Bang Bang Salmon Bowl (Printable Version)

Flaky salmon, crisp cucumber-edamame salsa, and creamy spicy sauce over jasmine rice.

# Ingredient List:

→ 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 Prepare:

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 for 12 to 15 minutes, or until just cooked through and flaky when tested with a fork.
04 - While salmon bakes, cook rice according to package instructions if not already prepared.
05 - Combine edamame, diced cucumber, sliced green onions, rice vinegar, soy sauce, sesame oil, and chili flakes in a bowl. Toss well to combine.
06 - In a separate small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and well combined.
07 - Divide cooked rice among serving bowls. Top with cucumber-edamame salsa, then place one salmon fillet on each bowl. Drizzle generously with bang bang sauce.
08 - Top each bowl with toasted sesame seeds and chopped fresh cilantro or parsley. Serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • It looks restaurant-worthy but takes less time than ordering delivery.
  • The sauce is dangerously good—you'll find yourself making extra batches to keep in the fridge.
  • Every bite has texture contrast: flaky salmon, crunchy edamame, silky rice, and that creamy kick of heat.
02 -
  • Overcooking salmon by even two minutes turns it from tender to rubbery, so set a timer and check at 12 minutes first.
  • If your sauce tastes too sharp, a tiny bit more honey or mayo will round it out—add gradually so you don't lose the kick.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling—it wakes up their nutty flavor and makes a real difference.
  • If salmon is expensive that week, this bowl works beautifully with shrimp, white fish, or even crispy tofu for a vegetarian version.
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