Bang Bang Salmon Bowls (Printable Version)
Roasted salmon atop jasmine rice with crunchy veg, avocado, and creamy spicy Bang Bang sauce for bright, balanced bowls.
# What You'll Need:
→ Salmon
01 - 4 skinless salmon fillets (each about 5 oz)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon 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 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, sliced
15 - 2 to 3 scallions, sliced
16 - 2 tablespoons sesame seeds
17 - Fresh cilantro leaves, for garnish
18 - Lime wedges, for serving
# How To Make It:
01 - Set oven temperature to 400°F. Line a baking sheet with parchment paper.
02 - Pat salmon fillets dry with paper towels. Rub with olive oil, salt, black pepper, and smoked paprika until evenly coated.
03 - Arrange seasoned salmon fillets on the prepared baking sheet. Roast for 12 to 15 minutes, until opaque and the fish flakes easily with a fork.
04 - While the salmon cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small mixing bowl until smooth and creamy.
05 - Divide the hot cooked rice among four serving bowls. Arrange shredded cabbage, carrots, avocado slices, and scallions around the rice.
06 - Place a roasted salmon fillet on each bowl. Generously drizzle with prepared Bang Bang sauce.
07 - Finish with sesame seeds and fresh cilantro. Serve immediately with lime wedges on the side.
# Expert Suggestions:
01 -
- The secret is that everything can be prepped ahead, so dinner comes together faster than takeout.
- It&aposs become my go-to when I want something nourishing but bursting with flavor—friends still ask for the recipe every time.
02 -
- Once, I forgot to pat the salmon dry and the roasting just wasn&apost the same—don&apost skip this step or you&aposll lose that perfect golden color.
- Mixing the sauce a little ahead lets the flavors mellow—one time I rushed it and the sriracha shouted over everything else.
03 -
- Let the salmon rest a minute or two after roasting so it stays extra juicy when you flake it over the rice.
- A handful of chopped roasted peanuts on top turns this into serious comfort food—don&apost skip it if you have some!