Bang Bang Salmon Bowl

My friend texted me a photo of a bowl she'd ordered at a trendy spot downtown—golden salmon, bright green edamame scattered across white rice, and this creamy pink sauce pooled underneath. She said the name made her laugh: Bang Bang Salmon Bowl. I had to recreate it, and within a week, I was hooked. The beauty of this dish is how it comes together like a puzzle, each component crisp and fresh, then tied together by that addictive sauce that tastes like a flavor explosion.

Last summer, I made this for my sister who'd just decided to eat less meat, and watching her face light up when she tasted that bang bang sauce made me realize how a good pescatarian meal could feel indulgent instead of restrictive. She's made it at least a dozen times since.

Ingredients

• Salmon fillets: Four 150-gram fillets give you that melt-in-your-mouth tenderness when baked gently—avoid anything thinner or it'll dry out before you know it.
• Olive oil: Just enough to coat and help the seasoning stick; this isn't a deep-fry situation.
• Salt, black pepper, and smoked paprika: The paprika adds a subtle smokiness that makes people ask what your secret is.
• Jasmine or sushi rice: These varieties stay fluffy and slightly sticky, the perfect base for a bowl that holds together.
• Shelled edamame: Buy them frozen and thawed—fresh shelled edamame can be hard to find and cost three times as much.
• Cucumber: Pick one that's firm and fresh; a soft, watery cucumber will make your salsa soggy within minutes.
• Green onions, rice vinegar, soy sauce, and sesame oil: These four create the bright, balanced flavor of the salsa that keeps things from feeling heavy.
• Mayonnaise: This is the creamy base that makes the sauce silk-like and luxurious.
• Sweet chili sauce and sriracha: Together they create layers of heat and sweetness that make you come back for another bite.
• Lime juice and honey: These balance the richness with acidity and a touch of sweetness, pulling all the flavors into harmony.

Instructions

Heat your oven and prep the pan:

Get that oven to 400°F with parchment paper ready—this prevents any sticking and cleanup is basically nonexistent. You want everything ready before the salmon hits the heat.

Season and bake the salmon:

Pat your fillets completely dry first; moisture is the enemy of crispy edges. Rub them with olive oil, salt, pepper, and paprika, then slide them onto the sheet for 12 to 15 minutes until the flesh flakes easily when you test it with a fork.

Prepare the rice:

If you haven't cooked it already, now's the time—it'll finish around the same time as your salmon. The warm rice actually soaks up flavors better than cold rice.

Make the cucumber-edamame salsa:

Toss your edamame, diced cucumber, green onions, rice vinegar, soy sauce, sesame oil, and chili flakes together in a bowl. Taste it and adjust—this is where you can add more vinegar if it feels too mild or less chili if it's too spicy for your crowd.

Whisk the bang bang sauce:

Combine mayonnaise, sweet chili sauce, sriracha, lime juice, and honey in a small bowl, whisking until it's completely smooth and pourable. A few specks of chili are fine, but lumps of mayo will mess with your drizzle.

Assemble your bowls:

Start with rice as your base, pile on the salsa, and place a salmon fillet on top. The warm salmon against the cool salsa is part of the magic.

Finish with sauce and garnish:

Drizzle that bang bang sauce generously—don't be shy. Top with toasted sesame seeds, fresh cilantro or parsley, and a lime wedge on the side for squeezing.

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The first time someone asked me to teach them this dish, I realized it had become more than just dinner—it was my go-to when someone needed comfort, or when I wanted to feel like I'd actually cooked something impressive. That's when a recipe becomes part of your rotation for life.

The Secret to Perfect Salmon Every Time

The key is understanding that salmon continues cooking even after you pull it from the oven, so you want to remove it when it's just barely done in the thickest part. A meat thermometer takes the guesswork out—aim for 145°F internal temperature and your salmon will be moist, flaky, and perfect. Don't skip the parchment paper either; it's one of those small choices that makes the whole experience better.

Playing with the Salsa

I've learned that the salsa is where you get to make this recipe your own. Some weeks I add shredded carrots for sweetness and crunch, other times I throw in thinly sliced radishes because they're peppery and bright. The edamame and cucumber are your anchors, but everything else can shift based on what's in your fridge or what you're craving.

Sauce Variations and Storage

The bang bang sauce is honestly so good that I make a double batch and keep it in a jar for up to a week—it's perfect on roasted vegetables, drizzled over avocado toast, or as a dipping sauce for spring rolls. The sauce keeps better than the assembled bowl, so if you're meal prepping, store them separately and combine when you're ready to eat.

• For a spicier version, use more sriracha or add a pinch of cayenne pepper to the sauce.
• If you need a dairy-free option, substitute the mayo with cashew cream or coconut cream for a different but equally delicious texture.
• The salsa stays crispest if you don't dress it more than an hour before eating, so hold off on the rice vinegar and soy sauce if you're prepping ahead.

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This bowl somehow satisfies the part of me that wants restaurant food and the part that wants to know exactly what went into my meal. Make it once and it becomes part of your cooking vocabulary.

Recipe FAQs

→ What makes bang bang sauce special?

The sauce combines mayonnaise, sweet chili sauce, and sriracha for a perfect balance of creamy texture and gentle heat. A splash of lime juice adds brightness that cuts through the richness.

→ Can I prepare the components ahead?

The salsa can be made up to a day in advance and stored refrigerated. The bang bang sauce also keeps well for several days. Salmon is best baked fresh but can be cooked a few hours ahead and served at room temperature.

→ What type of rice works best?

Jasmine or sushi rice are ideal choices because their subtle sweetness complements the spicy sauce. Short-grain brown rice also works well if you prefer a nuttier flavor and more fiber.

→ How do I know when the salmon is done?

The salmon should flake easily with a fork and reach an internal temperature of 145°F. The flesh will turn opaque and slightly firm to the touch, with just a hint of translucency in the center.

→ Can I adjust the spice level?

Reduce the sriracha in the bang bang sauce for milder flavor, or add extra chili flakes to the salsa for more heat. The sauce components can be mixed and tasted before adding to the bowl.