Bang Bang Salmon Bowl (Printable)

Tender baked salmon over jasmine rice with cucumber-edamame salsa and creamy spicy bang bang sauce.

# What You 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 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, pepper, and smoked paprika. Place on prepared baking sheet in a single layer.
03 - Bake for 12 to 15 minutes, or until salmon is just cooked through and flakes easily with a fork.
04 - While salmon bakes, prepare rice according to package instructions if not already cooked.
05 - In a mixing bowl, combine edamame, diced cucumber, sliced green onions, rice vinegar, soy sauce, sesame oil, and chili flakes. Toss all ingredients until evenly coated.
06 - In a separate small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until the mixture is smooth and fully combined.
07 - Divide cooked rice evenly among four serving bowls. Layer cucumber-edamame salsa over rice, then top each bowl with one salmon fillet. Drizzle generously with bang bang sauce.
08 - Garnish each bowl with toasted sesame seeds, chopped cilantro or parsley, and lime wedges. Serve immediately.

# Expert Suggestions:

01 -
  • The bang bang sauce is genuinely addictive—that sweet, spicy, creamy combination hits differently than anything you can order.
  • Everything comes together in under 40 minutes, which means you can impress people on a weeknight without stress.
  • It's naturally flexible, so you can swap proteins or add whatever vegetables you have hiding in your crisper drawer.
02 -
  • Don't skip the step of patting the salmon dry—I learned this the hard way after making rubbery, steamed salmon more times than I care to admit.
  • The sauce's balance is everything, and that balance depends on your specific brands of mayo and chili sauce varying in sweetness, so taste as you go and adjust fearlessly.
03 -
  • Make the bang bang sauce the night before and let the flavors meld overnight—it somehow tastes even better the next day.
  • If your salmon fillets are especially thick, cover the baking sheet loosely with foil for the first 10 minutes to ensure they cook through without the edges getting overdone.
Go Back