Creamy Bang Bang Salmon Salad

I never understood the hype around bang bang sauce until I put it on salmon and turned it into a salad. My kids had been begging me to make bang bang shrimp after having it at a restaurant, but I wanted something lighter and easier to throw together on a weeknight.

That’s when I realized the creamy, spicy sauce works just as well—maybe even better—on a flaky piece of salmon with fresh veggies. The best part? You can have the whole thing on the table in about 20 minutes. No deep frying, no mess, just a simple pan-seared salmon with a sauce that takes two minutes to whisk together.

What Kind of Salmon Should I Use?

You can choose farm-raised or wild salmon for this recipe, and both will work great. If all you have access to is frozen salmon, don’t worry – that’ll work just fine too. Most fresh salmon at the grocery store has actually been previously frozen right off the boat anyway, so just check that it was handled properly by looking for any ice crystals or freezer burn. For this salad, you’ll want a nice center-cut filet that’s about 6-8 ounces, which gives you plenty of flaky salmon to mix with all those fresh veggies and that spicy bang bang sauce.

Options for Substitutions

This salad is pretty forgiving when it comes to swapping ingredients around:

• Salmon: If salmon isn’t your thing or you want to save some money, try using chicken breast, shrimp, or even firm tofu. Just adjust your cooking time accordingly – chicken needs to be cooked through, shrimp only takes a few minutes, and tofu should be pressed and pan-fried until crispy.
• Greek yogurt: Regular sour cream or mayo works great here if you don’t have Greek yogurt. The sauce will be a bit richer with mayo, but just as tasty.
• Sriracha and chili paste: You can use just one or the other if that’s what you have on hand. Or swap in your favorite hot sauce – just start with less and taste as you go since heat levels vary.
• Honey: Maple syrup or agave nectar will give you that same touch of sweetness to balance the spice.
• Cilantro: Not a cilantro fan? Fresh parsley or basil make good alternatives. Or just leave it out completely – the salad will still be delicious.
• Salad vegetables: Feel free to mix up the veggies based on what you have. Bell peppers, shredded cabbage, or mixed greens all work well here.

Watch Out for These Mistakes While Cooking

Overcooking salmon is the biggest mistake you can make with this recipe, turning a tender, flaky filet into a dry, chalky disappointment – aim for an internal temperature of 125-130°F for medium doneness, and remember the salmon will continue cooking after you remove it from the heat.

Skipping the salting step might seem like a time-saver, but those 15 minutes help draw out moisture and create a better texture, so don’t rush through it.

When pan-frying, make sure your oil is hot enough before adding the salmon (it should shimmer but not smoke), and resist the urge to flip it more than once – let it develop a nice crust on the first side before turning.

If your bang bang sauce tastes too spicy or too sweet, adjust it before serving by adding more honey to balance heat or a squeeze of lime juice to cut through the richness.

What to Serve With Bang Bang Salmon Salad?

This salad is pretty filling on its own, but I love serving it with some warm pita bread or naan on the side for scooping up extra bites. If you want to make it more of a complete meal, try adding some cooked quinoa or brown rice directly into the salad or serving it alongside. A cold glass of iced tea or lemonade pairs perfectly with the spicy-sweet bang bang sauce, especially on a hot day. For a fun appetizer before diving into the salad, some crispy wonton chips or vegetable spring rolls would complement the Asian-inspired flavors really nicely.

Storage Instructions

Store: This salad is best enjoyed fresh, but you can prep the components separately. Keep the cooked salmon and bang bang sauce in separate airtight containers in the fridge for up to 3 days. Store the chopped veggies in another container, and wait to slice the avocado until you’re ready to eat so it doesn’t brown.

Make Ahead: You can definitely get a head start on this one! Cook the salmon and whip up the bang bang sauce a day or two before. Chop your cucumber, red onion, and tomatoes and keep them in the fridge. Just assemble everything right before serving for the freshest taste and crunchiest veggies.

Serve: If you have leftover assembled salad, it’ll keep in the fridge for about a day, though the greens might get a bit wilted. You can eat the salmon cold straight from the fridge, or warm it up gently in the microwave for 30-45 seconds if you prefer it warm on your salad.

Estimated Nutrition

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

• Calories: 700-850
• Protein: 40-50 g
• Fat: 45-55 g
• Carbohydrates: 30-40 g

Ingredients

For the salmon:

• 1 salmon filet (I like using Atlantic salmon from Sam’s Club)
• 1.5 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• salt
• 0.5 tsp black pepper

For the bang bang sauce:

• 0.25 cup greek yogurt (I prefer Fage 5% for a thicker sauce)
• 2 tbsp yellow mustard
• 1.5 tbsp sriracha (Huy Fong brand gives the most authentic heat)
• 2.5 tsp chili paste
• 2 tsp honey
• 1 tbsp cream

For the salad:

• 1 cucumber (diced into 1/2-inch cubes)
• 0.5 red onion (thinly sliced into half-moons)
• 1 avocado
• 0.5 cup cherry tomatoes (halved lengthwise)
• 0.25 cup cilantro
• 1 tbsp fresh lime juice

Step 1: Prepare the Bang Bang Sauce

• 0.25 cup greek yogurt
• 2 tbsp yellow mustard
• 1.5 tbsp sriracha
• 2.5 tsp chili paste
• 2 tsp honey
• 1 tbsp cream

While the salmon will cook soon, make the sauce first so flavors can meld and it’s ready when you need it.

