Bang Bang Salmon Bowl (Printable Version)

Flaky salmon with fresh vegetable salsa and spicy creamy sauce over rice

# What You'll Need:

→ Salmon

01 - 4 salmon fillets (about 5.3 oz each), skinless
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon smoked paprika

→ Rice

06 - 2 cups cooked jasmine or sushi rice, prepared according to package instructions

→ Cucumber-Edamame Salsa

07 - 1 cup shelled edamame, thawed if frozen
08 - 1 large cucumber, diced
09 - 2 green onions, thinly sliced
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon soy sauce
12 - 1 teaspoon sesame oil
13 - 1/2 teaspoon chili flakes, optional

→ Bang Bang Sauce

14 - 1/3 cup mayonnaise
15 - 2 tablespoons sweet chili sauce
16 - 1 tablespoon sriracha
17 - 1 tablespoon lime juice
18 - 1 teaspoon honey, optional

→ Garnishes

19 - 1 tablespoon toasted sesame seeds
20 - 2 tablespoons fresh cilantro or parsley, chopped
21 - Lime wedges

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat salmon fillets dry with paper towels. Rub each fillet evenly with olive oil, salt, pepper, and smoked paprika. Arrange on prepared baking sheet.
03 - Bake for 12 to 15 minutes until salmon is cooked through and flakes easily with a fork.
04 - While salmon bakes, cook rice according to package instructions if not already prepared.
05 - In a mixing bowl, combine edamame, diced cucumber, sliced green onions, rice vinegar, soy sauce, sesame oil, and chili flakes. Toss until well combined.
06 - In a separate small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and creamy.
07 - Divide cooked rice among serving bowls. Top each portion with cucumber-edamame salsa, then place one salmon fillet on top of each bowl.
08 - Drizzle bang bang sauce generously over each bowl. Top with toasted sesame seeds and fresh chopped cilantro or parsley. Serve with lime wedges.

# Expert Suggestions:

01 -
  • It comes together faster than most takeout, but tastes like you've been cooking all day.
  • The bang bang sauce is dangerously addictive and transforms everything it touches.
  • You can prep components ahead and assemble when hunger strikes, making it perfect for meal prep chaos.
02 -
  • Don't skip patting the salmon dry—wet fish steams instead of developing any color, and that matters more than you'd think.
  • The bang bang sauce gets better and more cohesive if you let it sit for five minutes after whisking, so make it before you start assembling.
03 -
  • Make the sauce and salsa ahead of time; they both keep beautifully in the fridge for a couple of days and actually taste better the next day as flavors deepen.
  • If you're batch cooking salmon, bake it all at once and let it cool slightly before storing—leftover salmon on this bowl for lunch is honestly better than the first serving.
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