Bang Bang Salmon Bowls (Printer-Friendly)
Roasted salmon over jasmine rice with crunchy cabbage, carrots, avocado and a creamy, spicy Bang Bang sauce.
# What You'll Need:
→ Salmon
01 - 4 skinless salmon fillets (approximately 5 oz each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher 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 fresh lime juice
→ Bowls and Garnishes
11 - 2 cups cooked jasmine or sushi rice
12 - 1 cup shredded red cabbage
13 - 1 cup shredded carrots
14 - 1 avocado, sliced
15 - 2–3 scallions, thinly sliced
16 - 2 tablespoons sesame seeds
17 - Fresh cilantro leaves
18 - Lime wedges
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat salmon fillets dry. Rub evenly with olive oil, sprinkle with salt, pepper, and smoked paprika.
03 - Arrange fillets on the prepared baking sheet. Roast for 12 to 15 minutes, until opaque and flakes with a fork.
04 - In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth.
05 - Divide warm rice among four bowls. Arrange red cabbage, carrots, avocado, and scallions around each.
06 - Place a roasted salmon fillet on each bowl. Generously drizzle with Bang Bang sauce, sprinkle with sesame seeds and cilantro, and serve with lime wedges.
# Expert Hints:
01 -
- This bowl is a secret weeknight weapon—quick to assemble but feels like a treat.
- The Bang Bang sauce has an addictive kick and can be tweaked just for you.
02 -
- I once forgot to pat my salmon dry, and it came out watery; never skip that step!
- Toasting sesame seeds just before serving makes them jump with flavor instead of getting lost in the mix.
03 -
- Pull the salmon from the oven just as it turns opaque to keep it silky, not dry.
- Layer your bowl while the rice is hot—the warm grains help meld the flavors together beautifully.