This protein-packed Bang Bang Salmon Bowl is a flavor-packed meal featuring air-fried salmon, a creamy sweet-spicy sauce, and a crunchy cucumber edamame salad served over rice.
If you love bold flavors and easy-to-make meals, this Bang Bang Salmon Bowl is going to be your new favorite! Juicy, flaky salmon coated in a creamy, spicy Bang Bang sauce, served over a bed of rice with crisp veggies—it’s the perfect combination of heat, crunch, and freshness. Plus, it comes together in under 30 minutes, making it a great weeknight dinner option!
Why You’ll Love This Recipe
- Healthy & Satisfying: A great balance of protein, carbs, and healthy fats.
- Quick & Easy: Ready in under 30 minutes! Bang Bang Salmon Bowls are perfect for busy days when you need a satisfying meal without spending hours in the kitchen.
- Packed with Flavor: Every bite of this bowl is bursting with flavor, from the rich and flaky salmon to the creamy, sweet, and spicy Bang Bang sauce that brings everything together.
Ingredients
- Salmon Fillet: Use high-quality salmon fillets for the best flavor and texture. You can remove the skin or leave it on, depending on your preference. If you want to save time, buying skinless salmon is the easiest option!
- Olive Oil, Honey, Rice Vinegar, Paprika, Salt, and Pepper: To season the salmon. Honey can be swapped out with maple syrup.
- Greek Yogurt: A healthier alternative to mayonnaise, making the sauce creamy yet light.
- Thai Sweet Chili Sauce, Sriracha (or Sambal Oelek), Maple Syrup (or Honey)
- Sriracha Sauce: Brings the heat! You can replace it with sambal oelek or another hot sauce. Adjust the amount based on your spice preference.
- Maple Syrup: Or honey. Adds a touch of sweetness to balance the spice.
- Rice Vinegar: Enhances the sauce with a mild tang. Lime juice can work as a substitute.
- Quick Cucumber Edamame Salad: A crisp and refreshing mix of crunchy cucumber and shelled edamame, tossed in a flavorful blend of rice vinegar, soy sauce, sesame oil, and maple syrup, then finished with a sprinkle of fresh scallions. You can also use this cucumber edamame salad recipe.
How To Make
- Rice: Start by cooking the rice according to the package instructions. Follow this recipe on how to make sushi rice at home if it’s your first time.
- Salad: Mix all ingredients for the cucumber edamame salad in a bowl.
- Salmon Bites: Remove the salmon skin (or leave it on if you prefer), pat dry with a paper towel to remove excess moisture, then cut them into 1-inch pieces.
- In a large bowl, combine olive oil, honey, rice vinegar, paprika, salt, and black pepper. Add the salmon bites and gently toss to coat.
- Arrange the salmon bites in a single layer in the air fryer basket. Do not overcrowd, cook in batches if necessary. → Tip: If you’re keeping the skin on, place the salmon skin-side up to help it crisp up nicely!
- Air Fry for 5-6 minutes in a preheated air fryer at 410°F (210°C), or until the salmon reaches an internal temperature of 145°F.
- Sauce: In a small bowl, whisk together all the ingredients for the bang bang sauce.
- Divide cooked rice into bowls, then top with salad, and arrange the cooked salmon on top. Drizzle with generously with Bang Bang sauce.
Variations
- I love serving it with sushi rice, follow this recipe for perfect homemade sushi rice. For a quicker method, serve over jasmine or basmati rice.
- Drizzle some spicy chili crisp on top, or sprinkle with sesame seeds, chopped scallions, or Furikake. I also love to top it with pickled red onions.
- Serve it with a Japanese cucumber salad for a tangy, refreshing twist, or keep it simple by using sliced cucumber for a crisp and light addition to your bowl. It also pairs well with some diced avocado.
- For a low-carb option, choose cauliflower rice instead of white rice.
Tips for Success
- Don’t overcrowd the air fryer: If you double the recipe, cook in batches to keep them crispy.
- Check for doneness: The salmon is cooked when it flakes easily with a fork and has an opaque pink color inside. If unsure, use an instant-read thermometer to ensure it has reached a safe internal temperature of 145°F.
- Pat dry the salmon: Excess moisture prevents crispiness, so be sure to pat the salmon dry before seasoning. A dry surface helps the air fryer work its magic for perfectly crispy bites and help the seasoning stick better.
- Store Properly: Leftovers can be stored individually in an airtight container in the refrigerator for up to 3 days. The sauce stays fresh for about a week! Reheat the salmon for 3 minutes in a preheated air fryer at 360°F (180°C).
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📖 Recipe
Bang Bang Salmon Bowl
This protein-packed Bang Bang Salmon Bowl is a flavor-packed meal featuring air-fried salmon, a creamy sweet-spicy sauce, and a crunchy cucumber edamame salad served over rice.
Servings: 2
calories :690kcal
- Rice: Start by cooking the rice according to the package instructions. Follow this recipe on how to make sushi rice at home if it’s your first time.
Salad: Mix all ingredients for the cucumber edamame salad in a bowl.
Salmon Bites: Preheat the air fryer to 410°F (210°C).
Remove the salmon skin (or leave it on if you prefer), pat dry with a paper towel to remove excess moisture, then cut them into 1-inch pieces.
In a large bowl, combine olive oil, honey, rice vinegar, paprika, salt, and black pepper. Add the salmon bites and gently toss to coat.
Arrange the salmon bites in a single layer in the air fryer basket. Do not overcrowd, cook in batches if necessary. → If you’re keeping the skin on, place the salmon skin-side up to help it crisp up nicely!
Air Fry for 5-6 minutes, or until the salmon reaches an internal temperature of 145°F. See notes.
Sauce: In a small bowl, whisk together all the ingredients for the bang bang sauce.
Divide cooked rice into bowls, then top with salad, and arrange the cooked salmon on top. Drizzle with generously with Bang Bang sauce.
- Check for doneness: The salmon is cooked when it flakes easily with a fork and has an opaque pink color inside. If unsure, use an instant-read thermometer to ensure it has reached a safe internal temperature of 145°F.
- Garnish with chopped scallion, cilantro, toasted sesame seeds, Furikake, or spicy chili crisp.
- Leftovers can be stored individually in an airtight container in the refrigerator for up to 3 days. The sauce stays fresh for about a week! Reheat the salmon for 3 minutes in a preheated air fryer at 360°F (180°C).
Calories :690kcal
carbohydrates :62g
Protein :59g
fat :21g
fiber :5g
sugar :14g
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