salmon or substitute another protein? Yes. If using frozen salmon, fully thaw and pat dry before seasoning. Tofu is a great vegetarian swap—press, cube, and air fry or bake until golden. For chicken, cut into bite-size pieces and cook until internal temp reaches 165°F (74°C); timing will be longer than salmon.
Practical Troubleshooting & What Can Go Wrong
From my tests, these are the most common missteps and how I fix them:
- Dry salmon: Usually a sign of overcooking. Reduce cook time by a minute or two and check earlier. For thicker pieces, lower the temp slightly and cook a bit longer to avoid exterior burn with undercooked centers.
- Sauce too thin: Chill it for 10–15 minutes so it firms up, or add a small spoonful of mayo to thicken. If you’ve used Greek yogurt and it’s thin, a short chill works best.
- Sauce lacks depth: Salt wakes flavors up, sugar balances acidity, and lime brightens. If it tastes flat, try a tiny pinch of salt first rather than adding more sweetener.
- Salmon won’t crisp: Don’t overcrowd the air fryer or pan. Pieces touching steam instead of roast will stay soft. Pat dry and give them space.
How to Store and Reheat Leftovers
Leftovers keep well and are great for lunches. Store in an airtight container in the refrigerator for up to 2–3 days. To reheat and restore crispness, warm in an air fryer or oven at 350°F (175°C) for 4–7 minutes. The microwave will warm it quickly but will soften the coating.
Pro tip: Keep leftover sauce separate and add fresh lime juice before serving to perk it up.
Conclusion and Final Thoughts
Bang Bang Salmon is one of those weeknight wins — fast to make, forgiving, and full of flavor. It’s a recipe I return to when I want something quick that still feels like I put effort into dinner. The balance of sweet, spicy, and bright lime cuts through the richness of the salmon and keeps every bite interesting. Whether you’re feeding a family, packing lunches, or entertaining friends, this is flexible enough to adapt to diets and tastes.
Try it as written once, then experiment: swap Greek yogurt, change the protein, or serve it over your favorite grain. If you make it, I’d love to hear how you adjusted the sauce or what sides you chose — big or small changes, they all teach me something about what works in real home kitchens.
Quick Recap: Total time roughly 27 minutes, serves about 4, and yields a tangy, crispy salmon that pairs beautifully with rice, salad, or roasted veg.
Note: Nutritional values and cooking times are based on the original tested recipe and typical home equipment; adjust based on your portion sizes and appliance quirks.
Full recipe method (concise): Whisk sauce (mayo, sweet chili, sriracha, honey, lime). Toss salmon pieces with oil and spices. Air fry at 400°F (200°C) 8–10 minutes in a single layer. Toss or drizzle with sauce and serve.
Happy cooking — and don’t be afraid to tweak the heat. I almost always scale the sriracha to my mood: more for a dinner party, less for weeknight comfort.
Bang Bang Salmon
Ingredients
Equipment
Method
- In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha sauce, honey, and lime juice until well combined. Set aside.
- In a large bowl, combine the salmon bites, olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper. Toss until the salmon bites are evenly coated with the seasonings.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes.
- Place the salmon bites in the air fryer basket in a single layer, making sure they are not overcrowded. You may need to cook them in batches. Air fry the salmon bites for 8-10 minutes, shaking the basket halfway through, until the salmon is cooked through and crispy on the edges.
- Transfer the cooked salmon bites to a serving platter and drizzle with the Bang Bang sauce. Serve the remaining sauce on the side for dipping.
