Bang Bang Salmon Bowls (Printable Version)
Roasted salmon over fluffy jasmine rice with cabbage, avocado, scallions and a creamy, spicy Bang Bang sauce.
# What You 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
→ Bowls
11 - 2 cups cooked jasmine or sushi rice
12 - 1 cup shredded red cabbage
13 - 1 cup shredded carrots
14 - 1 avocado, sliced
15 - 3 scallions, sliced
16 - 2 tablespoons sesame seeds
17 - Fresh cilantro leaves for garnish
18 - Lime wedges for serving
# How to Make It:
01 - Heat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Blot salmon fillets dry with a paper towel and rub each with olive oil. Season evenly with salt, black pepper, and smoked paprika.
03 - Place seasoned salmon fillets on prepared baking sheet. Roast for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork.
04 - Combine mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a mixing bowl. Whisk until smooth and fully blended.
05 - Spoon warmed rice into four individual serving bowls. Arrange shredded cabbage, shredded carrots, sliced avocado, and scallions around the rice.
06 - Top each bowl with a roasted salmon fillet. Generously drizzle with Bang Bang sauce.
07 - Sprinkle bowls with sesame seeds and fresh cilantro. Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- Once you master the sauce, you’ll spoon it on everything in the fridge without a hint of shame.
- Bowls like these make weeknights feel instantly upgraded—no fuss, just layers of texture and flavor with zero takeout guilt.
02 -
- Once I let the salmon go just one minute too long and ended up with dry, sad fillets—set a timer and check early!
- Mixing the sauce ahead and letting it chill gives it way more depth and creaminess—it’s totally worth the tiny bit of planning.
03 -
- Drying the salmon fully with paper towels is the single best way to guarantee a crisp, caramelized outside—don’t skip this step.
- A little extra lime zest grated straight into the sauce is the secret that gets everyone asking what’s different (in a good way).