Crispy Bang Bang Salmon Bites Bowls Recipe

There’s just something about a meal that’s crispy, saucy, and packed with bold flavors that makes me look forward to dinner all day long. These crispy bang bang salmon bowls are a game-changer: tender salmon bites with a caramelized glaze, paired with fresh cucumber salad, hearty brown rice, and creamy avocado. Topped with a drizzle of sweet and spicy bang bang sauce, every bite is a flavor explosion. Whether you’re meal prepping for the week or whipping up a quick dinner, this bowl checks all the boxes: delicious, nutritious, and totally satisfying.

this RECIPE

A little story about how this recipe stole my heart

I vividly remember the first time I made a version of this dish. It was a weeknight, and I was craving something that felt like a treat but didn’t involve ordering takeout. I had just picked up a fresh salmon fillet from the market and thought, why not try to jazz it up? With a few pantry staples and a little creativity, the result was magical. The crispy texture of the salmon combined with the creamy bang bang sauce was everything I didn’t know I needed. My husband took one bite and said, “You should make this every week.” And, honestly? I almost do.

The smell of garlic and sesame sizzling in the pan fills the kitchen, while the sweet chili sauce adds that irresistible balance of tangy and spicy. Even my picky eaters gobble it up without hesitation. Over time, I’ve refined this recipe into the version I’m sharing with you today, and trust me, you’ll be hooked after the first bite.

A quick dive into the dish’s origins

Bang bang sauce has its roots in Southeast Asian cuisine, often associated with Thai and Chinese dishes. The name “bang bang” comes from the bold, spicy kick of the sauce—it’s the kind of flavor that hits you in the best way possible. Typically paired with fried chicken or shrimp, I wanted to give it a healthier twist with salmon. Combined with fresh veggies and brown rice, this dish brings together the vibrant flavors of Asian-inspired cuisine in a modern, wholesome way. Plus, it’s super customizable to suit different tastes and preferences.

Let’s talk ingredients: simple, flavorful, and versatile

The beauty of this recipe lies in its fresh, simple ingredients, many of which you might already have in your kitchen. Let’s break it down:

• Salmon: The star of the dish! Salmon is not only flavorful but loaded with heart-healthy omega-3 fatty acids and protein. If salmon isn’t your favorite, you can substitute it with cod or even tofu for a plant-based option.
• Coconut aminos: This adds a salty, slightly sweet umami flavor to the marinade. You can easily swap it for soy sauce if that’s what you have on hand. Just make sure to opt for low-sodium soy sauce if you’re watching your salt intake.
• Rice vinegar: A splash of acidity balances the marinade and brings out the flavors. White vinegar works in a pinch, though it’s less subtle.
• Sweet chili sauce and sriracha: These two combine in the bang bang sauce to create the perfect harmony of sweet and spicy. If you prefer less heat, reduce the sriracha or leave it out entirely.
• Cucumber: Refreshing and crisp, the cucumber salad adds a cooling element to the dish. English cucumbers work best here because they’re less watery.
• Brown rice: Nutty, hearty, and packed with fiber, brown rice is a great base for these bowls. Feel free to swap it with jasmine rice, quinoa, or even cauliflower rice for a low-carb option.

Kitchen gear: what you need (and what you can skip)

You don’t need fancy equipment to make this recipe, but a few tools make the process smoother:

• A good nonstick skillet: This is key to cooking the salmon bites without them sticking or falling apart. If you don’t have a nonstick pan, a well-seasoned cast-iron skillet works too.
• Sharp knife: Cutting the salmon into bite-sized chunks is much easier with a sharp knife. Trust me, dull knives are no friend to salmon fillets.
• Rice cooker or pot with a lid: A rice cooker simplifies meal prep, but a standard pot works perfectly if that’s what you’ve got.
• Small mixing bowls: You’ll need these for the bang bang sauce and the salmon marinade.

No fancy gadgets required here—just the basics you likely already have in your kitchen.

