A perfect combination of creamy and spicy, each bite of this salmon salad transports you to a sun-drenched table with ocean views. The Creamy Bang Bang Salmon Salad is not only a feast for the eyes but also a quick and satisfying meal that comes together in about 30 minutes. The use of Greek yogurt and sriracha creates a velvety dressing, balancing the richness of the salmon beautifully.
This recipe is ideal for anyone looking to enjoy a nutritious meal without sacrificing flavor. It’s perfect for a light lunch, a refreshing dinner on a warm evening, or even meal prep for the week ahead. Leftovers can be stored efficiently, allowing you to enjoy the delightful flavors even days later.
Why You’ll Love This Recipe
- The creamy dressing adds a rich texture that complements the tender salmon.
- Fresh veggies provide a satisfying crunch in every bite.
- It’s quick to prepare, making it a perfect weeknight dinner.
- The spicy kick of sriracha elevates the flavor profile perfectly.
What You’ll Need
Gather the following ingredients to create this delicious salad.
For the Salad
- 1 salmon filet (I like using Atlantic salmon from Sam’s Club)
- 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, chopped
For the Dressing
- 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 (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
- 1 tbsp fresh lime juice
For the best heat, use Huy Fong brand sriracha.
Substitutions & Swaps
- Any salmon type can be used.
- Greek yogurt can be swapped with sour cream.
- Honey can be replaced with agave syrup.
- Dijon mustard may substitute yellow mustard.
How to Make It
Creating this salad is quick and easy!
1. Cook the Salmon
Preheat your oven to 400°F (200°C). Rub the salmon filet with olive oil, paprika, garlic powder, salt, and black pepper. Bake for about 15 minutes or until the fish flakes easily with a fork.
2. Make the Dressing
In a bowl, mix Greek yogurt, yellow mustard, sriracha, chili paste, honey, cream, and fresh lime juice together until smooth and creamy.
3. Prepare the Salad Ingredients
While the salmon is baking, chop the cucumber, red onion, avocado, cherry tomatoes, and cilantro.
4. Assemble the Salad
Once the salmon is cooked, let it cool slightly. Flake the salmon into bite-sized pieces and add it to a large mixing bowl with the diced vegetables.
5. Mix Everything Together
Pour the dressing over the salmon and vegetable mixture. Gently combine all ingredients until everything is well coated with the dressing.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, salmon doesn’t store well once mixed.
Reheat: Enjoy cold or warm in the microwave for 1-2 minutes.
Tips for Best Results
- Let the salmon cool before flaking for a better texture.
- Serve immediately for the freshest taste.
- Adjust the spiciness of the dressing to your liking by modifying the sriracha.
- Use fresh lime juice for the best flavor.
Serving Suggestions
- Serve with toasted pita chips for extra crunch.
- Pair with quinoa for a heartier meal.
- Enjoy on a bed of mixed greens for a lighter option.
