Bang Bang Salmon Bowl (Printable Version)

Flaky salmon, fresh veggie salsa, and spicy creamy sauce over rice

# Ingredient List:

→ 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

→ 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

→ 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, 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 not already cooked, prepare jasmine or sushi rice according to package instructions while salmon bakes.
05 - In a bowl, combine shelled edamame, diced cucumber, sliced green onions, rice vinegar, soy sauce, sesame oil, and chili flakes. Toss to combine evenly.
06 - In a separate small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and fully incorporated.
07 - Divide cooked rice among four serving bowls. Top each portion with cucumber-edamame salsa, then place one salmon fillet on top of each. Drizzle generously with bang bang sauce.
08 - Sprinkle toasted sesame seeds and fresh cilantro over each bowl. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • It feels fancy enough for guests but comes together faster than ordering takeout.
  • The contrast between the creamy sauce, crisp vegetables, and flaky salmon creates the kind of texture variety that keeps every bite interesting.
  • You can prep the salsa and sauce ahead, making dinner assembly almost effortless on busy evenings.
02 -
  • Don't skip patting the salmon dry before seasoning, or the spices will slide off and the fish won't develop that lovely caramelized edge.
  • Whisk the bang bang sauce until it's completely smooth, because any lumps will make it look less appetizing even though it tastes fine.
  • Assemble the bowls just before serving so the rice stays fluffy, the salsa stays crunchy, and the sauce doesn't get absorbed too early.
03 -
  • Toast your sesame seeds in a dry skillet for a minute or two until they smell nutty and fragrant, it makes a noticeable difference in flavor.
  • Use a meat thermometer to check the salmon, aiming for an internal temperature of 145°F for perfectly cooked, moist fish every time.
  • If your mayonnaise-based sauce looks too thick, thin it with a teaspoon of water or extra lime juice until it reaches a pourable consistency.
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