Bang bang salmon bowls are simple, flavorful, and satisfyingly easy to make. Juicy, tender salmon tossed in a creamy, slightly spicy bang bang sauce, served over rice with crisp vegetables.
New favorite meal alert!
This bang bang salmon is cooked until the outside is nicely browned and the interior stays tender and juicy. I serve it over jasmine rice with sliced cucumber, grated carrots, and a creamy, spicy sauce. It’s comforting, bright, and full of texture.
I make these salmon bowls all the time — they’re quick, family-friendly, and the leftovers are just as good.
Why you’ll love it
It’s easy and ready in under 30 minutes.
The ingredients are pantry- and fridge-friendly.
It’s a hit with kids and adults alike.
Great for weeknight dinners and meal prep.
These bowls are perfect for lunches, too — toss in whatever vegetables you have on hand. I like jasmine rice with cucumbers, carrots, and sometimes red pepper or broccoli for extra color and crunch.
A simple trick I use is cutting the salmon into bite-sized chunks and searing them in a hot cast iron skillet. That way every side gets nicely browned and crisp while the inside stays buttery and flaky.
Season the salmon well with smoked paprika, garlic powder, salt and pepper. The seasoning creates a flavorful crust and pairs wonderfully with the sauce.
The sauce
Bang bang sauce is creamy, sweet, and a little spicy — the perfect finishing touch. A small drizzle brings everything together and elevates the whole bowl. It’s great on fish, chicken, or vegetables, and it keeps in the fridge for a few days.
These bowls are requested often in my house because they’re quick, satisfying, and easy to customize. Use white or brown jasmine rice and swap in any veggies you like — cold crunchy vegetables contrast nicely with the warm salmon and creamy sauce.
Perfect to add to your recipe rotation.
Bang Bang Salmon Bowls
Bang Bang Salmon Bowls
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Ingredients
- 2 pounds salmon, cut into chunks
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- kosher salt and pepper
- 1 tablespoon olive oil
- 4 green onions, thinly sliced
- 1 cup sliced cucumbers, for serving
- 1 large carrot, finely grated, for serving
- jasmine rice, for serving
bang bang sauce
- ½ cup mayonnaise
- ⅓ cup sweet Thai chili sauce
- 2 teaspoons sriracha (adjust to taste)
- 1 teaspoon honey
- 1 teaspoon rice vinegar
Instructions
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Cut the salmon into 1-inch chunks. Season all over with salt, pepper, smoked paprika, and garlic powder so each piece is well coated.
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Heat the olive oil in a large cast iron skillet over medium heat. Add the salmon pieces in a single layer (work in batches if necessary). Cook 2–3 minutes per side, until deeply golden and cooked through. Transfer to a plate and repeat with any remaining salmon.
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Scatter sliced green onions over the cooked salmon, saving a few to mix into the sauce if desired.
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Assemble bowls by spooning rice into bowls, topping with cucumbers and grated carrot, adding salmon, and drizzling with bang bang sauce. Serve immediately.
bang bang sauce
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Whisk together mayonnaise, sweet Thai chili sauce, sriracha, honey, and rice vinegar until smooth. Taste and adjust heat or sweetness as needed. Store in the refrigerator for up to a few days.
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