Bang Bang Salmon Bowl (Printable Version)

Flaky spiced salmon with fresh vegetable salsa and zesty bang bang 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

# Cooking 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 salmon for 12 to 15 minutes until cooked through and flaky when tested with a fork.
04 - While salmon bakes, ensure rice is cooked according to package instructions if not already prepared.
05 - In a mixing bowl, combine edamame, diced cucumber, green onions, rice vinegar, soy sauce, sesame oil, and chili flakes. Toss thoroughly to blend flavors.
06 - In a separate small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and well combined.
07 - Divide cooked rice among four serving bowls. Top each portion with cucumber-edamame salsa, then place one salmon fillet on each bowl. 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 ridiculously easy to whisk together but tastes like you spent hours perfecting it.
  • You can prep everything ahead and assemble in under five minutes when hunger strikes.
  • It's the kind of dish that looks fancy enough to serve to guests but honest enough to eat alone on a Tuesday.
02 -
  • Pat your salmon completely dry before seasoning—moisture is the enemy of even cooking and crispy edges.
  • Make the bang bang sauce ahead and store it in the fridge; it actually tastes better the next day as the flavors meld together.
  • The salsa needs the acid from the rice vinegar to balance the richness of everything else, so don't skip it or reduce it thinking it won't matter.
03 -
  • If your salsa sits for more than an hour before serving, the cucumber releases water—drain it before assembling to keep everything from getting soggy.
  • Room temperature salmon is less flaky than hot salmon, so assemble and eat this bowl immediately after cooking for the best texture and temperature contrast.
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