Juicy Bang Bang Salmon with Avocado Cucumber Salsa

Here is my favorite bang bang salmon recipe, with perfectly seasoned salmon fillets topped with a creamy, sweet, and spicy bang bang sauce, served with a fresh avocado cucumber salsa on the side.

This salmon dish has become our go-to weeknight dinner when we want something that feels special but comes together in less than 30 minutes. The combination of that tangy sauce with the cool, crunchy salsa makes everyone happy at the dinner table.

What Kind of Salmon Should I Use?

You can choose farm-raised or wild for this recipe, both will work just fine. And if all you have access to is frozen salmon, don’t worry – you’ll still be good to go. In fact, most fresh salmon at the supermarket has been previously frozen right off the boat, so there’s really no difference in quality. Just be sure it was handled properly by checking for any visible ice crystals or signs of freezer burn. For this recipe, you can use salmon with or without the skin, though removing it before cooking will make it easier to coat with the bang bang sauce.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Salmon: While salmon is ideal for this recipe, you can use other firm fish like cod, halibut, or mahi-mahi. Just adjust cooking time based on thickness – thinner fillets will cook faster.
• Mayonnaise: Greek yogurt or sour cream can replace mayo if you want a lighter option. The sauce will be slightly tangier but still tasty.
• Sweet chili sauce: If you don’t have sweet chili sauce, mix 3 tablespoons of honey with 1 tablespoon of sriracha and a splash of rice vinegar for a similar sweet-spicy flavor.
• Avocado: You can skip the avocado if needed and just make a cucumber salsa, or add diced mango for a different fruity twist.
• Cilantro: Not a cilantro fan? Swap it with fresh parsley or basil, or just leave it out completely – the salsa will still be refreshing.
• Lime juice: Lemon juice works just as well if that’s what you have on hand. Either way, fresh citrus is better than bottled for the best flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making bang bang salmon is not patting the fillets completely dry before seasoning, which prevents the spice rub from sticking properly and creates steam instead of a nice finish under the broiler.

Watch your salmon carefully during that final broil – just one minute can quickly turn into burnt sauce if you walk away, so stay by the oven and pull it out as soon as the top gets bubbly and lightly caramelized.

For the avocado cucumber salsa, dice your ingredients into similar-sized pieces so every bite has a good mix of flavors, and add the lime juice right before serving to keep the avocado from turning brown.

Finally, make sure your salmon reaches an internal temperature of 145°F in the thickest part – it should flake easily with a fork but still look slightly translucent in the very center, as it will continue cooking for a minute after you remove it from the oven.

What to Serve With Bang Bang Salmon?

This salmon is pretty filling on its own with that creamy avocado cucumber salsa, but I love serving it over a bed of jasmine rice or coconut rice to soak up all that sweet and spicy bang bang sauce. If you’re looking for something lighter, try it with some sautéed bok choy or steamed broccoli on the side, which balances out the richness of the mayo-based sauce. You could also serve it in lettuce wraps or over mixed greens for a fresh, low-carb option that still feels satisfying. For a fun appetizer spin, flake the cooked salmon and serve it on crispy wonton chips with extra salsa on top.

Storage Instructions

Store: Keep your leftover salmon in an airtight container in the fridge for up to 3 days. I like to store the avocado cucumber salsa separately since it stays fresher that way and the avocado won’t brown as quickly if you add a little extra lime juice on top.

Make Ahead: You can mix up the bang bang sauce a day or two ahead and keep it in the fridge, which actually helps the flavors blend together nicely. The salmon is best cooked fresh, but you can prep your spice rub and have everything measured out to make dinner super quick.

Reheat: Warm up the salmon gently in the oven at 275°F for about 10 minutes, or in the microwave on medium power. Be careful not to overcook it or the salmon can get dry. The salsa is actually great served cold right out of the fridge alongside the warm fish.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 125-140 g
• Fat: 110-125 g
• Carbohydrates: 55-65 g

Ingredients

For the salmon:

• 4 salmon fillets (6 oz each)
• 1.5 tsp kosher salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika

For the bang bang sauce:

• 1/2 cup mayonnaise
• 1/3 cup sweet chili sauce
• 1 tbsp soy sauce
• 3 garlic cloves, freshly minced
• 1/2 tsp crushed red pepper flakes

For the avocado cucumber salsa:

• 1 large avocado, diced into 1/2-inch cubes
• 1 cup cucumber, peeled and diced into 1/4-inch pieces
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tsp rice vinegar

Step 1: Prepare the Bang Bang Sauce and Salsa

• 1/2 cup mayonnaise
• 1/3 cup sweet chili sauce
• 1 tbsp soy sauce
• 3 garlic cloves, freshly minced
• 1/2 tsp crushed red pepper flakes
• 1 large avocado, diced into 1/2-inch cubes
• 1 cup cucumber, peeled and diced into 1/4-inch pieces
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tsp rice vinegar

While the oven preheats, make both components that require no cooking.

