Go Back
–+ servings
Bang Bang Salmon

Bang Bang Salmon

This Bang Bang Salmon recipe features tender salmon cubes coated in a spicy bang bang sauce, served with a refreshing cucumber and avocado salad.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 450 kcal

Equipment

  • air fryer
  • Non-stick frying pan
  • oven

Ingredients
  

Bang Bang Sauce

  • 250 g whole-egg mayonnaise
  • 60 g sweet chilli sauce
  • 1 tablespoon sriracha or hot chilli sauce optional
  • 1 tablespoon honey
  • 1 tablespoon fresh lime juice

Salmon

  • 4 fillets salmon cut into 3 cm cubes
  • 1 teaspoon sweet paprika
  • 1 teaspoon onion powder
  • 0.25 teaspoon freshly cracked black pepper
  • 1 tablespoon soy sauce or tamari
  • 2 tablespoon extra-virgin olive oil

Cucumber and Avocado Salad

  • 2 pieces Lebanese cucumbers sliced
  • 1 piece avocado diced
  • 1 piece spring onion (scallion) finely chopped, plus extra to serve
  • 0.5 bunch coriander (cilantro) finely chopped
  • 140 g edamame beans thawed and drained
  • 3 tablespoon extra-virgin olive oil or avocado oil
  • 1 tablespoon all-purpose soy sauce or tamari
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil optional
  • 1 teaspoon freshly grated ginger optional

To Serve

  • steamed jasmine rice
  • lime wedges optional

Instructions
 

Preparation

  • Make the sauce – In a small bowl, whisk together all the ingredients for the bang bang sauce. Set aside.
  • Marinate the salmon – In a large bowl, combine the salmon cubes with the paprika, onion powder, black pepper, soy sauce and olive oil. Toss well to coat. Spoon 60 ml of the bang bang sauce into the bowl and gently toss again to lightly coat the salmon pieces. If using an air fryer or oven, brush the sauce onto the salmon pieces once arranged.
  • Cook the salmon using one of the following methods: Air fryer (recommended) at 200°C for 8–10 minutes; Pan-fry over medium-high heat for 6–8 minutes; or Oven-bake at 220°C for 12–15 minutes until cooked through and golden.
  • Make the salad – Combine the salad ingredients in a medium-sized bowl, tossing to coat everything in the dressing. Set aside in the fridge.
  • Serve – Divide the rice among four bowls, top with cooked salmon, drizzle reserved bang bang sauce over it or serve on the side. Serve the cucumber and avocado salad on the side with a sprinkle of extra spring onion and lime wedges, if using.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 2mg
Keyword Bang Bang Sauce, Healthy, Quick Recipes, Salmon, seafood
Tried this recipe?Let us know how it was!