Bang Bang Salmon with Avocado Salsa (Printable View)

Spicy baked salmon with creamy bang bang sauce and cool avocado cucumber salsa, ready in 30 minutes.

# Ingredient List:

→ For the Salmon

01 - 4 skinless salmon fillets, about 6 oz 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 pepper to taste

→ For Serving

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

# How to Prepare:

01 - Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - Pat the salmon fillets thoroughly dry with paper towels. Brush each fillet with olive oil, then season both sides evenly with salt, black pepper, and smoked paprika. Arrange the fillets on the prepared baking sheet.
03 - Bake for 12 to 15 minutes, or until the salmon is opaque throughout and flakes easily with a fork.
04 - While the salmon bakes, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice in a small bowl until smooth and well combined. Set aside.
05 - In a medium mixing bowl, gently toss together the diced avocado, cucumber, red onion, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste, taking care not to mash the avocado.
06 - Remove the salmon from the oven and drizzle each fillet generously with the bang bang sauce.
07 - Spoon the avocado cucumber salsa over or alongside each sauced salmon fillet. Serve immediately with steamed rice, quinoa, or lettuce wraps, and garnish with lime wedges.

# Expert Suggestions:

01 -
  • The bang bang sauce walks that perfect line between sweet heat and creamy indulgence without overpowering the salmon.
  • That cool salsa contrast against the warm spiced fish feels like a restaurant dish you somehow pulled off at home.
  • Start to finish in thirty minutes means it works on chaotic weeknights and still impresses guests.
02 -
  • Dry salmon is non negotiable, skipping the paper towel pat leaves you with steamed fish instead of that slight surface char.
  • The salsa releases water as it sits, so assemble it right before serving if you want the avocado to look vivid and the texture to stay fresh.
  • Check your sweet chili sauce label for gluten if cooking for someone celiac, some brands hide wheat in the ingredients.
03 -
  • Let the salmon rest for two minutes after pulling it from the oven before saucing so the flesh firms up and absorbs the drizzle rather than letting it slide off.
  • A squeeze of extra lime directly over the finished plate right before serving wakes up every single flavor on it.

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