Bang bang sauce is a simple, creamy sauce made by combining mayo, sweet Thai chili sauce, garlic, ginger, rice vinegar and sriracha. It is really addicting. This recipe is SUPER easy because you use the sauce both as a glaze for the salmon, and as a sauce when you eat the dish.
This meal took about 30 minutes, and everyone loved it and finished their bowls. I served it over rice (see my recipe for perfect Asian rice on the stove top here), topped with tons of scallions and cilantro and some sliced lightly pickled cucumbers. We added additional sriracha knock off sauce (have you all seen the price of sriracha?? crazy) when eating.
I used frozen salmon as I typically do for this, defrosted overnight in the fridge before cooking.
Bang Bang Salmon
Ingredients
For the sauce:
- 2/3 cup mayo
- 1/3 cup sweet Thai chili sauce
- 1 tbsp chopped fresh ginger
- 1 tbsp chopped fresh garlic
- 2 tsp rice vinegar
- 1 tsp sriracha
- salt and pepper to taste
For the salmon:
- 2 lbs salmon filets
- 1/3 bang bang sauce recipe
- salt and pepper
- rice for serving
- sliced scallions for serving
- cilantro for serving
- sliced cucumbers for serving
Instructions
For the sauce:
- Mix all ingredients in a bowl. Taste and adjust seasoning.
For the salmon:
- Spread 1/3 of the sauce on the salmon filets and let sit for 20 minutes. Heat oven to 400 and bake the salmon for 20-25 minutes until fully cooked. Serve over rice with the toppings.