Bang Bang Salmon With Salsa (Printable version)
Spicy-sweet glazed salmon paired with cool avocado cucumber salsa for a vibrant weeknight dinner.
# What you 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
# How To:
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 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 - Gently toss avocado, cucumber, red onion, cilantro, lime juice, salt, and pepper in a medium bowl. Set aside to let the flavors meld.
06 - Once the salmon is cooked, drizzle each fillet generously with the Bang Bang Sauce.
07 - Serve the sauced salmon fillets alongside the avocado cucumber salsa. Garnish with sliced green onions, toasted sesame seeds, and lime wedges as desired.
# Expert Advice:
01 -
- The bang bang sauce walks that perfect line between sweet heat and creamy indulgence, and once you taste it on flaky salmon you will want to put it on everything.
- The avocado cucumber salsa brings a cool crunch that balances every spicy bite, making each forkful feel complete without any sides.
02 -
- Overcooked salmon turns dry and chalky in seconds, so pull it from the oven when a thin trace of translucency remains in the center because carryover heat will finish the job.
- Mixing the salsa too early turns the cucumber watery and browns the avocado, so always save it for the final minutes before plating.
03 -
- Let the bang bang sauce sit in the fridge for ten minutes before serving so the flavors marry and the heat mellows into something rounded and complex.
- Toasting sesame seeds in a dry pan for sixty seconds until golden releases an aroma that makes the finished dish taste twice as good.