In a small bowl, whisk together the Greek yogurt, yellow mustard, sriracha, chili paste, honey, and cream until smooth and well combined.

The sauce should have a vibrant orange-red color and creamy consistency.

Set aside at room temperature.

I prefer Fage 5% yogurt here because it creates a thicker, more luxurious sauce that clings better to the salad.

Step 2: Season and Prepare the Salmon

• 1 salmon filet
• 1.5 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• salt
• 0.5 tsp black pepper

Pat the salmon filet dry with paper towels—this is crucial for getting good browning.

In a small bowl, combine the paprika, garlic powder, a generous pinch of salt, and black pepper.

Rub the olive oil evenly over both sides of the salmon, then coat generously with the spice mixture, making sure to season the flesh side especially well.

Let it sit for 5 minutes so the seasonings adhere properly.

Step 3: Prepare the Salad Components

• 1 cucumber
• 0.5 red onion
• 0.5 cup cherry tomatoes
• 0.25 cup cilantro
• 1 avocado
• 1 tbsp fresh lime juice

While the salmon finishes seasoning, prep all your vegetables.

Dice the cucumber into 1/2-inch cubes, thinly slice the red onion into half-moons, halve the cherry tomatoes lengthwise, and roughly chop the cilantro.

Cut the avocado in half, remove the pit, and scoop into chunks with a spoon.

Combine all vegetables and cilantro in a large bowl, then squeeze fresh lime juice over everything and toss gently to combine without bruising the avocado.

Step 4: Sear the Salmon Until Golden

Heat a skillet (preferably cast iron or stainless steel) over medium-high heat for 2 minutes until hot.

Place the seasoned salmon skin-side up in the dry pan—you’ll hear an immediate sizzle.

Let it cook undisturbed for 4-5 minutes until the bottom develops a golden-brown crust and the salmon begins to turn opaque halfway up the sides.

Flip carefully and cook the skin side for 2-3 minutes until the skin crisps.

The salmon should be cooked through but still moist inside.

I like using Huy Fong sriracha in the sauce because it gives the most authentic heat and complements the salmon beautifully.

Step 5: Assemble and Serve

• cooked salmon from Step 4
• prepared salad from Step 3
• bang bang sauce from Step 1

Transfer the warm salmon to a cutting board and let rest for 2 minutes.

Divide the salad mixture from Step 3 between serving bowls or plates.

Top each portion with the cooked salmon filet, then generously drizzle the bang bang sauce from Step 1 over the top.

Serve immediately while the salmon is still warm and the salad is fresh and crisp.

Creamy Bang Bang Salmon Salad

Delicious Creamy Bang Bang Salmon Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 1.5 servings

Calories: 775

Ingredients Method

Ingredients

  

For the salmon

• 1 salmon filet (I like using Atlantic salmon from Sam's Club)
• 1.5 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• salt
• 0.5 tsp black pepper

For the bang bang sauce

• 0.25 cup greek yogurt (I prefer Fage 5% for a thicker sauce)
• 2 tbsp yellow mustard
• 1.5 tbsp sriracha (Huy Fong brand gives the most authentic heat)
• 2.5 tsp chili paste
• 2 tsp honey
• 1 tbsp cream

For the salad

• 1 cucumber (diced into 1/2-inch cubes)
• 0.5 red onion (thinly sliced into half-moons)
• 1 avocado
• 0.5 cup cherry tomatoes (halved lengthwise)
• 0.25 cup cilantro
• 1 tbsp fresh lime juice

Method

 

1. While the salmon will cook soon, make the sauce first so flavors can meld and it's ready when you need it. In a small bowl, whisk together the Greek yogurt, yellow mustard, sriracha, chili paste, honey, and cream until smooth and well combined. The sauce should have a vibrant orange-red color and creamy consistency. Set aside at room temperature. I prefer Fage 5% yogurt here because it creates a thicker, more luxurious sauce that clings better to the salad.
2. Pat the salmon filet dry with paper towels—this is crucial for getting good browning. In a small bowl, combine the paprika, garlic powder, a generous pinch of salt, and black pepper. Rub the olive oil evenly over both sides of the salmon, then coat generously with the spice mixture, making sure to season the flesh side especially well. Let it sit for 5 minutes so the seasonings adhere properly.
3. While the salmon finishes seasoning, prep all your vegetables. Dice the cucumber into 1/2-inch cubes, thinly slice the red onion into half-moons, halve the cherry tomatoes lengthwise, and roughly chop the cilantro. Cut the avocado in half, remove the pit, and scoop into chunks with a spoon. Combine all vegetables and cilantro in a large bowl, then squeeze fresh lime juice over everything and toss gently to combine without bruising the avocado.
4. Heat a skillet (preferably cast iron or stainless steel) over medium-high heat for 2 minutes until hot. Place the seasoned salmon skin-side up in the dry pan—you'll hear an immediate sizzle. Let it cook undisturbed for 4-5 minutes until the bottom develops a golden-brown crust and the salmon begins to turn opaque halfway up the sides. Flip carefully and cook the skin side for 2-3 minutes until the skin crisps. The salmon should be cooked through but still moist inside. I like using Huy Fong sriracha in the sauce because it gives the most authentic heat and complements the salmon beautifully.
5. Transfer the warm salmon to a cutting board and let rest for 2 minutes. Divide the salad mixture from Step 3 between serving bowls or plates. Top each portion with the cooked salmon filet, then generously drizzle the bang bang sauce from Step 1 over the top. Serve immediately while the salmon is still warm and the salad is fresh and crisp.