Bang Bang Salmon Salsa (Printable)

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 ounces each
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika

→ For the Bang Bang Sauce

06 - 1/4 cup mayonnaise
07 - 2 tablespoons sweet chili sauce
08 - 1 tablespoon Sriracha, adjusted to taste
09 - 1 tablespoon honey
10 - 1 teaspoon fresh lime juice

→ For the Avocado Cucumber Salsa

11 - 1 large avocado, diced
12 - 1 cup cucumber, peeled and 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 freshly ground black pepper to taste

→ For Serving

18 - Steamed rice, quinoa, or lettuce wraps, optional
19 - Lime wedges

# How To Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Pat salmon fillets dry with paper towels. Brush each fillet with olive oil, then season both sides evenly with salt, black pepper, and smoked paprika. Arrange on the prepared baking sheet.
03 - Bake for 12 to 15 minutes, or 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 and well combined. 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 the salmon from the oven. Generously drizzle the bang bang sauce over each fillet.
07 - Spoon the avocado cucumber salsa over or alongside each salmon fillet. Serve immediately with steamed rice, quinoa, or lettuce wraps, and garnish with lime wedges.

# Expert Tips:

01 -
  • The bang bang sauce takes about thirty seconds to whisk together and tastes like something from a restaurant menu.
  • The cool avocado cucumber salsa balances the heat so perfectly that even people who fear spice go back for seconds.
  • Everything lands on the table in half an hour, which makes it better than takeout and almost as fast.
02 -
  • Patting the salmon dry before seasoning is the single step most people skip, and wet fish means the paprika slides right off into the pan instead of forming that flavorful crust.
  • Tasting the bang bang sauce before pouring it on the fish lets you adjust sweetness or heat, and once I forgot this step I ended up with sauce far too fiery for my guests.
  • Assembling the salsa no more than fifteen minutes before serving prevents the avocado from turning brown and the cucumber from weeping excess water.
03 -
  • Let the salmon rest for two minutes after pulling it from the oven because the residual heat finishes the cooking gently and the juices redistribute instead of running out onto the plate.
  • Mix the bang bang sauce first so the flavors have time to meld while everything else comes together, and it always tastes better after sitting than it does right out of the whisk.

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