Bang Bang Salmon Bowl (Printable)

Tender baked salmon with crisp cucumber-edamame salsa and creamy spicy sauce over fluffy 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, 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 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. Rub with olive oil, salt, pepper, and smoked paprika. Place on prepared baking sheet.
03 - Bake salmon for 12 to 15 minutes, or until just cooked through and flaky.
04 - While salmon bakes, ensure rice is cooked and ready if not already prepared.
05 - Combine edamame, cucumber, green onions, rice vinegar, soy sauce, sesame oil, and chili flakes in a bowl. Toss well.
06 - In a separate small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth.
07 - Divide rice among bowls. Top with salsa, then place salmon fillet on each. Drizzle generously with bang bang sauce.
08 - Garnish with sesame seeds, chopped herbs, and lime wedges. Serve immediately.

# Expert Suggestions:

01 -
  • The bang bang sauce is dangerously addictive and transforms simple salmon into something you'll crave.
  • It comes together in 35 minutes, so weeknight dinners suddenly feel fancy without the stress.
  • Everything is customizable, from heat level to protein choice, so it works whether you're cooking for yourself or people with different preferences.
02 -
  • Don't skip patting the salmon dry. Moisture is the enemy of browning and flavor development.
  • The sauce can be made ahead and refrigerated for up to three days, which means you can skip that step on busy nights.
  • Taste the salsa before assembling bowls; sometimes it needs an extra squeeze of lime or a pinch more salt depending on how ripe your cucumber was.
03 -
  • Toast your own sesame seeds in a dry pan for 2 minutes before using them; the flavor difference is genuinely noticeable.
  • A squeeze of lime juice over the finished bowl right before eating brightens everything and wakes up the palate in a way that's hard to describe but impossible to miss.
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