Bang Bang Salmon With Avocado

The sizzle of salmon hitting a hot pan on a Tuesday evening is, in my humble opinion, one of the most underrated kitchen sounds. This bang bang salmon came into my life during a phase where I was obsessed with anything involving sriracha and mayonnaise, which, honestly, is still a phase I have not left. The avocado cucumber salsa was almost an afterthought, thrown together from whatever was languishing in the crisper drawer, but it turned out to be the real hero. Thirty minutes later I was sitting on the kitchen floor eating it straight off the baking tray because plates felt unnecessary.

I made this for my neighbor Alyssa after she helped me carry an unreasonable amount of groceries up three flights of stairs. She stood in my tiny kitchen watching me mix the sauce and said that does not look like enough sriracha, so of course I doubled it. We ended up sweating and laughing and eating with our hands because the salsa kept sliding off the fish. She now texts me every Friday asking what Im cooking, and this dish is always the first request.

Ingredients

• 4 salmon fillets about 150 g each: Skin on or off works here but skin on gives you that gorgeous crispy edge if you decide to sear first.
• 1 tbsp olive oil: Just enough to coat the fish and help the seasoning stick without making it greasy.
• Salt and black pepper: Keep it simple because the bang bang sauce is doing all the heavy lifting flavor wise.
• 4 tbsp mayonnaise: This is the creamy backbone of the sauce and Greek yogurt works beautifully if you want something lighter.
• 2 tbsp sweet chili sauce: Adds that sticky sweetness that balances the sriracha heat perfectly.
• 1 tbsp Sriracha: Adjust up or down depending on your spice tolerance but I always start here and add more.
• 1 tsp honey: Rounds out the heat and gives the sauce a slight glossy sheen when it drizzles over the fish.
• 1 tsp lime juice: Just a squeeze to wake everything up and tie the sauce to the salsa.
• 1 ripe avocado diced: Hass avocados are best here and you want them ripe but not mushy so they hold their shape.
• 1 cup cucumber diced: English cucumbers are ideal because you do not have to peel or seed them.
• Red onion cilantro lime juice salt and pepper for salsa: These bring freshness and bite and make the salsa feel complete.
• Optional green onions sesame seeds and lime wedges: For garnish and a little extra crunch and color on the plate.

Instructions

Preheat and prep the pan:

Set your oven to 200 degrees Celsius which is 400 Fahrenheit and line a baking tray with parchment paper so cleanup is basically zero.

Season the salmon:

Pat the fillets completely dry with paper towels then rub them all over with olive oil, salt, and pepper like you are giving them a tiny spa treatment.

Bake until flaky:

Lay the salmon on the tray and bake for 8 to 10 minutes until it is just cooked through and flakes easily with a fork but is still moist inside.

Whisk the bang bang sauce:

While the fish bakes stir together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small bowl until it is completely smooth and taste it to adjust the heat.

Toss the salsa:

Gently fold together the avocado, cucumber, red onion, cilantro, lime juice, salt, and pepper in a bowl being careful not to smash the avocado pieces.

Sauce the salmon:

When the fillets come out of the oven drizzle them generously with bang bang sauce, really pile it on because any leftover sauce is great on rice.

Plate and serve:

Set each saucy fillet over a scoop of the salsa and scatter green onions and sesame seeds on top if you are feeling fancy, then serve with lime wedges on the side.

Save

The night I realized this recipe had become a permanent fixture in my rotation was when I caught myself mixing double the bang bang sauce just to have leftovers for dipping roasted vegetables the next day. That sauce in a jar in the fridge is basically a condiment superpower now.

Getting That Extra Crispy Edge

If you have an extra five minutes and a hot skillet, searing the salmon skin side down for two minutes before transferring to the oven changes everything. The skin goes impossibly crispy and the flesh stays buttery soft inside, giving you a textural contrast that makes each bite more interesting. I learned this trick from a line cook friend who said oven only salmon is perfectly fine but pan to oven salmon is what you serve when you want someone to remember the meal.

Lightening Up the Sauce

Swapping the mayonnaise for plain Greek yogurt turns this into something you could eat on a weeknight without any second thoughts. The yogurt adds a pleasant tang that actually complements the sriracha beautifully and the sauce still clings to the fish in all the right ways. I do this about half the time now and honestly cannot decide which version I prefer, which feels like a win for everyone.

What to Serve Alongside

This salmon is substantial enough to stand on its own but a bed of steamed jasmine rice soaks up the extra sauce in the most magical way. Quinoa works too if you are looking for extra protein, or you can keep things light with a simple greens salad dressed with lime and olive oil.

• Warm flour tortillas make this into an unexpected but brilliant taco situation.
• A cold beer or a crisp white wine turns dinner into something that feels like a proper occasion.
• Leftover cold salmon on top of a grain bowl the next day might actually be better than the original dinner.

Save

Some recipes become favorites because they are impressive, and some earn their spot because they make a random Tuesday feel a little more special without asking much of you. This bang bang salmon is both, and I hope it finds its way into your kitchen soon.

Recipe FAQs

→ Can I pan-sear the salmon instead of baking it?

Yes, you can sear salmon fillets skin-side down in a hot oiled skillet for 4-5 minutes per side. For an extra-crisp crust, sear first then finish in a 200°C oven for 3-4 minutes until flaky.

→ How spicy is the Bang Bang sauce?

The heat level is adjustable. The base sauce has a mild to moderate kick from Sriracha and sweet chili sauce. Start with 1 tablespoon of Sriracha and add more to taste if you prefer extra heat.

→ Can I make the salsa ahead of time?

It's best prepared fresh, but you can dice the cucumber and red onion up to a few hours ahead. Add the avocado and lime juice just before serving to prevent browning and keep everything fresh.

→ What can I substitute for mayonnaise in the sauce?

Greek yogurt works well as a lighter alternative to mayonnaise. It provides a similar creamy texture with added protein and less fat. The flavor will be slightly tangier but still delicious.

→ What sides pair well with this dish?

Steamed jasmine rice, quinoa, or cauliflower rice are excellent bases. A simple green salad, roasted vegetables, or edamame also complement the flavors nicely without overpowering the salmon.

→ Is this dish gluten-free?

Yes, all the main ingredients are naturally gluten-free. Just verify that your Sriracha, sweet chili sauce, and mayonnaise are certified gluten-free, as some brands may include trace gluten or soy-based additives.