I cook this meal a few times each month when I want a fast, tasty dinner. I keep the sauce ready in the fridge so dinner comes together in twenty minutes. Bang Bang Salmon Bowls fit well into busy weeknights and work for a simple weekend lunch too.

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I started making this dish because I wanted a mix of hot, sweet, and creamy that feels fresh. The bowls are easy to change with what is on hand. I save the extras for quick lunches. The sauce keeps well and lifts plain rice and salmon into a full meal.

This recipe makes a simple bowl with rice and glazed salmon. It has a creamy, slightly spicy sauce that is both sweet and tangy. People often make this for quick weeknight dinners or meal prep lunches. It pairs well with plain steamed vegetables or a simple green salad. For a different protein idea, see this bang bang chicken skillet which uses a similar sauce.

Ingredients

2 salmon fillets, 1 cup cooked rice, 1/4 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 teaspoon Sriracha (adjust to taste), 1 tablespoon soy sauce, 1 tablespoon lime juice, Salt and pepper to taste, Green onions for garnish, Sesame seeds for garnish

The salmon gives rich, flaky protein. Rice makes the bowl filling and mild. Mayonnaise and sweet chili sauce make the creamy, sweet base for the bang bang flavor. Sriracha adds heat — use less if you prefer mild. Soy and lime add salt and brightness. Green onions and sesame seeds add sharp and nutty notes at the end.

Directions

In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, soy sauce, and lime juice until well combined. Adjust the spice level to your preference.
Season the salmon fillets with salt and pepper.
Cook the salmon in a skillet over medium heat for about 4-5 minutes per side or until cooked through.
Once cooked, remove from heat and brush the salmon pieces with the Bang Bang sauce.
Fluff the cooked rice and divide it into bowls.
Place the glazed salmon on top of the rice.
Drizzle with extra sauce if desired and garnish with green onions and sesame seeds.
Serve immediately and enjoy your flavorful Bang Bang Salmon Bowls!

Notes: Mix the sauce well so it stays smooth on the fish. Season the salmon lightly so the sauce can shine. Cook salmon to just opaque to keep it moist. Brushing the sauce after cooking keeps the mayo from burning.

How to make this recipe

Start by mixing the sauce so it is ready when the salmon is done. Heat a skillet and cook the seasoned fillets on medium heat. While the fish cooks, warm or fluff the rice. After the salmon finishes, brush it with the sauce to coat each piece. Assemble bowls by placing rice first, then the salmon on top. Add garnishes last so they stay fresh. The steps move quickly, and most of the work is in the few minutes that the salmon cooks. For a similar quick rice bowl idea, try this ground turkey rice bowl with bang bang sauce.

How to serve this recipe

Serve the bowls hot, right after you glaze the salmon. Add a side of steamed broccoli, snap peas, or a simple salad to round the meal. You can serve them on weeknights, for guests, or pack them for lunch. If you want extra crunch, add raw cucumber slices or pickled carrots. For a lighter plate, use cauliflower rice or a green salad base. This recipe fits many small gatherings and casual meals and stays simple to plate and eat.

How to store this recipe

Cool the salmon and rice before you pack them. Put rice and salmon in an airtight container. Store in the fridge for up to 3 days. Reheat gently in a skillet or microwave to keep salmon moist. Do not freeze cooked mayo-based sauce on the fish; it can split. If you need longer storage, freeze plain cooked rice and raw salmon separately for up to 2 months; thaw and add fresh sauce when ready to cook.

Tips to make this recipe

Pat the salmon dry so the skin or surface sears well. Taste the sauce and tweak the Sriracha for your heat level. If the sauce is too thick, add a little water or lime juice. Use low heat to cook the salmon fully without drying it. If you overcook the fish, shred it and mix with sauce to make a salmon salad over rice. For a no-skip option, cook rice in advance and keep sauce in the fridge for quick assembly. For another quick method using similar flavors, see a quick bang bang salmon guide. Also, remember the phrase Bang Bang Salmon Bowls when you plan meals; it helps you grab the sauce and go.

FAQs

Q: Can I use frozen salmon? A: Yes. Thaw first, pat dry, then cook as usual.

Q: Is the sauce spicy? A: It can be mild or hot. Adjust Sriracha to taste.

Q: Can I skip mayo? A: You can swap with Greek yogurt for a lighter sauce.

Q: How do I reheat without drying the salmon? A: Reheat low and slow in a skillet with a splash of water or oil.

Q: Are these good for meal prep? A: Yes, but add sauce and garnishes fresh for best texture.

Conclusion

This meal is quick, flexible, and fits weeknight routines. The sauce makes plain rice and salmon feel special, and the dish works for dinners or packed lunches. Keep extra sauce in the fridge to speed up future meals. For a crunchier take on this flavor, see Crispy Bang Bang Salmon Bites Bowls – The Roasted Root, and for another full recipe version, try Bang Bang Salmon Bowls – Recipe Runner.