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
Scale
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.
