Creamy Bang Bang Salmon Salad – moanaskitchen

There’s something incredibly satisfying about the first bite of a Creamy Bang Bang Salmon Salad, especially as the flavors burst with freshness and a hint of spice. In just under 30 minutes, you can whip up this delicious dish that marries the rich taste of salmon with a creamy, tangy dressing that never fails to impress. It’s a recipe that works beautifully due to its balance of textures and flavors – creamy, crunchy, spicy, and savory all in one bowl.

This recipe is perfect for anyone looking to enjoy a light lunch or dinner that doesn’t skimp on flavor. It’s great for meal prep or a quick weeknight dinner. Plus, you can make the salmon and dressing ahead of time and toss in the fresh ingredients when you’re ready to serve.

Why You’ll Love This Recipe

• The salmon is seared to perfection, creating a crispy exterior with a tender center.
• The creamy dressing is easy to make and adds a zesty kick.
• It’s packed with fresh vegetables, making it nutritious and satisfying.
• This salad keeps well, allowing for make-ahead convenience.

What You’ll Need

Gather these ingredients for a delicious salad experience.

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, to taste
• 0.5 tsp black pepper

For the Dressing

• 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, diced
• 0.5 cup cherry tomatoes, halved lengthwise
• 0.25 cup cilantro, chopped
• 1 tbsp fresh lime juice

Choose Greek yogurt for a thicker dressing.

Substitutions & Swaps

• Substitute salmon with grilled chicken.
• Use plain yogurt instead of Greek for a lighter dressing.
• Swap sriracha with your favorite hot sauce.
• Replace honey with maple syrup for a vegan option.

How to Make It

Follow these simple steps to create your delicious salad.

1. Prepare the Salmon

Season the salmon filet with olive oil, paprika, garlic powder, salt, and black pepper. Ensure the spices evenly coat the salmon for the best flavor.

2. Cook the Salmon

Heat a skillet over medium heat and add the seasoned salmon. Cook for about 4-5 minutes per side until the salmon is golden and flakes easily with a fork.

3. Make the Dressing

In a bowl, whisk together the Greek yogurt, yellow mustard, sriracha, chili paste, honey, and cream. Adjust seasoning to taste and set aside.

4. Combine the Salad

In a large mixing bowl, combine the diced cucumber, sliced red onion, diced avocado, halved cherry tomatoes, cilantro, and lime juice. Toss gently to mix.

5. Assemble the Salad

Once the salmon is cooked, break it into bite-sized pieces and add it to the salad mixture. Pour the dressing over the top and gently toss until everything is well coated.

How to Store It

Fridge: Enjoy within 3 days in an airtight container.
Freezer: No, the vegetables won’t freeze well.
Reheat: Not recommended. Serve cold for best flavor.

Tips for Best Results

• Ensure your salmon is fresh for the best flavor.
• Let the dressing sit for a few minutes to enhance the flavors.
• Adjust the spice level in the dressing according to your preference.
• Use ripe avocados for the best taste and texture.

Serving Suggestions

• Serve with crusty bread for a filling meal.
• Pair with a light white wine for a refreshing dinner.
• Enjoy as a filling lunch option on a warm day.