Say hello to the ultimate fusion of zesty, creamy, and fresh: the Bang Bang Salmon with Avocado Cucumber Salsa Recipe. This dish delivers perfectly baked, tender salmon fillets draped in a lusciously spicy-sweet Bang Bang sauce, then crowned with a crisp, vibrant salsa that’s loaded with creamy avocado, cool cucumber, punchy red onion, and a splash of lime. It’s weeknight-easy but impressive enough for guests — basically, a flavor party on your plate! If you want a satisfying meal that feels just a bit fancy without loads of effort, you’re going to fall in love with this one.
Ingredients You’ll Need
The Bang Bang Salmon with Avocado Cucumber Salsa Recipe is beautifully straightforward, shining the spotlight on a handful of super-fresh, vibrant ingredients. Each component plays a special role, from the buttery salmon to the tangy sauce and crisp salsa. Here’s how everything comes together for pure deliciousness:
- Salmon fillets: The star of the dish, salmon brings richness and omega-3s; try to use center-cut fillets for even baking.
- Olive oil: A quick drizzle keeps the salmon moist and enhances its natural flavor while roasting.
- Salt and pepper: Just a sprinkle is enough to balance and intensify all the other flavors.
- Mayonnaise: Forms the rich, creamy base of the Bang Bang sauce that clings beautifully to the fish.
- Sweet chili sauce: Brings that sweet-heat kick and a gorgeous glossy finish to the sauce.
- Sriracha: Adds depth and spice; feel free to adjust to your preferred heat level.
- Honey: A touch of honey smooths out the spice and acidity for perfect balance.
- Lime juice: Both sauce and salsa get a burst of freshness and acidity with a squeeze of lime.
- Avocado: Creamy and mild, avocado is essential to round out the salsa with silkiness and healthy fats.
- English cucumber: Crisp and refreshing, it provides the ideal contrast to the rich salmon and lush avocado.
- Red onion: For a gentle sharpness and a pop of color in the salsa.
- Fresh cilantro: Brings herby brightness and a classic touch to the salsa — skip it if you’re not a fan, or swap in parsley.
How to Make Bang Bang Salmon with Avocado Cucumber Salsa Recipe
Step 1: Prep and Bake the Salmon
Start by preheating your oven to 400°F (200°C), then line a baking sheet with parchment paper to keep cleanup easy. Arrange your salmon fillets skin-side down, drizzle each with olive oil, and give them an even seasoning with salt and pepper. This is where the salmon starts developing those craveable flavors with very little fuss. Bake for about 12 to 14 minutes, just until the fish is opaque and flakes easily with a fork — this is the secret to melt-in-your-mouth salmon!
Step 2: Whip Up the Bang Bang Sauce
While the salmon bakes, grab a small bowl and whisk together the mayonnaise, sweet chili sauce, sriracha (as spicy as you like!), honey, and a good squeeze of lime juice. The result is creamy, spicy, a little tangy, and just sweet enough — it’s the key to bringing restaurant-style Bang Bang Salmon with Avocado Cucumber Salsa Recipe to your own kitchen. Set this sauce aside so you’re ready to smother the hot salmon as soon as it’s done.
Step 3: Make the Avocado Cucumber Salsa
In a medium bowl, gently combine your diced avocado, cucumber, finely chopped red onion, more lime juice, chopped cilantro, and a pinch of salt. Toss lightly with a spoon so you don’t mash the avocado. The salsa should look vibrant and fresh, with each bite offering a cooling crunch and a creamy richness that perks up the salmon and sauce beautifully.
Step 4: Assemble and Serve
When the salmon is ready, pull it from the oven and immediately spoon a generous layer of Bang Bang sauce over each fillet. Next, top them off with a big scoop of your avocado cucumber salsa. The contrast of warm, saucy salmon with the cool, citrusy salsa is simply irresistible. Serve right away for the best flavor and texture!
How to Serve Bang Bang Salmon with Avocado Cucumber Salsa Recipe
Garnishes
A final sprinkle of chopped fresh cilantro or a few slices of lime on the side are all you need to make your Bang Bang Salmon with Avocado Cucumber Salsa Recipe feel extra special. Toasted sesame seeds or thinly sliced scallions add flair and a hint of crunch as well. If you like a touch more heat, a swirl of sriracha on top does the trick!
