Bang Bang Salmon Bowl (Printer View)

Baked salmon with fresh cucumber-edamame salsa and spicy cream sauce over jasmine rice

# 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 for serving

# Method:

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, black pepper, and smoked paprika. Place on prepared baking sheet.
03 - Bake for 12 to 15 minutes until salmon is just cooked through and flakes easily with a fork.
04 - While salmon bakes, cook jasmine or sushi rice according to package instructions if not already prepared.
05 - Combine edamame, diced cucumber, sliced green onions, rice vinegar, soy sauce, sesame oil, and chili flakes in a bowl. Toss well until evenly mixed.
06 - In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and well combined.
07 - Divide cooked rice among four bowls. Top each portion with cucumber-edamame salsa and place one salmon fillet on top. Drizzle generously with bang bang sauce.
08 - Sprinkle each bowl with toasted sesame seeds and chopped cilantro or parsley. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • It looks like something you'd order at a trendy poke spot, but you can make it in your own kitchen in under 40 minutes.
  • The bang bang sauce is dangerously good, sweet and creamy with just enough heat to keep you coming back for more.
  • You get protein, crunch, and freshness all in one bowl, so it feels indulgent and nourishing at the same time.
  • Leftovers reheat beautifully, and the salsa actually gets better after a few hours in the fridge.
02 -
  • Don't skip patting the salmon dry, moisture on the surface will steam the fish instead of letting it develop that beautiful golden crust.
  • Make the bang bang sauce ahead if you can, it gets even better after sitting in the fridge for an hour as the flavors meld together.
  • If your salmon fillets are uneven in thickness, fold the thinner tail ends under so they cook evenly with the thicker parts.
03 -
  • Toast your sesame seeds in a dry skillet over medium heat for two minutes, shaking the pan constantly, until they smell nutty and turn golden, it makes a huge difference.
  • If you love heat, add a few dashes of sriracha directly to the salsa for an extra kick that surprises you with every bite.
  • Use a spoon to drizzle the bang bang sauce in a zigzag pattern over the bowls, it looks impressive and ensures every forkful gets a little taste of that creamy, spicy magic.
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