Bang Bang Salmon Bowl (Print Version)

Flavorful salmon bowl featuring tender fish, fresh vegetable salsa, and spicy creamy sauce over jasmine rice.

# What You 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

# 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 until just cooked through and flaky when tested with a fork.
04 - While salmon bakes, cook rice according to package instructions if not already prepared.
05 - Combine edamame, diced cucumber, green onions, rice vinegar, soy sauce, sesame oil, and chili flakes in a mixing bowl. Toss until well combined.
06 - In a separate small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and fully combined.
07 - Divide cooked rice evenly among four 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 -
  • The bang bang sauce is addictively creamy and spicy without being overwhelming, and you'll find yourself drizzling it on everything for weeks afterward.
  • It comes together in 35 minutes flat, so you can have restaurant-quality food on the table without the stress or expense.
  • Every element is customizable—swap the salmon for tofu or shrimp, adjust the heat level, or add extra crunch however you like.
02 -
  • Don't skip patting the salmon dry or you'll end up with a watery crust instead of that gorgeous seared exterior that keeps everyone talking about the texture.
  • Make your bang bang sauce before you assemble because if you try to whisk it while everything's getting cold, the whole meal loses momentum and energy.
  • The salsa actually improves if it sits for five to ten minutes before serving, so prep it while the salmon cooks and let the flavors get to know each other.
03 -
  • If your salmon starts cooking too fast on top, tent it loosely with foil for the last few minutes to prevent drying out while the center catches up.
  • The bang bang sauce keeps in the fridge for up to five days, so make extra and spoon it over everything you cook that week.
  • Toast your sesame seeds in a dry pan just before serving—thirty seconds of heat transforms their flavor from muted to nutty and gorgeous.
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