Bang Bang Salmon

Delicious bang bang salmon in lettuce wraps! Pan-seared cajun salmon chunks served with rice, shredded veggies, edamame and drizzled with a homemade healthier bang bang sauce. So fresh and healthy!

Oh my goodness! These bang bang salmon bites are INCREDIBLE. Succulent salmon chunks are pan-seared in Cajun seasoning before being lavishly coated with the iconic bang bang sauce. Traditionally, the bang bang sauce comprises three simple ingredients: mayonnaise, Sriracha, and Thai Sweet chili sauce. It’s a delicious combination of spicy, sweet, and creamy flavours, which can be customised to suit your preferred level of heat. For a healthy twist variation, I’ve substituted Greek yogurt for mayonnaise, and you can even also use the air fryer for added convenience.

I love that you can also serve the salmon itself in lettuce wraps with rice and shredded veggies like we do in the photos. Or you can serve it over a bed of basmati rice, cauliflower rice or even in another type of wrap if you wish.

Ingredients you’ll need

For this bang bang salmon recipe you’ll need salmon, some veggies, and a few extra ingredients to make the sauce.

• Salmon: You’ll need 2-3 skinless fillets (depending on the size) cut into cubes. They are the perfect vessel for our delicious sauce. 
• Bang Bang Sauce: We combine non-fat Greek yogurt, Thai sweet chili sauce, Sriracha, and apple cider vinegar for a delicious twist on the famous sauce!
• Cajun seasoning: I used a store-bought spice blend here. It’s a flavourful, lightly spicy combination that gives this salmon irresistible flavour.
• Rice: Feel free to use white rice or brown rice, quinoa or cauliflower rice for a low carb option.
• Cabbage: I made a quick pickled red cabbage to serve but you can use regular shredded cabbage too.
• Carrot: Shredded carrot adds a lovely freshness.
• Edamame: I recommend using frozen shelled edamame to save time! Just cover with boiling water to defrost.
• Cucumber or lettuce leaves: If serving in a bowl add sliced cucumber or used lettuce leaves if making wraps.
• Sesame seeds: To garnish.

Complete list of ingredients and amounts is located on the recipe card below.

How to make bang bang salmon

To make the pickled cabbage: Start by placing the cabbage in a bowl with apple cider vinegar, boiling water and salt, stir and cover for 30 minutes.

Salmon: Cut the salmon into cubes, spray with oil and toss in seasonings. Heat a skillet over a medium heat and cook salmon for 2-3 minutes on each side.

Bang bang sauce: Whisk together the sauce ingredients until creamy.

Serve as lettuce wraps: Place some rice on the lettuce leaves, top with the cabbage, carrot, salmon, edamame, drizzle with bang bang sauce and sprinkle with sesame seeds.

Serve as a bowl: Divide the rice between bowls and top with the cabbage, carrot, salmon, edamame and cucumber. Drizzle with bang bang sauce and sprinkle with sesame seeds.

How to make bang bang salmon in an air fryer

Salmon: Cut the salmon into cubes, spray with oil and toss in seasonings. Heat a skillet over a medium heat and cook salmon for 2-3 minutes on each side.

Air Fry: Lightly coat the air fryer basket with cooking spray and place salmon cubes in the basket. Air-fry until salmon at 200F/ 200C for about 10 minutes.

Follow recipe as above.

Tips

• Adjust sauce to taste: You can easily adjust the spice and sweet level of the bang bang sauce by adding more or less sriracha.
• Don’t overcook salmon: Be careful cooking the salmon or it can become dry. It should easily flake with a fork when done.
• Make the bang bang sauce in advance: You can prepare the sauce up to 5 days in advance and store in a container in the fridge.

Serving suggestions

Bang bang salmon is super versatile and makes an incredible appetizer or main meal. Here are a number of other ways to serve it.

• Pasta: You could serve it atop pasta as a main dish, like this Hidden Veggie Coconut Milk Pasta. Do not stir the salmon into the pasta while the pasta is cooking. Instead, add the Bang Bang salmon once the pasta is all finished and served on your place. I recommend pairing it with any long pasta noodle, like fettuccine, spaghetti, or linguine.
• Tacos: If you love this idea, swap the shrimp in my Honey Chipotle Shrimp Tacos with Mango Salsa for the salmon. The flavours will pair beautifully.
• Lettuce Wrap: Like shown in the pictures.
• Bowl: Add the salmon to a poke style bowl like shown in the pictures here. Serve with rice, quinoa or low-carb cauliflower rice.

How to store

This recipe is best the day it is made, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Store leftover sauce in a separate airtight container in the fridge for up 5 days. Leftovers can be reheated in the microwave or enjoyed cold.

Recipe FAQ 

More salmon recipes

Mango Salmon Salad

Spinach Feta Salmon Burgers

Cajun Salmon Quinoa Salad

Teriyaki Salmon with Soba Noodles + Broccolini

If you try this bang bang salmon recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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