Bang Bang Salmon Rice Bowl
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If you’ve been sleeping on salmon as a weeknight protein, this recipe is about to change that. Bang bang salmon comes together in under 30 minutes, 41 grams of protein per serving, and tastes like something you’d order at a restaurant, except you made it at home and you know exactly what’s in it.
The secret is the sauce. We’re using a light mayo to cut back on fat and calories and mix it with sweet chili sauce, honey and a dab of Sriracha for a little heat. The result is a creamy, sweet, slightly spicy sauce that you can add to everything.
I chose to chop my salmon and pan fry for the perfect sear but you can air fry or oven the salmon, whichever suits your fancy. Add it to your bowl of cooked rice and your favorite toppings (avocado, edamame, cucumber, carrots = winning) for a high protein, insanely flavorful meal that get’s everyone excited for dinner.
For more easy to make bowls, try crispy rice shrimp bowls or Greek chicken bowls.
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Why you’ll love this recipe
- 41g protein per serving.
- Done in 30 minutes or less.
- That sauce though – sweet, spicy, creamy, and it works on literally everything.
Ingredients and Substitutions:
These are the main ingredients and substitutions for these bang bang salmon bowls. See the recipe card below for the full ingredient list and instructions.
Fresh Salmon Filets
Use boneless, skinless salmon fillets or pre-cut salmon bites. I used fresh salmon here and removed the skin before cutting bite-sized pieces. I like to cut them so they’re easy to eat in the bowl but if you prefer whole salmon filets, that’s fine. if cooking whole, you can choose to keep skin on or off. If using frozen, be sure to fully defrost and pat dry so the salmon sears perfectly.
Light Mayonnaise
Regular mayo or try avocado mayo for a touch of sweetness. You can also make this with plain Greek yogurt to cut back on the macros but I prefer the mayo for a richer sauce.
Thai Sweet Chili Sauce
I used regular but they make a sugar-free option (G. Hughes brand) that saves ~10–12g carbs per serving.
Sriracha Sauce:
Use more or less to adjust the spice level. You can omit if you want a milder sauce (especially good for kids), but I suggest adding at least a little bit for a touch of heat.
Cooked Jasmine Rice
Use any white rice or brown rice and if you’re in a time pinch, use leftover rice or packets of pre-cooked rice. You can also do a mixture of rice and cauliflower rice to make this lower in carbs, which is my favorite trick to adding more volume.
Toppings
The fun part! Edamame, shredded carrots, sliced cucumber, green onions, sesame seeds, etc.
Stove-top, air fryer or oven
- Stove-top: my preferred method for the perfect sear.
- Air fryer: faster, crispier edges, less cleanup and great for bites. Cook at 400°F, 8–10 min.
- Oven: better for larger batches, feeds a crowd and makes it easier to do multiple fillets at once. 400°F, 12–14 min for whole fillets.
Dietary Modifications
- For gluten-free, use coconut aminos in place of soy sauce.
- For dairy-free, use a plant based mayo.
Tips to make the best bang bang salmon
- Salmon not flavorful: Pat the fish completely dry before seasoning. Moisture prevents the seasoning and sauce from sticking. Brush half the sauce on before cooking and reserve the rest for drizzling after – this also prevents cross-contamination with raw fish.
- Overcooked, dry salmon: Pull it at 130–135°F – it carries over to 145°F off the heat. Don’t rely on cook time alone. Visual cue: flesh should be opaque on the outside but very slightly translucent in the very center when you cut in. An instant-read thermometer is the single best tool for getting salmon right every time.
- Soggy bites in the air fryer: Single layer only. Overcrowding traps steam and kills the crispy edges. Cook in 2 batches if needed – adds 10 minutes but makes a real difference in texture.
- Salmon sticking to the pan (stovetop): Don’t touch it. If it resists when you try to flip, it’s not ready. Salmon releases naturally from a hot pan once the sear is fully set – usually 3–4 minutes. The more you fiddle with it, the more it tears. Get the pan hot before the fish goes in, then leave it alone.
- Cut veggies: I like to cut the veggies into bite size piece so I get a little bit of everything in each bite.
Recipe FAQs
Yes, but thaw completely and pat very dry first. Moisture is the enemy of caramelization – wet salmon will steam instead of sear, and the sauce won’t stick as well.
Store leftovers in a separate airtight container in the fridge for up to 2-3 days. Don’t build the bowls until you’re ready to eat. Reheat in the air fryer at 375°F for 2–4 minutes; avoid the microwave, which makes the salmon rubbery.
Yes! I love this sauce tossed over jumbo shrimp or with chicken.
Yes. You can cook the salmon and prepare the sauce in advance. Assemble the bowls just before serving to keep everything fresh and crisp.
Bang bang sauce is a creamy, sweet-spicy sauce made from a mayo, sweet Thai chili sauce, and sriracha. You can use non-fat Greek yogurt instead of mayo to keep it lighter. It has a mild to moderate kick, depending on how much sriracha you use. Reduce or omit the sriracha for a milder version.
Absolutely! Air fry at 400°F for 8–10 minutes until golden and cooked through.
There is XXX g of protein in these salmon bowls.
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Bang Bang Salmon
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Ingredients
For the Salmon
- 1.5 lbs. salmon, cut into bite-sized pieces
- 1/2 Tbsp. soy sauce or coconut aminos
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. ground pepper
- 1 Tbsp. olive oil
Bang Bang Sauce
- 1/2 cup light mayonnaise 110g
- 4 Tbsp. sweet chili sauce 60g
- 1 Tbsp. sriracha sauce
- 1 Tbsp. fresh lemon juice 21g
- 1 Tbsp. honey
For the Bowls
- 2 cups cooked jasmine rice
- 1 cup edamame
- 1 cup carrots, shredded
- 1 cup cucumber, sliced
- 4 Tbsp. green onions, chopped
- sesame seeds, for garnish
Instructions
- Pat the cubed salmon dry and toss with soy sauce, garlic powder, paprika, salt, and pepper.
- Heat a large skillet, add olive oil, pan-sear the salmon cubes over medium-high heat for 3–4 minutes per side until crispy and cooked through.
- Meanwhile, in a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lemon juice and honey. Set aside.
- Once the salmon cubes are cooked, toss the hot salmon bites in the bang bang sauce or drizzle a spoonful of bang bang sauce over the salmon.
- In serving bowls, layer 1/2 cup cooked rice, then top with salmon, edamame, carrots, cucumber, and green onions.
- Sprinkle with sesame seeds and extra sauce drizzle if needed. Serve immediately.
Notes
- Nutritional information is for bowls with ½ cup cooked jasmine rice and salmon + sauce split between bowls.
- Bang Bang sauce can be made up to 5 days in advance and stored in the fridge.
- Swap light mayo with your favorite mayo, avocado mayo adds great sweet flavor.
- Nutritional information is an estimate and will vary with substitutions.
