Save My neighbor knocked on my door one Thursday holding a wilted bunch of cilantro and asked if I had any ideas for leftover salmon. What started as a fridge clean-out turned into this bowl, a brilliant collision of textures and heat that neither of us expected to crave on repeat. The creamy sauce with its sweet-spicy kick made us both go quiet for a solid minute. Now it shows up on my table at least twice a month, sometimes with shrimp, sometimes with crispy tofu, but always with that same hush of satisfaction.
I made this for a small dinner party last spring, and my friend who claims to hate mayonnaise-based sauces scraped her bowl clean and texted me the next day for the recipe. The salsa stayed crisp even after sitting for a bit, and the salmon flaked apart with just a fork. There is something about the way the cool cucumber and edamame contrast with the warm rice and rich sauce that feels both light and indulgent at once.
Ingredients
- Salmon fillets: Choose fillets that are uniform in thickness so they cook evenly, and skinless makes everything easier to eat in a bowl.
- Olive oil: Just enough to help the spices cling and keep the salmon moist without making it greasy.
- Smoked paprika: This adds a subtle warmth and depth that regular paprika cannot match, do not skip it.
- Jasmine or sushi rice: Both have a slight stickiness that helps them hold up under all the toppings, and they taste faintly floral and sweet.
- Edamame: These little green gems add protein and a satisfying pop, thawed frozen ones work perfectly.
- Cucumber: Dice it small so every bite gets a bit of that cool crunch, and no need to peel unless the skin is tough.
- Green onions: They bring a mild sharpness that balances the richness of the sauce without overwhelming anything.
- Rice vinegar: Its gentle acidity brightens the salsa and keeps it from tasting flat.
- Soy sauce: A splash adds umami and salt, tying the salsa together with the rest of the bowl.
- Sesame oil: Just a teaspoon gives a nutty, toasty note that makes the whole salsa sing.
- Mayonnaise: The creamy base of the bang bang sauce, it mellows the heat and makes everything luscious.
- Sweet chili sauce: This is where the signature tang and sweetness come from, look for it in the Asian aisle.
- Sriracha: Adjust this to your heat tolerance, a little goes a long way if you are cautious.
- Lime juice: Freshly squeezed is best, it cuts through the richness and wakes up the other flavors.
- Honey: Optional but it rounds out the sauce beautifully, smoothing any sharp edges.
- Sesame seeds: Toasting them for a minute in a dry pan makes them fragrant and adds a lovely crunch on top.
- Cilantro or parsley: Fresh herbs brighten the whole bowl and add a pop of color, use whichever you prefer.
Instructions
- Prep the oven and pan:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to save yourself scrubbing later. This temperature gives you a tender, juicy fillet with a hint of caramelization on the edges.
- Season the salmon:
- Pat the fillets completely dry with paper towels, then rub them all over with olive oil, salt, pepper, and smoked paprika. Lay them on the prepared sheet with a little space between each so the heat circulates evenly.
- Bake until flaky:
- Slide the sheet into the oven and bake for 12 to 15 minutes, depending on thickness, until the salmon flakes easily with a fork and the center is just opaque. Do not overbake or it will turn dry and lose that silky texture.
- Cook the rice:
- If you have not already made your rice, get it going now following the package directions. Jasmine and sushi rice both work beautifully and take about the same time as the salmon.
- Make the salsa:
- In a medium bowl, toss together the edamame, diced cucumber, sliced green onions, rice vinegar, soy sauce, sesame oil, and chili flakes if using. The flavors meld quickly, but it tastes even better after sitting for a few minutes.
- Whisk the bang bang sauce:
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and creamy. Taste and adjust the sriracha or honey to your liking.
- Assemble the bowls:
- Divide the warm rice among four bowls, spoon the salsa over one side, and nestle a salmon fillet on top. Drizzle the bang bang sauce generously over everything, letting it pool around the edges.
