Bang Bang Salmon Bowl (Print view)

Tender baked salmon with fresh cucumber-edamame salsa and creamy spicy sauce over jasmine rice

# 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

# Cooking Steps:

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 cooked through and flaky when tested with a fork.
04 - Ensure rice is cooked according to package directions if not already prepared. Keep warm.
05 - Combine edamame, diced cucumber, green onions, rice vinegar, soy sauce, sesame oil, and chili flakes in a mixing bowl. Toss until well combined.
06 - Whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey in a small bowl until smooth and creamy.
07 - Divide cooked rice evenly among four bowls. Top each portion with cucumber-edamame salsa and place one salmon fillet on top.
08 - Drizzle bang bang sauce generously over each bowl. Garnish with toasted sesame seeds, chopped cilantro or parsley, and lime wedges.

# Expert Ideas:

01 -
  • It tastes like you spent hours in the kitchen when it actually takes about 35 minutes from start to finish.
  • The bang bang sauce is addictive enough that you'll find yourself making extra just to have leftovers.
  • Every component can be prepped ahead, so dinner feels almost effortless on busy weeknights.
02 -
  • The salmon will keep cooking slightly after you take it out of the oven, so pull it when it looks just barely cooked through to avoid ending up with dry fish.
  • Make the bang bang sauce right before serving because it can separate or get watery if it sits too long, though a quick whisk brings it back.
03 -
  • Toast your sesame seeds in a dry pan for about a minute before sprinkling them on top, because the added warmth releases their flavor and makes them taste infinitely better.
  • Buy pre-cooked rice from the grocery store or use a rice cooker set on a timer if you want the entire dish ready when you walk through the door.
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