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Weeknight Dinners

20-Minute Baked Bang Bang Salmon

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★★★★★ 4.9 (24 Kitchen Reviews)
Chef Elena Rossi
By Chef Elena Rossi Founder, Culinary Director & Recipe Developer (@recipestokitchen) · Tested & Updated November 5, 2026
Step Guide 4 of 4

4. Make-Ahead, Storage & Serving Ideas

Welcome to Part 4 of 4 of my kitchen guide for 20-Minute Baked Bang Bang Salmon. Whether you are meal-prepping for the week ahead or saving leftovers for tomorrow’s lunch, here is how to keep every bite fresh.

20-Minute Baked Bang Bang Salmon — Plating, Storage & Final Recipe Card (Page 4)
Ready to Serve: 20-Minute Baked Bang Bang Salmon · By Chef Elena Rossi (@recipestokitchen)
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How to Store, Freeze & Reheat

Serve this salmon hot over steamed jasmine rice, with a crisp cucumber salad, or tucked into tacos with crunchy slaw. The sauce is also amazing drizzled over roasted veggies or as a dip for extra fillets. Leftovers are fantastic flaked over a green salad the next day.

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in a 300°F oven for 5-7 minutes (or microwave in 20-second bursts) until just warmed through—overheating will dry it out. You can freeze the cooked salmon for up to 2 months; thaw overnight in the fridge before reheating.

👩🍳 Before You Start Cooking

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20-Minute Baked Bang Bang Salmon
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20-Minute Baked Bang Bang Salmon

This 20-minute bang bang salmon brings the crispy, creamy, sweet-heat magic of bang bang sauce to tender, flaky baked salmon fillets. It's a weeknight winner the whole family asks for again and again.

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Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings4 servings
CourseMain Course
Calories410 kcal

🛒 Ingredients (Check Off As You Measure)

🍳 Step-by-Step Instructions

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Pat the salmon fillets dry with paper towels and place them on the sheet.
  2. In a small bowl, whisk together the yogurt, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder until smooth. Reserve about 1/4 cup of the sauce for brushing after baking.
  3. Brush a generous layer of the sauce over the top and sides of each salmon fillet, coating them evenly.
  4. Bake for 12-15 minutes, until the salmon is opaque and flakes easily with a fork (internal temp reaches 145°F). For extra caramelization, broil for the last 1-2 minutes.
  5. Remove from oven, brush with the reserved sauce, and sprinkle with sliced green onions. Serve immediately.

👩🍳 Chef Elena’s Kitchen Notes & Storage

For the crispiest edges, pat the salmon super dry before saucing—moisture is the enemy of browning. Leftovers keep in the fridge for up to 3 days; reheat gently in a 300°F oven for 5-7 minutes to avoid drying out. You can also freeze the cooked salmon for up to 2 months.

Pinterest Kitchen Tip: Save this recipe to your @recipestokitchen board so you can pull up the ingredient checklist at the grocery store!

Estimated Nutrition (Per Serving):
Calories: 410 kcalProtein: 32gCarbs: 18gFat: 22gFiber: 2g
Chef Elena Rossi
Recipe Developed & Tested By

Chef Elena Rossi

Ciao, I'm Elena! Trained in Florence and based in Chicago, I founded RecipesTo Kitchen (and our @recipestokitchen Pinterest community of 296,580+ monthly home cooks) to share foolproof weeknight dinners, cozy one-pot pastas, and bakery-style desserts that work on the very first try.