- Garnish and serve:
- Sprinkle toasted sesame seeds and chopped cilantro or parsley over each bowl, and tuck a lime wedge on the side for squeezing. Serve immediately while the salmon is warm and the salsa is cool.
Save The first time I served this to my kids, my youngest looked skeptical at the green bits but then devoured the whole bowl without a word. My older one asked if we could have it for her birthday dinner instead of takeout. That is when I knew this recipe had earned its permanent spot in our rotation, not fancy enough to intimidate, but special enough to feel like a treat.
Customizing Your Bowl
I have swapped the salmon for pan-fried tofu cubes when cooking for my vegetarian sister, and for shrimp when I found wild-caught ones on sale. Both work beautifully as long as you adjust the cooking time. You can also toss in shredded carrots, thinly sliced radishes, or even diced mango in the salsa for extra crunch and sweetness. The base is forgiving, so play around with what you have on hand.
Storing and Reheating
Leftovers keep well if you store the components separately in airtight containers in the fridge for up to three days. The salsa stays crisp, the sauce stays creamy, and the rice reheats beautifully with a splash of water in the microwave. I actually prefer to eat the salmon cold or at room temperature the next day, flaked over fresh greens with extra bang bang sauce drizzled on top.
Pairing and Serving Ideas
This bowl is hearty enough to stand alone, but sometimes I serve it with a light miso soup or a simple seaweed salad on the side. A crisp, slightly sweet white wine like Riesling or a cold Japanese lager complements the heat and richness without competing. If you are feeding a crowd, set up a DIY bowl bar with all the components in separate dishes and let everyone build their own.
- Try adding a soft-boiled egg on top for extra richness and a beautiful golden yolk.
- If you like more heat, stir a bit of gochujang into the bang bang sauce for a Korean twist.
- Leftover sauce is incredible on grilled chicken, roasted cauliflower, or even as a dip for sweet potato fries.
Save This bowl has a way of making weeknights feel less rushed and more intentional, like you actually took time to feed yourself something bright and nourishing. I hope it becomes one of those recipes you turn to when you want something that tastes special but does not ask too much of you.
Recipe FAQ
- → What does bang bang sauce taste like?
Bang bang sauce combines creamy mayonnaise with sweet chili sauce and sriracha, creating a rich, slightly sweet, and moderately spicy flavor. The lime juice adds brightness while honey balances the heat. It's similar to spicy mayo but with more depth and a pleasant kick.
- → Can I make this bowl ahead of time?
Prepare the salsa and bang bang sauce up to 2 days in advance and store separately in the refrigerator. Cook the salmon fresh for best texture, though leftover baked salmon keeps well for 1-2 days. Assemble bowls just before serving to maintain the contrast between warm salmon and cool salsa.
- → What type of rice works best?
Jasmine or sushi rice are ideal choices for their slightly sticky texture and subtle sweetness that complements the Asian-inspired flavors. Brown rice or quinoa work as healthier alternatives, though they'll alter the traditional bowl experience. Ensure rice is fluffy and not overly moist for the best texture.
- → How do I know when the salmon is done?
The salmon is ready when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The flesh should appear opaque throughout but still moist. Avoid overcooking as the salmon will continue cooking slightly after leaving the oven. A 12-15 minute bake at 400°F typically yields perfect results.
- → Can I adjust the spice level?
Absolutely. Reduce or omit the sriracha in the bang bang sauce for a milder version, or increase it for extra heat. The chili flakes in the salsa can also be adjusted to taste. For maximum control, serve the sauce on the side and let everyone add their preferred amount.
- → What proteins can substitute salmon?
Shrimp works exceptionally well and cooks even faster than salmon. Crispy tofu cubes make a great vegetarian option, while chicken thighs provide a budget-friendly alternative. Adjust cooking times accordingly—shrimp needs just 5-7 minutes, while tofu benefits from pan-frying for crispy edges.