Bang Bang Salmon Bowl (Print Version)

Tender baked salmon over fluffy rice with crisp cucumber-edamame salsa and creamy spicy bang bang drizzle.

# 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

# Step-by-Step:

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 cooked through and flaky when tested with a fork.
04 - Ensure jasmine or sushi rice is cooked according to package directions if not already prepared.
05 - In a bowl, combine shelled edamame, diced cucumber, sliced green onions, rice vinegar, soy sauce, sesame oil, and chili flakes. Toss thoroughly to combine.
06 - In a separate bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and fully incorporated.
07 - Divide cooked rice evenly among four bowls. Top each with cucumber-edamame salsa, then place one baked 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 Tips:

01 -
  • It comes together faster than you'd expect, making it ideal for busy weeknights when you still want something that tastes intentional.
  • The bang bang sauce is genuinely addictive, and once you nail the ratio, you'll find yourself drizzling it on everything from roasted vegetables to leftover chicken.
  • There's real nutrition here without feeling like you're eating salad, so you won't feel deprived or hungry an hour later.
02 -
  • Don't assemble these bowls too far ahead of time because the salsa releases water as it sits, turning your crisp vegetables into a soggy mess by the time you're ready to eat.
  • If your bang bang sauce seems too thick, thin it with a tiny bit of water or lime juice rather than adding more mayo, which will make it heavier.
03 -
  • Pat your salmon completely dry before seasoning; any moisture sitting on the surface will steam rather than bake, resulting in a less-than-ideal texture.
  • Make the bang bang sauce first and let it sit while you prep other components, which allows the flavors to meld and round out slightly.
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