Bang Bang Salmon With Avocado (Printable)
Oven-baked salmon with spicy Bang Bang sauce and refreshing avocado cucumber salsa, ready in 30 minutes.
# What You’ll Need:
→ Salmon
01 - 4 salmon fillets, about 5 oz each
02 - 1 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper
→ Bang Bang Sauce
05 - 4 tbsp mayonnaise
06 - 2 tbsp sweet chili sauce
07 - 1 tbsp Sriracha, adjust to taste
08 - 1 tsp honey
09 - 1 tsp fresh lime juice
→ Avocado Cucumber Salsa
10 - 1 ripe avocado, diced
11 - 1 cup cucumber, diced
12 - 1/4 cup red onion, finely chopped
13 - 1/4 cup fresh cilantro, chopped
14 - 1 tbsp fresh lime juice
15 - 1/4 tsp kosher salt
16 - 1/4 tsp freshly ground black pepper
→ Optional Garnish
17 - Sliced green onions
18 - Toasted sesame seeds
19 - Lime wedges
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Pat salmon fillets dry with paper towels. Rub each fillet with olive oil, then season evenly with salt and black pepper. Arrange on the prepared baking sheet.
03 - Bake for 8 to 10 minutes, or until the salmon is just 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. Adjust the heat level to your preference.
05 - In a medium bowl, gently toss the diced avocado, cucumber, red onion, cilantro, lime juice, salt, and pepper until combined. Set aside.
06 - Once the salmon is done, drizzle each fillet generously with the Bang Bang Sauce.
07 - Serve the sauced salmon fillets over or alongside the avocado cucumber salsa. Garnish with sliced green onions, toasted sesame seeds, and lime wedges if desired.
# Expert Advice:
01 -
- The bang bang sauce walks that perfect line between sweet heat and creamy richness, and once you taste it you will want to put it on literally everything.
- It looks like something you would order at a trendy restaurant but comes together so fast you will question why you ever bother with takeout.
- The salsa is cool and crunchy and bright, which means every bite balances the spicy sauce in the most satisfying way possible.
02 -
- Do not skip patting the salmon dry because excess moisture is the enemy of good texture and your fish will steam instead of bake properly.
- Make the salsa right before serving because avocado browns quickly and you want those bright green cubes looking fresh on the plate.
03 -
- Take the salmon out of the fridge fifteen minutes before cooking so it comes closer to room temperature and cooks more evenly throughout.
- Taste the bang bang sauce before adding it to the fish because everyone has a different tolerance for heat and it is easier to adjust now than later.