Bang Bang Salmon Bowls (Printable)
Roasted salmon over jasmine rice with crisp veggies and a creamy, spicy Bang Bang sauce—ready in 40 minutes.
# What You’ll Need:
→ Salmon
01 - 4 skinless salmon fillets, approximately 5.3 oz each
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly 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
09 - 1 teaspoon honey
10 - 1 teaspoon freshly squeezed lime juice
→ Assembly
11 - 2 cups cooked jasmine or sushi rice
12 - 1 cup shredded red cabbage
13 - 1 cup shredded carrots
14 - 1 ripe avocado, sliced
15 - 2 to 3 scallions, thinly sliced
16 - 2 tablespoons sesame seeds
17 - Fresh cilantro leaves, for garnish
18 - Lime wedges, for serving
# How to Prepare:
01 - Set oven temperature to 400°F. Line a baking sheet with parchment paper.
02 - Pat salmon fillets dry using paper towels. Evenly rub olive oil, salt, black pepper, and smoked paprika over each fillet.
03 - Arrange seasoned salmon on the prepared baking sheet. Roast for 12 to 15 minutes, until opaque and easily flaked with a fork.
04 - In a mixing bowl, stir together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until the sauce is smooth.
05 - Divide warm cooked rice evenly among four serving bowls. Arrange shredded red cabbage, carrots, avocado slices, and scallions around the rice.
06 - Top each bowl with a roasted salmon fillet. Drizzle generously with Bang Bang sauce.
07 - Sprinkle bowls with sesame seeds and fresh cilantro leaves. Serve with lime wedges on the side.
# Expert Advice:
01 -
- There’s a sly thrill when your fork hits salmon cloaked in silky, zippy sauce and you realize you made something restaurant-worthy with what’s in your fridge.
- The bold colors and textures make it a genuine treat to assemble and eat, whether on a Tuesday or for friends on the weekend.
02 -
- The first time I rushed the salmon, it ended up dry—give it those full minutes in the oven, and test with a fork for the perfect flake.
- Once I tried store-bought Bang Bang sauce, but homemade is miles better—don’t skip whisking it together yourself.
03 -
- Letting the sauce sit for 10 minutes deepens its flavor—trust me, it’s worth the wait.
- Don’t overcrowd the baking sheet; giving salmon space roasts it more evenly and keeps edges deliciously crisp.