Bang Bang Salmon With Avocado

The sizzle of salmon hitting a hot pan on a Tuesday evening changed my entire weeknight dinner game forever. I had stumbled across a bottle of sweet chili sauce buried in the back of my fridge and decided, on a whim, to build something around it. Thirty minutes later I was sitting at the kitchen counter, fork in hand, honestly wondering where this dish had been my whole life. The bang bang sauce was creamy and fiery and the cool salsa on top made every bite feel like a tiny celebration.

I made this for my neighbor Clara last month when she was going through a rough stretch and could not be bothered to cook. She called me the next day and said she had already bought more salmon to make it again. That is the highest compliment I know.

Ingredients

• 4 salmon fillets (about 150 g each): Skin on or off works but I find skin on holds together better during baking and crisps up beautifully.
• 1 tbsp olive oil: Just enough to coat the fish and help the seasoning stick.
• 1/2 tsp salt and 1/2 tsp black pepper: Keep it simple here because the bang bang sauce carries the flavor.
• 4 tbsp mayonnaise: The creamy base of the sauce, and you can swap Greek yogurt if you want something lighter.
• 2 tbsp sweet chili sauce: This is the sweet, sticky backbone that balances the heat.
• 1 tbsp Sriracha: Adjust up or down depending on your spice tolerance and mood.
• 1 tsp honey: Rounds out the heat and adds a subtle warmth to the sauce.
• 1 tsp lime juice: Brightens everything and ties the sauce to the salsa.
• 1 ripe avocado, diced: Look for one that yields slightly when pressed but is not mushy.
• 1 cup cucumber, diced: English cucumber is ideal because the seeds are small and the texture stays crisp.
• 1/4 cup red onion, finely chopped: Soak in cold water for five minutes if you want to tame the bite.
• 1/4 cup fresh cilantro, chopped: Skip it only if you are one of those people for whom cilantro tastes like soap.
• 1 tbsp lime juice, 1/4 tsp salt, 1/4 tsp black pepper (for salsa): Toss gently so the avocado keeps its shape.
• Optional garnishes: Sliced green onions, toasted sesame seeds, and lime wedges all add a nice finishing touch.

Instructions

Preheat and prep:

Set your oven to 200 degrees C (400 degrees F) and line a baking tray with parchment paper so cleanup is effortless.

Season the salmon:

Pat the fillets dry with paper towels, then rub each one with olive oil, salt, and pepper until evenly coated. Place them on the tray with a little space between each piece so they bake evenly.

Bake until flaky:

Slide the tray into the oven for 8 to 10 minutes. You want the fish to flake gently when pressed but still look moist inside.

Whisk the bang bang sauce:

In a small bowl, stir together the mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice until completely smooth. Taste it on your finger and add more Sriracha if you want it louder.

Toss the salsa:

Gently fold together the avocado, cucumber, red onion, cilantro, lime juice, salt, and pepper in a medium bowl. Use a light hand so the avocado cubes stay intact.

Assemble and serve:

Drizzle the bang bang sauce generously over each warm salmon fillet. Serve alongside or over a scoop of salsa and scatter with green onions and sesame seeds if you are feeling fancy.

Save to Pinterest

The night I realized this recipe was a keeper, I was standing in the kitchen with the oven light on, watching the salmon turn golden at the edges. My partner walked in, sniffed the air, and said whatever that is, make extra. I did, and we ate the leftovers cold the next day straight from the container and it was somehow even better.

What to Serve Alongside

Steamed jasmine rice is my default because it soaks up the extra sauce like a sponge. Quinoa works too if you want more protein, or you could go the fresh salad route with something crisp and acidic to balance the richness of the fish and the creaminess of the sauce.

Making It Your Own

Diced mango folded into the salsa is a revelation I discovered by accident when I had half a mango going soft on the counter. The sweetness plays beautifully against the Sriracha. You could also sear the salmon in a hot skillet for two minutes per side before finishing in the oven if you want a serious crust.

Storing and Reheating

Leftover salmon keeps well in the fridge for up to two days but the salsa is best eaten the day you make it.

• Store the salsa and salmon in separate containers so the cucumber does not make everything watery.
• Reheat the salmon gently at 150 degrees C for about five minutes rather than microwaving it into rubber.
• The bang bang sauce will thicken in the fridge so stir in a splash of lime juice to loosen it back up.

Save to Pinterest

This is the kind of dish that makes a random Tuesday feel special without any extra effort. Keep the sauce ingredients stocked and you are never more than half an hour away from something really good.

Your Recipe Questions Answered

→ 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 about 4 minutes per side. For an extra-crisp crust, sear first then finish in a 200°C oven for 5 minutes.

→ How spicy is the Bang Bang sauce?

The heat level depends on how much Sriracha you add. Start with 1 tablespoon for moderate spice and adjust upward if you prefer a fierier kick. The honey and mayonnaise help mellow the heat.

→ Can I make the avocado cucumber 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 vibrant.

→ What sides pair well with this dish?

Steamed jasmine rice, quinoa, or cauliflower rice make excellent bases. A light green salad or roasted vegetables also complement the bold flavors nicely.

→ Is there a lighter alternative to mayonnaise in the sauce?

Greek yogurt works as a direct substitute for mayonnaise, creating a lighter but still creamy sauce. You may want to add a touch more honey to balance the yogurt's tanginess.

→ How do I know when the salmon is properly cooked?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F). Avoid overcooking — the center should remain slightly translucent and moist.