If you’re craving a dish that bursts with flavor, texture, and a touch of spice, then you’ve just found your new favorite in the Bang Bang Salmon with Avocado Cucumber Salsa Recipe. This vibrant meal brings together perfectly baked salmon fillets smothered in a tangy, spicy Bang Bang sauce paired with a refreshing avocado cucumber salsa that’s as colorful as it is delicious. It’s a harmonious blend of creamy, zesty, and crispy elements that feels both indulgent and nourishing. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe will have everyone coming back for seconds.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step to unlocking the amazing flavors of this Bang Bang Salmon with Avocado Cucumber Salsa Recipe. Each component plays a vital role—bringing savory, spicy, and refreshing notes to the plate.
- Salmon fillets (4, about 6 oz each): Choose fresh, firm fillets for the best texture and flavor.
- Olive oil (1 tablespoon): Adds moisture and helps the spices stick perfectly to the salmon.
- Garlic powder (1/2 teaspoon): Provides a subtle savory depth without overpowering.
- Smoked paprika (1/2 teaspoon): Gives a smoky warmth that complements the fish stunningly.
- Salt (1/2 teaspoon): Enhances all the other flavors in the dish.
- Black pepper (1/4 teaspoon): Adds a mild heat to balance the sauce and salsa.
- Mayonnaise (1/4 cup): Forms the creamy base of the Bang Bang sauce.
- Sweet chili sauce (2 tablespoons): Brings sweet heat and a bit of tang to the sauce.
- Sriracha (1 tablespoon): Adds that signature kick that makes the Bang Bang sauce truly stand out.
- Honey (1 teaspoon): Balances the spice with gentle sweetness.
- Lime juice (1 teaspoon plus 1 tablespoon for salsa): Brightens both the sauce and salsa with fresh acidity.
- Ripe avocado (1, diced): Provides creamy richness and smooth texture to the salsa.
- Cucumber (1/2 cup, finely chopped): Adds crunch and refreshing coolness against the spicy sauce.
- Red onion (2 tablespoons, minced): Offers subtle sharpness and color contrast.
- Fresh cilantro (1 tablespoon, chopped): Brings herbaceous notes for a perfect finish.
How to Make Bang Bang Salmon with Avocado Cucumber Salsa Recipe
Step 1: Prepare and Season the Salmon
First things first, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Pat each salmon fillet dry with a paper towel—this helps the olive oil and spices adhere perfectly, ensuring a mouthwatering crust. Rub the fillets evenly with olive oil, then sprinkle garlic powder, smoked paprika, salt, and black pepper all over. Don’t be shy here; these spices are key to building that deep, smoky flavor base.
Step 2: Bake the Salmon
Place the seasoned salmon fillets skin-side down on your prepared sheet, spacing them just enough so they don’t touch. Slide the tray into the oven and bake for 12 to 15 minutes, or until the salmon flakes easily with a fork. The result should be tender, juicy, and perfectly cooked, with a beautiful slightly crisped exterior that complements the creamy sauce you’ll add next.
Step 3: Whip Up the Bang Bang Sauce
While the salmon is baking, it’s time to mix up your signature Bang Bang sauce. Grab a small bowl and whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and silky. This sauce is where the magic happens—a harmonious balance of sweet, spicy, and tangy flavors that elevate the salmon from good to unforgettable.
Step 4: Make the Avocado Cucumber Salsa
In another bowl, gently combine diced avocado, finely chopped cucumber, red onion, chopped cilantro, lime juice, and a pinch of salt and pepper. Keep things light and fresh here; this salsa will be the cooling counterpart to the spicy sauce, offering crunch and creaminess in every bite.
Step 5: Assemble and Serve
Once the salmon is perfectly cooked, take it out of the oven and place it on your serving plates. Drizzle generously with the Bang Bang sauce, then spoon the vibrant avocado cucumber salsa on top. The contrast of warm, spicy fish against cool, creamy salsa is simply irresistible.
How to Serve Bang Bang Salmon with Avocado Cucumber Salsa Recipe
Garnishes
Sprinkle some extra fresh cilantro leaves or thinly sliced green onions on top for an added burst of color and freshness. A wedge of lime on the side invites everyone to squeeze on a little extra zing, brightening the whole dish beautifully.
Side Dishes
This dish pairs wonderfully with fluffy jasmine rice or a light quinoa salad, soaking up the extra Bang Bang sauce without overpowering the delicate salmon. For a low-carb option, try serving alongside roasted vegetables or a crisp green salad dressed with a simple vinaigrette to keep things fresh and balanced.
