Bang Bang Salmon Bowl (Print Version)

Flaky salmon with zesty salsa and spicy cream 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

→ 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

# 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, or until salmon is opaque and flakes easily with a fork.
04 - While salmon bakes, cook rice according to package instructions if not already prepared.
05 - In a bowl, combine edamame, cucumber, green onions, rice vinegar, soy sauce, sesame oil, and chili flakes. Toss until well combined.
06 - In a separate small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and well blended.
07 - Divide cooked rice among 4 serving bowls. Top each 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 and chopped fresh cilantro or parsley. Serve with lime wedges on the side.

# Additional Tips::

01 -
  • The bang bang sauce is addictively creamy and spicy without being overwhelming, and you probably have most of the ingredients already.
  • Everything comes together in under 40 minutes, which means you can make this on a weeknight without losing your mind.
  • It's the kind of bowl that looks fancy enough to impress someone but tastes like pure comfort.
02 -
  • Don't skip patting the salmon dry—it's the difference between salmon that roasts and salmon that steams, and you want the former.
  • Make the bang bang sauce while the salmon is cooking so everything comes together hot and fresh, and taste it before you drizzle it all over because sriracha brands vary wildly in heat.
03 -
  • Prep the salsa and sauce the night before and store them separately—everything stays fresher and assembly becomes a five-minute situation.
  • If your salmon fillets are thick, they'll need a few more minutes in the oven, so check them with a fork instead of guessing at the time.
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