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
Scale
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.
