Bang Bang Salmon Bowl (Print View)

Tender baked salmon with crisp cucumber-edamame salsa and creamy spicy sauce over fluffy rice

# Components:

→ Salmon

01 - 4 salmon fillets, skinless, 5.3 oz each
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
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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat salmon fillets dry with paper towels. Rub each fillet evenly with olive oil, salt, black pepper, and smoked paprika. Arrange on prepared baking sheet.
03 - Bake for 12 to 15 minutes until salmon is cooked through and flakes easily with a fork.
04 - While salmon bakes, ensure rice is cooked according to package directions if not already prepared.
05 - In a mixing bowl, combine edamame, diced cucumber, sliced green onions, rice vinegar, soy sauce, sesame oil, and chili flakes. Toss until well combined.
06 - In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and combined.
07 - Divide cooked rice evenly among four serving bowls. Top each with cucumber-edamame salsa, then 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.

# Expert Advice:

01 -
  • It looks fancy enough for guests but comes together faster than takeout delivery.
  • The crunch of the salsa against the creamy sauce creates a texture contrast that keeps every bite interesting.
  • You can prep the components ahead and assemble bowls in minutes when hunger strikes.
  • It satisfies that craving for something fresh and indulgent at the same time.
02 -
  • Don't skip patting the salmon dry, moisture is the enemy of a good sear and even baked salmon benefits from a dry surface.
  • The bang bang sauce thickens as it sits, so if you make it ahead, thin it with a teaspoon of water or lime juice before drizzling.
  • Assemble bowls just before serving or the rice will absorb all the sauce and the salsa will lose its crunch.
03 -
  • Use a kitchen thermometer and pull the salmon at 125°F for a slightly translucent center that finishes cooking as it rests.
  • Double the bang bang sauce and keep extra in the fridge, it's incredible on sandwiches, grilled vegetables, and even as a dip for fries.
  • If your edamame is frozen, run it under hot water for a minute instead of microwaving to keep it from getting mushy.
Return