I wanted something fresh, and flavorful for dinner, and this Bang Bang Salmon Salad came out like something you’d get at a restaurant but without the fuss. This is one of those meals that has everything—juicy salmon, a creamy, spicy sauce, and a crisp, refreshing salad. Plus, you can whip everything up pretty easily, making it a perfect weeknight meal that’s light but satisfying.
Oh, and let’s not forget the star of the show—the Bang Bang sauce. It’s tangy, and creamy, with just the right amount of heat. Trust me, this salad will become your new go-to for lunch or dinner.
What you’ll need
For the Salmon Marinade:
- 1 salmon filet, cubed
- 1 tbsp olive oil
- 1 tsp paprika
- Salt
- Black pepper
- 1 tsp garlic powder
For the Bang Bang Sauce:
- 1/4 cup Greek yogurt
- 2 tbsp yellow mustard
- 1 tbsp sriracha
- 2 tsp chili paste
- 2 tsp honey
- 1 tbsp whipping cream
For the Avocado Cucumber Salad:
- 1 cucumber, cubed
- 1/2 red onion, cubed
- 1 avocado, cubed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cilantro, chopped
Instructions:
1. Prep the Salmon
- Rub the salmon filet with salt and let it sit for 15 minutes. This step helps remove any fishy odors and make the salmon firm. After 15 minutes, rinse the salt off and pat the salmon dry.
- In a small bowl, mix olive oil, paprika, garlic powder, and a pinch of salt and pepper. Rub this marinade all over the salmon and set it aside for about 10 minutes to let the flavors soak in.
2. Make the Bang Bang Sauce
- In another bowl, whisk together the Greek yogurt, yellow mustard, sriracha, chili paste, honey, and whipping cream.
- Taste and adjust the spice level by adding more sriracha or chili paste if you want extra heat. The sauce should be creamy with a good balance of heat and sweetness.
3. Cook the Salmon
- Heat a little olive oil in a pan over medium-high heat. Once hot, add the salmon and cook them for about 4-5 minutes, then flip and cook for another 2-3 minutes until it’s just cooked through.
- You want the outside to form a brown crispy layer and the inside tender and flaky.
4. Make the Avocado Cucumber Salad
- While the salmon is cooking, mix together the cucumber, red onion, avocado, cherry tomatoes, and cilantro.
- You can squeeze a little lime over it or drizzle a bit of olive oil and a pinch of salt for extra flavor.
5. Put It All Together
- Place the salmon on a bed of avocado cucumber salad and drizzle with the bang bang sauce.
- Serve extra sauce on the side.
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Tips & Tricks:
- Salt rub: Don’t skip the 15-minute salt rub for the salmon. It really makes a difference in the texture and flavor. And don’t salt salmon too long or else it might become salty.
- Bang Bang sauce balance: If you want the sauce to be more on the tangy side, add a little more mustard or even a squeeze of lime juice.
- Crispy salmon skin: Make sure the pan is on high heat andhot enough before adding the salmon to get that perfect crispy finish.
Side Dish Ideas:
- Rice: A bowl of jasmine or coconut rice would be a great way to round out this meal. It soaks up all that extra bang bang sauce perfectly.
- Sweet Potato Fries: These add a nice crispy, slightly sweet contrast to the spicy salmon.
- Steamed Veggies: Keep things light with a side of steamed broccoli or asparagus for a well-rounded, healthy meal.
This Bang Bang Salmon Salad is perfect for those days when you want a meal that’s packed with flavor but won’t leave you feeling too heavy. It’s fresh, spicy, and creamy—what’s not to love? Enjoy!
Bang Bang Salmon Salad
If you're looking for a quick, healthy, and downright delicious meal, this Bang Bang Salmon Salad is exactly what you need. It's got the perfect balance of spice, creaminess, and freshness all in one bowl. The salmon is marinated with simple spices and the avocado cucumber salad adds a crisp, refreshing crunch. Oh, and let’s not forget the star of the show—the Bang Bang sauce. It’s tangy, creamy, with just the right amount of heat. Trust me, this salad will become your new go-to for lunch or dinner.
Ingredients
For the Salmon Marinade:
- 1 salmon filet cubed
- 1 tbsp olive oil
- 1 tsp paprika
- Salt
- Black pepper
- 1 tsp garlic powder
For the Bang Bang Sauce:
- 1/4 cup Greek yogurt
- 2 tbsp yellow mustard
- 1 tbsp sriracha
- 2 tsp chili paste
- 2 tsp honey
- 1 tbsp whipping cream
For the Avocado Cucumber Salad:
- 1 cucumber cubed
- 1/2 red onion cubed
- 1 avocado cubed
- 1/2 cup cherry tomatoes halved
- 1/4 cup cilantro chopped
Instructions
Prep the Salmon
- Rub the salmon filet with salt and let it sit for 15 minutes. This step helps remove any fishy odors and make the salmon firm. After 15 minutes, rinse the salt off and pat the salmon dry.
- In a small bowl, mix olive oil, paprika, garlic powder, and a pinch of salt and pepper. Rub this marinade all over the salmon and set it aside for about 10 minutes to let the flavors soak in.
Make the Bang Bang Sauce
- In another bowl, whisk together the Greek yogurt, yellow mustard, sriracha, chili paste, honey, and whipping cream.
- Taste and adjust the spice level by adding more sriracha or chili paste if you want extra heat. The sauce should be creamy with a good balance of heat and sweetness.
Cook the Salmon
- Heat a little olive oil in a pan over medium-high heat. Once hot, add the salmon and cook them for about 4-5 minutes, then flip and cook for another 2-3 minutes until it’s just cooked through.
- You want the outside to form a brown crispy layer and the inside tender and flaky.
Make the Avocado Cucumber Salad
- While the salmon is cooking, mix together the cucumber, red onion, avocado, cherry tomatoes, and cilantro.
- You can squeeze a little lime over it or drizzle a bit of olive oil and a pinch of salt for extra flavor.
Put It All Together
- Place the salmon on a bed of avocado cucumber salad and drizzle with the bang bang sauce.
- Serve extra sauce on the side.
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