Go Back
–+ servings
Salmon drizzled with bang bang sauce topped with lime juice and chives on a plate.
Print

Bang Bang Salmon Recipe

This bang bang salmon dish features perfectly cooked tender and flavorful salmon drizzled with a sweet and spicy bang bang sauce. It's a delicious and easy salmon dinner that’s ready in under 30 minutes!
Course Main Course
Cuisine American
Keyword bang bang, pan fried, salmon, seafood
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 394kcal
Author Lauren LeBlanc

Equipment

Ingredients

  • 1 ½ pounds salmon four 6 ounce filets, skin on or off
  • Salt and pepper to taste
  • 1 tablespoon extra virgin olive oil or avocado oil
  • Lime wedges for serving

Bang Bang Sauce

  • ¼ cup mayonnaise
  • 3 tablespoons sweet thai chili sauce
  • 1 tablespoon fresh chives finely chopped, can substitute for green onions
  • 2 teaspoons sriracha
  • Lime zest from ½ a lime

Instructions

  • SAUCE: Combine mayonnaise, sweet chili sauce, chives, sriracha, and lime zest in a small bowl, and season with salt and pepper to taste. Refrigerate until ready to use.
  • PREP: Pat the salmon filets dry with paper towels. Remove any pin bones. Season with salt and pepper to taste. Heat a skillet over medium-high heat. Brush oil over salmon.
  • SEAR: Place salmon skin side up in the pan. Do in batches if necessary. Sear on each side for about 1-3 minutes, depending on thickness, until desired doneness. I like to cook salmon no more than medium, until the outer thirds are opaque, the inner third is still somewhat translucent, and the outer sides are crisp and browned.
  • SERVE: Serve salmon hot topped with bang bang sauce, chives, and a squeeze of lime.

Notes

  • Take salmon out of the refrigerator about 30 minutes prior to cooking. Letting the fish come closer to room temperature helps it create a better sear. Patting the salmon filets dry with paper towels will also help with this.
  • Cook salmon in batches if necessary so you don’t overcrowd the pan.
  • Fully heat the pan fully before adding the salmon. To test if a stainless steel pan is thoroughly heated, add a splash of water in the pan. If the water forms a bead and glides easily around the pan until it evaporates, the pan is ready. If the water splatters, the pan isn't hot enough.
  • To limit smoking in the pan, brush oil directly onto the salmon fillets rather than oiling the whole pan.
  • Cooking times will vary depending on how thick the salmon is, so its best to watch the sides of the fillet to check for doneness. Salmon is medium when the top and bottom thirds are opaque, and the inner third is still somewhat translucent. If you cook salmon to well done (solid opaque), it will be dry.
  • The fish will naturally release from the pan when it is ready to flip. Gently wiggle the fillet. If it sticks, it needs more time. If it freely moves from the pan, it is time to flip. Don’t force the salmon from the pan or it can break apart.
  • How to store leftovers: Store leftover salmon in an airtight container in the refrigerator for 2-3 days.
  • How to freeze: You can freeze uncooked salmon, but I do not recommend freezing this recipe after the salmon has been cooked.
  • How to reheat: To reheat, place on parchment paper lined baking sheet and bake at 350° until warmed throughout.

Nutrition

Calories: 394kcal | Carbohydrates: 6g | Protein: 34g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 99mg | Sodium: 344mg | Potassium: 841mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 113IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg