Bang Bang Salmon with Avocado Salsa (Printable version)

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 ripe avocado, diced
12 - 1 cup English cucumber, 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

# Directions:

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 with olive oil on both sides, then season evenly with salt, black pepper, and smoked paprika. Arrange seasoned fillets on the prepared baking sheet.
03 - Bake for 12 to 15 minutes 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. Take care not to overmix to keep the avocado chunks intact.
06 - Remove salmon from the oven and generously drizzle each fillet with the bang bang sauce.
07 - Spoon the avocado cucumber salsa over or alongside each salmon fillet. Serve immediately with steamed rice, quinoa, or lettuce wraps. Garnish with lime wedges.

# Expert advice:

01 -
  • The contrast between the cool, crisp salsa and that warm, spicy salmon is absolute magic
  • Everything comes together in under 30 minutes but looks like you spent all day cooking
  • The bang bang sauce works on literally everything, so you'll want to double it
02 -
  • Don't overcook the salmon, it will continue cooking slightly after you remove it from the oven
  • The salsa tastes best if you let it sit for 10 minutes before serving
  • Make extra bang bang sauce and keep it in the fridge for quick weeknight meals
03 -
  • Room temperature salmon cooks more evenly than cold from the fridge
  • Taste your salsa before serving, it might need more lime or salt than you think

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