Bang Bang Salmon Bowls
Crispy panko-coated salmon paired with a creamy sweet-spicy bang bang sauce and fresh toppings, perfect for a quick weeknight dinner.
Ingredients
For the Salmon
- 1 lb fresh salmon, skinless and cut into bite-sized cubes Use center-cut for even pieces.
- 1 tsp garlic powder Or 1 clove fresh minced garlic.
- 1 tsp smoked paprika Regular paprika ok; smoked adds depth.
- ½ tsp salt
- ½ tsp black pepper
- 1 cup panko breadcrumbs
- 1 tbsp olive oil Or spray; helps panko brown.
For the Bang Bang Sauce
- ½ cup mayonnaise Use light mayo or Greek yogurt for a lighter sauce.
- 2 tbsp sweet chili sauce Adjust or swap for sweet chili paste.
- 1 tbsp sriracha Reduce for less heat.
- 1 tsp honey Optional — balances heat.
- Juice of ½ lime Adds brightness.
For the Bowls
- 2 cups cooked jasmine rice Or cauliflower rice for low-carb.
- 1 cup shredded purple cabbage For crunch and color.
- 1 each avocado, sliced
- ½ cup shredded carrots
- 2 each green onions, sliced
Instructions
Preparation
- Preheat oven to 425°F (220°C) or set air fryer to 375°F (190°C). Line a baking sheet with parchment or lightly oil the air fryer basket.
- Pat the salmon cubes dry with paper towels. Toss them with garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Mix the panko with the olive oil so it feels slightly damp — this helps it brown.
- Press each salmon cube into the panko, making sure pieces are well coated. Shake off excess.
Cooking
- Arrange salmon on the prepared baking sheet in a single layer. Bake for 12–15 minutes, flipping once halfway, until the panko is golden and salmon flakes easily. In an air fryer, cook for 8–10 minutes, shaking or turning once, until golden.
- While the salmon cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey (optional), and lime juice. Taste and adjust heat or sweetness.
Assembly
- Divide rice into bowls. Top with panko salmon, shredded cabbage, avocado slices, and carrots. Drizzle with bang bang sauce. Garnish with green onions, cilantro, and sesame seeds. Serve immediately.
Notes
Panko provides the crispiest texture; crushed cornflakes or crushed tortilla chips can be used in a pinch. For a dairy-free sauce, use vegan mayo.