Bang Bang Salmon Bowl (Print Version)

Flavor-packed bowl featuring seasoned salmon, fresh salsa, and spicy creamy sauce over 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

→ 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 Make:

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. Place on prepared baking sheet.
03 - Bake salmon for 12 to 15 minutes until just cooked through and flaky when tested with a fork.
04 - While salmon bakes, prepare rice according to package instructions if not already cooked.
05 - In a mixing bowl, combine edamame, diced cucumber, green onions, rice vinegar, soy sauce, sesame oil, and chili flakes. Toss until well combined.
06 - In a separate small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and uniform.
07 - Divide cooked rice evenly among four serving bowls. Layer salsa on top, then place one salmon fillet on each bowl.
08 - Drizzle generously with bang bang sauce over each bowl. Garnish with toasted sesame seeds, chopped cilantro or parsley, and lime wedges.

# Expert Advice:

01 -
  • The bang bang sauce is legitimately addictive—sweet, spicy, creamy all at once—and you'll find yourself drizzling it on everything for weeks after.
  • It feels fancy enough to serve guests but comes together faster than ordering takeout, which is the kind of kitchen win that never gets old.
02 -
  • Overcooked salmon becomes dry and flaky in a sad way, so err on the side of underdone by about a minute—carryover cooking will finish it gently.
  • Make the bang bang sauce last because it breaks down slightly if it sits, though honestly it still tastes delicious even if it's been sitting for a couple of hours.
03 -
  • Room temperature salmon stays juicier than piping hot salmon, so let it cool for a minute before assembling if you have the patience.
  • Toast your own sesame seeds in a dry pan for thirty seconds if you have time—it deepens the flavor and makes the bowl taste noticeably more intentional.
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