Creative Ways to Present
For a fun twist, serve the Bang Bang Salmon with Avocado Cucumber Salsa Recipe over a bed of mixed greens or in warm tortillas for a fusion-style salmon taco. You can even present the salsa and sauce as a dip alongside baked salmon bites for an interactive appetizer and dinner combo that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Place any leftover salmon, sauce, and salsa in separate airtight containers and refrigerate. This keeps each component fresh and prevents the avocado salsa from browning too quickly. Stored this way, your leftovers will stay delicious for up to two days.
Freezing
Salmon can be frozen, but it’s best to freeze it before cooking for optimal texture. The Bang Bang sauce and avocado cucumber salsa do not freeze well due to their creamy and fresh components, so prepare those fresh when reheating any frozen salmon portions.
Reheating
Reheat the salmon gently in a low oven (around 275°F or 135°C) for about 10 minutes to preserve its moisture. Avoid microwaving if possible, as it can make the fish dry. Reheat sauce separately and refresh the salsa or make a new batch to keep the avocado vibrant and flavorful.
FAQs
Can I use another type of fish instead of salmon?
Absolutely! While salmon is perfect for this recipe due to its rich flavor and texture, firm white fish like cod or halibut can also work well. Be sure to adjust baking time according to the thickness of the fillets.
Is there a dairy-free option for the Bang Bang sauce?
Yes! Swap mayonnaise for a dairy-free mayo alternative or use Greek yogurt for a tangier, lighter sauce. Both options keep the creamy texture without compromising on flavor.
How spicy is the Bang Bang sauce?
The sauce carries a pleasant kick thanks to the sriracha and sweet chili sauce, but it’s balanced with honey and lime juice. You can adjust the spice level by using less sriracha or substituting with a milder chili sauce.
Can I prepare the salsa in advance?
You can prepare the avocado cucumber salsa up to one hour ahead. Just be sure to keep it tightly covered and refrigerated to maintain the avocado’s bright color and fresh flavor.
What’s the best way to tell when the salmon is done?
Cooked salmon should flake easily with a fork and have an opaque center. A cooking time of 12 to 15 minutes at 400°F usually works well for 6 oz fillets, but keep an eye on thickness and oven variations.
Final Thoughts
This Bang Bang Salmon with Avocado Cucumber Salsa Recipe is a true celebration of fresh, bold flavors coming together in one vibrant, satisfying dish. It’s simple enough for a weeknight dinner but impressive enough to share with friends and family anytime. Once you try it, you’ll see why it’s one of my absolute favorites to cook and serve—full of heart, heat, and wholesome goodness. Give it a go and watch it become a staple in your kitchen too!
Print
Bang Bang Salmon with Avocado Cucumber Salsa Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
This Bang Bang Salmon with Avocado Cucumber Salsa recipe offers a flavorful and healthy main course featuring tender baked salmon fillets topped with a creamy, spicy Bang Bang sauce and a fresh, zesty avocado cucumber salsa. Perfect for a quick dinner, this dish combines the richness of salmon with vibrant, crunchy salsa, creating an Asian-inspired meal that is as nutritious as it is delicious.
Ingredients
Salmon
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Bang Bang Sauce
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 teaspoon honey
- 1 teaspoon lime juice
Avocado Cucumber Salsa
- 1 ripe avocado, diced
- 1/2 cup cucumber, finely chopped
- 2 tablespoons red onion, minced
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Salmon: Pat the salmon fillets dry with paper towels, then rub each fillet with olive oil, garlic powder, smoked paprika, salt, and black pepper, ensuring even seasoning.
- Bake Salmon: Place the seasoned salmon fillets skin-side down on the prepared baking sheet. Bake in the preheated oven for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Make Bang Bang Sauce: While the salmon cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small bowl until smooth and well combined.
- Prepare Avocado Cucumber Salsa: In another bowl, gently mix the diced avocado, finely chopped cucumber, minced red onion, chopped cilantro, lime juice, and season with salt and pepper to taste. Mix carefully to keep the avocado intact.
- Assemble and Serve: Once the salmon is done baking, remove it from the oven. Drizzle each fillet generously with the Bang Bang sauce and top with the fresh avocado cucumber salsa. Serve immediately while warm.
Notes
- For a lighter Bang Bang sauce, substitute Greek yogurt for part or all of the mayonnaise.
- This dish pairs wonderfully with jasmine rice, quinoa, or a simple green salad for a complete meal.
- The avocado cucumber salsa can be prepared up to an hour ahead but is best served fresh to maintain the vibrant color and texture of the avocado.
