Bang Bang Salmon

A delicious way to serve fish to the family! Crispy golden salmon cubes in a mayo-based sauce. Only takes 20 minutes!

I try to incorporate fish in our meal plan at least once a week – the kids love it and I’m always looking for new ways to serve it. Salmon is my favourite, as it’s pretty foolproof and incredibly quick to cook. It goes well with so many ingredients, especially the beautiful sweet and sour Asian flavours of soy, chilli, lime and honey.

So, I was thinking … my bang bang chicken recipe is such a reader favourite, so why not try the same sauce with salmon. Oh my gosh! … I was not disappointed. It is absolutely delicious and ready fast – I’m talking 10 minutes’ prep, 10 minutes’ cooking! It’s shot to the top of my list for stress-free, no-fail delicious meals for nights when I am dreaming of Asian flavours, but equally dreaming of getting out of the kitchen and melting into that couch, STAT! While I played around with different recipes and ways to serve this dish, I came across this gorgeous Bang Bang Salmon recipe by Lindsay at Pinch of Yum. I loved the idea of a fresh, zesty salad paired with the caramelised salmon. I’ve created my own version and the whole family loves it.

The flavours and textures in this Bang Bang Salmon are next level. Because the salmon is cut into small cubes, it gives more surface area for crispy deliciousness – but whole salmon fillets could absolutely be used if you prefer. The sauce is something else, and reserving a little bit of it for the marinade is a master stroke … I don’t know what happens to mayo when it’s cooked but it transforms and somehow gets even better. Try it and you’ll see what I mean.

To give you options, I’ve provided air frying, pan-frying and oven-baking instructions in the recipe – I find myself swinging between the air fryer and oven methods most of the time. Sometimes I’ll double the amount of salmon to reserve for lunch the next day, in which case, I’ll use the oven. The salmon can be gently reheated, but it is also delicious cold (great for sushi too!).

What can I serve with Bang Bang Salmon?

Serve the salmon with whatever you have – anything in season, and anything your family enjoys eating. Think shredded cabbage, sliced avocado, edamame beans, sliced cucumber, steamed broccoli or green beans (fresh or frozen), pickled jalapeños, pickled ginger … the options are endless.

Is salmon an easy fish to cook?

Yes! For one thing it cooks quickly, which is ideal for busy weeknight meals. It’s also “forgiving”, meaning that it’s pretty hard to overcook, it also holds its shape well and rarely falls apart. Even if you do overcook it, it will still taste great and not be mushy.

What are some ideas for serving any leftover salmon?

The leftover salmon is great added cold to salads. You can also use them in wraps, tacos or sushi rolls.

What else can I use the bang bang sauce for?

The sauce is great with prawns (shrimp), fried chicken, chicken wings, French fries or wedges, grilled or roasted veggies, in sushi or rice bowls.

Watch how to make Bang Bang Salmon

If you enjoyed Bang Bang Salmon, I think you’ll love:

Honey Soy Glazed Salmon
Baked Lemon Garlic Butter Salmon
Glazed Miso Salmon Ramen Noodles
Bang Bang Chicken
Bang Bang Chicken Salad

Bang Bang Salmon

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5 from 2 reviews

One-pan, simple ingredients and 20 minutes are all that’s needed to get this delicious Bang Bang Salmon onto the dinner table.

• Total Time: 30 minutes
• Yield: 4 serves 1x

Ingredients

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BANG BANG SAUCE

• 1 cup (250 g) whole-egg mayonnaise
• ¼ cup (60 g) sweet chilli sauce
• 1 tbsp sriracha or hot chilli sauce (optional)
• 1 tbsp honey
• 1 tbsp lime juice

SALMON

• 4 salmon fillets, cut into 3 cm (11/4 inch) cubes
• 1 tsp sweet paprika
• 1 tsp onion powder
• ¼ tsp cracked black pepper
• 1 tbsp soy sauce or tamari
• 2 tbsp extra-virgin olive oil

CUCUMBER AND AVOCADO SALAD

• 2 Lebanese (short) cucumbers, sliced
• 1 avocado, diced
• 1 spring onion (scallion), finely chopped, plus extra to serve
• ½ bunch coriander (cilantro), finely chopped
• 1 cup (140 g) edamame beans, thawed and drained (see note 1)
• 3 tbsp extra-virgin olive oil or avocado oil
• 1 tbsp all-purpose soy sauce or tamari
• 1 tbsp rice wine vinegar
• 1 tbsp sesame oil (optional)
• 1 tsp freshly grated ginger (optional)

SERVING SUGGESTION

• Steamed jasmine rice
• Lime wedges (optional)

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Instructions

1. Make the sauce – In a small bowl, whisk together all the ingredients for the bang bang sauce. Set aside.
2. Marinate the salmon – In a large bowl, combine the salmon cubes with the paprika, onion powder, black pepper, soy sauce and olive oil. Toss well to coat. Spoon ¼ cup (60 ml) of the bang bang sauce into the bowl and gently toss again to lightly coat the salmon pieces. If using an air fryer or oven, you can also brush the sauce onto the salmon pieces once the salmon is arranged in the air fryer basket or on the baking tray. Set the remaining sauce aside for serving.
3. Cook the salmon using one of the following methods –
   Air fryer (recommended): Preheat the air fryer to 200°C (400°F). Arrange the salmon cubes in a single layer in the basket. Air fry for 8–10 minutes, turning halfway through cooking, until golden and cooked through.
   Pan-fry: Heat a non-stick frying pan over medium–high heat. Add the salmon cubes and cook for 6–8 minutes, turning every couple of minutes to brown each side, until golden and just cooked through.
   Oven-bake: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Line a baking tray with baking (parchment) paper. Arrange the salmon cubes in a single layer. Bake for 12–15 minutes, turning halfway through cooking time, or until cooked through and slightly golden on the edges. Finish with 2–3 minutes under the oven grill (broiler) if you want extra crispiness.

4. Make the salad – Combine the ingredients in a medium-sized bowl, tossing to coat everything in the dressing. Set aside in the fridge until ready to serve.
5. Serve – Divide the rice among four bowls, then top with the cooked salmon. Drizzle the reserved bang bang sauce over the cooked salmon or serve it on the side for dipping. Serve the cucumber and avocado salad on the side with a sprinkle of extra spring onion and lime wedges, if using.

Equipment

Large Wooden Spoon

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Tongs

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Notes

Note 1 – Edamame beans can be found in the freezer section of the supermarket. I thaw mine by popping them in the microwave with a splash of water for 1 minute. There are also canned varieties, which I don’t recommend. If you can’t get your hands on them, you can leave them out.

Make ahead

Bang bang sauce – Can be made up to 1 week ahead and stored in an airtight container in the fridge.

Cucumber and avocado salad – Can be made up to 2 days ahead – without the avocado – and stored in an airtight container in the fridge. Add the avocado right before serving for best results (otherwise it will brown).

Salmon – Can be chopped and tossed with the spices (before adding the sauce) up to 24 hours in advance.

Leftovers

Store the cooked salmon, leftover sauce and salad separately in the fridge in airtight containers for up to 2 days (note the avocado does soften and brown). Reheat the salmon gently in the air fryer, oven or pan, or enjoy cold in salads, wraps or sushi rolls.

• Author: Nicole
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Fish, Quick and Easy
• Method: Air fryer, Pan-fry, Oven
• Cuisine: Modern Australian