Bang Bang Salmon With Avocado Salsa (Print Version)
Spicy baked salmon with creamy bang bang sauce and cool avocado cucumber salsa. Ready in 30 minutes.
# What You Need:
→ For the Salmon
01 - 4 skinless salmon fillets (about 6 oz each)
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1/2 tsp smoked paprika
→ For the 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 lime juice
→ For the 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
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat salmon fillets dry with paper towels. Brush each fillet with olive oil, then season both sides with salt, black pepper, and smoked paprika. Arrange on the prepared baking sheet.
03 - Bake for 12–15 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 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.
08 - Serve immediately with steamed rice, quinoa, or lettuce wraps. Garnish with lime wedges.
# Insider Tips:
01 -
- The bang bang sauce walks a perfect line between sweet heat and tangy richness that clings to every flake of salmon.
- Cool avocado cucumber salsa balances the spice so well you will want to eat it by the spoonful straight from the bowl.
02 -
- Do not skip drying the salmon because moisture on the surface prevents the seasoning from sticking and steams the fish instead of baking it.
- Mix the salsa no more than 20 minutes before serving or the avocado will brown and the cucumber will weep liquid into the bowl.
03 -
- Pull the salmon from the oven when it is just barely opaque in the center because carryover heat will finish the job and keep it moist.
- Double the bang bang sauce and keep the extra in a jar in the fridge for everything from chicken to roasted potatoes.