Bang Bang Salmon Bowl (Print Version)

Baked salmon with cucumber-edamame salsa, rice, and creamy spicy bang bang sauce. Fresh and flavorful.

# Components:

→ 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 with paper towels. Rub each fillet 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, cook rice if not already prepared according to package instructions.
05 - In a mixing bowl, combine edamame, diced cucumber, sliced green onions, rice vinegar, soy sauce, sesame oil, and chili flakes. Toss until well combined.
06 - In a separate small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and fully incorporated.
07 - Divide cooked rice among serving bowls. Top each portion 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, chopped cilantro or parsley, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • The bang bang sauce is dangerously good and you will want to drizzle it on everything for the next week.
  • It looks impressive but honestly takes less effort than ordering takeout and waiting for delivery.
  • The edamame salsa adds a freshness that keeps each bite from feeling too rich or heavy.
  • You can prep the components ahead and assemble right before eating so it stays crisp and vibrant.
02 -
  • Do not overbake the salmon or it will turn dry and chalky, check it at 12 minutes and pull it out as soon as it flakes.
  • Make the bang bang sauce first and let it sit while you cook, the flavors meld together and taste even better after a few minutes.
  • If your edamame is frozen, thaw it completely and pat it dry or it will water down the salsa.
03 -
  • Use a very sharp knife to dice the cucumber so the pieces stay clean and do not get mushy.
  • Taste the bang bang sauce before you assemble and adjust the sriracha and lime to your preference, everyone has a different heat tolerance.
  • Let the salmon rest for a minute after it comes out of the oven so the juices redistribute and it stays moist.
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