Bang Bang Salmon Bowl (Printable version)

Flaky spiced salmon meets crisp cucumber-edamame salsa and creamy bang bang sauce over jasmine rice

# 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, 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

# How to Prepare:

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 in a single layer.
03 - Bake for 12 to 15 minutes until salmon is just cooked through and flakes easily with a fork.
04 - While salmon bakes, prepare jasmine or sushi rice according to package instructions if not already cooked.
05 - Combine edamame, diced cucumber, sliced green onions, rice vinegar, soy sauce, sesame oil, and chili flakes in a mixing bowl. Toss ingredients until well combined.
06 - In a separate bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until sauce reaches smooth consistency.
07 - Divide cooked rice evenly among four serving bowls. Top each with cucumber-edamame salsa, then place one salmon fillet on top. Drizzle generously with bang bang sauce.
08 - Sprinkle sesame seeds and chopped cilantro or parsley over each bowl. Serve with lime wedges on the side.

# Expert Tips:

01 -
  • The bang bang sauce is addictively creamy and spicy, the kind of thing you'll want to drizzle on everything afterward.
  • It comes together in 35 minutes flat, making it perfect for weeknight dinners when you want something that doesn't feel rushed.
  • Salmon stays buttery and tender, and the crisp salsa adds texture that keeps every bite interesting.
02 -
  • Don't skip patting the salmon dry—it's the difference between sad steamed salmon and actually delicious baked salmon with a slight crust.
  • Make the bang bang sauce just before assembling; if it sits too long the flavors flatten and it separates slightly.
  • The salsa can handle being made ahead, but keep it separate from the rice and salmon until you're ready to eat so nothing gets soggy.
03 -
  • Buy pre-cooked rice or use a rice cooker so you can focus on everything else without juggling multiple things on the stovetop.
  • The edamame should be completely thawed and dried before mixing into the salsa, or you'll end up with watery dressing instead of a proper salsa consistency.
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