Bang Bang Salmon Bowl (Printable)

Baked salmon with crisp salsa and spicy creamy sauce over jasmine rice

# 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 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 for serving

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Pat salmon fillets dry with paper towels. Rub each fillet with olive oil, then season with salt, pepper, and smoked paprika. Place on prepared baking sheet.
02 - Bake salmon for 12 to 15 minutes, or until just cooked through and flaky when tested with a fork.
03 - While salmon bakes, cook rice according to package instructions if not already prepared. Keep warm.
04 - In a bowl, combine edamame, diced cucumber, sliced green onions, rice vinegar, soy sauce, sesame oil, and chili flakes. Toss well to combine.
05 - In a separate small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and well combined.
06 - Divide cooked rice evenly among serving bowls. Top each portion with cucumber-edamame salsa, then place one salmon fillet on top of the salsa.
07 - Drizzle each bowl generously with bang bang sauce. Garnish with toasted sesame seeds, chopped cilantro or parsley, and lime wedges. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under 35 minutes, so no excuses about being too tired to cook something this good.
  • The sauce is addictive in the best way—creamy, spicy, and tangy all at once, making everything it touches taste like restaurant quality.
  • It's endlessly customizable depending on what's in your fridge and your mood that particular day.
02 -
  • Don't skip patting the salmon dry—I learned this the hard way when mine came out steamed instead of gently browned, and the difference is actually significant.
  • Make the sauce at least 10 minutes before serving if you have time; the flavors meld and become noticeably smoother and more balanced than when it's freshly whisked.
03 -
  • Toast your sesame seeds in a dry pan for just two minutes before serving—the difference between that warm, nutty flavor and cold seeds is actually game-changing.
  • Serve the sauce on the side if you're eating this over the course of a few minutes; that way the rice stays fluffy instead of absorbing sauce and getting dense.
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