California Bang Bang Salmon Bowls with Avocado
Ingredients
Method
- Preheat your oven to 400°F. If using an air fryer, set it to 390°F.
- Cut the salmon into bite-sized cubes, about 1 inch each. In a bowl, toss the salmon with olive oil, salt, and black pepper until evenly coated.
- For the oven: spread the salmon in a single layer on a parchment-lined baking sheet. Bake for 12 to 15 minutes, until the salmon is cooked through and golden on the edges. For the air fryer: place the salmon in the basket in a single layer and cook for 8 to 10 minutes, shaking the basket halfway through.
- While the salmon cooks, make the bang bang sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar until smooth. Set aside.
- Divide the warm rice among four bowls. Top each bowl with an equal portion of the crispy salmon cubes, shredded carrots, diced cucumber, sliced green onions, chopped cilantro, and sliced avocado.
- Drizzle the bang bang sauce generously over each bowl. Garnish with toasted sesame seeds and serve immediately with a Meyer lemon wedge on the side.
Nutrition
Notes
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Let us know how it was!Why You’ll Love This Bang Bang Salmon Recipe
It’s hot. You’re tired. The last thing you want to do is spend an hour in the kitchen making dinner. I’ve been there more times than I can count. But here’s the thing – you still want to feed your family something real. Something that feels like a win. And honestly? I think I’ve found the answer.
This bang bang salmon recipe is exactly what you need. It’s a spicy salmon recipe that comes together in about 20 minutes. The salmon gets perfectly golden on the edges, stays moist and flaky inside, and then gets drenched in this creamy, sweet, spicy sauce that’s honestly stupid easy to make. Just whisk and smile, that’s the vibe.
I’m not gonna lie, I used to mess up salmon all the time. I’d overcook it until it was dry and sad, or I’d under-season it and wonder why it tasted like nothing. But this easy salmon dinner? It changed things for me. The sauce does all the heavy lifting, and the cooking method is foolproof. You’ll feel like a total rockstar serving this.
Ingredients You’ll Need
Let’s talk about what you need. The Bang Bang sauce ingredients are super simple – you probably have most of them already. And the salmon itself? Just a few things to make it sing.
- For the salmon: 1 pound skinless salmon fillet (cut into 1-inch cubes), 2 tablespoons California olive oil, 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper.
- For the Bang Bang sauce: 1/2 cup mayonnaise (I like avocado oil-based), 1/4 cup sweet chili sauce, 1 tablespoon Sriracha (adjust to your heat preference), 1 tablespoon honey (California wildflower if you have it), 1 tablespoon rice vinegar.
- For the bowls: 2 cups cooked jasmine rice (warm), 1 cup shredded carrots, 1 cup diced English cucumber, 1/2 cup sliced green onions, 1/4 cup chopped fresh cilantro, 1 sliced Hass avocado (from California, of course), 1 Meyer lemon cut into wedges, and 1 tablespoon toasted sesame seeds for garnish.
That’s it. Nothing crazy, nothing you need to hunt down at a specialty store. This is a quick weeknight salmon situation, and it’s meant to be easy.
How to Make Bang Bang Salmon Bowls
Alright, let’s get into the how-to. I’ll walk you through the four main stages. Don’t worry, it’s way simpler than it sounds.
Stage 1: Prep the salmon. First things first, preheat your oven to 400°F. If you’re using an air fryer, set it to 390°F. Cut your skinless salmon fillet into bite-sized cubes, about 1 inch each. Toss them in a bowl with the olive oil, salt, and pepper until every piece is nicely coated. This is where the flavor starts building.
Stage 2: Cook the salmon. For the oven, spread the salmon cubes in a single layer on a parchment-lined baking sheet. Bake for 12 to 15 minutes. You’ll know they’re done when the edges turn golden and you see those little white beads of protein starting to form. For the air fryer, place them in the basket in a single layer and cook for 8 to 10 minutes, shaking the basket halfway through. Don’t overcrowd the basket – that’s the number one mistake people make. You want air circulating around each piece for that perfect crispiness.
Stage 3: Make the sauce. While the salmon is cooking, grab a small bowl and whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar. That’s it. Just whisk until it’s smooth and gorgeous. Taste it. You might want a little more Sriracha, you might want a little less. Adjust it to your family’s heat tolerance. This sriracha mayo sauce is the heart of the whole dish.
Stage 4: Assemble the bowls. Divide the warm jasmine rice among four bowls. Top each with the crispy salmon cubes, shredded carrots, diced cucumber, sliced green onions, chopped cilantro, and sliced avocado. Now spoon that sauce right over the top! Go ahead, be generous. Finish with a sprinkle of toasted sesame seeds and a Meyer lemon wedge on the side. Serve immediately, because that’s when it’s at its absolute best.
Tips for the Best Bang Bang Salmon
I’ve made this bang bang salmon more times than I can count, and I’ve picked up a few things along the way. Here’s what I want you to know:
- Don’t overcook the salmon. It should flake easily with a fork but still be moist in the center. Overcooked salmon is dry salmon, and nobody wants that.
- Pat the salmon dry before seasoning. This helps the oil and seasoning stick, and it gives you a better sear.
- Don’t add the sauce too early. If you toss the salmon in the sauce before serving, it gets soggy. Drizzle it right before you eat.
- Adjust the spice level. For a kid-friendly version, use just 1 teaspoon of Sriracha instead of a tablespoon. For extra heat, add more or serve with extra Sriracha on the side.
- Use fresh, high-quality salmon. It makes a difference. Look for fillets that are bright in color and smell clean, not fishy.
These little tricks turn a good spicy salmon recipe into a great one. Trust me on this.
