Bang Bang Salmon Bowl (Printable)

Flavor-packed bowl with seasoned salmon, fresh salsa, and creamy spicy sauce over rice

# What You Need:

→ Salmon

01 - 4 salmon fillets, skinless, approximately 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

→ 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

# Directions:

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. Place fillets on prepared baking sheet in single layer.
03 - Bake for 12 to 15 minutes until salmon is cooked through and flakes easily with a fork.
04 - While salmon cooks, ensure rice is cooked according to package instructions if not already prepared. Keep warm.
05 - In a bowl, combine edamame, diced cucumber, sliced 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 fully incorporated.
07 - Divide warm rice evenly among four 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 and chopped cilantro or parsley. Serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • It looks as impressive as it tastes: Those vibrant colors and textures make you feel like you're eating at a trendy poke spot, not your own kitchen.
  • The bang bang sauce is dangerously addictive: Sweet, spicy, creamy—it's the kind of condiment you'll find yourself drizzling on everything.
  • You can prep most of it ahead: Cook rice and make sauce the night before, then assemble fresh whenever hunger strikes.
02 -
  • Don't skip drying the salmon: This one small step is the difference between dry, rubbery salmon and tender, flaky, beautifully caramelized fillets that people compliment.
  • Make the bang bang sauce right before serving: I learned this when I made it hours ahead and it separated—fresh is always better, and it only takes two minutes anyway.
  • Taste the salsa before you assemble: Edamame can vary in saltiness depending on the brand, so adjust your soy sauce accordingly to avoid oversalting the whole bowl.
03 -
  • Cook your rice while the oven preheats: This way everything finishes at roughly the same time and you can assemble while everything is still at its best temperature.
  • Make extra bang bang sauce: Seriously, you'll want to drizzle it on leftover bowls the next day, and it keeps for a week refrigerated.
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