Bang Bang Salmon With Salsa (Printable Version)
Spicy creamy salmon fillets paired with a cool avocado cucumber salsa for a bold, refreshing dinner.
# What You Need:
→ 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
→ Bang Bang Sauce
06 - 1/4 cup mayonnaise
07 - 2 tablespoons sweet chili sauce
08 - 1 tablespoon Sriracha, adjusted to taste
09 - 1 tablespoon honey
10 - 1 teaspoon fresh lime juice
→ Avocado Cucumber Salsa
11 - 1 large avocado, diced
12 - 1 cup cucumber, diced
13 - 1/4 cup red onion, finely chopped
14 - 1 small jalapeño, 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
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Pat the 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 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 the diced avocado, cucumber, red onion, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste, taking care not to mash the avocado.
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 Suggestions:
01 -
- The contrast between the spicy, creamy sauce and the cool, crunchy salsa is the kind of thing that makes you close your eyes at the dinner table.
- It looks like you spent an hour but the whole thing comes together in thirty minutes flat.
- That bang bang sauce is genuinely addictive and you will want to put it on everything from roasted vegetables to toast.
02 -
- Pulling the salmon out just before you think it is done is the trick because carryover heat will finish the job and you will never serve dry fish again.
- Toss the salsa no more than ten minutes before serving or the cucumber releases water and the avocado starts browning at the edges.
03 -
- Let the salmon rest for two minutes after it comes out of the oven before saucing it because the juices redistribute and every bite stays moist.
- Make a double batch of bang bang sauce and keep it in a jar in the fridge because you will absolutely want it on roasted broccoli, grilled chicken, or even a turkey sandwich by Wednesday.