Bang Bang Salmon Bowl (Printable Version)

Flaky salmon with spicy cream sauce over rice with crisp cucumber-edamame salsa

# 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 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 for serving

# 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. Arrange on prepared baking sheet in single layer.
03 - Bake for 12 to 15 minutes until salmon is cooked through and flakes easily with a fork.
04 - While salmon bakes, ensure rice is cooked according to package instructions if not already prepared. Set aside.
05 - Combine edamame, diced cucumber, green onions, rice vinegar, soy sauce, sesame oil, and chili flakes in a mixing bowl. Toss gently until well combined.
06 - In a separate small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and well blended.
07 - Divide cooked rice evenly among four bowls. Top each portion with cucumber-edamame salsa, then place one salmon fillet on top of each salsa mound.
08 - Drizzle each bowl generously with bang bang sauce. Top with toasted sesame seeds and chopped cilantro. Serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • That bang bang sauce tastes indulgent but comes together in literally one minute, and it transforms everything it touches.
  • You can prep the salsa ahead and actually have a meal that feels restaurant-quality without the stress or the bill.
02 -
  • The salmon will keep cooking a tiny bit after it comes out of the oven, so pull it when it looks just barely done and not completely opaque—this is the only way to keep it tender instead of chalky.
  • Make the bang bang sauce right before serving because it doesn't hold its texture if it sits around, but everything else can be prepped hours ahead if you're planning ahead.
03 -
  • Make extra bang bang sauce because people will want to pour it on everything, including their fingers, and you'll be glad you had more on hand.
  • Buy your salmon the same day you cook it and ask the fishmonger to remove the skin for you—it takes thirty seconds and saves you the most annoying part of the whole process.
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