In a small bowl, whisk together the mayonnaise, sweet chili sauce, soy sauce, freshly minced garlic, and crushed red pepper flakes until smooth and well combined—this is your bang bang sauce.

In a separate medium bowl, gently fold together the diced avocado, diced cucumber, fresh cilantro, lime juice, honey, and rice vinegar to create the salsa.

Season the salsa lightly with a pinch of salt.

I like to make the salsa just before serving to keep the avocado from browning, but if you prepare it now, the lime juice will help prevent oxidation.

Step 2: Season and Prepare the Salmon

• 4 salmon fillets
• 1.5 tsp kosher salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika

Preheat your oven to 400°F.

Pat the salmon fillets completely dry with paper towels—this is essential for better browning and sauce adhesion.

In a small bowl, mix together the kosher salt, onion powder, garlic powder, and smoked paprika.

Season both sides of each salmon fillet generously with this spice mixture, rubbing it in gently so it adheres well.

Step 3: Bake and Finish the Salmon

• seasoned salmon from Step 2
• bang bang sauce from Step 1

Arrange the seasoned salmon fillets skin-side down on a lined baking sheet or parchment paper.

Spoon or brush the bang bang sauce from Step 1 generously over the top of each fillet, coating them evenly.

Bake in the preheated 400°F oven for 12 minutes, until the salmon is almost cooked through but still slightly translucent in the very center.

For the final touch, switch to broil and broil for 1 minute to caramelize the sauce slightly and create a beautiful glaze.

I find this quick broil step adds wonderful depth and a slight char to the sauce without overcooking the delicate fish.

Step 4: Plate and Serve

• baked salmon from Step 3
• avocado cucumber salsa from Step 1

Remove the salmon from the oven and let it rest for 2 minutes.

Divide your cooked rice among serving plates and top each portion with a salmon fillet.

Generously spoon the avocado cucumber salsa from Step 1 over and around each piece of salmon, allowing some of the bright, fresh salsa to cascade onto the rice.

Juicy Bang Bang Salmon with Avocado Cucumber Salsa

Delicious Juicy Bang Bang Salmon with Avocado Cucumber Salsa recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 1700 kcal

Ingredients

  

For the salmon

• 4 salmon fillets (6 oz each)
• 1.5 tsp kosher salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika

For the bang bang sauce

• 1/2 cup mayonnaise
• 1/3 cup sweet chili sauce
• 1 tbsp soy sauce
• 3 garlic cloves, freshly minced
• 1/2 tsp crushed red pepper flakes

For the avocado cucumber salsa

• 1 large avocado, diced into 1/2-inch cubes
• 1 cup cucumber, peeled and diced into 1/4-inch pieces
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tsp rice vinegar

Instructions

 

• While the oven preheats, make both components that require no cooking. In a small bowl, whisk together the mayonnaise, sweet chili sauce, soy sauce, freshly minced garlic, and crushed red pepper flakes until smooth and well combined—this is your bang bang sauce. In a separate medium bowl, gently fold together the diced avocado, diced cucumber, fresh cilantro, lime juice, honey, and rice vinegar to create the salsa. Season the salsa lightly with a pinch of salt. I like to make the salsa just before serving to keep the avocado from browning, but if you prepare it now, the lime juice will help prevent oxidation.
• Preheat your oven to 400°F. Pat the salmon fillets completely dry with paper towels—this is essential for better browning and sauce adhesion. In a small bowl, mix together the kosher salt, onion powder, garlic powder, and smoked paprika. Season both sides of each salmon fillet generously with this spice mixture, rubbing it in gently so it adheres well.
• Arrange the seasoned salmon fillets skin-side down on a lined baking sheet or parchment paper. Spoon or brush the bang bang sauce from Step 1 generously over the top of each fillet, coating them evenly. Bake in the preheated 400°F oven for 12 minutes, until the salmon is almost cooked through but still slightly translucent in the very center. For the final touch, switch to broil and broil for 1 minute to caramelize the sauce slightly and create a beautiful glaze. I find this quick broil step adds wonderful depth and a slight char to the sauce without overcooking the delicate fish.
• Remove the salmon from the oven and let it rest for 2 minutes. Divide your cooked rice among serving plates and top each portion with a salmon fillet. Generously spoon the avocado cucumber salsa from Step 1 over and around each piece of salmon, allowing some of the bright, fresh salsa to cascade onto the rice.