Name: Creamy Bang Bang Salmon Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 salmon filet (preferably Atlantic salmon); 1.5 tbsp olive oil; 1 tsp paprika; 1 tsp garlic powder; Salt, to taste; 0.5 tsp black pepper; 0.25 cup Greek yogurt (Fage 5% preferred); 2 tbsp yellow mustard; 1.5 tbsp sriracha (Huy Fong brand recommended); 2.5 tsp chili paste; 2 tsp honey; 1 tbsp cream; 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, roughly chopped; 1 tbsp fresh lime juice

Ingredients

For the Salmon

1 salmon filet (preferably Atlantic salmon)
1.5 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
Salt, to taste
0.5 tsp black pepper

For the Bang Bang Sauce

0.25 cup Greek yogurt (Fage 5% preferred)
2 tbsp yellow mustard
1.5 tbsp sriracha (Huy Fong brand recommended)
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, roughly chopped
1 tbsp fresh lime juice

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Instructions

Prepare the Bang Bang Sauce: In a small bowl, whisk together 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 a creamy consistency. Set aside at room temperature to allow flavors to meld.
Season the Salmon: Pat the salmon filet dry with paper towels to ensure good browning. In a small bowl, mix paprika, garlic powder, salt, and black pepper. Rub olive oil evenly over both sides of the salmon, then coat generously with the spice mixture, seasoning the flesh side thoroughly. Let it rest for 5 minutes so the seasonings properly adhere.
Prepare the Salad: While the salmon seasons, 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. Combine all vegetables and cilantro in a large bowl, squeeze fresh lime juice over them, and toss gently to combine without bruising the avocado.
Cook the Salmon: Heat a skillet (preferably cast iron or stainless steel) over medium-high heat for 2 minutes until hot. Place the salmon skin-side up in the dry pan; it should sizzle immediately. Cook undisturbed for 4-5 minutes until the bottom forms a golden-brown crust and the salmon starts turning opaque halfway up the sides. Flip carefully and cook skin-side for 2-3 minutes until the skin crisps. The salmon should be cooked through but remain moist inside.
Rest and Assemble: Transfer the warm salmon to a cutting board and let it rest for 2 minutes. Divide the salad evenly between serving bowls or plates. Top each portion with the cooked salmon filet, then drizzle generously with the prepared Bang Bang sauce. Serve immediately for best flavor and texture.

Notes

Patting the salmon dry is essential to achieve a good sear and crispy crust.
Use full-fat Greek yogurt for a creamier sauce that clings better to the salad.
Adjust the sriracha and chili paste quantities to tailor the spice level to your preference.
Allow the salmon to rest briefly after cooking to retain its juices.
This salad is best served immediately to preserve the texture of the avocado and freshness of the vegetables.

Author: Adeline
Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Frying
Cuisine: American
Diet: Low Fat