Bang Bang Salmon Bowl (Printable)

Flavorful salmon bowl with fresh salsa and creamy spicy sauce

# 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 fresh 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

# Steps:

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 cooked through and flaky when tested with a fork.
04 - While salmon bakes, cook rice according to package instructions if not already prepared. Keep warm.
05 - Combine edamame, diced cucumber, sliced green onions, rice vinegar, soy sauce, sesame oil, and chili flakes in a bowl. Toss gently to combine.
06 - In a 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 bowls. Top each portion with cucumber-edamame salsa, then place one salmon fillet on each bowl.
08 - Drizzle bang bang sauce generously over each bowl. Sprinkle with toasted sesame seeds and chopped cilantro or parsley. Serve with lime wedges.

# Expert Advice:

01 -
  • That bang bang sauce is addictive enough to make you want to lick the bowl, and it masks absolutely nothing—just pure creamy, spicy, tangy joy.
  • The whole thing comes together in one meal prep session, making it perfect for busy weeknights or when you want something that feels restaurant-quality without the takeout guilt.
  • It's flexible enough to work with what you have in your fridge while still hitting every flavor note your palate craves.
02 -
  • Don't skip patting the salmon dry—wet salmon won't brown properly and you'll end up with steamed fish instead of the tender, golden-edged result you're after.
  • The bang bang sauce will thicken slightly as it sits, so make it just before you assemble the bowls if you want it pourable; if you make it ahead, thin it with a splash of lime juice or water right before serving.
03 -
  • Buy salmon from a fishmonger you trust; they'll tell you which fillets are freshest and might even remove the skin for you if you ask nicely.
  • Toast your own sesame seeds in a dry pan for 2-3 minutes if you have them whole—the difference between store-bought toasted and fresh-toasted is the difference between good and unforgettable.
Return