Bang Bang Salmon with Sesame Roasted Broccoli

Bang Bang Salmon with Sesame Roasted Broccoli

This is one of those dishes that looks like it belongs on a restaurant sharing menu but takes 20 minutes in your own kitchen. Crispy salmon bites coated in golden panko, tossed in a sweet and spicy bang bang sauce, served alongside sesame roasted broccoli that’s salty, nutty and slightly sticky at the edges.

I cooked this on BBC’s Saturday Kitchen to promote my book Speedy Weeknight Meals, and it perfectly sums up what that book is about. Big flavour. Fast cook time. Minimal fuss. Properly exciting food that fits real life.

Bang bang sauce has its roots in Asian-inspired fusion cooking. The name is often linked to Chinese street food traditions, though the creamy chilli version most people recognise today became popular in Western restaurants. It’s bold, creamy, sweet, spicy and completely addictive.

Pair that with crispy salmon, and you’ve got something special. Add sesame roasted broccoli for balance, and suddenly this isn’t just a plate of fried fish, it’s a full meal that feels vibrant and modern.

Crunchy, creamy, sweet, spicy and savoury all in one bite.

That’s the brief.

A little background behind “bang bang”

Traditional Chinese “bang bang” chicken refers to a Sichuan dish where shredded chicken is dressed in a spicy sesame sauce. The name came from the wooden stick used to tenderise the meat.

Over time, particularly in the US and UK, the term evolved into a creamy chilli-based sauce made with hot sauce and mayonnaise or yoghurt. It became a staple in seafood restaurants, especially with prawns.

This version keeps the sweet chilli heat profile but uses yoghurt to lighten it slightly, making it punchy but balanced.

Why this bang bang salmon works so well

Salmon holds up brilliantly to high heat cooking. It stays moist inside while developing crisp edges outside.

Coating the salmon in seasoned flour first ensures the egg sticks properly.

Panko breadcrumbs give superior crunch compared to standard breadcrumbs.

The spice mix in the flour adds subtle flavour under the crispy coating.

Shallow frying gives golden crispness without needing a deep fryer.

The bang bang sauce balances heat, sweetness and creaminess. Sriracha brings heat, sweet chilli adds body, honey rounds it out, and yoghurt cools it down.

The sesame roasted broccoli brings contrast. The sesame oil adds nuttiness, soy sauce adds salt, and honey encourages caramelisation in the oven.

It’s texture and flavour contrast done properly.

Equipment you’ll need

Three shallow bowls for coating.

A large frying pan.

Kitchen paper.

A roasting tray for the broccoli.

A mixing bowl for the sauce.

Simple kit. Big payoff.

Ingredients

For the bang bang sauce

100 ml sriracha
2 tbsp sweet chilli sauce
1 tbsp honey
100 ml natural yoghurt

For the salmon bites

50 g plain flour
1 tsp paprika
1 tsp garlic granules
1 tsp ground ginger
Salt and black pepper
2 eggs, lightly beaten
150 g panko breadcrumbs
2 salmon fillets

To serve, optional

Toasted sesame seeds
Spring onions, sliced
Red chilli, sliced
Sticky rice

For the broccoli

1 head broccoli
2 tbsp sesame oil
1 tbsp soy sauce
1 tbsp honey
1 tsp toasted sesame seeds

How to make it

Start by making the bang bang sauce. Add the sriracha, sweet chilli sauce, honey and natural yoghurt into a bowl and mix until smooth. Set aside.

Preheat the oven to 200C fan.

Prepare three separate dishes. In the first, combine the flour, paprika, garlic granules, ground ginger, salt and pepper. In the second, add the beaten eggs. In the third, add the panko breadcrumbs.

Remove the skin from the salmon fillets and cut into evenly sized bite-sized pieces.

Coat each piece in the seasoned flour, shaking off excess.

Dip into the beaten egg.

Finally coat thoroughly in the breadcrumbs, pressing gently to adhere.

Heat enough oil in a large frying pan so it comes halfway up the sides of the salmon pieces.

Once hot, shallow fry the salmon bites until golden and crisp on all sides.

Remove and place on kitchen paper to drain.

For the broccoli, cut into florets and place in a roasting dish.

Drizzle with sesame oil, soy sauce and honey.

Roast for about 15 minutes until tender and slightly caramelised.

Sprinkle with toasted sesame seeds.

Serve the salmon over rice, drizzle generously with bang bang sauce and scatter over sesame seeds, spring onions and red chilli if using.

Serve remaining sauce on the side.

Tips for best results

Cut salmon into equal pieces for even cooking.

Don’t overcrowd the pan when frying.

Make sure the oil is hot before adding the salmon.

Press the breadcrumbs firmly for maximum crunch.

Roast the broccoli in a single layer for proper caramelisation.

Taste the sauce and adjust sweetness or heat if needed.

Storage and leftovers

Best eaten fresh for maximum crispness.

Store leftover salmon in the fridge for up to 2 days.

Reheat in the oven or air fryer to restore crispness.

The sauce will keep in the fridge for 3 days.

Broccoli reheats well in the oven.

Freezing is not recommended once coated and fried.

FAQs

Is this very spicy?
It has noticeable heat. Reduce sriracha if preferred.

Can I air fry the salmon?
Yes. Cook at 190C for around 10 to 12 minutes, turning halfway.

Can I bake instead of fry?
Yes. Spray lightly with oil and bake at 200C until golden.

Can I use mayonnaise instead of yoghurt?
Yes. It will be richer and thicker.

What else can I serve it with?
Rice noodles or a simple cucumber salad work well.

Can I use frozen salmon?
Yes, just thaw fully and pat dry first.

Crispy salmon, creamy spicy sauce and sticky sesame broccoli. This bang bang salmon is bold, fast and full of contrast.

Exactly the kind of flavour-forward weeknight cooking that makes people ask for seconds.