Bang Bang Salmon with Avocado Cucumber Salsa Recipe

If you’re craving a dinner that’s bursting with flavor yet incredibly easy to prepare, you’ve got to try this Bang Bang Salmon with Avocado Cucumber Salsa Recipe. I absolutely love how the creamy, spicy bang bang sauce pairs perfectly with tender, flaky salmon, and the fresh avocado cucumber salsa adds such a refreshing crunch. Trust me, once you try this dish, it’ll quickly become a staple in your weeknight dinner rotation.

this …

Ingredients You’ll Need

These ingredients come together beautifully to create a dish that’s balanced in texture and taste. I like to keep it simple but fresh, and every ingredient plays a crucial role—from the rich salmon to the zesty sweet chili sauce.

• Salmon filet: Opt for wild-caught if you can—it has better flavor and texture to hold up under the bang bang sauce.
• All-purpose seasoning mix: I use a blend with garlic, paprika, and a hint of cayenne, but you can make your own (see notes).
• Mayonnaise: This creates the creamy base for the bang bang sauce and balances the spice perfectly.
• Sweet chili sauce: Adds that trademark sweet heat you want for bang bang dishes.
• Garlic clove: Freshly grated for maximum flavor punch.
• Soy sauce: Just a touch for savoriness and depth.
• Chili crisp: A crunchy, spicy topping that takes everything to the next level.
• Cooked rice: Your base to soak up all those fantastic flavors.
• Avocado cucumber salsa: See notes below for this fresh, simple salsa recipe—it’s a game changer!

Variations

I love how versatile this Bang Bang Salmon with Avocado Cucumber Salsa Recipe is. Over time, I’ve experimented with a few tweaks—feel free to personalize it based on what you’ve got or your dietary needs!

• Grilled Salmon Variation: Sometimes, I switch up the cooking method and grill the salmon for a smoky flavor—it works wonderfully, especially in warmer months.
• Spicy Kick Adjustment: If you like it hotter, add extra chili crisp or a dash of sriracha to the bang bang sauce; my husband loves it that way!
• Low-carb Option: Swap out rice for cauliflower rice or even serve the salmon with leafy greens for a lighter meal.
• Different Salsa: While avocado cucumber salsa is my favorite, I’ve also tried mango salsa for a tropical vibe—it’s delicious and bright.

How to Make Bang Bang Salmon with Avocado Cucumber Salsa Recipe

Step 1: Prep and Season the Salmon

First, preheat your oven to 400°F. If your salmon is a big fillet, cut it into portions so it cooks evenly—this also makes plating easier. Pat the salmon dry with paper towels; this helps the seasoning stick and ensures a nice crust. Then, coat each piece generously with the all-purpose seasoning mix. I like to press the spice blend right onto the salmon—that’s where the flavor really starts building.

Step 2: Make the Bang Bang Sauce

In a small bowl, whisk together mayo, sweet chili sauce, freshly grated garlic, and soy sauce. I always set aside half of this sauce to drizzle on after baking because the fresh sauce on warm salmon is magic. Spread a thin layer of the remaining sauce onto each piece of seasoned salmon before baking.

Step 3: Bake and Broil for Perfect Caramelization

Place the salmon on a parchment-lined baking sheet to avoid sticking and for easy cleanup. Bake it toward the top of the oven for about 10 minutes until it’s just cooked through. Then, switch your oven to broil and broil for 2-3 minutes. Watch closely here—you want the sauce on top to turn golden brown and develop a slight caramelized crust without burning. This step is what makes the fish irresistible.

Step 4: Serve It Up!

Serve the salmon over steaming rice and spoon your fresh avocado cucumber salsa alongside. Don’t forget to drizzle that reserved bang bang sauce over the top and add a sprinkle of chili crisp for texture and a burst of heat. It’s hands down one of the most satisfying meals you can put on the table in under 30 minutes.

How to Serve Bang Bang Salmon with Avocado Cucumber Salsa Recipe

Garnishes

I usually garnish the salmon with a sprinkle of chili crisp because it adds crunch and a spicy burst that contrasts beautifully with the creamy sauce. A few fresh cilantro leaves or a wedge of lime on the side are great additions too—they brighten the whole dish and make it feel a little more special.

Side Dishes

Cooked jasmine or basmati rice is my go-to base—it soaks up the sauce perfectly. For veggies, that avocado cucumber salsa is a must, but you can also throw together some quick roasted asparagus or sautéed green beans to add more color and nutrition.

Creative Ways to Present

Once, for a dinner party, I assembled this dish into mini lettuce cups instead of rice bowls—it was a hit! The crunch of the lettuce added another layer of texture. You could also top it with pickled red onions or a dash of sesame seeds for a bit of elegance if you’re impressing guests.

Make Ahead and Storage

Storing Leftovers

I store leftover salmon and salsa in airtight containers separately in the fridge. This keeps the salsa fresh and the salmon moist. Leftovers stay good for up to 2 days, although I must confess, it rarely lasts that long in my house!

Freezing

While you can freeze cooked salmon, I recommend freezing the salmon before cooking for best texture. If you do freeze leftovers, thaw gently in the fridge overnight and avoid refreezing the salsa—it doesn’t tolerate freezing well.

Reheating

Reheat leftovers gently in a low oven (about 275°F) for 10-15 minutes to avoid drying it out. Microwave works too—just go for short bursts and check frequently. Add fresh bang bang sauce afterward to boost flavor and moisture.

FAQs

Final Thoughts

This Bang Bang Salmon with Avocado Cucumber Salsa Recipe is hands-down one of my favorite quick dinners that tastes like you put in way more effort than you actually did. It’s perfect for any night you want something satisfying, fresh, and full of flavor. Give it a try—I promise you’ll love how the sweet, spicy, creamy sauce comes together with the tender salmon and crisp salsa. It’s like a little celebration on your plate that brightens up even the busiest evenings.

Print