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
Scale
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
