AIP Bang Bang Salmon (Paleo, Whole30, Low Carb)

Ever tried Bang Bang Shrimp? This salmon spin on the classic dish is just as indulgent—but heartier and packed with nutrients. Picture this: flaky salmon brushed with creamy, sweet, and spicy sauce. No shrimp needed.

The best part? It’s super versatile. Whether you’re following Paleo, Whole30, low-carb, or AIP (Autoimmune Protocol), this recipe fits right in. It’s perfect for a quick weeknight meal or an impressive dinner with friends. Ready to whip this up? Let’s go!

What to Expect

Time Needed:

• 25 minutes total (10 for prep, 15 for cooking).

Servings:

• Makes 4 bowls. Cooking for more? Just double or triple it!

Skill Level:

• Beginner-friendly. Even if you’re not much of a cook, you’ve got this.

Tools You’ll Need:

• Baking sheet (lined with parchment or foil).
• A whisk, mixing bowl, and measuring tools.
• An oven. Air fryer? That works too!

Make-Ahead Options:

• Prep the sauce up to a week ahead.
• Chop veggies ahead of time for an even easier meal.

Ingredients

For the Bang Bang Sauce (Paleo/Whole30):

• 1/3 cup compliant mayo (e.g., Primal Kitchen).
• 1½–2 tbsp Thai chili sauce (sugar-free for keto).
• 1–2 tsp sriracha or hot sauce (adjust to taste).
• 1 tsp coconut aminos.
• ½ tsp sea salt.
• ¼ tsp black pepper.

For the AIP Bang Bang Sauce:

• ¼ cup coconut cream.
• 2 tsp AIP-friendly ketchup.
• 1 tsp coconut aminos.
• ½ tsp turmeric powder.
• 1 tsp each of ginger and horseradish powders.
• ½ tsp each of garlic and onion powders.
• ¼ tsp sea salt.

For the Salmon Bowls:

• 1 lb salmon fillets (skin off).
• 2 tbsp avocado oil.
• 4 cups cooked cauliflower rice.
• 3 cups steamed broccoli.
• 2 tbsp chopped green onions.

Pro Tip: Wild-caught salmon (like sockeye or coho) tastes better. And if you can, go for fresh cauliflower rice—it’s less mushy than frozen.

Let’s Cook It

Step 1: Prep Your Oven

Preheat to 400°F. Line a baking sheet with parchment or foil for easy cleanup.

Step 2: Make the Sauce

Whisk all the sauce ingredients in a bowl. Taste it. Want more heat? Add sriracha. More sweetness? A splash of coconut aminos does the trick.

What to Look For: The sauce should be thick but still pourable.

Step 3: Prep the Salmon

Pat your salmon fillets dry with a paper towel—this helps the oil stick. Drizzle with avocado oil and sprinkle on some salt and pepper. Brush ¾ of your sauce over the salmon.

Save Some Sauce: You’ll want that extra drizzle after it’s cooked. Trust me.

Step 4: Bake

Pop the salmon in the oven for about 12–15 minutes. It’s done when it easily flakes with a fork or hits 145°F inside.

Avoid This Mistake: Don’t overcook your salmon. Check early if the fillets are thin.

Step 5: Build Your Bowls

Grab 4 bowls. Fill them with cauliflower rice and broccoli, then top each one with a baked salmon fillet. Drizzle on the extra sauce, sprinkle with green onions, and boom—you’re done.

Customize It

• Mild or Spicy? Skip the sriracha for a milder flavor, or add red pepper flakes if you’re feeling bold.
• Different Sides: Swap broccoli for Brussels sprouts in winter or roasted zucchini in summer.
• Elevate It: Sprinkle on sesame seeds or serve alongside roasted asparagus for a fancy twist.

Storage & Leftovers

Leftovers Last:

• Salmon keeps in the fridge for 3 days. Store sauce separately (it lasts a week).

Reheating:

• Warm salmon gently in a 300°F oven or enjoy it cold over a salad.

Freezing:

• You can freeze the sauce (up to 3 months) and cooked salmon (tightly wrapped).

This Bang Bang Salmon is perfect when you need something quick, tasty, and flexible. Whether you’re meal prepping or feeding a crowd, those creamy, spicy flavors will have everyone coming back for more.

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