Bang Bang Salmon With Salsa (Printable)
Spicy baked salmon with creamy bang bang sauce and cool avocado cucumber salsa. A quick, flavorful fusion dish.
# What You Need:
→ Salmon
01 - 4 skinless salmon fillets, about 6 oz each
02 - 1 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
05 - 1/2 tsp smoked paprika
→ Bang Bang Sauce
06 - 1/4 cup mayonnaise
07 - 2 tbsp sweet chili sauce
08 - 1 tbsp Sriracha, adjust to taste
09 - 1 tbsp honey
10 - 1 tsp fresh lime juice
→ Avocado Cucumber Salsa
11 - 1 large avocado, diced
12 - 1 cup cucumber, diced
13 - 1/4 cup red onion, finely chopped
14 - 1 small jalapeño, seeded and minced
15 - 1/4 cup fresh cilantro, chopped
16 - Juice of 1 lime
17 - Salt and pepper to taste
→ For Serving
18 - Steamed rice, quinoa, or lettuce wraps (optional)
19 - Lime wedges
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat salmon fillets dry with paper towels and brush with olive oil. Season both sides with salt, black pepper, and smoked paprika. Arrange on the prepared baking sheet.
03 - Bake for 12 to 15 minutes until the salmon is cooked through and flakes easily with a fork.
04 - While the salmon bakes, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice in a small bowl until smooth. Set aside.
05 - In a medium bowl, gently toss together the diced avocado, cucumber, red onion, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste.
06 - Remove salmon from the oven and drizzle generously with the bang bang sauce.
07 - Spoon the avocado cucumber salsa over or alongside each salmon fillet. Serve immediately with steamed rice, quinoa, or lettuce wraps. Garnish with lime wedges.
# Expert Suggestions:
01 -
- The bang bang sauce walks that perfect line between sweet heat and creamy indulgence, and once you taste it on salmon you will want to put it on everything.
- The salsa comes together in five minutes and delivers a cool crunch that makes each bite feel like a complete surprise.
02 -
- Overcooked salmon is the enemy of this dish, so pull it from the oven when the center still has the faintest blush because carryover heat will finish the job.
- Making the salsa too far ahead guarantees a brown puddle, so dice everything except the avocado in advance and add that right before serving.
03 -
- Let the salmon rest for two minutes after pulling it from the oven before adding sauce so the juices redistribute and do not run all over the plate.
- A squeeze of extra lime over the assembled dish right before serving wakes up every single flavor and makes it taste like you did something fancy.