Bang Bang Salmon Bowl (Print Version)

Tender salmon over rice with crisp salsa and creamy spicy sauce

# 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

→ 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

# 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 with olive oil, salt, pepper, and smoked paprika. Arrange on prepared baking sheet in single layer.
03 - Bake for 12 to 15 minutes, or until just cooked through and flaky when tested with a fork.
04 - While salmon bakes, prepare rice if not already cooked according to package instructions.
05 - In a mixing bowl, combine edamame, cucumber, green onions, rice vinegar, soy sauce, sesame oil, and chili flakes. Toss until evenly coated.
06 - In a separate 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 with salsa, then place one salmon fillet on each. Drizzle generously with bang bang sauce.
08 - Sprinkle sesame seeds and chopped fresh herbs over each bowl. Serve with lime wedges on the side.

# Additional Tips::

01 -
  • The sauce is dangerously addictive and honestly works on everything, so you'll find yourself making extra batches.
  • It comes together in under 40 minutes, making it perfect for nights when you want impressive without the stress.
  • The contrast of textures keeps every bite interesting, from the flaky salmon to the crisp cucumber snap.
02 -
  • Don't skip drying the salmon completely, because any moisture on the surface prevents browning and leads to a steamed texture that's honestly disappointing.
  • Make the sauce ahead if you want, because it actually tastes better after sitting in the fridge for a few hours as the flavors meld.
  • The salsa gets watery if you make it too far in advance, so prepare it within 30 minutes of serving for maximum crunch.
03 -
  • Cook your salmon at the same temperature for consistency, and remember that carryover cooking means pulling it out when it's still barely opaque in the center, not when it's completely firm.
  • Toast your sesame seeds in a dry pan for about a minute before using them, because the aroma and flavor difference is honestly life-changing.
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