Bang Bang Salmon Bowls (Print View)
Roasted salmon over fluffy jasmine rice with crunchy veg and creamy spicy Bang Bang sauce—ready in 40 minutes.
# What You'll Need:
→ Salmon
01 - 4 skinless salmon fillets (approximately 5 ounces each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
05 - 1/2 teaspoon smoked paprika
→ Bang Bang Sauce
06 - 1/3 cup mayonnaise
07 - 2 tablespoons sweet chili sauce
08 - 1 tablespoon sriracha sauce
09 - 1 teaspoon honey
10 - 1 teaspoon fresh lime juice
→ Bowls
11 - 2 cups cooked jasmine or sushi rice
12 - 1 cup shredded red cabbage
13 - 1 cup shredded carrots
14 - 1 ripe avocado, thinly sliced
15 - 3 scallions, sliced
16 - 2 tablespoons sesame seeds
17 - Fresh cilantro leaves for garnish
18 - Lime wedges for serving
# How to Make:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Use paper towels to pat salmon fillets dry. Rub evenly with olive oil, salt, pepper, and smoked paprika.
03 - Arrange seasoned fillets on the lined baking sheet. Roast in the oven for 12 to 15 minutes, or until salmon is opaque and flakes easily with a fork.
04 - While salmon cooks, combine mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small bowl. Whisk until fully blended and smooth.
05 - Divide warm cooked rice among four serving bowls. Neatly arrange shredded cabbage, carrots, sliced avocado, and scallions alongside the rice.
06 - Place one roasted salmon fillet atop each prepared bowl. Drizzle generously with Bang Bang sauce.
07 - Sprinkle bowls with sesame seeds and garnish with fresh cilantro. Serve immediately with lime wedges on the side.
# Expert Suggestions:
01 -
- The Bang Bang sauce comes together in seconds and turns even the simplest bowl into something craveable.
- It’s wildly adaptable—just swap in whatever veggies are lingering in your fridge for a fresh twist every time.
02 -
- Salmon dries out shockingly fast if overbaked, so start checking for doneness at 12 minutes.
- Don’t build bowls until you’re ready to eat; the rice gets soggy if it sits with sauce too long.
03 -
- Always let the salmon rest for a minute or two before flaking so the juices don’t run out.
- Mix the sauce ahead—letting it chill melds the flavors and saves you time at dinner.