Bang Bang Salmon Bowl (Printer version)

Flaky salmon with zesty salsa and creamy spicy dressing over rice

# What You'll Need:

→ Salmon

01 - 4 salmon fillets, skinless, approximately 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, 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

# Directions:

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.
03 - Bake for 12 to 15 minutes until salmon is cooked through and flakes easily with a fork.
04 - Cook rice according to package instructions if not already prepared.
05 - Combine edamame, diced cucumber, green onions, rice vinegar, soy sauce, sesame oil, and chili flakes in a bowl. Toss well to combine.
06 - In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and well blended.
07 - Divide cooked rice among four bowls. Top each portion with cucumber-edamame salsa, then place one salmon fillet on each. Drizzle generously with bang bang sauce.
08 - Top each bowl with toasted sesame seeds and chopped cilantro or parsley. Serve with lime wedges.

# Expert Advice:

01 -
  • The bang bang sauce is genuinely addictive—tangy, creamy, and with just enough heat to keep you reaching for another bite.
  • You can have this on the table faster than most takeout, which means more time doing literally anything else.
  • It's the kind of dish that looks impressive enough for guests but tastes even better as leftovers the next day.
02 -
  • Don't skip drying the salmon—wet fish steams instead of baking, and you'll end up with a different texture entirely.
  • The bang bang sauce can sit in the fridge for three days, so make it ahead if you want to streamline your cooking day.
03 -
  • Toast your own sesame seeds in a dry pan for thirty seconds before sprinkling—the flavor becomes so much more pronounced and worth the minimal effort.
  • If your sriracha sauce is thicker than you like, thin it with a teaspoon of water at a time until it reaches the consistency you want.
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