Bang Bang Salmon Bowl (Print view)

Flaky salmon meets crisp cucumber-edamame salsa and spicy cream sauce over fluffy 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, 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 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

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

# Expert Ideas:

01 -
  • The bang bang sauce delivers that creamy-spicy punch that makes everything taste more interesting than the sum of its parts.
  • Fresh, crunchy edamame and cucumber salsa keeps things light while the salmon stays tender and forgiving to cook.
  • Comes together in under 40 minutes, which means weeknight dinner without feeling rushed or compromised.
02 -
  • Don't skip drying the salmon—moisture is the enemy of a good sear and even cooking in the oven.
  • The bang bang sauce can be made ahead and kept in the fridge for three days, which means you're closer to dinner than you think on busy evenings.
  • Edamame straight from frozen works perfectly here; there's no need to thaw them separately since they'll warm through in the warm rice.
03 -
  • Cook your rice fresh or use day-old rice from the fridge—slightly cooled rice holds its structure better and doesn't get mushy under toppings.
  • Toast your own sesame seeds in a dry skillet for 90 seconds; the difference between raw and toasted seeds is the difference between okay and absolutely worth it.
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