Take your dinner to the next level with this Bang Bang Salmon recipe—it’s quick, delicious, and incredibly easy to make! Ready in just 20 minutes, this dish is perfect for those busy weeknights when you want something flavorful but don’t have much time to spare.
While I typically prepare Bang Bang Shrimp, I decided to switch things up by using salmon this time. The result? A mouthwatering combination of crispy, perfectly cooked salmon paired with the iconic creamy, spicy Bang Bang sauce. To make it even more convenient, I cooked the salmon in the air fryer, which gave it a crispy exterior while keeping it juicy and tender on the inside.
The best part? You can serve this Bang Bang Salmon in various ways. For a simple and satisfying meal, serve it with plain steamed rice or indulge with some fragrant coconut rice. If you’re craving extra crunch, a side of shredded coleslaw complements the dish beautifully. Alternatively, you could pair it with some steamed vegetables for a light, balanced dinner.
No matter how you serve it, this recipe guarantees bold flavors and a satisfying meal that will leave everyone coming back for more!
Why You’ll Love This Recipe
•Quick and Easy: Ready in just 30 minutes, including prep time!
•Flavor-Packed: Sweet, spicy, and savory all in one dish.
Healthy and Nutritious: Packed with omega-3s, salmon is a great option for a wholesome meal.
Perfect for Any Occasion: It’s elegant enough for a dinner party but simple enough for a weeknight meal.
Summary
Flavor: combination of creamy, spicy, and savory
Cooking Techniques:
Soaking, simmering and Steaming the Rice.
making the bang bang sauce
Air-Frying the Salmon.
Shredding and Mixing the Coleslaw.
Prep Time: 10 minutes
Cook Time: 8 minutes
Bang Bang Salmon Ingredients
Salmon is the main protein, offering a rich and flaky texture that pairs perfectly with the sauce.
Bang Bang Sauce adds a creamy, spicy kick with its mix of mayonnaise, sweet chili sauce, and sriracha. Mayonnaise provides smoothness, while sweet chili sauce contributes a balance of sweetness and tang. Sriracha brings heat, enhancing the overall flavor profile. Paprika adds a smoky depth, and salt and black pepper bring out the natural flavors. Garlic powder adds an aromatic touch, rounding out the sauce’s flavor.
Meanwhile, short-grain white rice serves as a tender and sticky base, soaking up the sauce beautifully. Butter enriches the rice, making it creamy and flavorful.
On the side, the shredded coleslaw mix adds a crunchy, refreshing contrast to the rich salmon.
Toasted sesame seeds offer a nutty crunch, while chives or green onions provide a fresh, sharp finish that brightens up the dish.
How to make Bang Bang salmon
1. Start by washing the rice thoroughly to remove excess starch, then soak it for about 15 minutes. This helps the rice cook evenly and become tender.
2. Once the rice is soaked, place it in a pot. Add butter for richness, followed by hot water and your preferred seasonings—either salt and pepper or leave it plain for a simple taste.
3. When the rice starts bubbling, lower the heat to the lowest setting, cover, and let it cook for 10 minutes. After 10 minutes, turn off the heat and let it remain covered for another 5 to 10 minutes to continue cooking in steam.
4. While the rice is cooking, cut the salmon into even pieces and set them aside.
5. Mix all the ingredients for the “Bang Bang” sauce. Then, split it in half—the first half is to brush onto the salmon, and the second half is to drizzle on the salmon when serving.
6. Brush the sauce onto the salmon pieces and cook in a preheated air fryer at 400°F for 8 minutes, or until the salmon is crispy on the outside and cooked through.
7. While the salmon is cooking, shred carrots, red and white cabbage, then mix them together,Grate the carrots and finely chop both the red and white cabbage. Mix them together in a bowl to create a colorful, crunchy side dish.
8. Finally, once the salmon is cooked, Serve on a bed of fluffy steamed rice with some shredded coleslaw mix, a drizzle of the “Bang Bang” sauce, and garnish with toasted sesame seeds, and freshly chopped chives or green onions.
When is Salmon Done Cooking?
Salmon is done cooking when it reaches an internal temperature of 145°F (63°C), and the flesh is opaque and flakes easily with a fork. Here are a few simple ways to check:
1. Flake Test: Gently press a fork into the thickest part of the fish. If it flakes easily, its done.
2. Color: The flesh should go from translucent to opaque. When properly cooked, the salmon should have a pinkish hue, not raw or overly dry.
