Description
Bang Bang Salmon with Avocado Cucumber Salsa is a deliciously spicy and creamy baked salmon dish topped with a refreshing avocado and cucumber salsa. The salmon is seasoned with smoked paprika and garlic powder, then baked to flaky perfection. It is served with a zesty bang bang sauce made from mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar, complemented by a bright and fresh salsa made from avocado, cucumber, red onion, cilantro, and lime juice. This healthy and flavorful meal is perfect for a quick weeknight dinner or special occasion.
Ingredients
Scale
Salmon
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
Bang Bang Sauce
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 teaspoon rice vinegar
Avocado Cucumber Salsa
- 1 ripe avocado, diced
- 1 cup cucumber, diced
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Prepare the Oven and Salmon: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Pat the salmon fillets dry with paper towels to remove excess moisture, ensuring better crisping. Rub each fillet evenly with olive oil, then season with garlic powder, smoked paprika, salt, and pepper.
- Bake the Salmon: Place the seasoned salmon fillets on the prepared baking sheet, skin-side down if the skin is on. Bake in the preheated oven for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Make the Bang Bang Sauce: While the salmon is baking, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl. Adjust the level of spiciness according to your preference by adding more or less sriracha.
- Prepare the Avocado Cucumber Salsa: In a medium bowl, gently toss together diced avocado, cucumber, finely chopped red onion, fresh cilantro, lime juice, and a pinch of salt and pepper. Mix carefully to combine without mashing the avocado.
- Assemble and Serve: Once the salmon is done baking, remove it from the oven and let it rest for a minute. Drizzle each salmon fillet generously with the bang bang sauce and top with a generous spoonful of avocado cucumber salsa. Serve immediately, optionally alongside jasmine rice or cauliflower rice.
Notes
- This dish pairs well with jasmine rice or cauliflower rice for a wholesome meal.
- For a lighter version of the bang bang sauce, substitute mayonnaise with Greek yogurt.
- The avocado cucumber salsa can be prepared up to 2 hours in advance, but best to add lime juice just before serving to prevent browning.
- Adjust sriracha to taste for preferred spiciness.
