Bang Bang Salmon (Printable)
Spicy baked salmon with creamy bang bang sauce and cool avocado cucumber salsa. Ready in 30 minutes.
# What You'll Need:
→ Salmon
01 - 4 skinless salmon fillets, about 6 oz each
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon smoked paprika
→ Bang Bang Sauce
06 - 1/4 cup mayonnaise
07 - 2 tablespoons sweet chili sauce
08 - 1 tablespoon Sriracha, adjust to taste
09 - 1 tablespoon honey
10 - 1 teaspoon 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
→ Serving
18 - Steamed rice, quinoa, or lettuce wraps, optional
19 - Lime wedges
# How-To Steps:
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 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 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 and garnish with lime wedges.
# Expert Suggestions:
01 -
- The bang bang sauce walks a perfect line between sweet, spicy, and tangy, and once you taste it on warm salmon you will want to put it on everything.
- That avocado cucumber salsa is so refreshing it practically saves the dish from feeling heavy, even on a warm evening.
- It looks like something from a restaurant menu but comes together with pantry staples and zero fancy technique.
02 -
- Overbaking salmon by even two minutes turns it from silky and luxurious to dry and chalky, so set a timer and check early.
- Tossing the salsa too far ahead of serving will leave you with a watery puddle because the cucumber releases liquid as it sits.
- If you are serving anyone with celiac disease, double check every sauce label because sriracha and sweet chili sauce can hide gluten.
03 -
- Let the salmon rest for two minutes after pulling it from the oven before saucing, because the carryover heat finishes the cooking and the fillets hold together better when you serve them.
- Double the bang bang sauce recipe and keep the extra in a jar in the fridge for sandwiches, roasted vegetables, or dipping leftover rice paper rolls throughout the week.