Name: Bang Bang Salmon Bowls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 ½ Pounds Salmon (cubed); 1 Tablespoon Avocado Oil; ¼ Cup Low Sodium Soy Sauce; 2 Teaspoons Smoked Paprika; ½ Teaspoon Chili Powder; 1 Teaspoon Garlic Powder; ½ Teaspoon Kosher Salt; 1 Cup Greek Yogurt (I like full fat); ¼ Cup Sriracha; 2 Tablespoons Rice Vinegar; ¼ Cup Low Sodium Soy Sauce; 2 Tablespoons Honey; 1 Teaspoon Fresh Grated Ginger; ½ Teaspoon Crushed Red Pepper Flakes; 2 Persian Cucumbers; 1 Tablespoon Rice Vinegar; 1 Tablespoon Furikake Seasoning

If bang bang shrimp and weeknight salmon bowls had a baby, this would be it. These 20-Minute Bang Bang Salmon Bowls are bold, saucy, and incredibly satisfying, without requiring a ton of time or effort. The salmon is cubed and broiled until caramelized and tender, then layered over fluffy rice with a crisp, tangy cucumber salad and a creamy bang bang sauce made with Greek yogurt instead of mayo. The result is a takeout-style bowl that’s spicy, savory, a little sweet, and totally delicious.

A bowl of white rice topped with seasoned chicken, sliced cucumbers, pickled onions, creamy sauce, and chili flakes, with a fork resting on the side of the bowl.

These Bang Bang Salmon Bowls came from craving that bold, saucy bang bang flavor you usually get from takeout, but without the heaviness—and definitely without a pile of dishes or a 45-minute cook time. Salmon felt like the obvious answer because it cooks fast and I just like it a little bit more than shrimp.

What I really love about this recipe is how everything kind of comes together at the same time. The salmon goes under the broiler and does its thing in eight minutes flat, which is just enough time to throw together the cucumber salad and whisk up the bang bang sauce. For the rice, you can use leftover rice to cut down on time or food waste!

The salmon is smoky, savory, and just a little spicy with those crisped edges, the cucumber salad is fresh and crunchy, and the sauce is creamy, tangy, slightly sweet, and spicy. And I love making it yogurt based too so it doesn’t feel as heavy like it would with mayo. The whole thing is bold, nourishing, and totally doable.

An overhead view of ingredients in bowls on a countertop, including raw salmon cubes, sliced cucumber, yogurt, olive oil, ginger, soy sauce, honey, spices, and chili flakes. — To make these bowls, you’ll need salmon, avocado oil, soy sauce, smoked paprika, chili powder, garlic powder, salt, Greek yogurt, sriracha, rice wine vinegar, honey, fresh ginger, crushed red pepper flakes, Persian cucumbers, Furikake seasoning, and rice.

A hand sprinkles a spoonful of seasoning onto cubed raw salmon in a bowl. Surrounding the bowl are ingredients like sliced cucumbers, sour cream, olive oil, and other seasonings. — To make these bowls, you’ll need salmon, avocado oil, soy sauce, smoked paprika, chili powder, garlic powder, salt, Greek yogurt, sriracha, rice wine vinegar, honey, fresh ginger, crushed red pepper flakes, Persian cucumbers, Furikake seasoning, and rice.

What You Need to Make These Delicious Bang Bang Salmon Bowls

Salmon: I use about 1½ pounds of salmon and cut it into bite-sized cubes so it cooks quickly and gets those perfectly caramelized, slightly crispy edges under the broiler. I like to remove the skin first, but that part is totally optional.
Avocado Oil: Just a tablespoon is enough to help the salmon brown beautifully without overpowering the flavor. It also holds up well under the high heat of the broiler.
Low-Sodium Soy Sauce: This adds savory depth and seasons the salmon all the way through. I recommend low-sodium so you can control the saltiness of the dish.
Smoked Paprika: This gives the salmon a subtle smoky flavor.
Chili Powder: A little warmth without too much heat.
Garlic Powder: Simple, classic, and essential.

A baking tray lined with parchment paper holds roasted, seasoned sweet potato cubes. Surrounding the tray are small bowls with spices, honey, ginger, and dipping sauces on a light textured surface. — Transfer the salmon to a foil- or parchment-lined baking sheet, spreading it out into an even layer so it can crisp properly. Next, place the salmon under the broiler on high and cook for about 8 minutes. Remove from the oven and set aside.

Kosher Salt: Just enough to balance everything and enhance the natural flavor of the salmon.
Greek Yogurt: This is the base of the bang bang sauce and what makes it creamy without using mayo. I prefer full-fat Greek yogurt for the best texture, but any kind will work.
Sriracha: Brings the signature bang bang heat and a little tang. You can easily adjust the amount depending on how spicy you like things.
Rice Vinegar: Adds brightness and acidity to both the sauce and the cucumber salad, keeping the bowls from feeling heavy.
Honey: A touch of sweetness to balance out the spice and tang in the bang bang sauce.
Fresh Ginger: Grated fresh ginger adds a subtle zing.
Crushed Red Pepper Flakes: Great if you like a little extra heat in your sauce.
Persian Cucumbers: Crisp, refreshing, and the perfect contrast to the warm salmon. They add crunch and a clean, fresh bite to the bowls.
Furikake Seasoning: This easy seasoning adds umami, crunch, and a little something special to the cucumber salad.
Rice: You can use whatever rice you prefer.

A hand whisks a red sauce in a bowl surrounded by sliced cucumbers, yogurt, soy sauce, chili flakes, and ginger on a textured surface. — To make the bang bang sauce, add the Greek yogurt, sriracha, rice vinegar, soy sauce, honey, grated ginger, and crushed red pepper flakes to a bowl. Whisk until smooth and creamy, then taste and adjust seasoning as needed.

How to Make These Easy Bang Bang Salmon Bowls in 20 Minutes

To make these bang bang salmon bowls, start by prepping the salmon. Cut the salmon into bite-sized cubes and add them to a large bowl. Drizzle with the avocado oil, then add the soy sauce, smoked paprika, chili powder, garlic powder, and kosher salt. Toss everything together until the salmon is evenly coated.

Transfer the salmon to a foil- or parchment-lined baking sheet, spreading it out into an even layer so it can crisp properly. Next, place the salmon under the broiler on high and cook for about 8 minutes. Remove from the oven and set aside.

While the salmon cooks, prepare the rice according to package instructions. While everything is cooking, make the cucumber salad and bang bang sauce. For the cucumber salad, thinly slice the Persian cucumbers and add them to a small bowl. Toss with the rice vinegar and furikake seasoning until evenly coated, then set aside.

Two bowls of rice topped with sliced cucumber, pickled red onions, grilled chicken pieces, and a creamy sauce. A hand spoons extra sauce over one bowl. A bowl of sliced cucumbers and a bowl of sauce are nearby. — *Finally, assemble your bowls.*

A bowl of white rice topped with grilled chicken, sliced cucumbers, pickled red onions, creamy sauce, and red pepper flakes, with a fork on the side and a woven napkin nearby. — *Finally, assemble your bowls.*

To make the bang bang sauce, add the Greek yogurt, sriracha, rice vinegar, soy sauce, honey, grated ginger, and crushed red pepper flakes to a bowl. Whisk until smooth and creamy, then taste and adjust seasoning as needed.

Finally, assemble your bowls. Spoon the rice into the bottom of each bowl, top with the salmon and cucumber salad, and finish with a generous drizzle of the bang bang sauce. Serve immediately and enjoy.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.