Bang Bang Salmon Sauce Recipe: Celery-Infused Creaminess With Hidden Spice Kick

This Bang Bang Salmon Sauce recipe transforms simple ingredients into a velvety, spicy-sweet sauce that elevates grilled or baked salmon to restaurant-quality levels. The secret lies in celery’s subtle crunch and heat, balanced by creamy mayo, tangy vinegar, and a touch of honey for depth.

I developed this recipe after craving that perfect harmony of spice and creaminess—now you can recreate it in just 10 minutes.

The sauce’s magic comes from blending fresh celery with sriracha, mayo, and a splash of vinegar for brightness. The result is a smooth, slightly grainy texture with a slow-building heat that lingers.

Unlike store-bought versions, this recipe stays creamy without separating, thanks to a simple emulsification trick. It’s the kind of sauce that turns a simple protein into a showstopper dish.

Perfect for drizzling over grilled salmon, seared scallops, or even crispy tofu, this sauce adds a creamy, spicy contrast that cuts through richness. The honey balances the heat, while the vinegar keeps flavors vibrant.

Store it in the fridge for up to 5 days—it tastes even better the next day as the flavors meld.

For extra depth, add a pinch of smoked paprika or a dash of fish sauce. The possibilities are endless, but the core technique remains foolproof. Let’s make this sauce—your taste buds will thank you.

Ingredients for bang bang salmon sauce

Eight simple ingredients create this restaurant-worthy sauce that's creamy, spicy, and full of depth.

Celery is the backbone of this sauce—buy fresh, crisp stalks with vibrant green leaves. Trader Joe's or Whole Foods usually carry the best quality. The leaves add subtle flavor when finely chopped, so don't toss them. For extra crunch, reserve a few tiny pieces to garnish. Sriracha quality varies wildly—Huy Fong is the gold standard, but any brand with a smooth texture works. If you prefer less heat, mix in a bit of sweet chili sauce instead. The mayo should be full-fat for best emulsification—Hellmann's or Duke's are reliable choices.

No sriracha? Substitute with a mix of hot sauce and a pinch of cayenne. For a sweeter profile, reduce honey to 1 tbsp and add 1 tbsp maple syrup. The vinegar can be swapped for lemon juice, though it'll be slightly less tangy. If you're avoiding honey, agave nectar works 1:1. For a smokier version, increase smoked paprika to 1 tsp or add a dash of liquid smoke. The olive oil helps emulsify the sauce—don't skip it even if you're using high-quality mayo. Fresh garlic makes a difference, but jarred minced works in a pinch.

This sauce keeps beautifully in the fridge for 5-7 days in an airtight container. For longer storage, freeze for up to 3 months—thaw overnight in the fridge. The flavors actually improve after the first day as everything melds. If the sauce separates slightly, just give it a quick whisk before using. For extra creamy texture, stir in 1 tsp of Greek yogurt or vegan mayo. Garnish with a sprinkle of chopped celery leaves or a drizzle of olive oil before serving.

Step-by-step instructions for celery-infused Bang Bang salmon sauce

This sauce delivers perfect balance—creamy, tangy, and with a subtle heat kick from celery and Sriracha.

Combine the 1.5 cups fresh celery stems (including leaves) and 2 cloves garlic in a food processor. Pulse until you achieve a fine, wet paste—think more like a chunky salsa than a smooth purée. You want visible texture, not a smooth sauce, as this creates the signature celery bite in traditional Bang Bang sauce.

Stop processing when the mixture resembles coarse sand with visible flecks of green. Scrape the sides of the processor bowl with a spatula to ensure all the celery's natural oils are incorporated. The leaves add subtle bitterness that balances the richness of the mayonnaise, so don't skip them.

Transfer the celery mixture to a medium bowl and add the 0.75 cup mayonnaise, 0.5 cup Sriracha, 2 tbsp honey, and 2 tbsp white vinegar. Using a whisk, combine everything until smooth and fully integrated. The Sriracha should be evenly distributed—no streaks should remain.

This is where the sauce comes together. The vinegar brightens the flavors while cutting through the richness of the mayonnaise, and the honey balances the heat. Whisk for about 2 minutes to ensure the Sriracha is fully incorporated and the mixture is homogeneous. The sauce should look like a thick, vibrant red dressing at this stage.

Drizzle in the 1 tbsp extra-virgin olive oil while whisking continuously. The oil helps create a silky, creamy texture that's essential for the sauce's signature mouthfeel. Add the 0.5 tsp salt, 0.25 tsp black pepper, and 0.25 tsp smoked paprika, whisking until fully combined.

The smoked paprika adds depth without overpowering, while the olive oil prevents the sauce from becoming too heavy. Taste at this point and adjust seasoning if needed—you may want to add a touch more Sriracha for heat or honey for sweetness, depending on your preference. The sauce should be tangy, slightly sweet, and have a subtle kick from the celery and Sriracha.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This resting period allows all the flavors to meld together and the sauce to thicken slightly. The celery will release more of its natural oils, deepening the flavor profile.

Before serving, check the consistency. If the sauce is too thick, thin it with 1-2 teaspoons of water or additional white vinegar, whisking until smooth. For extra creaminess, you can stir in an additional 1-2 teaspoons of mayonnaise. The ideal texture should be thick enough to coat the back of a spoon but still flow smoothly when drizzled over salmon.

Essential equipment for this recipe

Food Processor Must-Have

You’ll need a food processor for that signature celery texture—no blender substitutes here! I use my Ninja BN601 for its sharp blades and easy cleanup, but any 3-5 cup model works.

Pulse the celery and garlic until it reaches a chunky, wet paste (not smooth). The texture should resemble coarse sand with visible green flecks. 🧅

Whisk for Emulsification

A balloon whisk or silicon whisk is essential for blending the mayo, Sriracha, and vinegar into a silky emulsion. Avoid metal spoons—they can break up the mayo’s fat molecules prematurely.

Whisk vigorously for 2 minutes to fully incorporate the Sriracha and prevent separation. I keep a OXO Good Grips whisk in my kitchen for this exact purpose.

Measuring Tools

Precision matters with this sauce! Use a stainless steel measuring spoons set (like Farberware’s) for the honey, vinegar, and olive oil. A digital kitchen scale (I love the OXO Good Grips) helps measure the mayo and Sriracha by weight for consistency.

For the celery, a mandoline with a 1mm slicing blade ensures uniform chopping if you prefer pre-cutting.

Storage Containers

Transfer the finished sauce to an airtight glass container (I use Pyrex) for fridge storage. Glass preserves flavors better than plastic and won’t absorb odors.

For freezing, opt for silicone molds or quart-sized freezer bags—leave 1 inch headspace to prevent expansion cracks. Label with the date to track freshness.

Optional Garnish Tools

Elevate presentation with a microplane to zest lemon peel or finely grate fresh ginger. A fine-mesh sieve helps strain excess celery liquid if you prefer a smoother sauce. For garnish, I keep tweezers handy to place tiny celery leaf confetti on top—it adds a restaurant-worthy touch. 💫

Frequently asked questions