Bang Bang Salmon with Avocado Cucumber Salsa
This dish features perfectly roasted (or grilled) salmon topped with a creamy, tangy-sweet bang bang sauce and paired with a refreshing avocado cucumber salsa. It’s a light yet satisfying meal that balances richness with crisp, fresh flavors.
⏱️ Time
Prep: 15 minutes
Cook: 12–15 minutes
Total: 30 minutes
Ingredients
Salmon
4 salmon fillets (about 5 oz each)
1 tbsp olive oil
½ tsp paprika
½ tsp garlic powder
Salt & pepper, to taste
Lemon wedges, for serving
Bang Bang Sauce (Mediterranean-style)
½ cup plain Greek yogurt (or light mayo if preferred)
2 tbsp sweet chili sauce (or honey + a pinch of chili flakes for mild heat)
1 tbsp sriracha (optional, adjust to taste — or skip for non-spicy)
1 tbsp honey or maple syrup
1 tsp lime juice
Avocado Cucumber Salsa
1 large avocado, diced
1 cup cucumber, finely diced
½ cup cherry tomatoes, quartered
2 tbsp red onion, finely chopped
2 tbsp fresh cilantro or parsley, chopped
1 tbsp olive oil
1 tbsp fresh lime juice
Salt & pepper, to taste
Instructions
1. Prepare the Salmon
Preheat oven to 400°F (200°C) or heat a grill pan.
Pat salmon dry, rub with olive oil, paprika, garlic powder, salt, and pepper.
Bake or grill for 12–15 minutes, until flaky and just cooked through.
2. Make Bang Bang Sauce
In a bowl, whisk together Greek yogurt, sweet chili sauce, sriracha (if using), honey, and lime juice.
Taste and adjust sweetness or heat as desired.
3. Prepare Avocado Cucumber Salsa
Gently mix avocado, cucumber, cherry tomatoes, onion, cilantro/parsley, olive oil, lime juice, salt, and pepper in a medium bowl.
4. Assemble & Serve
Place salmon fillets on plates.
Drizzle with bang bang sauce.
Top with a generous spoonful of avocado cucumber salsa.
Serve with lemon wedges.
Notes & Tips
Non-Spicy Option: Skip the sriracha; just use honey + lime for a tangy-sweet sauce.
Extra Crunch: Add diced radishes or bell peppers to the salsa.
Meal Prep Tip: Keep the salsa and sauce separate until serving to avoid sogginess.
Serve With: Quinoa, brown rice, or a simple arugula salad for a full Mediterranean-friendly meal.
❓ frequently asked questions FAQ
Q: Can I make this with another fish?
Yes — cod, halibut, or trout work well.
Q: Can I air-fry the salmon?
Definitely — cook at 375°F (190°C) for 10–12 minutes.
Q: How long does the salsa keep?
Best enjoyed fresh, but it lasts up to 1 day in the fridge with extra lime juice to prevent browning.
Nutritional Information
Calories: ~410
Protein: 32g
Carbs: 12g
Fiber: 5g
Fat: 25g
Sugar: 6g