Hey y'all! If you're hunting for a meal that's bursting with flavor and just as beautiful as it is delicious, this Bang Bang Salmon with Avocado Cucumber Salsa is your new weeknight favorite. Juicy, perfectly baked Salmon gets a tangy-sweet kick from irresistible bang bang sauce and is perfectly balanced with a fresh, zesty avocado-cucumber salsa. It's ideal for summer gatherings, quick family dinners, or whenever you need a bit of food excitement. Let's get cooking!
Why You'll Love This
- Bursting with Flavor: Creamy, spicy, and zesty in every bite.
- Quick & Easy: Ready from pantry to table in just 30 minutes.
- Healthy Ingredients: Packed with omega-3s, fresh veggies, and wholesome goodness.
- Versatile: Great for meal prep, dinner parties, or a light lunch.
- Eye-Catching Presentation: Colorful, vibrant and sure to impress guests.
Ingredients
For the Salmon:
- 4 salmon fillets (about 6 ounces each)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
For the Bang Bang Sauce:
- ⅓ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce
- 1 teaspoon honey
- Juice of half a lime
For the Avocado Cucumber Salsa:
- 1 ripe avocado, diced
- 1 cup cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ½ jalapeño, seeded and diced (for heat)
Directions
Step 1: Prep and Season the Salmon
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pat salmon fillets dry. Rub each with olive oil, salt, black pepper, and smoked paprika.
Step 2: Bake the Salmon
- Place salmon skin-side down on the prepared baking sheet.
- Bake for 12-14 minutes, or until the salmon flakes easily with a fork and reaches 145°F (63°C) internal temperature.
Step 3: Mix the Bang Bang Sauce
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. Adjust sriracha to preferred spice level.
Step 4: Prepare Avocado Cucumber Salsa
- In a medium bowl, gently toss avocado, cucumber, red onion, cilantro, lime juice, salt, and pepper. Fold carefully to avoid mashing the avocado.
- Add jalapeño if you like a spicy kick!
Step 5: Assemble and Serve
- Top each cooked salmon fillet with a generous dollop of bang bang sauce.
- Spoon avocado cucumber salsa over the top or serve on the side.
- Garnish with extra cilantro and a wedge of lime. Enjoy immediately!
Notes
- Don’t overbake the salmon—start checking at 12 minutes, especially for thinner fillets.
- For a lighter sauce, substitute Greek yogurt for half the mayonnaise.
- For extra crunch, add diced radish to the salsa.
Variations
- Grilled Salmon: Grill salmon fillets on medium-high, 4-5 minutes per side.
- Mango Salsa: Replace cucumber with fresh mango for tropical sweetness.
- Bang Bang Tacos: Flake salmon and serve in tortillas with the salsa and sauce.
Required Equipment
- Oven or grill
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Knife and cutting board
Storage Instructions
- Store leftover salmon and salsa separately in airtight containers in the refrigerator.
- Salmon keeps for up to 3 days; salsa is best fresh, but will last 1 day before avocado begins to brown.
Suggested Pairings & Serving Recommendations
- Serve with fluffy jasmine rice or quinoa for a complete meal.
- Pair with grilled asparagus or a crisp green salad.
- Top with extra lime wedges and a sprinkle of toasted sesame seeds for crunch.
Pro Tips
- Let salmon come to room temperature for 10 minutes before baking for even cooking.
- Dice the avocado last to prevent browning and keep the salsa vibrant.
- Taste and adjust the bang bang sauce—you can always add more sriracha for spice!
FAQ
1. Can I make this Bang Bang Salmon ahead of time?
Yes, you can bake the salmon a day ahead and refrigerate it—just reheat gently and make the salsa fresh before serving.
2. Can I use frozen salmon?
Absolutely! Thaw the salmon fillets overnight in the fridge before cooking for best results.
3. Is there a dairy-free option for the sauce?
Yes, use a vegan mayo or your favorite dairy-free mayonnaise to keep the bang bang sauce dairy-free.
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Serves: 4
Ingredients
- 4 salmon fillets (about 6 ounces each)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 2 tablespoons mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha sauce
- 1 avocado, diced
- 1 cup cucumber, diced
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
Instructions
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1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2Pat salmon fillets dry and place on the prepared baking sheet. Brush with olive oil and season with salt and black pepper.
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3Roast the salmon in the preheated oven for 12–15 minutes, or until cooked through and flaky.
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4Meanwhile, in a small bowl, mix together mayonnaise, sweet chili sauce, and Sriracha to make the bang bang sauce.
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5In another bowl, combine diced avocado, cucumber, red onion, cilantro, and lime juice to make the salsa. Season with salt to taste.
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6Drizzle the baked salmon with bang bang sauce and serve topped with avocado cucumber salsa.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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