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bang bang salmon salad

Creamy Bang Bang Salmon Salad

Delicious Creamy Bang Bang Salmon Salad recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 37 minutes
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.