If you’re craving a dish that bursts with bold flavors and fresh textures, the Bang Bang Salmon with Avocado Cucumber Salsa Recipe is a must-try. This delightful recipe perfectly balances the creamy, spicy bang bang sauce with the cool, crisp avocado cucumber salsa, making each bite a harmonious dance of taste and color. Whether you’re treating yourself on a weeknight or impressing dinner guests, this salmon recipe brings together simplicity and sophistication in the best possible way.
Ingredients You’ll Need
The magic of this dish lies in its straightforward ingredients, each thoughtfully chosen to enhance the salmon’s natural richness while adding layers of vibrant freshness. From the smoky paprika seasoning to the zesty lime in the salsa, every element contributes to a balanced and exciting flavor profile.
- 4 salmon fillets (about 6 oz each): The star of the dish, fresh salmon provides a tender and flaky base packed with flavor.
- 1 tablespoon olive oil: Helps create a crisp, golden exterior while keeping the salmon moist.
- Salt and pepper, to taste: Essential seasoning to bring out the natural flavors of the salmon and salsa.
- 1 teaspoon paprika: Adds a subtle smoky depth and beautiful color to the salmon.
- 1 teaspoon garlic powder: Brings a mild but aromatic savoriness to the fish.
- 1 teaspoon onion powder: Adds a hint of sweetness and complexity to the seasoning mix.
- 1/4 cup mayonnaise (preferably Japanese mayo like Kewpie): The creamy base for the bang bang sauce, offering a rich and silky texture.
- 2 tablespoons sweet chili sauce: Contributes a perfect balance of sweetness and heat to the bang bang sauce.
- 1 tablespoon sriracha sauce (adjust based on desired spice level): Packs a spicy punch that’s both vibrant and addictive.
- 1 tablespoon honey: Smooths out the heat with a touch of natural sweetness.
- 1 teaspoon rice vinegar: Adds a gentle tanginess that brightens the bang bang sauce.
- 1 ripe avocado, diced: Brings creamy freshness and buttery texture to the salsa.
- 1 cucumber, peeled, seeded, and diced: Provides a crisp, juicy contrast to the salmon and sauce.
- 1/2 red onion, finely chopped: Offers a sharp, slightly sweet crunch that livens up the salsa.
- 1 tablespoon fresh cilantro, chopped: Infuses the salsa with a burst of vibrant herbal notes.
- 1 tablespoon lime juice: Brightens the salsa with refreshing acidity.
How to Make Bang Bang Salmon with Avocado Cucumber Salsa Recipe
Step 1: Prepare the Bang Bang Sauce
First things first, let’s craft that luscious bang bang sauce that brings the kick to this dish. Whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl. Play around with the amount of sriracha to suit your spice preferences—this sauce is where all the excitement begins!
Step 2: Season the Salmon
Next, preheat your oven to 400°F (200°C) and get your baking sheet ready with parchment paper or a light coating of cooking spray. Pat your salmon fillets dry with paper towels to help the seasoning stick nicely. Rub each fillet with olive oil, then sprinkle on salt, pepper, paprika, garlic powder, and onion powder. This well-rounded seasoning mix will give your salmon a flavorful crust as it bakes.
Step 3: Bake the Salmon
Place the seasoned salmon fillets onto the prepared baking sheet and slide them into the oven. Bake for about 12 to 15 minutes until the salmon is cooked through and flakes easily with a fork. To be precise, aim for an internal temperature of 145°F (63°C). Once done, allow the salmon to rest briefly—this helps lock in all those juicy flavors.
Step 4: Make the Avocado Cucumber Salsa
While the salmon bakes, let’s whip up a salsa that’s as fresh as it is colorful. In a medium bowl, combine the diced avocado, cucumber, red onion, and cilantro. Drizzle with lime juice and season with salt and pepper to taste. Gently toss everything together—you want the salsa to remain chunky and vibrant, adding that refreshing contrast to the rich salmon.
Step 5: Assemble the Bang Bang Salmon with Avocado Cucumber Salsa Recipe
Finally, plate your perfectly baked salmon fillets and drizzle them generously with the bang bang sauce. For an extra touch of beauty and flavor, you can also pour a little sauce around the plate. Serve with a spoonful of the avocado cucumber salsa perched on top or alongside the salmon. Prepare for a seriously delightful bite that’s creamy, spicy, and crisp all at once.
How to Serve Bang Bang Salmon with Avocado Cucumber Salsa Recipe
Garnishes
To elevate your presentation, sprinkle some extra chopped cilantro or thinly sliced green onions over the plated dish. A wedge of lime on the side not only adds a pop of color but also invites guests to add a fresh squeeze of citrus zest for a touch of brightness.
Side Dishes
This Bang Bang Salmon with Avocado Cucumber Salsa Recipe pairs wonderfully with light, refreshing sides. Think fluffy jasmine rice or quinoa to soak up the tangy sauce, or a crisp green salad with a citrus vinaigrette to keep things vibrant and balanced.
