Bang Bang Salmon With Salsa (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 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground 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, adjusted to taste
09 - 1 tbsp honey
10 - 1 tsp fresh lime juice
→ 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 pepper, 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
19 - Lime wedges
# How To Make:
01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - Pat salmon fillets dry with paper towels. Brush each fillet on both sides with olive oil, then season evenly with salt, black pepper, and smoked paprika. Arrange on the prepared baking sheet.
03 - Bake for 12 to 15 minutes, or 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 bang bang sauce. Spoon the avocado cucumber salsa over or alongside each fillet. Serve immediately with steamed rice, quinoa, or lettuce wraps and garnish with lime wedges.
# Expert Tips:
01 -
- The bang bang sauce keeps in your fridge for weeks and makes everything taste better
- That hot cool contrast between the salmon and salsa feels like a fancy dinner party
02 -
- Dont skip drying the salmon first or the seasoning will slide right off
- The salsa tastes best at room temperature so make it while the salmon cooks
03 -
- Room temperature salmon cooks more evenly than cold from the fridge
- Let the fish rest 2 minutes before saucing so it stays incredibly moist