These Bang Bang Salmon Bowls are vibrant, creamy, and packed with bold flavor. Tender salmon, fluffy rice, refreshing cucumber salsa, and a creamy bang bang sauce come together for a satisfying and healthy bowl you’ll crave again and again.
Why You’ll Love This Recipe
- Perfect balance of spicy, creamy, and fresh
- Easy enough for weeknights, impressive enough for guests
- Family-friendly and customizable
- High in protein and wholesome ingredients
Ingredients
For the Bang Bang Sauce
- Plain Greek yogurt
- Mayonnaise
- Sweet chili sauce
- Sriracha
- Salt
For the Salmon
- Salmon fillets, cubed
- Low-sodium tamari or soy sauce
- Sweet chili sauce
- Rice vinegar
- Garlic powder
For the Cucumber Salsa
- Persian or English cucumbers, diced
- Shelled edamame
- Green onions, sliced
- Fresh cilantro, chopped
- Sesame seeds
- Lime juice
- Salt
For Serving
- Cooked rice
- Avocado slices
Instructions
- Whisk together Greek yogurt, mayonnaise, sweet chili sauce, sriracha, and salt to make the bang bang sauce.
- Toss salmon with tamari, sweet chili sauce, rice vinegar, and garlic powder.
- Cook salmon in a skillet over medium heat for 5–7 minutes until golden and flaky.
- Mix cucumbers, edamame, green onions, cilantro, sesame seeds, lime juice, and salt to make the salsa.
- Assemble Bang Bang Salmon Bowls with rice, salmon, cucumber salsa, avocado, and drizzle generously with sauce.
Tips & Tricks
- Use jasmine or basmati rice for extra aroma
- Swap Greek yogurt for dairy-free yogurt if needed
- Adjust sriracha to control heat
- Air-fry salmon for an even crispier texture
Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 bowls
- Category: Dinner
- Method: Skillet
- Cuisine: Asian-inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly, high-protein
Notes
Serve with extra lime wedges or drizzle with sesame oil for added depth. Quinoa or cauliflower rice also work well.
Nutrition (Approximate per serving)
- Calories: 520
- Protein: 35g
- Carbohydrates: 42g
- Fat: 24g
FAQ
Can I bake the salmon instead?
Yes, bake at 400°F for 10–12 minutes.
Is this recipe spicy?
Mild to medium — easily adjustable.
Can I meal prep these bowls?
Absolutely, store components separately.
What can I use instead of edamame?
Chickpeas or green peas work well.
Storage
- Fridge: Store up to 3 days
- Freezer: Freeze cooked salmon only
- Reheat: Gently reheat salmon and rice, add sauce fresh
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Bang Bang Salmon Bowls with Cucumber Salsa
Ingredients
For the Bang Bang Sauce
- Plain Greek yogurt
- Mayonnaise
- Sweet chili sauce
- Sriracha
- Salt
For the Salmon
- Salmon fillets cubed
- Low-sodium tamari or soy sauce
- Sweet chili sauce
- Rice vinegar
- Garlic powder
For the Cucumber Salsa
- Persian or English cucumbers diced
- Shelled edamame
- Green onions sliced
- Fresh cilantro chopped
- Sesame seeds
- Lime juice
- Salt
For Serving
- Cooked rice
- Avocado slices
Instructions
- Whisk together Greek yogurt, mayonnaise, sweet chili sauce, sriracha, and salt to make the bang bang sauce.
- Toss salmon with tamari, sweet chili sauce, rice vinegar, and garlic powder.
- Cook salmon in a skillet over medium heat for 5–7 minutes until golden and flaky.
- Mix cucumbers, edamame, green onions, cilantro, sesame seeds, lime juice, and salt to make the salsa.
- Assemble Bang Bang Salmon Bowls with rice, salmon, cucumber salsa, avocado, and drizzle generously with sauce.
Notes
Conclusion
These Bang Bang Salmon Bowls deliver bold flavor, nourishing ingredients, and effortless elegance. Once you try them, they’ll become a staple in your weekly dinner rotation.