Bang Bang Salmon Bowl (Print Version)

Flaky salmon with zesty salsa and creamy spicy sauce over rice

# What You'll Need:

→ Salmon

01 - 4 salmon fillets, skinless, 5.3 oz each
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
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

→ 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

→ Garnishes

19 - 1 tablespoon toasted sesame seeds
20 - 2 tablespoons fresh cilantro, chopped
21 - Lime wedges

# How To:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat salmon fillets dry. Coat 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.
04 - Cook jasmine or sushi rice according to package instructions if not already prepared.
05 - Combine edamame, cucumber, green onions, rice vinegar, soy sauce, sesame oil, and chili flakes in a bowl. Toss thoroughly.
06 - Whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey in a separate bowl until smooth.
07 - Divide cooked rice among four bowls. Top with salsa mixture and place one salmon fillet on each bowl. Drizzle generously with bang bang sauce.
08 - Garnish each bowl with sesame seeds, fresh cilantro, and lime wedges. Serve immediately.

# Expert Tips:

01 -
  • The bang bang sauce hits that sweet-spicy-creamy trifecta that makes your taste buds actually wake up.
  • Everything comes together in under 35 minutes, which means weeknight dinner without the stress or takeout guilt.
  • It's flexible enough to swap salmon for tofu or shrimp depending on what's calling to you that day.
02 -
  • Pat your salmon completely dry before cooking, or you'll steam it instead of bake it, and steamed salmon tastes like disappointment wrapped in a fillet.
  • Don't skip toasting the sesame seeds if you have a moment; two minutes in a dry pan transforms them from pleasant to absolutely craveable.
  • The bang bang sauce thickens slightly as it sits, so if you make it ahead, thin it with a teaspoon of water or lime juice right before serving.
03 -
  • Make the bang bang sauce the night before; it actually tastes better once the flavors have time to settle, and you'll thank yourself when dinner comes together even faster.
  • If your salmon fillet is particularly thick, tent it loosely with foil for the first 8 minutes of baking, then uncover it so it can develop a slight caramelization on top.
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