Step-by-step: how to make these crispy bang bang salmon bowls

Here’s how to put everything together, step by step:

1. Start with the cucumber salad: Mix your cucumber salad ingredients and let them marinate. This step is quick but essential—the longer it sits, the better the flavors meld together.
2. Cook your rice: Follow the package instructions for perfectly cooked rice. I usually prep this while I work on the salmon. Pro tip: rinse the rice before cooking to remove excess starch for fluffier grains.
3. Make the bang bang sauce: In a small bowl, stir together Greek yogurt, sweet chili sauce, and sriracha. Adjust the spice level to your liking and pop it in the fridge to keep it cool.
4. Prep the salmon: Cut the salmon into bite-sized cubes and whip up the marinade. Let the salmon soak up all that flavorful goodness for at least 10 minutes while you prep the veggies.
5. Cook the broccoli: Steam, roast, or sauté your broccoli depending on your mood. I like sautéing it with a splash of water and a little oil to keep it crisp yet tender.
6. Crisp up the salmon: Heat avocado oil in a skillet until hot, then add the salmon cubes skin-side down (if using skin-on). Let them sear until crispy and golden. Flip, pour the marinade into the skillet, and let it reduce to a sticky glaze.
7. Assemble the bowls: Scoop rice into bowls, layer on the cucumber salad, broccoli, and avocado, then top with those irresistible salmon bites. Drizzle on the bang bang sauce and sprinkle with sesame seeds or green onions for an extra pop of flavor.

Variations and adaptations to make it your own

This recipe is endlessly adaptable, so don’t be afraid to get creative! Here are some ideas to mix things up:

• Vegan version: Swap salmon for tofu or tempeh, and use a vegan mayo or coconut yogurt for the bang bang sauce.
• Low-carb option: Substitute the brown rice with cauliflower rice or zucchini noodles.
• Spicier kick: Add a teaspoon of chili garlic paste to the bang bang sauce or sprinkle crushed red pepper flakes on top.
• Seasonal twist: Swap the broccoli for roasted asparagus or Brussels sprouts in the cooler months, or fresh snap peas in spring.

How to serve these bowls like a pro

For the perfect presentation, use wide, shallow bowls so all the colorful components are visible. Fan out the avocado slices for that Instagram-worthy look, and sprinkle sesame seeds or chopped green onions over everything. Pair the bowl with a small side of edamame or miso soup for a complete meal.

Beverage pairings

A refreshing drink takes this meal to the next level. Try pairing your bang bang salmon bowl with:

• Iced green tea: The earthy notes of green tea balance the bold flavors of the dish.
• Sparkling water with lime: Keep it simple and refreshing to cleanse your palate between bites.
• Thai iced tea: For something sweeter, the creamy richness of Thai iced tea is a fun pairing.

Storing and reheating tips

Got leftovers? Store everything separately in airtight containers in the fridge for up to 3 days. To reheat, warm the salmon and rice in the microwave or on the stovetop until just heated through. The cucumber salad is best served fresh, but it’ll hold up for a day or two in the fridge. Keep the bang bang sauce in a sealed container—it’ll stay good for up to a week.

Scaling the recipe up or down

This recipe is perfect for two hearty servings, but you can easily double or halve it. For larger batches, cook the salmon in batches to avoid overcrowding the pan (which can make it soggy). If you’re feeding just one, save the extra salmon bites for lunch the next day—they’re just as tasty cold!

Frequently asked questions

1. Can I use frozen salmon?
Absolutely! Just make sure to thaw it completely and pat it dry before cutting it into chunks.

2. What’s the best substitute for coconut aminos?
Low-sodium soy sauce works perfectly. Add a teaspoon of maple syrup to mimic the slight sweetness of coconut aminos.

3. Is there a gluten-free option?
Yes! Use tamari instead of soy sauce, and double-check that your sweet chili sauce is gluten-free.

4. How do I prevent the salmon from sticking to the pan?
Make sure the skillet and oil are hot before adding the salmon. A good nonstick pan also makes all the difference.

5. Can I make the sauce ahead of time?
Definitely! The bang bang sauce can be prepared up to a week in advance and stored in the fridge.

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