Bang Bang Salmon Bowl (Printable Version)

Flavorful salmon bowl with fresh salsa and spicy creamy sauce

# What You'll Need:

→ Salmon

01 - 4 salmon fillets, skinless, 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
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

# 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 on prepared baking sheet.
03 - Bake for 12 to 15 minutes until cooked through and flaky when tested with a fork.
04 - While salmon bakes, ensure rice is cooked and ready according to package instructions.
05 - In a mixing bowl, combine edamame, diced cucumber, green onions, rice vinegar, soy sauce, sesame oil, and chili flakes. Toss until evenly mixed.
06 - In a separate small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and combined.
07 - Divide cooked rice among four serving bowls. Top rice 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 Tips:

01 -
  • The bang bang sauce is addictively creamy and spicy without being overwhelming, and you'll find yourself making extra just to have on hand.
  • Everything comes together in under 40 minutes, so weeknight dinners stop feeling like a production.
  • It feels restaurant-quality enough to impress someone, but honestly tastes even better at home where you control every element.
02 -
  • Don't overcook the salmon—it continues cooking slightly after you pull it from the oven, so taking it out when it still looks just slightly underdone ensures it stays tender and won't taste like rubber.
  • The bang bang sauce can be made a day ahead and stored in the fridge, which means all your prep stress disappears and you just assemble when you're ready to eat.
03 -
  • Buy salmon from a good fish counter where you can ask when it came in; fresher salmon has a subtler, cleaner taste that really shines with minimal seasoning.
  • If you want the salsa to have even more crunch, add thinly sliced radishes or shredded carrots—they add color, snap, and a peppery note that plays beautifully with everything else.
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