Bang Bang Salmon Recipe with Creamy Sriracha Sauce

⭐⭐⭐⭐⭐ this is amazing, easy to make and full of flavour. thank you sally! – julie

Salmon is one of my favourite proteins for quick weeknight meals — it cooks fast, is versatile, and pairs beautifully with bold sauces. This bang bang salmon takes a classic creamy, sweet-and-spicy sauce and uses it both as a marinade and a finishing drizzle. Coating the salmon in the sauce before cooking creates a caramelised, slightly sticky exterior while keeping the inside tender and juicy.

I often turn this into a rice bowl topped with avocado, edamame and fresh cucumber for texture and colour, but the salmon also works well over noodles, salad greens or simply with steamed vegetables. Because the salmon pieces cook in just minutes, you can have dinner on the table in roughly 20 minutes including prep.

You’ll Also Love: Hot Honey Salmon (recipe idea)

Key Ingredients

This recipe uses everyday pantry items to build a creamy, tangy and mildly spicy bang bang sauce that doubles as a marinade. Below are the ingredients and notes to help you choose the best options.

Note: exact quantities for each ingredient are listed in the recipe card further down.

• Salmon – Fresh fillets are preferred for the best texture and flavour. Use skin-off fillets or remove the skin with a sharp knife before cutting into bite-sized pieces.
• Spices – A simple blend of garlic powder, smoked paprika and onion powder adds depth and a smoky edge that complements the sauce.
• Mayonnaise – The creamy base of the sauce. Choose a good-quality mayonnaise you enjoy for the best result.
• Sweet chilli sauce – Adds sweetness and a gentle chili flavour; Thai-style sweet chilli or a supermarket version both work well.
• Sriracha – For heat and complexity. Adjust the amount to suit your preferred spice level, or omit for a milder sauce.
• Rice wine vinegar – A splash of acid to balance the richness of the mayo and sweet elements.

Serving suggestion: Serve as bang bang salmon rice bowls with steamed rice, shelled edamame, sliced avocado and cucumber for freshness and crunch. Sprinkle with sesame seeds to finish.

Step-By-Step Instructions

This is a straightforward recipe. The salmon cooks quickly, so prep your rice and toppings first if you’re making bowls so everything is ready when the fish comes out of the air fryer or oven.

Step 1: Prepare the bang bang sauce. In a small bowl whisk together mayonnaise, sweet chilli sauce, sriracha (to taste) and rice wine vinegar until smooth and cohesive.

Step 2: Prepare the salmon fillets. Remove skin if necessary and cut into bite-sized cubes. Place the salmon in a medium bowl and drizzle with olive oil. Sprinkle with garlic powder, smoked paprika, onion powder, salt and pepper, then toss to coat evenly.

Step 3: Add the sauce. Spoon about 1/4 cup of the bang bang sauce over the seasoned salmon and gently toss until the pieces are evenly coated. Use a touch more sauce if needed to achieve a thin, even coating—avoid drowning the fish.

Step 4: Air fryer method: preheat your air fryer to 200°C (400°F). Arrange the salmon pieces in a single layer with space between them for air circulation and crisp edges. Air fry for about 6 minutes, until the salmon is just cooked through and the edges begin to caramelise.

Step 5: Serve immediately. Arrange salmon over rice or your preferred base, add toppings like edamame, cucumber and sliced avocado, drizzle with extra bang bang sauce and finish with a sprinkle of sesame seeds.

Bang bang sauce is a creamy, sweet-and-spicy mixture typically made from mayonnaise, sweet chilli sauce, sriracha and a splash of rice wine vinegar. It balances richness, sweetness and a little heat, and pairs especially well with salmon.

Serve it over steamed jasmine or short-grain rice, or try it on noodles or salad greens. Add crunchy vegetables such as shredded cabbage, cucumber, carrot or shelled edamame. Lettuce cups make a lighter, fresh option.

This version is mild and leans more towards the sweet chilli flavour than intense heat. Adjust the sriracha to increase or reduce the spice to your taste.

If you make this recipe, please leave a comment and rating below. I’d love to see your versions and any topping swaps you try.

More weeknight salmon ideas

Teriyaki Salmon and Avocado Rice Bowls
Grilled Salmon Tacos with Avocado Crema
Creamy Salmon Tagliatelle (dairy free)
Sheet Pan Salmon and Broccoli

Bang Bang Salmon

A quick, flavour-packed salmon dish with a creamy sweet-chilli sauce. Perfect for rice bowls or as a protein to serve with vegetables and grains.

Course: Main Course

Cuisine: American, Australian

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4 servings

Author: Sally

Equipment

• Air fryer (or an oven for the baked method)

Ingredients

For the bang bang sauce:

• 1/2 cup mayonnaise
• 4 tablespoons sweet chilli sauce
• 1–2 tablespoons sriracha, to taste
• 2 teaspoons rice wine vinegar

For the salmon:

• 500 grams salmon fillets (about 4 fillets), skin removed if preferred
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• Salt and pepper, to taste

Instructions

1. Whisk together the mayonnaise, sweet chilli sauce, sriracha and rice wine vinegar in a small bowl until smooth. Set aside.
2. Remove skin from the salmon if needed, then cut into bite-sized cubes. Place in a bowl, drizzle with olive oil and season with garlic powder, smoked paprika, onion powder, salt and pepper. Toss to coat.
3. Spoon about 1/4 cup of the bang bang sauce over the seasoned salmon and gently mix until pieces are coated.
4. Preheat the air fryer to 200°C (400°F). Arrange salmon in a single layer with space between pieces and air fry for about 6 minutes, until cooked through and slightly caramelised at the edges.
5. Serve in rice bowls with edamame, cucumber and avocado if desired. Drizzle extra bang bang sauce over the top and sprinkle with sesame seeds.

Notes

Serving suggestion: Serve the cooked salmon over steamed rice with edamame, avocado and cucumber. Drizzle extra sauce on top.

Storage: Leftover cooked salmon will keep in an airtight container in the fridge for up to 3 days. Store leftover bang bang sauce separately for up to 5 days.

Reheating: Reheat gently in the air fryer for 3–4 minutes or in short microwave bursts. The dish is also tasty served cold.

Oven baked option: Bake at 200°C (400°F) for 10–12 minutes on a lined tray, finishing under the grill for a minute if you want extra colour.

Nutrition

Calories: 439 kcal | Carbohydrates: 10 g | Protein: 25 g | Fat: 33 g

Nutritional information is an estimate and should be used as a guide only. Values will vary based on exact ingredients and portions.