Bang Bang Salmon and Coconut Rice Bowls
You need to add these bang bang salmon and coconut rice bowls to your weekly dinner rotation. They are so easy to make, packed with flavor and topped with a simple avocado cucumber salad.
I need to start a salmon bowl series! I just can’t resist a good quick, easy, flavor packed and protein rich dinner that meal preps well. What’s not to love?!
These bang bang salmon bowls have easy homemade coconut rice and a simple cucumber avocado salad to top it off.
Bang Bang sauce is a creamy, spicy and sweet sauce typically made with a base of mayonnaise, sweet chili sauce, sriracha, and usually a little bit of rice vinegar or lemon/lime juice for tang. It’s most commonly used in bang bang shrimp, but we’re using it for bang bang salmon bowls today!
You just need a few simple, pantry staple ingredients for this recipe and you’ll have dinner on the table in no time. If you love this dish, try my teriyaki chicken meatballs next!
Before we get started…
- Bang bang sauce usually calls for mayo, but greek yogurt makes a really good swap if you aren’t a fan of mayo. Just make sure it is plain and unsweetened.
- Since we are using more of a dry spice rub for the salmon, you do not need to marinate it! Makes this recipe super quick and easy.
- I used full fat coconut milk for the rice, but you can use light if you prefer. The flavor may not be as rich/strong, but still delicious! However, you definitely need canned coconut milk here, not coconut milk from a carton.
How to make bang bang salmon bowls
Add the rice, coconut milk and water to a pot on the stove and bring to a low boil.
Cover, reduce heat to low, and simmer until the liquid is absorbed and the rice is fully cooked, about 15 minutes. Stir in the salt and sugar. Meanwhile, whisk together all ingredients for the bang bang sauce.
Add the cubed salmon to a bowl and toss with the olive oil, then the spices. Add about 1/3 of the bang bang sauce and toss to combine.
Air fry at 380 for 8-12 minutes or until the salmon is cooked to your desired liking. If you don’t have an air fryer, bake at 400 for 12-15 minutes on a baking sheet lined with parchment paper.
While the salmon is cooking, combine all ingredients for the cucumber salad. Once the salmon is done, toss with the remaining bang bang sauce (or as much as you like).
Assemble your bowls with the coconut rice, salmon and cucumber salad. Garnish with fresh cilantro and red pepper flakes. Enjoy!
How to store
These bang bang salmon bowls will keep for up to 3 days in the fridge.
You can serve them cold, or add everything except the cucumber salad to the stove and heat it up like a stir fry. You a can also store it all separately, then assemble as shown in the photos.
Once cooked, I do not recommend freezing the salmon as the texture will not hold up well once it is defrosted. You can, however, use frozen then thawed salmon in the bowls.
Baking vs. air frying
I opted to air fry this bang bang salmon because a) I think it’s easier and quicker and b) you end up with a more evenly crispy bite.
If you opt to bake instead of air fry, just preheat the oven to 400, and add your seasoned and sauced salmon to a baking sheet lined with parchment paper. Bake for about 12-15 minutes or until crispy. You can also broil for a couple of minutes at the end to get that crispy air fryer feel.
Tips to remove salmon skin
Since I suggest cubing the salmon before baking (salmon bites are more crispy than salmon filets!), here’s some tips for easy skin removal. However, if you like the skin – just leave it on, it’s totally edible!
First, you can just ask the person at the fish counter to remove it! Eliminates all the hassle. If you already have your salmon, you can place it on a cutting board or in a baking dish, skin side up and pour just boiling water over the top. Carefully lift the skin from the corner and it should peel off pretty easily.
If it doesn’t, just grab a sharp knife and slice right under the skin to get a good lift and try to peel from there. Once the skin is off, then you can cube the salmon.
Easy bowl recipes to try next!
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation!
Bang Bang Salmon and Coconut Rice Bowls
by: claire cary
You need to add these bang bang salmon and coconut rice bowls to your weekly dinner rotation. They are so easy to make, packed with flavor and topped with a simple avocado cucumber salad.
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Instructions
If baking and not air frying, preheat the oven to 400 Fahrenheit.
Add the rice, coconut milk and water to a pot on the stove and bring to a low boil.
Cover, reduce heat to low, and simmer until the liquid is absorbed and the rice is fully cooked, about 15 minutes. Stir in the salt and sugar.
Meanwhile, whisk together all ingredients for the bang bang sauce.
Add the cubed salmon to a bowl and toss with the olive oil, then the spices.
Add about 1/3 of the bang bang sauce and toss to combine.
Air fry at 380 for 8-12 minutes or until the salmon is cooked to your desired liking. If you don’t have an air fryer, bake at 400 for 12-15 minutes on a baking sheet lined with parchment paper.
While the salmon is cooking, combine all ingredients for the cucumber salad.
Once the salmon is done, toss with the remaining bang bang sauce (or as much as you like).
Assemble your bowls with the coconut rice, salmon and cucumber salad. Garnish with fresh cilantro and red pepper flakes. Enjoy!
Notes
If using greek yogurt for the bang bang sauce, just make sure it is plain and unsweetened.
Serving: 1bowl / Calories: 612kcal / Carbohydrates: 53g / Protein: 41g / Fat: 29g / Saturated Fat: 13g / Sodium: 876mg / Fiber: 4g / Sugar: 8g