Bang Bang Salmon Bowl (Printable Version)

Tender baked salmon over fluffy rice with crisp cucumber-edamame salsa and creamy spicy sauce.

# What You’ll 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 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

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat salmon fillets dry with paper towels. Rub with olive oil, salt, pepper, and smoked paprika. Arrange on prepared baking sheet.
03 - Bake for 12 to 15 minutes until salmon is cooked through and flakes easily with a fork.
04 - While salmon bakes, prepare rice according to package instructions if not already prepared.
05 - In a mixing bowl, combine edamame, cucumber, green onions, rice vinegar, soy sauce, sesame oil, and chili flakes. 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 evenly among serving bowls. Top each with cucumber-edamame salsa and place one salmon fillet on each bowl.
08 - Drizzle each bowl generously with bang bang sauce. Garnish with toasted sesame seeds, chopped cilantro or parsley, and lime wedges.

# Expert Hints:

01 -
  • It comes together faster than delivery would arrive, yet tastes intentional and impressive.
  • The bang bang sauce is addictive enough that you'll find yourself spooning extra onto everything for days.
  • One bowl manages to be fresh, satisfying, and exciting all at once without feeling fussy.
02 -
  • Don't skip patting the salmon dry, because that one step is what separates a soggy fillet from one with a tender, almost silky surface.
  • Make the bang bang sauce first if you can, because it actually tastes better when the flavors have a few minutes to get to know each other.
  • The salsa benefits from sitting in its dressing for a few minutes before serving, so prep it while the salmon is in the oven.
03 -
  • Use a high quality mayo for the sauce because it's one of the main ingredients and genuinely affects the final result in ways you'll taste immediately.
  • Toast your own sesame seeds in a dry pan for two minutes before serving, because store-bought toasted seeds have already started losing their fragrance and fresh toasted ones make a noticeable difference.
  • If the bang bang sauce seems too thick when you're ready to serve, thin it slightly with lime juice or a splash of water rather than adding more mayo.
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