Variations and Substitutions
One of the best things about this bang bang salmon is how flexible it is. Here are some ways to switch it up:
- Panko-crusted salmon: If you want extra crunch, coat the salmon cubes in panko breadcrumbs before baking. It adds a lovely crispy texture.
- Lighter sauce: Substitute half the mayonnaise with Greek yogurt. It cuts the calories but keeps the creaminess.
- Different veggies: Feel free to swap in edamame, pickled radishes, shredded cabbage, or steamed broccoli. Whatever you have on hand works.
- No Sriracha? Use any hot sauce you like, or add a pinch of cayenne pepper to the sauce.
- No sweet chili sauce? You can make a quick substitute by mixing honey, Sriracha, and a little rice vinegar. It won’t be exactly the same, but it’ll still be delicious.
- Mayo substitute: If you’re not into mayonnaise, try using sour cream or a dairy-free alternative.
This Asian inspired salmon recipe is super forgiving. Don’t be afraid to make it your own.
How to Store and Reheat Leftovers
Honestly, this dish is best eaten fresh. That’s when the salmon is crispy and the sauce is at its peak. But if you have leftovers (lucky you), here’s what to do:
- Store separately: Keep the salmon, sauce, and veggies in separate airtight containers in the fridge. The sauce will last up to 7 days. The salmon and veggies are best within 2 to 3 days.
- Reheat the salmon: Pop it in the air fryer at 375°F for 2 to 4 minutes, or in the oven at 400°F for 5 to 7 minutes. Avoid the microwave – it will make the salmon rubbery and sad.
- Cold leftovers: You can also enjoy the salmon cold on top of a salad or stuffed into a wrap. It’s surprisingly good that way.
- Freezing: You can freeze the cooked salmon bites (without the sauce) for up to 2 months. Thaw in the fridge overnight and reheat as above.
Proper storage is key to keeping that restaurant style salmon texture at home.
Frequently Asked Questions
More Delicious Salmon Recipes
If you loved this bang bang salmon, you’re going to want to check out some of my other favorites. I’ve got a garlic butter salmon that’s perfect for date night, a lemon dill version that’s light and fresh, and a honey garlic salmon that’s just as easy as this one. They’re all part of my seafood dinner ideas collection, and they’re all designed to get dinner on the table fast.
Make this bang bang salmon this week. I’m serious – I want to know how it went. Come back and tell me in the comments. Did your kids love it? Did you add extra Sriracha? Did you serve it over cauliflower rice instead? I want all the details. And if you’re looking for more inspiration, come find me on Pinterest – I’m always pinning new healthy salmon recipes and quick dinner ideas. Happy cooking, friends!
Can I make this bang bang salmon in the air fryer?
Absolutely! Preheat your air fryer to 390°F. Place the seasoned salmon cubes in a single layer in the basket. Cook for 8 to 10 minutes, shaking the basket halfway through. Don’t overcrowd – cook in batches if needed for the best crispy texture.
What is chili crisp?
Chili crisp is a crunchy, spicy condiment made from fried chili flakes, garlic, and oil. It’s not in this recipe, but you could add a spoonful on top for extra texture and heat. It’s a fun addition if you have it on hand.
Can I substitute mayonnaise in the bang bang sauce?
Yes. For a lighter sauce, swap half the mayo with Greek yogurt. For a dairy-free version, use a vegan mayonnaise. Sour cream also works in a pinch. The texture will be slightly different, but the flavor will still be delicious.
What sweet chili sauce brand do you recommend?
I like Mae Ploy or Trader Joe’s sweet chili sauce. Both have a good balance of sweetness and mild heat. They’re widely available at most grocery stores or online. Any brand you find will work well for this spicy salmon recipe.
What oven temperature should I use for bang bang salmon?
Set your oven to 400°F. Bake the seasoned salmon cubes on a parchment-lined baking sheet for 12 to 15 minutes, until they’re golden on the edges and cooked through. This temperature gives you a nice balance of crispy exterior and moist interior.
Can I substitute sweet chili sauce?
If you don’t have sweet chili sauce, mix honey, Sriracha, and a little rice vinegar to taste. It won’t be exactly the same, but it will give you a similar sweet and spicy kick. Adjust the ratios until it tastes right to you.
Can I use frozen salmon for this recipe?
Yes, but thaw it completely in the fridge overnight first. Pat it very dry with paper towels before cutting and seasoning. Frozen salmon releases more moisture, so drying it well is key to getting that golden crust.
How spicy is bang bang salmon?
It has a mild to medium heat level with 1 tablespoon of Sriracha. The sweetness from the honey and sweet chili sauce balances the spice nicely. For less heat, use 1 teaspoon of Sriracha. For more, add extra or serve with Sriracha on the side.
Can I prep bang bang salmon bowls ahead for meal prep?
Yes! Cook the salmon and sauce separately. Store them in separate airtight containers in the fridge. Assemble the bowls just before eating to keep the salmon crispy. The sauce keeps well for up to a week, making this a great meal prep option.
Is salmon easy to cook for beginners?
Yes, especially with this recipe. The cubes cook quickly and evenly, and the sauce hides any small imperfections. Use a meat thermometer if you’re nervous – salmon is done at 145°F in the thickest part. You’ve got this.
What can I do with leftover bang bang salmon?
Leftover salmon is great cold on salads or in wraps. You can also reheat it in the air fryer or oven (not the microwave) to bring back some crispiness. The sauce is also amazing drizzled over roasted veggies or used as a dip for spring rolls.
What else can I use bang bang sauce for?
This sauce is incredibly versatile. Use it as a dip for chicken tenders, shrimp, or egg rolls. Drizzle it over tacos, grain bowls, or roasted vegetables. It’s also fantastic as a spread for sandwiches or wraps. Make extra – you’ll want it on everything.