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 and meal prep!
Servings: 2 Bowls
Ingredients
- 2 fillets of salmon, about 6 oz each I like using fattier cuts like Atlantic (Faroe Island) and King (Chinook)
- 1 TBSP avocado oil
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Pinch of cayenne (optional)
- Generous pinch of sea salt (approx. 1/4 tsp)
- 1 cup cooked rice I like to use jasmin
- 1 cup diced cucumber
- 1 cup thinly shaved red cabbage
- Sliced scallions, for garnish
- Toasted sesame seeds, for garnish
Quick Bang Bang Sauce
- 1/2 cup Greek yogurt
- 2 TBSP mayonnaise
- 1/4 cup sweet Thai chili sauce
- 1-2 TBSP Sriracha More or less, depending on your heat preference
Instructions
- Cut the salmon into 1-inch pieces. Transfer to a mixing bowl, then drizzle with olive oil and season with smoked paprika, garlic powder, onion powder, and salt. Toss to coat and set aside.1 TBSP avocado oil, 1/2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, Pinch of cayenne (optional)
- Prepare the rice as per the package directions. While the rice cooks, prepare your veggies.
Salmon: Air Fryer Method
- Give the air fryer basket a generous spritz of cooking oil, then place the salmon bites in the basket and cook for 6-8 minutes at 375ºF, or until the internal temperature reaches 135ºF. (You can check this with a meat thermometer.)
Salmon: Oven Method
- 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. (*See notes)
Quick Bang Bang Sauce
- In a small bowl, mix the Greek yogurt, mayo, sweet Thai chili sauce, and Sriracha, then whisk with a fork until blended. Give it a taste and adjust the heat if necessary.
- Scoop cooked rice into bowls and top with salmon and veggies. Drizzle the Bang Bang sauce over it all, then top with toasted sesame seeds and scallions.
Notes
By letting fish come to room temperature before cooking, you will achieve a more even cook. Letting it sit for at least 15 minutes, up to 30, is ideal.
If you don't have a meat thermometer to check the salmon's internal temperature, you can tell it's ready when it's opaque and flakes easily with a fork.
To toast sesame seeds, heat a dry pan over medium heat. When the pan is hot, reduce the heat to medium-low and add the sesame seeds. Let them heat up, shaking the pan periodically, until they're golden and smell toasty. Keep a close eye on them, they can burn quickly!
Nutrition
Serving: 1Bowl | Calories: 547kcal | Carbohydrates: 40g | Protein: 52g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Fiber: 3g | Sugar: 10g
