Bang Bang Salmon Bowl (Printable Version)

Tender salmon with crisp cucumber-edamame salsa and creamy spicy 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, prepared according to package instructions

→ 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

# 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, black pepper, and smoked paprika. Arrange on prepared baking sheet.
03 - Bake salmon for 12 to 15 minutes until cooked through and flaky when tested with a fork.
04 - While salmon bakes, prepare rice if not already cooked, following package instructions.
05 - In a mixing 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 creamy.
07 - Divide cooked rice evenly among four serving bowls. Top each portion with cucumber-edamame salsa, then place one salmon fillet on top. Drizzle generously with bang bang sauce.
08 - Sprinkle each bowl with toasted sesame seeds and fresh chopped cilantro or parsley. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • The bang bang sauce is absolutely addictive and transforms every component it touches with creamy, spicy goodness.
  • You can prep most of it ahead and assemble bowls in minutes, making it perfect for busy evenings or meal prep.
  • It feels fancy enough to serve guests but simple enough that even a tired weeknight version tastes incredible.
02 -
  • The sauce is better when you whisk it a full minute; the mayonnaise needs to emulsify properly with the other ingredients to achieve that silky texture.
  • Don't assemble the bowls until you're ready to eat, because the warm rice will soften the salsa and the sauce will get absorbed unevenly if it sits too long.
03 -
  • If your salmon fillets are varying thicknesses, tuck the thinner ends under before seasoning so everything cooks at the same rate and you won't end up with parts that are dry.
  • The sauce is dangerously good; make extra because you'll find yourself drizzling it on vegetables, rice, and probably eating spoonfuls straight from the bowl when no one is looking.
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