Save I stumbled upon bang bang sauce at a food truck near my office, and honestly, it was the kind of thing that made me stop mid-bite to ask the vendor what exactly was in that creamy, spicy drizzle. They wouldn't tell me, so I spent weeks in my kitchen reverse-engineering it with mayonnaise, sriracha, and whatever else seemed promising. This salmon bowl is where that experiment landed, and it's become my go-to when I need something that tastes impressive but doesn't demand hours at the stove.
Last summer, I made this for a friend who'd been vegan for a year and just started eating fish again. Watching them drizzle that sauce and actually enjoy something I'd made felt like a small victory in our kitchen together. They asked for the recipe that same night, and now their version has carrots and extra cilantro because apparently that's their thing.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Salmon fillets (4, about 150 g each, skinless): Look for fillets that smell like the ocean, not fishy. Pat them completely dry before seasoning so they crisp up nicely in the oven.
- Olive oil: Just enough to coat without making them swim; this helps the seasonings stick.
- Salt, black pepper, and smoked paprika: A simple trio that lets the salmon shine while adding warmth and depth.
- Jasmine or sushi rice (2 cups cooked): The fluffy base that catches all that glorious sauce, so don't skip quality here.
- Edamame (1 cup shelled): Thaw frozen ones ahead of time to save yourself a last-minute scramble.
- Cucumber (1 large, diced): English cucumbers have fewer seeds and less water, so they won't turn your salsa soggy.
- Green onions (2, thinly sliced): The bright, oniony bite that wakes everything up.
- Rice vinegar (1 tbsp): More delicate than regular vinegar, so it seasons without overwhelming.
- Soy sauce (1 tbsp): Umami magic in liquid form.
- Sesame oil (1 tsp): A little goes a long way; it's potent and luxurious.
- Chili flakes (1/2 tsp, optional): Add if you like heat, skip if you don't, or let people decide at the table.
- Mayonnaise (1/3 cup): The creamy base that makes the sauce cling to everything.
- Sweet chili sauce (2 tbsp): This is the secret ingredient that gives the sauce its signature sweetness and slight tang.
- Sriracha (1 tbsp): The heat source; adjust up or down depending on your mood.
- Lime juice (1 tbsp): Brightness and acidity that ties the whole thing together.
- Honey (1 tsp, optional): A whisper of sweetness that balances the spice beautifully.
- Toasted sesame seeds and fresh cilantro or parsley: The finishing touches that make it look like you actually know what you're doing.
- Lime wedges: For squeezing, tasting, adjusting.
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Get your oven ready:
- Preheat to 400°F and line a baking sheet with parchment paper so nothing sticks and cleanup is almost painless.
- Season and arrange the salmon:
- Pat those fillets dry with paper towels, then rub them with olive oil, salt, pepper, and smoked paprika until they're evenly coated. Arrange them on the sheet without crowding.
- Bake until just cooked through:
- Put them in the oven for 12 to 15 minutes, depending on thickness. You'll know it's done when it flakes easily with a fork but still feels slightly tender inside.
- Cook your rice if needed:
- While salmon bakes, get your rice going if you haven't already prepped it.
- Build the salsa:
- Toss edamame, cucumber, green onions, rice vinegar, soy sauce, sesame oil, and chili flakes together in a bowl. The mixture should feel bright and crisp, not heavy.
- Whisk the bang bang sauce:
- In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, lime juice, and honey. Whisk until smooth and creamy, tasting as you go to adjust the heat level.
- Assemble the bowls:
- Divide rice among your bowls, top with salsa, then place a salmon fillet on each. The warm rice will contrast nicely with the cool, crunchy salsa.
- Finish with flair:
- Drizzle that bang bang sauce generously over everything. Scatter sesame seeds and herbs on top, add lime wedges on the side, and serve immediately while the salmon is still warm.
Save There's something about the moment when you drizzle that creamy, spicy sauce over a warm bowl and watch everything come together. It stopped being just dinner and became the thing I actually want to eat, not the thing I have to eat.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
The Secret Behind the Sauce
The magic isn't in any single ingredient; it's in the ratio of creamy to spicy to tangy. I learned this the hard way after making a batch that tasted like pure sriracha one night and pure mayonnaise the next. The sweet chili sauce is what ties it all together, adding a depth that regular hot sauce can't quite reach. Once you get the balance right, you'll find yourself putting this on everything from roasted vegetables to grilled chicken.
Variations That Actually Work
Salmon is wonderful, but this bowl is genuinely flexible. I've made it with shrimp when I was feeling fancy, tofu when I wanted something lighter, and even grilled chicken when I had leftovers. The salsa and sauce work with all of them because they're built on brightness and balance rather than heavy, specific flavors. The rice base also absorbs sauce beautifully, so feel free to adjust portions or swap in brown rice or even cauliflower rice if you want.
Timing and Prep Strategy
The 35-minute window is real, but only if you think ahead slightly. I usually cook my rice earlier in the day, then everything else comes together in one calm 20-minute stretch. If you prep your vegetables the night before, you're looking at a dinner that requires maybe 15 minutes of actual hands-on time. The salsa and sauce both taste better when they've had a few minutes to meld, so mix them while the salmon bakes and you'll be in perfect rhythm.
- Make the bang bang sauce first so it has time to chill slightly and flavors can meld together.
- Chop all your vegetables while the salmon is in the oven so you're not rushed at assembly time.
- If you're cooking for guests, assemble the components separately and let people build their own bowls so everyone can adjust sauce and heat to their preference.
Save This bowl is proof that simple ingredients and a little technique create something memorable. Make it once, and you'll be making it again.
Recipe FAQs
- → What makes the bang bang sauce spicy?
The combination of sriracha and sweet chili sauce creates the signature spicy-sweet flavor profile. Adjust the sriracha amount to control heat levels.
- → Can I use frozen salmon fillets?
Yes, thaw frozen salmon completely before cooking. Pat dry thoroughly to ensure proper seasoning and even cooking in the oven.
- → What rice works best for this bowl?
Jasmine or sushi rice provide the ideal fluffy texture and subtle sweetness to complement the bold flavors. Short-grain white rice also works well.
- → How do I store leftover components?
Keep rice, salsa, and sauce separate in airtight containers. Store salmon refrigerated for up to 3 days. Reheat salmon gently to maintain texture.
- → Can I make this bowl gluten-free?
Use tamari instead of soy sauce and verify your sweet chili sauce is gluten-free. The remaining ingredients are naturally gluten-free.
