Bang Bang Salmon Bowls (Printable Version)

Roasted salmon over rice with crisp vegetables 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 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
09 - 1 teaspoon honey
10 - 1 teaspoon lime juice

→ Bowl Assembly

11 - 2 cups cooked jasmine or sushi rice
12 - 1 cup shredded red cabbage
13 - 1 cup shredded carrots
14 - 1 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 Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat salmon fillets dry. Rub evenly with olive oil, salt, black pepper, and smoked paprika.
03 - Arrange seasoned salmon on the prepared baking sheet. Roast for 12 to 15 minutes until just opaque and flaking easily with a fork.
04 - Combine mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small bowl. Whisk until smooth and creamy.
05 - Divide warm cooked rice among four serving bowls. Arrange red cabbage, carrots, avocado slices, and scallions around each bowl.
06 - Place one roasted salmon fillet on each bowl. Drizzle generously with the prepared Bang Bang sauce.
07 - Finish with a sprinkle of sesame seeds and fresh cilantro leaves. Serve with lime wedges on the side.

# Expert Tips:

01 -
  • You’ll feel like you’re dining out, but it all comes together faster than delivery.
  • The customizable toppings mean everyone gets their own perfect bowl, which saved me from countless dinnertime debates.
02 -
  • Once, I forgot to pat the salmon dry and ended up with a soft, less appetizing exterior—don’t skip this step.
  • Combining the Bang Bang sauce ingredients in advance lets the flavors meld for a richer, rounder taste.
03 -
  • Allowing the salmon to rest for just a couple of minutes after roasting keeps it juicy and tender.
  • A light char on the salmon’s edges goes a long way for both flavor and texture—don’t be afraid of a little golden color.

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