Creative Ways to Present
Want to get a bit fancy? Serve the salmon atop a bed of lightly toasted tortilla chips for a fun, textural twist, or roll it into warm corn tortillas for elevated fish tacos packed with bang bang sauce and salsa. A drizzle of extra sauce around the plate adds a restaurant-quality flourish to your home-cooked masterpiece.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to two days. Keep the bang bang sauce and avocado cucumber salsa separate from the salmon if possible to preserve the fresh textures and flavors.
Freezing
While the salmon can be frozen, it’s best to freeze it without the avocado cucumber salsa to avoid texture issues. Wrap the cooked salmon tightly in plastic wrap and foil, then place in a freezer-safe container for up to one month. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat the salmon in a low oven (about 275°F or 135°C) for 10-15 minutes or until warmed through, to keep it moist and flaky. Avoid microwaving if possible, as it tends to dry out the fish. Add the bang bang sauce and salsa fresh after reheating for the best flavor impact.
FAQs
Can I use a different type of fish for the Bang Bang Salmon with Avocado Cucumber Salsa Recipe?
Absolutely! While salmon is amazing because of its rich flavor and texture, firm white fishes like cod or halibut also work beautifully with the bang bang sauce and salsa.
Is the Bang Bang Sauce very spicy?
The sauce has a mild to moderate heat level depending on how much sriracha you add. You can easily adjust it to your taste, making it milder or spicier as you prefer.
How do I know when the salmon is perfectly cooked?
The salmon should flake easily with a fork and have an internal temperature of 145°F (63°C). It should still be moist on the inside—not dry or tough.
Can I prepare the avocado cucumber salsa ahead of time?
You can prep it an hour in advance, but to keep the avocado from browning, add the lime juice just before serving and store the salsa tightly covered in the fridge.
What can I substitute for Japanese mayonnaise in the bang bang sauce?
If you don’t have Japanese mayo, regular mayonnaise will work fine, though Japanese mayo has a slightly sweeter and creamier profile that complements the sauce perfectly.
Final Thoughts
There’s something truly special about the Bang Bang Salmon with Avocado Cucumber Salsa Recipe that feels both indulgent and refreshing at the same time. It’s a dish that’s straightforward to make but guaranteed to impress with its vibrant flavors and textures. So go ahead, give it a try and watch how quickly it becomes a beloved staple in your dinner rotation!
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
- Diet: Low Fat
Description
This Bang Bang Salmon with Avocado Cucumber Salsa is a vibrant and flavorful dish featuring tender oven-baked salmon fillets topped with a creamy, spicy Bang Bang sauce. The refreshing avocado cucumber salsa adds a crisp, zesty contrast, making it a perfect balance of spice and freshness for a quick and satisfying meal ready in just 30 minutes.
Ingredients
Salmon and Seasoning
- 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. Adjust the sriracha for your desired spice level. Set the sauce aside to let the flavors meld.
- Season the Salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray for easy cleanup. Pat the salmon fillets dry using a paper towel to remove excess moisture.
- Apply Olive Oil and Spices: Rub each salmon fillet with olive oil, then season evenly with salt, pepper, paprika, garlic powder, and onion powder to create a flavorful crust during baking.
- Bake the Salmon: Place the salmon fillets on the prepared baking sheet, ensuring they don’t touch. Bake in the preheated oven for 12-15 minutes until the salmon is cooked through and flakes easily when tested with a fork. The internal temperature should reach 145°F (63°C) for safety and optimum texture.
- Rest the Salmon: Remove the salmon from the oven and let it rest for a couple of minutes. This helps the juices redistribute, keeping the fillets moist and tender.
- Make the Avocado Cucumber Salsa: In a medium bowl, combine the diced avocado, peeled and seeded diced cucumber, finely chopped red onion, and chopped fresh cilantro. Drizzle with lime juice and season with salt and pepper to taste. Gently toss to mix all ingredients while keeping the avocado intact.
- Assemble the Dish: Drizzle the prepared Bang Bang sauce generously over the warm salmon fillets. Optionally, add a little extra sauce on the serving plate for visual appeal and more flavor.
- Serve with Salsa: Plate the salmon and top or serve alongside with a spoonful of the fresh avocado cucumber salsa. Enjoy immediately for the best flavor and texture combination.
Notes
- You can adjust the spiciness of the Bang Bang sauce by varying the amount of sriracha used.
- If Japanese mayonnaise is unavailable, regular mayo can substitute but may alter the flavor profile slightly.
- Ensure the salmon is not overcooked to keep it moist; check for flakiness and internal temperature.
- Use fresh lime juice for the salsa to add brightness; bottled lime juice may affect taste.
- This recipe pairs well with steamed rice or a light green salad for a complete meal.
