Bang Bang Salmon Bowls

These Bang Bang Salmon Bowls are the ultimate fast dinner when you want something bold, creamy, and craveable. Bite-size salmon gets seasoned, cooked until golden, then lightly coated in a sweet-and-spicy bang bang sauce that hits all the right notes—creamy, tangy, and just a little fiery. Pair it with fluffy jasmine rice and a cool cucumber-avocado salad for the perfect balance. It’s a 30-minute meal that feels restaurant-level but uses simple ingredients and one pan (or an air fryer). If you love bang bang salmon or easy weeknight rice bowls, save this one!

Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients List

Bang Bang Sauce

• 1 cup whole-egg mayonnaise
• ¼ cup sweet chili sauce
• 1 tbsp sriracha or hot chili sauce (optional)
• 1 tbsp honey
• 1 tbsp lime juice

Salmon

• 4 salmon fillets, cut into 1¼-inch (3 cm) cubes
• 1 tsp sweet paprika
• 1 tsp onion powder
• ¼ tsp black pepper
• 1 tbsp soy sauce or tamari
• 2 tbsp extra-virgin olive oil

Cucumber Avocado Salad

• 2 Lebanese cucumbers, sliced
• 1 avocado, diced
• 1 spring onion (scallion), finely chopped (plus extra for topping)
• ½ bunch cilantro, finely chopped
• 1 cup edamame, thawed & drained
• 3 tbsp olive oil (or avocado oil)
• 1 tbsp soy sauce or tamari
• 1 tbsp rice wine vinegar
• 1 tbsp sesame oil (optional)
• 1 tsp grated ginger (optional)

To Serve

• Steamed jasmine rice
• Lime wedges (optional)

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Cutting board + sharp knife
• Mixing bowls
• Whisk
• Measuring spoons/cups
• Nonstick skillet or air fryer or baking tray
• Spatula or tongs

Step-by-Step Beginner-Friendly Instructions

1. Make the sauce: Whisk mayo, sweet chili sauce, sriracha (if using), honey, and lime juice until smooth. Set aside. 😊
2. Season the salmon: In a bowl, toss salmon cubes with paprika, onion powder, pepper, soy sauce, and olive oil until coated.
3. Light coat (optional but yummy): Add ¼ cup bang bang sauce to salmon and toss gently. Reserve the rest for drizzling.

Choose your cooking method:

4. Air fryer (crispiest): Preheat to 400°F (200°C). Air fry 8–10 min, turning halfway, until golden and cooked through.
5. Skillet: Heat a nonstick pan over medium-high. Cook salmon 6–8 min, turning every 1–2 min, until browned and just cooked.
6. Oven: Bake at 425°F (220°C) on a lined tray 12–15 min, turning halfway. Broil 1–2 min for extra crisp edges. 🔥
7. Make the salad: Toss cucumbers, avocado, scallion, cilantro, and edamame with olive oil, soy sauce, vinegar, and optional sesame oil + ginger. Chill until serving. 🥒
8. Assemble bowls: Add rice to bowls, top with salmon, drizzle with reserved sauce, and serve salad on the side. Add lime if you want extra zing. ✨

Pro Tips

• Don’t overcook salmon: Pull it when it flakes easily—carryover heat finishes it.
• Make it milder: Skip sriracha and use a little extra sweet chili sauce.
• Meal prep: Keep sauce separate; store salmon + rice + salad up to 2 days.
• Swap proteins: Try shrimp or chicken with the same seasoning and sauce.

Nutrition Table

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Bang Bang Salmon Bowls

Golden, crispy salmon bites tossed in creamy bang bang sauce and served with jasmine rice and a refreshing cucumber avocado salad — a fast, flavorful 30-minute dinner bowl.

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Course: Dinner, Lunch, Main

Cuisine: American, Asian Fusion

Calories: 610

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 1 cup whole-egg mayonnaise
• 1/4 cup sweet chili sauce
• 1 tbsp sriracha or hot chili sauce (optional)
• 1 tbsp honey
• 1 tbsp lime juice
• 4 salmon fillets, cut into 1 1/4-inch (3 cm) cubes
• 1 tsp sweet paprika
• 1 tsp onion powder
• 1/4 tsp black pepper
• 1 tbsp soy sauce or tamari
• 2 tbsp extra-virgin olive oil
• 2 Lebanese cucumbers, sliced
• 1 avocado, diced
• 1 spring onion (scallion), finely chopped (plus extra for topping)
• 1/2 bunch cilantro, finely chopped
• 1 cup edamame, thawed and drained
• 3 tbsp olive oil (or avocado oil)
• 1 tbsp soy sauce or tamari
• 1 tbsp rice wine vinegar
• 1 tbsp sesame oil (optional)
• 1 tsp freshly grated ginger (optional)
• Steamed jasmine rice, to serve
• Lime wedges (optional)

Equipment

• Cutting board & sharp knife
• Mixing bowls
• Whisk
• Nonstick skillet or air fryer or baking tray
• spatula or tongs

Method

 

1. Whisk together bang bang sauce ingredients. Set aside.
2. Toss salmon cubes with paprika, onion powder, pepper, soy sauce, and olive oil. Optional: toss with 1/4 cup sauce. Reserve remaining sauce.
3. Air fry at 400°F (200°C) for 8–10 minutes (turn halfway), OR pan-fry 6–8 minutes turning often, OR bake at 425°F (220°C) for 12–15 minutes (turn halfway).
4. Toss salad ingredients together and chill until serving.
5. Assemble bowls with rice, salmon, and salad. Drizzle salmon with reserved sauce. Add lime wedges if desired.

Nutrition

Calories: 610kcalCarbohydrates: 55gProtein: 33gFat: 30gSaturated Fat: 6.5gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 16.1gTrans Fat: 0.1gCholesterol: 80mgSodium: 620mgPotassium: 840mgFiber: 6gSugar: 12gVitamin A: 580IUVitamin C: 12mgCalcium: 60mgIron: 2.3mg

Notes

Pat salmon dry for crispier bites. Skip sriracha for a milder version. Keep sauce separate for leftovers. Air frying gives the best texture, but pan or oven works too.

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Conclusion

These Bang Bang Salmon Bowls are fast, flavorful, and perfectly balanced—crispy saucy salmon, fluffy rice, and a cool crunchy salad. A weeknight dinner you’ll want to make on repeat.