Bang Bang Salmon Bowl (Printable Version)

Tender spicy salmon with crisp cucumber-edamame salsa and creamy sauce over fluffy 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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat salmon fillets dry. Rub with olive oil, salt, pepper, and smoked paprika. Place on prepared baking sheet.
03 - Bake salmon for 12 to 15 minutes, or until just cooked through and flaky.
04 - While salmon bakes, cook rice if not already prepared according to package instructions.
05 - Combine edamame, cucumber, green onions, rice vinegar, soy sauce, sesame oil, and chili flakes in a bowl. Toss well.
06 - In a separate small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth.
07 - Divide rice among four bowls. Top with salsa, then place salmon fillet on each. Drizzle generously with bang bang sauce.
08 - Garnish with sesame seeds, chopped herbs, and lime wedges. Serve immediately.

# Expert Tips:

01 -
  • The bang bang sauce is genuinely addictive and works as a dip for everything you'll make for weeks afterward.
  • You can have dinner on the table in 35 minutes without feeling like you've rushed or compromised flavor.
  • It's endlessly customizable depending on what's in your produce drawer or freezer that day.
02 -
  • Don't skip patting the salmon dry—moisture is the enemy of even cooking and good texture, and it takes literally 10 seconds to change everything.
  • The bang bang sauce is best when the mayo is cold when you start mixing it; warm mayo breaks down and becomes greasy instead of silky.
  • Make the salsa right before you eat if you can, because sitting in its dressing for too long turns it watery and the cucumber loses its snap.
03 -
  • Toast your sesame seeds in a dry skillet for 30 seconds before sprinkling them on—this small step releases their nutty oils and makes a real difference in every bite.
  • If your sweet chili sauce is very thick, thin it slightly with water before mixing into the mayo so your sauce has the right consistency for drizzling.
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