Bang Bang Salmon Bowl (Printable version)

Tender salmon with crisp cucumber-edamame salsa and creamy spicy sauce over fluffy rice for a vibrant, flavor-packed meal.

# 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

→ 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 Make:

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 salmon for 12 to 15 minutes until just cooked through and flaky when tested with a fork.
04 - While salmon bakes, cook jasmine or sushi rice according to package instructions if not already prepared.
05 - In a bowl, combine edamame, diced cucumber, green onions, rice vinegar, soy sauce, sesame oil, and chili flakes if using. 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 evenly among four bowls. Top each with cucumber-edamame salsa, then place one salmon fillet on top. 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 -
  • It comes together in under 40 minutes, which means you can actually make it on a weeknight without stress.
  • That bang bang sauce hits a sweet-spicy-creamy trifecta that somehow makes plain ingredients taste restaurant-quality.
  • It's flexible enough to swap salmon for shrimp or tofu depending on your mood or what's in your fridge.
02 -
  • The salmon keeps cooking for a minute after you pull it from the oven, so take it out when it still looks slightly underdone in the very center—it'll carryover cook to perfection.
  • If your bang bang sauce seems too thick, whisk in lime juice a few drops at a time until it reaches a drizzle consistency, not a spread.
03 -
  • Toast your own sesame seeds in a dry pan for a minute or two if you have time—the flavor difference is worth the 90 seconds of attention.
  • Squeeze your lime juice fresh and taste your sauce as you go; not all salsas or soy sauces are equally salty, so you might need to adjust seasoning slightly.
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