3. Touch: Lightly press the salmon with your finger—if it feels firm and springs back, its cooked through.
Keep in mind, salmon continues to cook slightly even after its removed from the heat, so its a good idea to take it off just before its fully done to avoid overcooking.
Bang Bang salmon recipe video
Frequently Asked Questions
1. Can I use a different type of fish instead of salmon?
Yes, you can use cod, tilapia, or halibut instead of salmon. Just adjust the cooking time for thinner fish.
2. How can I make the sauce less spicy?
You can reduce the amount of sriracha or skip it altogether. A mild hot sauce is also a good option.
3. Can I make the rice ahead of time?
Yes, you can cook the rice in advance and store it in the fridge. Just reheat it before serving.
4. What can I substitute for the shredded coleslaw mix?
You can use steamed vegetables like broccoli or green beans instead. A cucumber-carrot salad works well too.
5. Can I bake the salmon instead of using the air fryer?
Yes, bake the salmon at 400°F for 12-15 minutes. Brush the sauce on before baking.
6. Is this recipe gluten-free?
Yes, this recipe is gluten-free if you use gluten-free mayonnaise and sweet chili sauce.
7. Can I store leftovers?
Yes, store leftovers in the fridge for up to 2 days. Reheat them in the microwave or on the stove.
8. How can I make this recipe healthier?
Use Greek yogurt instead of mayonnaise for a lighter sauce. You can also reduce the butter in the rice.
Tips and tricks
1. For extra crispy salmon, preheat the air fryer or oven to ensure the fish cooks evenly and crisps up nicely.
2. If you don’t have an air fryer, you can bake the salmon at 400°F for 12-15 minutes. Make sure to brush the sauce on before baking to lock in flavor.
3. To avoid overcooking the salmon, check it around the 8-minute mark. The salmon should flake easily with a fork when done.
4. For a richer flavor, consider adding a teaspoon of honey to the Bang Bang sauce. This will enhance the sweetness and balance the heat from the sriracha.
5. If you want to save time, you can make the Bang Bang sauce ahead of time and store it in the fridge for up to a week.
6. To make the rice even fluffier, add a small splash of vinegar or lemon juice while cooking. It helps the grains stay separate and light.
7. For a more vibrant dish, try adding a handful of chopped cilantro or parsley as a garnish along with the sesame seeds.
8. If you prefer a spicier kick, increase the amount of sriracha in the sauce. Just be sure to taste as you go to find the perfect heat level.
More Delicious recipes
Bang Bang salmon recipe
Ingredients
- Salmon:
- 1 kg salmon fillet cut into 4 to 6 pieces
- Bang Bang Sauce:
- 1/3 cup mayonnaise
- 1/3 cup sweet chili sauce or Thai sauce
- 1 to 2 tbsp sriracha adjust to your desired level of spiciness
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- Steamed Rice:
- 2 cups short-grain white rice
- 2 tbsp butter
- 3 cups hot water
- Salt and black pepper optional
- Shredded coleslaw mix:
- 1 cup shredded white cabbage
- 1/2 cup shredded red cabbage
- 1/4 cup shredded carrots
- Note: The shredded coleslaw mix can be substituted with steamed vegetables but I love the crunch in the coleslaw mix with the bang bang sauce. It’s so delicious!
- Toppings:
- Toasted sesame seeds
- Chives or green onion
Instructions
- Wash and soak the rice for 15 minutes.
- In a pot, add butter to the rice. Then, add hot water and season with salt and pepper according to your preference, or leave it plain.
- When the rice starts bubbling, lower the heat to the lowest setting, cover, and let it cook for 10 minutes. After 10 minutes, turn off the heat and let it remain covered for another 5 to 10 minutes to continue cooking in steam.
- While the rice is cooking, cut the salmon into even pieces and set them aside.
- Mix all the ingredients for the “Bang Bang” sauce as listed above. Then, divide it in half—the first half is for brushing onto the salmon, and the second half is for drizzling on the salmon when serving.
- Brush the sauce onto the salmon and cook in a preheated air fryer at 400°F for 8 minutes.
- While the salmon is cooking, shred the carrots, red cabbage, and white cabbage, then mix them together.
- Serve the salmon on a bed of steamed rice with shredded coleslaw mix, a drizzle of “Bang Bang” sauce, sesame seeds, and chives or green onions.