Side Dishes
This recipe pairs dreamily with fluffy jasmine rice, nutty quinoa, or a light millet pilaf to soak up the extra Bang Bang sauce. For a lighter, super-fresh meal, serve the salmon and salsa over a bed of mixed greens and watch it become a summer favorite. Steamed snap peas or roasted asparagus also make vibrant, crunchy accompaniments.
Creative Ways to Present
Want to give your Bang Bang Salmon with Avocado Cucumber Salsa Recipe a modern, dinner-party twist? Try serving the salmon in lettuce wraps for a handheld, summery appetizer. Or, flake the salmon and layer it with rice and salsa in a bowl for a colorful deconstructed sushi vibe. Even tacos work: tuck salmon and salsa into corn tortillas for a playful, flavor-packed twist!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the cooked and cooled salmon fillets in an airtight container in the fridge for up to two days. Pack the avocado cucumber salsa separately so it stays fresh and doesn’t make the salmon soggy.
Freezing
While the Bang Bang Salmon itself freezes reasonably well (just wrap fillets tightly in foil or plastic and freeze for up to two months), the avocado cucumber salsa is best made fresh. Avocado tends to brown and get mushy after freezing, so only make as much salsa as you’ll eat within a couple of days.
Reheating
To reheat salmon, gently warm fillets in a 300°F (150°C) oven for about 8-10 minutes, or until heated through. Avoid microwaving, as it can dry out the fish. Add the chilled salsa right before serving for maximum freshness and brightness.
FAQs
Can I use a different kind of fish instead of salmon?
Absolutely! The Bang Bang Salmon with Avocado Cucumber Salsa Recipe also works wonderfully with other flaky fish like cod, halibut, or even steelhead trout. Adjust the baking time based on the thickness of your fillets.
Is this recipe spicy?
The Bang Bang sauce has a lovely gentle heat, but you get to control the spice level. Simply add more or less sriracha to dial it up or down to your taste. If you’re serving kids or anyone spice-averse, start with less and let everyone add more at the table if desired.
Can I make the Bang Bang sauce in advance?
Definitely! The sauce can be made up to two days ahead and kept in the fridge in a sealed jar or container. Just give it a quick stir before spooning it over your fresh-cooked salmon. This makes dinner prep super convenient!
What if I don’t like cilantro?
If cilantro isn’t your thing, you can easily swap it out for flat-leaf parsley or just leave it out completely. The salsa will still be crunchy, flavorful, and bright — promise!
Is the Bang Bang Salmon with Avocado Cucumber Salsa Recipe good for meal prep?
It sure is! Just bake all your salmon fillets and store them individually. Prep the salsa fresh before serving for the best texture. The sauce keeps beautifully, so you’ll have quick meals ready to assemble all week long.
Final Thoughts
If you’re looking to add a new, bold-yet-fresh favorite to your rotation, the Bang Bang Salmon with Avocado Cucumber Salsa Recipe absolutely deserves a try. It’s vibrant, easy, and delicious — the kind of meal you’ll want to make on repeat. Go ahead and add it to your dinner plans this week; your taste buds (and anyone you share it with) will thank you!
Print
Bang Bang Salmon with Avocado Cucumber Salsa Recipe
- Total Time: 29 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Bang Bang Salmon with Avocado Cucumber Salsa recipe is a delightful combination of tender baked salmon topped with a creamy and spicy Bang Bang sauce, paired with a refreshing avocado cucumber salsa. It’s a perfect balance of flavors and textures that will impress your dinner guests!
Ingredients
For the Salmon:
- 4 salmon fillets (6 oz each)
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Bang Bang Sauce:
- ¼ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon honey
- 1 teaspoon lime juice
For the Avocado Cucumber Salsa:
- 1 ripe avocado (diced)
- ½ English cucumber (diced)
- ¼ cup red onion (finely chopped)
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place salmon fillets on the sheet, drizzle with olive oil, and season with salt and pepper. Bake for 12–14 minutes, or until the salmon flakes easily with a fork.
- Prepare the Bang Bang sauce: Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small bowl. Set aside.
- Make the Avocado Cucumber Salsa: Gently toss together the diced avocado, cucumber, red onion, lime juice, cilantro, and a pinch of salt in a bowl.
- Finish the dish: Spoon Bang Bang sauce over each salmon fillet. Top with avocado cucumber salsa and serve immediately.
Notes
- This dish pairs well with jasmine rice or quinoa.
- For a lighter option, serve over a bed of mixed greens.
- Adjust the heat of the Bang Bang sauce by adding more or less sriracha.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 salmon fillet with salsa
- Calories: 420
- Sugar: 5g
- Sodium: 520mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg
