Broiled bang bang salmon combines four fillets with a creamy sauce made from mayonnaise, sriracha, honey, rice vinegar, soy sauce, and sesame oil. The thin coating colors quickly under the broiler, so the fish needs close attention. Use a metal tray approved for broiling and keep parchment paper out of this high-heat stage.
Start with thawed six-ounce portions of similar thickness, about ¾ to one inch. The finishing time depends on the distance from the element and the broiler itself. Check the centers for 145°F rather than assuming browned sauce means the salmon is ready.
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Why This Recipe Works
Mayonnaise helps the sauce cling, honey contributes sweetness, and the two acidic ingredients cut through the richness. Broiled bang bang salmon develops surface color quickly because heat is concentrated above the fillets. That makes a thin, even coating easier to manage than a thick mound of sauce.
There is no separate sweet chili sauce in this formula. Sriracha provides the main heat, while honey supplies the sweetness. Different bottled sriracha products vary, so the listed amount gives a starting flavor rather than a guaranteed identical spice level.
Ingredients for Broiled Bang Bang Salmon
Use four skin-on or skinless salmon portions of approximately six ounces each, with pin bones removed. Pat away excess moisture before applying sauce. Mix the mayonnaise, two tablespoons sriracha, tablespoon honey, tablespoon rice vinegar, tablespoon soy sauce, and teaspoon sesame oil until smooth.
For broiled bang bang salmon, soy sauce supplies salt, so additional salt is not part of the measured list. Two green onions are sliced for the final garnish. The sauce is all used as a raw-fish coating and cooked with the fish; it is not reserved for drizzling after the same spoon has touched uncooked salmon.
Fish
- 4 salmon fillets (6 ounces each; thawed; about ¾–1 inch thick)
Sauce
- ¼ cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Garnish
- 2 green onions (thinly sliced)
How to Make Broiled Bang Bang Salmon
Arrange the rack about six to eight inches from the broiler element, following the oven manual. Preheat the broiler and prepare a broiler-rated metal sheet with foil if desired. Glass dishes and baking paper are not suitable substitutes for this written high-heat method. Keep the fillets spaced apart so the coating does not pool between them.
Spread a thin layer of sauce over the top and exposed sides of the fish, leaving skin sides down where applicable. Watch broiled bang bang salmon continuously as the honey-containing surface begins to color. Rotate the tray if one side browns sooner, and start checking temperature at about eight minutes.
Typical portions may need 8–12 minutes, sometimes longer. If the coating darkens before the center reaches 145°F, stop broiling and finish in a 375°F oven until the fish is cooked. Do not keep the fillets directly under intense heat just to satisfy a fixed timer. Discard any sauce left in a bowl that contacted raw fish.
How to Serve
Serve broiled bang bang salmon promptly with sliced green onions. One fillet is one main portion. Cooked rice, quinoa, or a crisp vegetable salad can be prepared separately, with their own seasoning and cooking time.
The finished coating should be lightly browned, not blackened. Spoon any fully cooked tray juices over the fish if desired, but do not use uncooked leftover marinade as a table sauce. For an additional sauce another time, prepare a separate clean batch and keep it away from raw seafood.
Storage
Refrigerate broiled bang bang salmon in shallow covered containers within two hours, at 40°F or colder, and use within three days. Keeping the fish in individual portions makes it easier to reheat only what you need. It will be firmer after refrigeration than when freshly cooked.
Reheat leftovers gently to 165°F, protecting the surface if using the oven so the sauce does not burn. Freezing is possible for up to two months for quality, although the creamy glaze may change texture; refrigerator thawing gives the most controlled handling.
The FDA safe food handling guidance explains prompt refrigeration and temperature checks for perishable foods.
Tips and Variations
The key to broiled bang bang salmon is managing the surface separately from the center. Similar thickness helps, but an instant-read thermometer gives the clearer result. If a portion is thinner, remove it when done instead of leaving it under the element until the thickest fillet finishes.
Do not walk away from a lit broiler. Broiler strength and rack spacing vary enough that a precise minute count cannot replace observation. If your cookware or oven instructions restrict broiling, use a recipe designed for baking instead of improvising with an unsafe dish.
Frequently Asked Questions
Can broiled bang bang salmon sit on parchment?
No. Baking paper is unsuitable under the broiler. Use an approved metal tray, optionally lined with foil.
Does this sauce contain sweet chili sauce?
No. Honey and sriracha provide the sweet and spicy elements in this particular mixture.
What temperature should the fish reach?
The thickest center should register 145°F. Use a thermometer alongside the visual cues.
What if broiled bang bang salmon darkens too quickly?
Stop the broiler and finish with ordinary oven heat at 375°F until the center reaches its cooking temperature.
Can I serve sauce from the coating bowl?
Discard leftovers that contacted raw fish. A separate clean batch is needed if you want uncooked sauce for serving.
More Recipes to Try
- Brown Sugar Air Fryer Salmon
- Baked Salmon with Lemon Butter Cream Sauce
- Balsamic Glazed Salmon
- Southwest Quinoa Salad
Broiled Bang Bang Salmon with Honey and Sriracha
Ingredients
Fish
- 4 salmon fillets 6 ounces each; thawed; about ¾–1 inch thick
Sauce
- ¼ cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Garnish
- 2 green onions thinly sliced
Instructions
- Set the rack approximately 6–8 inches below the element according to the oven instructions, and preheat the broiler. Prepare a broiler-rated metal tray, with foil if desired; do not use parchment or glass.
- Pat the thawed salmon dry and check for pin bones. Place portions apart on the tray, skin side down if skin is present.
- Combine all six sauce ingredients with a whisk until smooth. Spread the sauce thinly over the tops and exposed sides of all four fillets.
- Broil while watching continuously, starting temperature checks at 8 minutes. Continue for roughly 8–12 minutes or as needed until each center reaches 145°F; rotate the tray if browning is uneven.
- If the coating darkens before the fish is ready, stop broiling and finish at 375°F until cooked to 145°F. Remove completed portions as needed, garnish with green onions, and serve. Discard any coating mixture that contacted raw fish and remains uncooked.
