Bang Bang Salmon
Need a quick and easy Keto dinner made in under 20 minutes? This Bang Bang Salmon takes buttery fresh salmon and bakes it with a flavorful Bang Bang Sauce until caramelized and tender. It makes the perfect last minute dinner your family will love!
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❤️ Why You’ll Love This Bang Bang Salmon Recipe
- Fresh and buttery tender salmon
- Baked with a flavorful Bang Bang Sauce
- Slightly caramelized for flavor
- Made in under 20 minutes
- Perfect for busy weeknights
Salmon is one of the healthiest proteins you can eat on a low carb, Keto diet or any diet for that matter. It’s absolutely loaded with vitamins, nutrients and healthy fats, which makes it ideal for Keto. It’s also fairly mild in flavor and not fishy at all, making it perfect for adding your favorite flavors to it.
Something else that’s great about salmon is how quickly it cooks. So you can prep it in advance, then bake, broil, fry or even air fry it when you’re ready and have dinner on the table in under 30 minutes. And leftovers freeze well and thaw pretty quickly too!
Bang Bang Sauce is one of my favorite flavorings to add to this salmon, and if you’ve spent any time on my site, you might remember seeing favorites like Bang Bang Shrimp, Bang Bang Chicken Tenders and even Bang Bang Cauliflower. You can also use the Bang Bang Sauce as a dipping sauce for so many other things!
🛒 Ingredients for Bang Bang Salmon
- Salmon
- Bang Bang Sauce
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
🔪 How to Make Baked Bang Bang Salmon
Preheat oven to 450°F.
Add the Bang Bang Sauce ingredients to a mixing bowl.
Whisk until well combined, then set aside while you prepare the salmon.
Wash and cut your salmon into 6 equally sized pieces, then place on a baking sheet that’s been lined with parchment paper.
Slather a layer of the sauce over the tops and down the sides of each piece of salmon.
Place the baking sheet on the upper 1/3 rack of your oven, then bake for 10 minutes or until it reaches an internal temperature of at least 145°F or until cooked to your liking.
Allow to rest for a few minutes before serving.
☑️ Storage Instruction
Store leftover salmon in an airtight container in the fridge for 1-2 days or freeze.
🍴 What to Serve with Salmon
There are so many different sides you can serve with this salmon. These Asian-themed options are some of my favorites:
- Thai Cucumber Salad
- Lime Cilantro Cauliflower Rice
- Bang Bang Coleslaw
- Lime Cilantro Broccoli Slaw
- Coconut Cauliflower Rice
💡 Tips for Buying Salmon
- When buying fresh salmon, whole filet or portions, it is best to cook it on the same day for optimal freshness.
- When you’re ready to cook it, don’t season it too soon. This will draw out the moisture and leave you with dried out fish.
- Wild caught or farm raised, which should you choose? Wild caught basically means the fish are raised naturally in the ocean or fresh water, and feeds off things in nature. If you have access to buy wild-caught, it’s preferred over farm-raised. Farm raised salmon have come a long way over the past several years and is perfectly safe to eat, but it does have a less rich flavor as wild caught because it is raised in closed areas and fed pellets made from fish meal and grains.
- Don’t overcook it, it will be rubbery and dry. Salmon cooks really fast so keep a watch on it. It’s done when it is just become flakey. The USDA does recommend an internal temp of at least 145°F to be considered safe to eat.
- Unless the recipe specifically says otherwise, leave the skin on. Salmon cooks quickly and the skin acts as a fatty barrier to help keep the fish moist. For this recipe, I happened to use skinless salmon, but you can make yours either way.
🔄 Substitutions and Additions
- If you happen to not care for salmon or have another mild flavored fish on hand that you’d rather use, by all means, use it! Fish like mahi mahi, cod, grouper, snapper and halibut will all work well with this recipe. Cooking times will vary based on the fish and thickness of the cuts.
- The Bang Bang Sauce is really what gives this salmon tremendous flavor, but if it’s too spicy for you or your family you can use a little less Sriracha and Sambal, with a little more mayonnaise. That should tame the heat down a little.
- Sprinkle some chopped scallions or chives over the top once baked, for a little extra flavor.
- You could also sprinkle some toasted sesame seeds over the top before serving as well.
Is Salmon Good For Keto?
Yes, salmon is perfect for any diet because not only is it an excellent source for omega-3 fatty acids, it’s also an excellent source for protein and potassium.
Just be cautious with the way you prepare it. Traditional marinades and sauces are usually loaded with hidden sugars. No need to worry about this low carb salmon recipe because it’s sugar free.
Should you wash salmon before cooking and do you have to soak it?
Honestly, I wash all my fish, seafood and meats before cooking them. This helps get rid of any bacteria or dirt from it sitting and being handled.
I do not soak any of my seafood, fish or meats, unless they are specifically being marinated or brined. I have found there is no need otherwise.
What is the best method to cook salmon?
Personally I like it seared in a skillet, but with this glaze, it’s best roasted in the oven at the high temperature of 450°F. This allows the glaze to caramelize for maximum flavor.
🍽️ More Keto Salmon Recipes
- Bang Bang Salmon Cakes
- Spinach Artichoke Stuffed Salmon
- Baked Salmon with Creamy Dill Sauce
- Smoked Salmon Cucumber Bites
- Asian Glazed Salmon
- Cajun Salmon Alfredo
- Easy Salmon Piccata with Spinach
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Bang Bang Salmon
Ingredients
- 6 pieces raw salmon, about 24 ounces
- 1 batch Bang Bang Sauce
Instructions
- Preheat oven to 450°F.
- Add the Bang Bang Sauce ingredients to a mixing bowl.
- Whisk until well combined, then set aside while you prepare the salmon.
- Wash and cut your salmon into 6 equally sized pieces, then place on a baking sheet that’s been lined with parchment paper.
- Slather a layer of the sauce over the tops and down the sides of each piece of salmon.
- Place the baking sheet on the upper 1/3 rack of your oven, then bake for 10 minutes or until it reaches an internal temperature of at least 145°F or until cooked to your liking. Allow to rest for a few minutes before serving.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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