Bang Bang Salmon Bowl (Printable)

Flavorful salmon with fresh salsa and spicy creamy sauce over 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 for serving

# 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. Arrange on prepared baking sheet.
03 - Bake for 12 to 15 minutes until salmon is cooked through and flakes easily with a fork.
04 - If rice is not already prepared, cook jasmine or sushi rice according to package directions.
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 bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and fully blended.
07 - Divide cooked rice evenly among four 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 chopped cilantro or parsley. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • The bang bang sauce is a total game-changer—it transforms simple ingredients into something that tastes restaurant-quality.
  • Everything comes together in under 40 minutes, so you can have a chef-worthy dinner on a busy weeknight.
  • It's adaptable and forgiving, letting you swap proteins or adjust heat levels based on what you have and how you're feeling.
02 -
  • Don't skip patting the salmon dry—moisture on the surface prevents that gentle golden finish and can make the fish steam instead of roast.
  • The sauce can seem overly thick when you first whisk it together, but it loosens slightly as it sits; resist the urge to add liquid right away and taste first.
  • Rice vinegar and soy sauce can dominate quickly, so taste your salsa before serving and adjust one at a time rather than dumping in the full amounts at once.
03 -
  • Room-temperature or slightly warm salmon tastes better than piping hot, so let it rest on the baking sheet for a minute after coming out of the oven before assembling your bowls.
  • Whisk the sauce vigorously for 30 seconds longer than you think necessary—tiny air bubbles make it lighter and more luxurious on your palate.
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