Go Back
Bang bang salmon rice bowl with avocado cucumber salsa, white rice, and creamy sweet chili sauce

Bang Bang Salmon Rice Bowl with Avocado Cucumber Salsa

Bang bang salmon is a creamy, flavorful rice bowl featuring tender salmon with a sweet and savory sauce finish and fresh contrast from toppings. It is an easy, satisfying meal perfect for a quick weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 476
Ingredients Method Notes

Ingredients
  

Salmon
  • 1 1/2 pounds salmon filet (680 g)
  • 1-2 tablespoons all-purpose seasoning mix
Bang Bang Sauce
  • 1/4 cup mayo
  • 2 tablespoons sweet chili sauce
  • 1 clove garlic, grated
  • 1 teaspoon soy sauce
Toppings and Serving
  • chili crisp for topping
  • Cooked rice
  • Vegetable of choice

Method
 

Preparation
  1. Preheat oven to 400°F (204°C). Portion the salmon if desired, pat it dry, season with the seasoning mix, and arrange it on a parchment-lined baking sheet.
  2. Combine the mayo, sweet chili sauce, grated garlic, and soy sauce in a small bowl. Reserve half of the sauce for serving later.
Baking
  1. Add a small amount of the sauce mixture over the seasoned salmon pieces. Bake near the top of the oven for 10 minutes.
  2. Switch the oven to broil and cook for an additional 2-3 minutes until the salmon surface is golden and lightly caramelized.
Serving
  1. Serve the salmon over cooked rice with a vegetable of choice. Drizzle with the reserved sauce and add chili crisp on top.

Notes

Seasoning Mix: If you do not have a suitable seasoning mix, season the salmon with about a teaspoon of coarse kosher salt along with onion powder, garlic powder, and paprika. This adds flavor and helps the sauce adhere to the salmon. Avocado Cucumber Salsa: Combine 1 diced avocado, half of a diced cucumber, a handful of chopped cilantro, a little lime juice, a pinch of salt, and 1 tablespoon of honey in a small bowl for a fresh sweet and crunchy topping.