Bang Bang Salmon Bowl (Printable View)

Tender salmon with spicy creamy sauce, fresh cucumber-edamame salsa, and fluffy rice for a quick satisfying meal.

# 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 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 for serving

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Pat salmon fillets dry with paper towels. Rub evenly with olive oil, salt, pepper, and smoked paprika. Arrange on prepared baking sheet.
02 - Bake for 12 to 15 minutes until just cooked through and flaky when tested with a fork.
03 - While salmon bakes, combine edamame, diced cucumber, green onions, rice vinegar, soy sauce, sesame oil, and chili flakes in a mixing bowl. Toss gently to combine and set aside.
04 - In a separate small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and well combined.
05 - 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.
06 - Sprinkle each bowl with toasted sesame seeds and chopped cilantro or parsley. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • The bang bang sauce is addictive enough that you'll find yourself drizzling it on everything for weeks afterward.
  • It comes together in under 40 minutes, which means weeknight dinner without the stress or the takeout bill.
  • One bowl somehow feels indulgent and wholesome at the same time, packed with protein, fresh vegetables, and real flavor.
02 -
  • Do not skip drying the salmon; I learned this the hard way when I rushed and ended up with steamed fish instead of the golden-edged version I was after.
  • Make the bang bang sauce before you plate everything because it's thick right out of the bowl and you'll want to give it a gentle stir to loosen it up just before drizzling.
  • The salsa can be made several hours ahead, which means this recipe is actually perfect for meal prep when you have the energy to chop vegetables all at once.
03 -
  • If your salmon is particularly thick, tent it loosely with foil for the first five minutes of baking, then remove the foil to let the top develop a gentle crust.
  • Double the bang bang sauce recipe because you'll want extra for drizzling and dipping, and it keeps for days in the refrigerator.
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