If you’re craving a dish that bursts with bold flavors and fresh textures, the Bang Bang Salmon with Avocado Cucumber Salsa Recipe is about to become your new go-to meal. This recipe combines perfectly baked salmon coated in a creamy, spicy Bang Bang sauce with a cool, refreshing salsa featuring creamy avocado and crisp cucumber. It’s the ideal balance of spicy, sweet, tangy, and fresh that will light up your taste buds and leave you wanting more. Plus, it’s quick enough for a weeknight dinner but impressive enough to wow guests!
Ingredients You’ll Need
The magic of this Bang Bang Salmon with Avocado Cucumber Salsa Recipe lies in its simple, thoughtful ingredients. Each one plays a vital role, from the rich, tender salmon to the zesty, crisp salsa that adds a refreshing crunch and vibrant color.
- Salmon fillets (4, about 6 oz each): Fresh and flaky, the star of the dish providing healthy fats and a deliciously rich taste.
- Olive oil (1 tablespoon): Helps seal in moisture and allows the seasoning to stick perfectly to the salmon.
- Salt and pepper: Basic seasoning that brings out the natural flavor of the fish and salsa.
- Paprika (1 teaspoon): Adds a smoky depth of flavor and a beautiful color to the salmon.
- Garlic powder (1 teaspoon): Gives a subtle garlicky warmth without overpowering the dish.
- Onion powder (1 teaspoon): Enhances the savory notes in the seasoning rub for the salmon.
- Mayonnaise (1/4 cup, preferably Japanese Kewpie): Creates the rich and creamy base for the Bang Bang sauce with a hint of umami.
- Sweet chili sauce (2 tablespoons): Brings sweetness and mild heat, balancing the creaminess of the sauce.
- Sriracha sauce (1 tablespoon): Controls the spicy kick; adjust to your heat preference.
- Honey (1 tablespoon): Adds a subtle sweetness that mellows the spice and brightens the sauce.
- Rice vinegar (1 teaspoon): Provides a tangy note that cuts through richness beautifully.
- Ripe avocado (1, diced): Adds creaminess and a buttery texture to the salsa.
- Cucumber (1, peeled, seeded, and diced): Offers a refreshing crunch and lightness to the salsa.
- Red onion (1/2, finely chopped): Gives sharpness and a little bite that complements the creamy avocado.
- Fresh cilantro (1 tablespoon, chopped): Infuses herbal freshness and brightness into the salsa.
- Lime juice (1 tablespoon): Brightens the salsa with zesty acidity and prevents avocado browning.
How to Make Bang Bang Salmon with Avocado Cucumber Salsa Recipe
Step 1: Prepare the Bang Bang Sauce
Start by whisking together the creamy mayonnaise, sweet chili sauce, zesty sriracha, honey’s subtle sweetness, and the sharp tang of rice vinegar. This combination makes your Bang Bang sauce irresistibly rich, spicy, and perfectly balanced. Feel free to adjust the sriracha if you want it milder or with an extra kick.
Step 2: Season the Salmon
Preheat your oven to 400°F (200°C). While it warms up, pat your salmon fillets dry to help the seasonings stick better. Rub them lightly with olive oil, then sprinkle a mix of salt, pepper, paprika, garlic powder, and onion powder. This seasoning mix enhances the natural flavors and adds beautiful warmth and color to the fish.
Step 3: Bake the Salmon
Place your seasoned salmon on a parchment-lined baking sheet and slide it into the oven. Let it bake for 12-15 minutes until it’s perfectly cooked through, juicy, and flakes effortlessly with a fork. The internal temperature should hit 145°F (63°C) to ensure it’s safe to eat and moist.
Step 4: Create the Avocado Cucumber Salsa
While the salmon is baking, mix the diced avocado, cucumber, red onion, and cilantro in a bowl. Brighten the salsa by drizzling fresh lime juice over it, then toss gently with salt and pepper. This salsa adds a refreshing crispness and creamy texture that pairs wonderfully with the spice of the Bang Bang sauce.
Step 5: Assemble the Dish
Once your salmon has rested a few minutes out of the oven, it’s time to bring everything together. Generously drizzle the luscious Bang Bang sauce all over the salmon fillets. You can also add an extra smear on the plate to scoop up with each bite. Top or serve alongside your vibrant avocado cucumber salsa for an incredible flavor and texture combo.
How to Serve Bang Bang Salmon with Avocado Cucumber Salsa Recipe
Garnishes
A sprinkle of fresh cilantro, a few thin lime wedges, or even a dash of toasted sesame seeds can elevate the dish visually and add subtle flavor layers. These simple garnishes highlight the freshness and complexity of the Bang Bang Salmon with Avocado Cucumber Salsa Recipe.
Side Dishes
This lively salmon pairs beautifully with steamed jasmine rice, fluffy quinoa, or even a zesty lemon-herb couscous. Light vegetable sides like roasted asparagus, garlic sautéed spinach, or a crisp green salad can round out your meal while keeping it healthy and vibrant.
