Bang Bang Salmon Bowl (Printer-friendly)

Tender spicy salmon over rice with crisp cucumber-edamame salsa and creamy bang bang 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

→ 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

→ 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

→ Garnishes

19 - 1 tablespoon toasted sesame seeds
20 - 2 tablespoons fresh cilantro or parsley, chopped
21 - Lime wedges for serving

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Pat salmon fillets dry and rub with olive oil, salt, pepper, and smoked paprika. Place on prepared baking sheet.
02 - Bake salmon for 12 to 15 minutes, or until just cooked through and flaky.
03 - While salmon bakes, cook rice according to package instructions if not already prepared.
04 - Combine edamame, cucumber, green onions, rice vinegar, soy sauce, sesame oil, and chili flakes in a bowl. Toss well and set aside.
05 - In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth.
06 - 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.
07 - Top each bowl with toasted sesame seeds, chopped cilantro or parsley, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • The salmon comes out buttery and flaky without requiring any fancy techniques or constant attention.
  • That bang bang sauce is genuinely addictive and makes you feel like you're eating something indulgent when it's actually pretty balanced.
  • The whole bowl comes together faster than delivery would arrive, but tastes like you've been cooking all afternoon.
02 -
  • Don't skip the drying step on the salmon or you'll end up with steamed fish instead of one with that slight golden exterior that makes it actually appealing.
  • Make the bang bang sauce taste-as-you-go because sriracha heat levels vary wildly between brands, and you don't want to end up with something that's unexpectedly brutal.
03 -
  • Make a double batch of the bang bang sauce and keep it in your fridge for up to a week; it's incredible on roasted vegetables, grilled chicken, or honestly just as a dip for carrots.
  • If your salmon tends to stick to the parchment paper, lightly oil the paper first or it'll fall apart when you try to transfer it to the bowl.
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