Save The kitchen was chaos that Tuesday night, but I had one salmon fillet left and a craving I couldn't shake. I threw together what I had in the fridge: some forgotten edamame in the freezer, half a cucumber, and a bottle of sriracha that had seen better days. What came out of that experiment was this bowl, and it's been my go-to ever since. Sometimes the best recipes happen when you stop planning and just start cooking.
I made this for my sister after her long shift at the hospital, and she ate it standing at the counter, eyes closed, humming between bites. She asked for the recipe three times before she even finished the bowl. That's when I knew this wasn't just another weeknight dinner. It was the kind of meal that made people pause, taste, and actually feel fed.
Ingredients
- Salmon fillets: Choose fillets with even thickness so they cook uniformly, and let them sit at room temperature for 10 minutes before baking for the most tender result.
- Olive oil: This helps the spices stick and keeps the salmon moist without adding heaviness.
- Smoked paprika: It adds a subtle warmth and depth that makes people wonder what your secret is.
- Jasmine or sushi rice: Jasmine brings floral notes, sushi rice adds stickiness, both work beautifully as the base that soaks up all the sauce.
- Edamame: These little green gems add protein and a pop of color, plus they hold their shape in the salsa.
- Cucumber: Go for an English cucumber if you can, the seeds are smaller and it stays crunchier longer.
- Green onions: Slice them thin and use both the white and green parts for a mild, fresh bite.
- Rice vinegar: This brings a gentle tang that balances the richness of the sauce without overpowering.
- Soy sauce: Use low sodium if you're watching salt, it still delivers that savory umami punch.
- Sesame oil: A little goes a long way, it adds a toasty, nutty finish to the salsa.
- Mayonnaise: The creamy backbone of the bang bang sauce, use full fat for the best texture.
- Sweet chili sauce: This is where the magic happens, sweet and tangy with a hint of heat.
- Sriracha: Adjust this to your courage level, I like enough to make my nose tingle just a bit.
- Lime juice: Freshly squeezed is non negotiable, it brightens everything and cuts through the richness.
- Honey: Optional but recommended, it rounds out the heat and makes the sauce cling beautifully.
- Sesame seeds: Toast them yourself for 2 minutes in a dry pan, the aroma is worth it.
- Fresh cilantro or parsley: Cilantro if you love it, parsley if you're in the soap tastes like soap camp.
Instructions
- Prep the oven:
- Preheat to 400°F and line your baking sheet with parchment paper so cleanup is a breeze. This temperature gives you a perfectly cooked, flaky interior without drying out the fish.
- Season the salmon:
- Pat the fillets completely dry with paper towels, then rub them with olive oil and sprinkle evenly with salt, pepper, and smoked paprika. The drier the surface, the better the seasoning sticks and the more flavor you get in every bite.
- Bake the salmon:
- Place fillets on the prepared sheet and bake for 12 to 15 minutes until the flesh flakes easily with a fork. Check at 12 minutes, you want it just cooked through, not a second longer.
- Prepare the rice:
- If you haven't already, cook your rice according to package directions. Keep it warm and fluff it gently with a fork before serving.
- Make the salsa:
- Toss edamame, diced cucumber, green onions, rice vinegar, soy sauce, sesame oil, and chili flakes in a bowl until everything is coated. Taste it and adjust the vinegar or soy if needed.
- Whisk the bang bang sauce:
- Combine mayonnaise, sweet chili sauce, sriracha, lime juice, and honey in a small bowl and whisk until smooth and creamy. This sauce should be pourable but not runny.
- Assemble the bowls:
- Divide warm rice among four bowls, spoon salsa generously over one side, then nestle a salmon fillet on top. Drizzle the bang bang sauce over everything with a free hand.
- Garnish and serve:
- Sprinkle toasted sesame seeds and fresh herbs over each bowl, tuck a lime wedge on the side. Serve immediately while the salmon is warm and the salsa is still crisp.
Save One evening I served this to a friend who claimed she didn't like salmon. She finished her bowl, then quietly asked if there was more rice so she could scrape up the leftover sauce. That's the power of a good sauce and fresh ingredients. It changes minds.
Customizing Your Bowl
This recipe is a template, not a rule. I've swapped salmon for crispy tofu, added shredded carrots for color, and even used quinoa instead of rice when I was feeling virtuous. The salsa loves thinly sliced radishes, and if you have leftover cabbage, a handful of shredded slaw adds crunch and bulk. The sauce works on just about anything, so don't be afraid to experiment.
Making It Ahead
You can prep almost everything in advance. Cook the rice and store it in the fridge for up to three days, the salsa keeps for two days in an airtight container, and the bang bang sauce lasts nearly a week. Bake the salmon fresh, or if you must, reheat it gently in a low oven. Cold salmon works too, this bowl is surprisingly good at room temperature for lunch the next day.
Serving Suggestions
I like to serve this with a chilled glass of Riesling, the sweetness plays beautifully against the heat. If wine isn't your thing, iced green tea or a sparkling lime water works just as well. Sometimes I'll add a small side of miso soup or a few pickled ginger slices to round out the meal.
- Try adding avocado slices for extra creaminess and healthy fats.
- A handful of crispy wonton strips on top adds a restaurant quality crunch.
- For meal prep, pack each component separately and assemble right before eating.
Save This bowl has become my answer to what's for dinner when I want something that feels special without the fuss. I hope it becomes yours too.
Recipe Questions
- → What makes the bang bang sauce special?
The bang bang sauce combines mayonnaise, sweet chili sauce, and sriracha with fresh lime juice and optional honey. This creates a creamy, spicy, and slightly sweet coating that perfectly complements the rich salmon.
- → Can I use frozen salmon fillets?
Yes, thaw frozen salmon completely before cooking. Pat them dry thoroughly to ensure proper seasoning and even cooking in the oven.
- → How do I adjust the spice level?
Reduce or increase the sriracha in the bang bang sauce to your preference. You can also omit the optional chili flakes from the salsa for a milder dish.
- → What other proteins work well with this bowl?
Shrimp, tofu, or even chicken breast can substitute the salmon. Adjust cooking times accordingly—shrimp cooks faster while tofu may need pressing and pan-frying for best texture.
- → Can I prepare components ahead?
The salsa can be made a few hours in advance and refrigerated. The sauce keeps for several days in the refrigerator. Cook salmon and rice fresh for the best texture and temperature contrast.