Bang Bang Salmon Bowl

Experience a burst of fresh flavors with this Bang Bang Salmon Bowl. This dish combines tender, oven-baked salmon seasoned with smoked paprika and a refreshing cucumber-edamame salsa, all brought together by a signature creamy and spicy sauce. It is a vibrant, nutrient-dense meal that is as pleasing to look at as it is to eat, perfect for a wholesome family dinner or a sophisticated weeknight treat.

Pin it

The beauty of this bowl lies in its simplicity and the freshness of its ingredients. By preparing the salsa and sauce while the salmon bakes, you can have a restaurant-quality Asian-inspired meal on the table in no time. The use of jasmine or sushi rice adds a fluffy base that absorbs the delicious dressing, ensuring every bite is flavor-packed.

Ingredients

• Salmon: 4 skinless salmon fillets (150 g each), 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika
• Rice: 2 cups cooked jasmine or sushi rice (approx. 300 g)
• Cucumber-Edamame Salsa: 1 cup shelled edamame (thawed), 1 large cucumber (diced), 2 green onions (sliced), 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp chili flakes (optional)
• Bang Bang Sauce: 1/3 cup mayonnaise, 2 tbsp sweet chili sauce, 1 tbsp sriracha, 1 tbsp lime juice, 1 tsp honey (optional)
• Garnishes: 1 tbsp toasted sesame seeds, 2 tbsp fresh cilantro or parsley (chopped), lime wedges

Instructions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

Step 2

Pat the salmon fillets dry with a paper towel. Rub them evenly with olive oil, salt, pepper, and smoked paprika, then place them on the baking sheet.

Step 3

Bake the salmon for 12–15 minutes, or until the fish is just cooked through and flakes easily with a fork.

Step 4

While the salmon is in the oven, cook your rice if you haven't already prepared it.

Step 5

Prepare the salsa by combining edamame, diced cucumber, green onions, rice vinegar, soy sauce, sesame oil, and optional chili flakes in a bowl. Toss well to combine.

Step 6

In a separate small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, lime juice, and optional honey until the sauce is smooth.

Step 7

Assemble the bowls by dividing the rice among four bowls. Top each with a generous portion of salsa and one salmon fillet. Drizzle the bang bang sauce over the top.

Step 8

Garnish with toasted sesame seeds, chopped herbs, and serve with lime wedges on the side.

Zusatztipps für die Zubereitung

To ensure the best flavor, adjust the sriracha in the bang bang sauce gradually to find your preferred level of heat. Patting the salmon completely dry before seasoning is a crucial step to ensure the spices stick and the texture remains firm during baking.

Varianten und Anpassungen

This recipe is highly versatile. You can substitute the salmon with firm tofu or shrimp if you prefer. For added texture and nutrients, try mixing shredded carrots or thinly sliced radishes into your cucumber-edamame salsa.

Serviervorschläge

For a complete dining experience, pair this Bang Bang Salmon Bowl with a glass of crisp, aromatic white wine such as a Riesling. The wine's acidity and slight sweetness perfectly complement the spicy and creamy elements of the dish.

Pin it

With its combination of fresh vegetables, high-quality protein, and a bold sauce, this Bang Bang Salmon Bowl is sure to become a favorite in your kitchen rotation. It offers a healthy, balanced meal that satisfies cravings for something both spicy and refreshing.

Common Questions

→ What does bang bang sauce taste like?

The sauce combines creamy mayonnaise, sweet chili sauce, and sriracha for a balanced flavor profile—rich, slightly sweet, and moderately spicy with bright acidity from lime juice.

→ Can I use frozen salmon fillets?

Yes, thaw frozen salmon completely in the refrigerator before cooking. Pat thoroughly dry to remove excess moisture for proper seasoning adherence and even baking.

→ How do I know when salmon is fully cooked?

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. The flesh should appear opaque throughout and slightly translucent at the center.

→ Can I make this bowl ahead of time?

Prepare the rice and salsa up to a day in advance. Store separately in airtight containers. Bake fresh salmon and assemble bowls just before serving for optimal texture.

→ What's a good substitute for edamame?

Green peas, chickpeas, or diced bell peppers work well as alternatives. Each provides different textures while maintaining the colorful, nutritious element in the salsa.