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Bang bang salmon in a bowl with white rice and avocado cucumber salsa.

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This Bang Bang Sauce Lives Rent-Free In My Head.

It’s delicious and it’s a memorizer.

Mayo
Sweet chili sauce
Garlic
Soy sauce

That, right there, is Bang Bang Sauce. Popularized by none other than the Bonefish Grill. It’s creamy, sweet, savory and punchy from the garlic and soy sauce, and just leaves you wanting to smother everything in it.

I am mostly making this sauce with salmon right now, because I’m always looking for ways to love salmon. But bang bang sauce can shine anywhere: with chicken. shrimp. tofu. roasted potatoes. roasted mushrooms. roasted cauliflower.

Bowl with rice, salmon, and cucumber avocado salsa.

I will tell you that in an extra-rushed SOS moment this week, I brushed the bang bang sauce on a frozen breaded chicken breast, after baking, and let it kinda melt in. Threw it on a salad. And it was incredibly short-cut-y and just so finger-licking good.

In terms of veggies in the bowl with this salmon, I typically go for one of the following:

steamed broccoli
a little avocado cucumber salsa, which is listed out in the notes!

The sauce is not spicy at all – just hold on the chili crisp for anyone who is sensitive. My 3 year old will eat the salmon (or not) depending on her mood, and the rest of us clean our plates every time!

It’s right up there with the other salmon greats in my life: air fryer salmon, and BBQ salmon with mango salsa!

Honestly, I should have had this recipe on POY years ago. It’s so easy and something I always look forward to eating.

How To Make This Recipe

1 Make the Bang Bang Sauce.

Mayo, sweet chili sauce, garlic, and soy sauce.

2 Sauce the Salmon.

Coat the salmon with spices; then cover with a spoonful of sauce.

3 Bake the Salmon.

400 degrees for 10 minutes, and I like to finish with a quick broil to get it nice and caramelizey.

4 Make a Little Avocado Salsa, If You Want.

And I do want.

5 Yum! You’re Done!

Add some sauce on top, some chili crisp for heat, and get into it.

Bang Bang Salmon with Avocado Cucumber Salsa

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Author: Lindsay
Total Time: 22 minutes
Yield: 4 servings

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Description

Bang Bang Salmon! Creamy, sweet, savory, and punchy. Served with some steamy rice and an avocado cucumber salsa. Weeknight perfection!

Ingredients

Units

Bang Bang Salmon

1 1/2 pounds salmon filet
1–2 tablespoons all-purpose seasoning mix (this is the one I use – see notes for homemade)
1/4 cup mayo
2 tablespoons sweet chili sauce
1 clove garlic, grated
1 teaspoon soy sauce
chili crisp for topping

For Serving:

Cooked rice
Some kind of vegetable – I like a little avocado cucumber salsa which you can find in the notes below!

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Instructions

Prep the Salmon: Cut the salmon into individual portions if you want. Pat the salmon dry. Coat the salmon with the spice mix. Place salmon on a parchment-lined baking sheet.
Make the Bang Bang Sauce: Mix mayo, sweet chili sauce, garlic, and soy sauce in a small bowl. Set half of it aside for after baking.
Bake the Salmon: Spread a small spoonful of sauce over the seasoned salmon pieces. Bake for 10 minutes towards the top of the oven. Then turn the broiler on for another 2-3 minutes, until your salmon looks golden brown and a bit caramelized on top.
Serve: Serve the salmon over rice, with a vegetable of choice, and the reserved bang bang sauce + chili crisp drizzled over top! So easy and so good.

Notes

Seasoning Mix: If you don’t have a good seasoning mix, or if you’re not sure if the one you have will be good here, just sprinkle your salmon with about a teaspoon of coarse kosher salt, and then some onion powder, garlic powder, and paprika. Just get it nice and seasoned so it looks like it does in the video. This helps give flavor to the salmon and it also helps the sauce stick to the salmon.

Avocado Cucumber Salsa: I love this salmon with a little sweet and crunchy avocado salsa! Mix 1 avocado (diced), half of a cucumber (diced), a handful of chopped cilantro, a bit of lime juice, a pinch of salt, and a tablespoon of honey in a small bowl. Done! Perfect pretty little green veg for the bowl.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dinner
Method: Oven
Cuisine: American

Keywords: bang bang, bang bang sauce, bang bang salmon, salmon recipe, salmon and rice, rice bowl

Three Top-Rated Salmon Recipes

Salmon tacos with cucumber salsa lined up.

Salmon Tacos with Mango Salsa

Ridiculously Good Air Fryer Salmon

BBQ salmon and diced mango over white rice with a slice of lemon n a bowl with a spoon.

BBQ Salmon Bowls

The post Bang Bang Salmon with Avocado Cucumber Salsa appeared first on Pinch of Yum.

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Watch How To Make These Scallion Pancakes

It’s 2024 and Now I Love Scallion Pancakes.

HO. LY. SMOKES. This is an SOS hero food if there ever was one!

Frozen scallion pancakes, man. Wow. Add some eggs, some spinach, avocado and chili crisp, and it’s a 5 minute meal that I’ve come to rely on SO HEAVILY over the last few months.

Scallion pancakes are a part of Asian cuisine – many think they originated in China, and the ones I buy from Trader Joe’s are branded as Taiwanese Green Onion Pancakes. When I was reading about ways to cook them on Reddit, I came across several posts from people recalling when their Chinese or Taiwanese parents cooked these for them as kids – fried scrambly egg stuck to the back side, rolled up and served with a simple sauce. Then a few months ago, I saw a video posted by the Woks of Life that shows this same thing – the pancake, the egg, and wait wait wait – THE AVOCADO.

I took this idea, added some wilted spinach, and this is now my one-stop shop for all types of meals: WFH breakfast, Girl Dinner, or just an SOS hangry moment. The girls love them, too – I cut them into smaller rounds, almost like a pinwheel, for them to eat for snack or a quick dinner.

Sauces I’ve enjoyed for dunking or layering in the middle:

Japanese BBQ or teriyaki
Chili crisp
Gochujang sauce
Just a dash of soy sauce or fish sauce

But you honestly really don’t even need a sauce if you have a layer of something creamy (like avocado, or dare I say, melty American cheese) in there.

I’ve been texting all my friends about these. If you haven’t yet… it’s time to try them!

How To Make This Recipe

1 Fry Up Your Scallion Pancake.

The ones from Trader Joe’s come frozen and individually wrapped. Toast or fry on both sides till nice and golden and yummy! It’s flaky, chewy, very carb-forward in the best way.

2 Fry Some Eggs.

In the same pan, throw a couple eggs in there. Scallion pancake is coming on top in three, two…

Eggs in a pan, placing scallion pancake on top.

3 Squish that Pancake on Top.

Scallion pancake goes on top, pressing it down gently to break the yolks and adhere to the eggs as they finish cooking.

Placing scallion pancake on top of eggs in a pan.

4 Finish with Toppings of Choice.

For me, avocado and chili crisp. But I also like this with a slice or two of American cheese. Roll it up and go! Yum!