Bang Bang Salmon Bowl (Print Version)

Tender salmon with crisp cucumber-edamame salsa and spicy creamy sauce over jasmine rice

# What You Need:

→ Salmon

01 - 4 salmon fillets, skinless, 5.3 oz each
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

→ 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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat salmon fillets dry with paper towels. Rub evenly with olive oil, salt, pepper, and smoked paprika. Arrange on prepared baking sheet.
03 - Bake for 12 to 15 minutes, or until salmon is just cooked through and flakes easily with a fork.
04 - If not already prepared, cook jasmine or sushi rice according to package directions while salmon bakes.
05 - In a mixing bowl, combine edamame, diced cucumber, sliced green onions, rice vinegar, soy sauce, sesame oil, and chili flakes if using. Toss all ingredients 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 evenly among 4 serving bowls. Top each portion with cucumber-edamame salsa, then place one salmon fillet on top. Drizzle generously with bang bang sauce.
08 - Top each bowl with toasted sesame seeds, chopped cilantro or parsley, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • That creamy, spicy sauce is addictive enough to make you want to scrape the bowl clean (and totally acceptable to do at home).
  • It comes together faster than most takeout delivery times, which means you can actually relax while eating.
  • The combination of crispy salmon, cool salsa, and that tangy sauce creates a flavor explosion that somehow feels both indulgent and genuinely good for you.
02 -
  • Overcooked salmon becomes dry and disappointing—pulling it out just when it still looks slightly underdone in the very center is the secret because carryover cooking finishes the job perfectly.
  • Don't skip toasting your sesame seeds in a dry pan for a minute or two; the flavor difference between raw and toasted is genuinely night-and-day transformative.
03 -
  • Use quality sriracha—cheaper versions can taste harsh and one-dimensional, while good ones bring complexity and actual fruity heat.
  • If your salmon is particularly thick, tent it loosely with foil halfway through baking to prevent the exterior from browning too fast while the center catches up.
Go Back