Creative Ways to Present
For a fun twist, serve the salmon on a bed of mixed greens or sliced avocado for extra creaminess. You can also turn it into a light taco by wrapping the salmon and salsa in warm corn tortillas. This Bang Bang Salmon with Avocado Cucumber Salsa Recipe is versatile enough to shine in whatever presentation you choose.
Make Ahead and Storage
Storing Leftovers
Store leftover salmon and salsa separately in airtight containers in the refrigerator. The salmon will keep well for up to 2 days without losing its tender texture, and the salsa stays fresh for about 1-2 days before the avocado begins to soften too much.
Freezing
While you can freeze cooked salmon, the texture may change slightly after thawing. If you want to freeze leftovers, it’s best to store just the salmon (without the salsa or sauce) tightly wrapped in freezer-safe packaging for up to 2 months. Avoid freezing the avocado salsa as it does not hold up well to freezing.
Reheating
To reheat your salmon, gently warm it in a low oven (around 275°F/135°C) until just heated through to avoid drying it out. Reheat in short bursts or carefully in the microwave. Add fresh salsa right before serving for the best flavor contrast and texture.
FAQs
Can I use a different type of fish for this Bang Bang Salmon with Avocado Cucumber Salsa Recipe?
Absolutely! While salmon is ideal for its rich flavor and texture, you can use other sturdy fish like cod, halibut, or even mahi-mahi. Just adjust the cooking time based on the fish’s thickness to avoid overcooking.
Is this dish very spicy?
The heat level is customizable based on the amount of sriracha you mix into the Bang Bang sauce. You can reduce or omit it entirely for a milder, kid-friendly version or increase it for those who love a spicy kick.
Can I make the avocado cucumber salsa ahead of time?
Yes, but because avocado can brown, prepare it no more than a few hours ahead. Store it in an airtight container with a little extra lime juice on top to slow browning and stir gently before serving.
What’s the difference between regular mayo and Japanese mayo like Kewpie in this recipe?
Japanese mayo has a richer flavor and creamier texture due to the use of rice vinegar instead of distilled vinegar, making the Bang Bang sauce slightly sweeter and silkier. If you don’t have Kewpie, regular mayo works just fine.
Can I grill the salmon instead of baking it?
Grilling is a great alternative and adds a smoky flavor that complements the sauce beautifully. Just be sure to oil the grill grates to prevent sticking and watch the cooking time carefully to avoid overcooking.
Final Thoughts
This Bang Bang Salmon with Avocado Cucumber Salsa Recipe is truly a celebration of fresh, bold flavors that come together effortlessly. Whether you’re cooking for your family or impressing guests, it’s guaranteed to be a hit that you’ll want to make again and again. Give it a try and enjoy every vibrant, delicious bite!
Print
Bang Bang Salmon with Avocado Cucumber Salsa Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American with Asian fusion influences
Description
This Bang Bang Salmon with Avocado Cucumber Salsa is a flavorful and vibrant dish featuring oven-baked salmon fillets topped with a creamy, spicy Bang Bang sauce. Paired with a fresh, zesty avocado cucumber salsa, this recipe offers a perfect balance of spicy, sweet, and tangy flavors, making it a quick and healthy meal ideal for weeknights or casual gatherings.
Ingredients
Salmon:
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Bang Bang Sauce:
- 1/4 cup mayonnaise (preferably Japanese mayo like Kewpie)
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce (adjust based on desired spice level)
- 1 tablespoon honey
- 1 teaspoon rice vinegar
Avocado Cucumber Salsa:
- 1 ripe avocado, diced
- 1 cucumber, peeled, seeded, and diced
- 1/2 red onion, finely chopped
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and pepper, to taste
Instructions
- Prepare the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha sauce, honey, and rice vinegar until smooth and well combined. Adjust the amount of sriracha to your preferred spice level. Set the sauce aside to let the flavors meld.
- Season the Salmon: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray. Pat the salmon fillets dry with a paper towel, then rub them with olive oil. Season evenly with salt, pepper, paprika, garlic powder, and onion powder to enhance flavor.
- Bake the Salmon: Arrange the salmon fillets on the prepared baking sheet and bake in the preheated oven for 12-15 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Remove from the oven and allow it to rest for a couple of minutes to retain juices.
- Make the Avocado Cucumber Salsa: While the salmon bakes, in a medium bowl combine the diced avocado, diced cucumber, finely chopped red onion, and chopped cilantro. Drizzle with fresh lime juice and season with salt and pepper. Gently toss everything together to mix the flavors without mashing the avocado.
- Assemble the Dish: Once the salmon is rested, generously drizzle the prepared Bang Bang sauce over each fillet. Serve the salmon topped or accompanied by a spoonful of the fresh avocado cucumber salsa for a refreshing contrast in texture and taste.
Notes
- Adjust sriracha in the Bang Bang sauce to control the heat level.
- Ensure salmon is baked to an internal temperature of 145°F for safe consumption.
- For best texture, dice the avocado and cucumber into similar-sized pieces for the salsa.
- Use fresh lime juice for the salsa to brighten flavors effectively.
- Leftover Bang Bang sauce can be refrigerated in an airtight container for up to 3 days.
