Amazing Bang Bang Salmon Bowls

These craveable Bang Bang Salmon Bowls are a complete meal with rice, tender salmon bites, and crunchy veggies—all drizzled with creamy, sweet, and tangy Bang Bang sauce! Great for dinner, great for meal prep.

These Bang Bang Salmon Bowls are built around the iconic sweet-and-spicy sauce made famous by Bonefish Grill, but they taste as if it was always intended to be this way: flaky salmon, sticky jasmine rice, red cabbage, and cucumbers. It’s fresh, it’s quick, and it’s fast enough for a weeknight—but sturdy enough for meal prep!

The Bang Bang sauce recipe is built on Greek yogurt with some mayo for that tang, sweet Thai chili sauce, and as much Sriracha as you want to add for your heat preference.

If you’re turning onto bowl meals lately (I know I am!), be sure to check out my popular burrito bowl and this Buffalo chicken bowl.

Ingredient Overview

A quick look at the essentials before we dive into the recipe card:

• Salmon: I like King (Chinook) or Atlantic salmon (from the Faroe Islands) because they’re fatty and flavorful. Go for Sockeye or Coho if you want a leaner cut, but also decrease the cook time since they tend to be thinner fillets.
• Sauce: I love this Bang Bang sauce with Greek yogurt because it’s lighter without sacrificing flavor. Because, of course, I still use a bit of mayo. (You have to.)
• Sriracha: Amps up the heat, and you can control it. You can omit it completely if you prefer less of a kick.
• Spices: Smoked paprika, garlic powder, onion powder, and sea salt are the medley for the salmon.
• Veggies: Thinly shaved red cabbage to mimic the slaw that’s usually served over Bang Bang shrimp tacos, and cucumber for a refreshing crunch.

How to Make Bang Bang Salmon Bowls

Step 1: Cut & Season the Salmon

Cut the salmon into 1-inch pieces and transfer to a mixing bowl. Drizzle with a bit of olive oil and season with smoked paprika, garlic powder, onion powder, and salt. Toss to coat and set aside, and prep your other veggies.

Tip: Letting fish come to room temperature will ensure a more even cook, so let it sit out on the counter for at least 15 minutes before cooking.

Step 2: Cook the Rice

Prepare the rice as per the directions on the packaging.

Tip: For convenience, set up a rice cooker with a timer earlier in the day so it’s ready for dinner, so you don’t have to worry about it while preparing dinner! Another option is to just use one of those 90-second microwave rice packets. No shame.

Step 3: Cook the Salmon (Air Fryer or Oven)

Air Fryer—Spray the air fryer basket with a generous amount of cooking oil (here’s my go-to). Transfer the salmon bites to the air fryer basket and cook for 6-8 minutes at 375ºF, or until the salmon reaches an internal temperature of 135ºF with a meat thermometer. Remove from the air fryer basket when done.

Oven—Preheat the oven to 375ºF. Transfer the salmon to a parchment-lined baking sheet and bake for 8-10 minutes, or until the internal temperature reaches 135ºF.

If you don’t have a meat thermometer, the salmon is ready once it’s opaque and flakes easily with a fork.

Step 4: Whip Up the Bang Bang Sauce

Combine the Greek yogurt, mayo, sweet Thai chili sauce, and Sriracha into a small bowl and whisk with a fork until blended. Give it a taste and adjust the heat if needed.

Step 5: Make Your Bowls!

Scoop cooked rice into bowls and top with your salmon and veggies. Drizzle with Bang Bang sauce, and garnish with toasted sesame seeds and scallions!