Bang Bang Salmon Bowl (Print Version)

Flaky salmon with crisp vegetable salsa and creamy spicy drizzle over rice

# What You'll Need:

→ Salmon

01 - 4 salmon fillets, skinless, about 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, 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 for serving

# How to Make It:

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 salmon is cooked through and flakes easily with a fork.
04 - While salmon bakes, ensure rice is cooked according to package instructions if not already prepared.
05 - Combine edamame, diced cucumber, sliced green onions, rice vinegar, soy sauce, sesame oil, and chili flakes in a bowl. Toss thoroughly until well combined.
06 - In a separate bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and fully incorporated.
07 - Divide rice evenly among serving bowls. Top each portion with cucumber-edamame salsa, then place one salmon fillet on top. Drizzle generously with bang bang sauce.
08 - Sprinkle with toasted sesame seeds and chopped cilantro or parsley. Serve with lime wedges on the side.

# Expert Tips:

01 -
  • The bang bang sauce is addictive enough that you'll find yourself making extra just to keep in the fridge.
  • It looks restaurant-quality but comes together faster than takeout, which means you'll actually make it on weeknights.
  • Every element can be prepped ahead, so assembly becomes the easiest part of dinner.
02 -
  • The sauce thickens slightly as it sits, so if you're making it ahead, thin it with a splash of lime juice or water just before serving.
  • Don't skip toasting the sesame seeds yourself if you have time—the difference between raw and toasted is the difference between a good bowl and one you'll dream about.
03 -
  • If your salmon is thick, tent it loosely with foil halfway through baking so the outside doesn't brown too much before the inside cooks through.
  • Keep extra bang bang sauce in a jar in your fridge—it stays fresh for nearly a week and is perfect for drowning leftover vegetables or grain when you're bored.
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