Bang Bang Salmon With Avocado Salsa (Printable Version)

Baked salmon with creamy spicy sauce and cool avocado cucumber salsa, ready in just 30 minutes.

# What You’ll Need:

→ Salmon

01 - 4 skinless salmon fillets, about 6 oz each
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1/2 tsp smoked paprika

→ Bang Bang Sauce

06 - 1/4 cup mayonnaise
07 - 2 tbsp sweet chili sauce
08 - 1 tbsp Sriracha, adjust to taste
09 - 1 tbsp honey
10 - 1 tsp 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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat salmon fillets dry with paper towels and brush with olive oil. 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 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. Garnish with lime wedges.

# Quick Tips:

01 -
  • That bang bang sauce is dangerously good, you might want to double it
  • The cool salsa cuts through the rich salmon and spicy sauce beautifully
  • Ready in 30 minutes but tastes like something from a fancy restaurant
02 -
  • Do not overcook the salmon or it will become dry and lose that luxurious texture
  • Making the sauce ahead of time actually improves the flavor as the ingredients meld together
  • The salsa is best made right before serving to keep the avocado vibrant and fresh
03 -
  • Invest in an instant read thermometer to check for doneness at 63°C (145°F)
  • Room temperature salmon cooks more evenly than cold straight from the fridge

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