Bang Bang Salmon Salsa (Printable)

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

# What You'll Need:

→ 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, adjust 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 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, optional
19 - Lime wedges

# Steps:

01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - Pat the 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 the fillets 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 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 bowl, gently toss together the diced avocado, cucumber, red onion, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste. Be careful not to overmix to keep the avocado chunks intact.
06 - Remove the salmon from the oven. Generously drizzle the bang bang sauce over each fillet.
07 - Spoon the avocado cucumber salsa over or alongside each salmon fillet. Serve immediately with steamed rice, quinoa, or lettuce wraps, and garnish with lime wedges.

# Expert Advice:

01 -
  • The contrast between the warm, spiced salmon and the cool avocado cucumber salsa is the kind of thing that makes you close your eyes at the dinner table.
  • Bang bang sauce sounds fancy but it comes together in about sixty seconds with pantry staples you probably already have.
  • Start to finish in thirty minutes, which means this is weeknight doable without any shortcuts that compromise flavor.
02 -
  • Do not rush the salsa by making it ahead of time, avocado oxidizes and turns brown within an hour no matter how much lime juice you add, so dice everything right before serving.
  • The salmon continues cooking for about two minutes after you pull it from the oven, so take it out just shy of done if you prefer a moist center.
03 -
  • Let the baked salmon rest for two minutes before saucing, the heat drives the sauce into the crevices of the fish and creates layers of flavor in every bite.
  • A squeeze of extra lime over the whole plate right before eating brightens everything up and makes each component taste more like itself.

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