Bang Bang Salmon Bowl (Print Version)

Tender salmon with crisp cucumber-edamame salsa and creamy bang bang 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 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 for serving

# How to Make It:

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, or until cooked through and flaky when tested with a fork.
04 - While salmon bakes, prepare jasmine or sushi rice according to package instructions if not already cooked.
05 - In a mixing bowl, combine thawed edamame, diced cucumber, sliced green onions, rice vinegar, soy sauce, sesame oil, and chili flakes. Toss thoroughly to combine.
06 - In a separate small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, fresh lime juice, and honey until completely smooth.
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.

# Additional Tips::

01 -
  • It feels restaurant fancy but comes together in under 40 minutes on a weeknight.
  • The bang bang sauce is dangerously good and you will want to put it on everything.
  • You get protein, crunch, and that creamy spicy kick all in one satisfying bowl.
02 -
  • Do not overbake the salmon or it will turn dry and chalky, check it at 12 minutes and pull it as soon as it flakes.
  • The bang bang sauce thickens as it sits, so if you make it ahead, thin it with a teaspoon of water or lime juice before serving.
  • Cold rice will not absorb the sauce as well, so make sure your rice is freshly cooked or reheated until warm and fluffy.
03 -
  • Toast your sesame seeds in a dry skillet until they smell nutty and start to pop, it takes two minutes and makes them taste so much better.
  • If your salmon has skin, leave it on and bake it skin side down, it will peel off easily after cooking and keep the fish moist.
  • Make a double batch of bang bang sauce and keep it in the fridge, it is incredible on grain bowls, grilled chicken, and even as a dip for sweet potato fries.
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