Introduction

Crispy Bang Bang Salmon Bites Bowls are a delicious and nutritious meal packed with bold flavors and fresh ingredients. These bowls combine tender salmon, crunchy vegetables, and a creamy, spicy bang bang sauce for a satisfying, easy-to-make dish perfect for any night of the week.

Crispy Bang Bang Salmon Bites Bowls Recipe - Recipe Image

Ingredients

1/3 cup plain Greek yogurt (or mayonnaise)
4 Tbsp sweet chili sauce
2 tsp sriracha
1 Tbsp avocado oil (for cooking)
1 lb salmon filet (chopped into bite-sized chunks)
1/2 cup coconut aminos (*)
1 Tbsp rice vinegar
2 large cloves garlic (minced)
1 tsp sriracha (optional)
2 tsp toasted sesame oil (optional)
1 Batch Asian Cucumber Salad
3 cups cooked brown rice
1 large head broccoli (chopped into florets)
1 large ripe avocado (sliced)

Instructions

Step 1: Prepare the cucumber salad by mixing all its ingredients in a small bowl. Let it sit for at least 15 minutes, ideally an hour, to enhance the flavors.
Step 2: Cook the brown rice according to package instructions. For two people, 1 cup of dry rice yields about 3 cups cooked rice.
Step 3: While the rice cooks, make the bang bang sauce by stirring together the Greek yogurt (or mayonnaise), sweet chili sauce, and 2 tsp sriracha in a small bowl. Refrigerate until ready to use.
Step 4: Steam, sauté, or roast the broccoli to your liking. To sauté, heat 1 teaspoon avocado oil and ¼ cup water in a nonstick skillet and cook the broccoli until tender.
Step 5: In a small bowl, combine coconut aminos, rice vinegar, minced garlic, 1 tsp sriracha (optional), and toasted sesame oil (optional). Stir well to make the salmon glaze.
Step 6: Cut the salmon filet into bite-sized cubes. Leave the skin on if you prefer, or remove if you don’t like it.
Step 7: Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat until sizzling hot.
Step 8: Place salmon chunks skin-side down (if skin is on) into the hot skillet. Cook undisturbed for 2-3 minutes until skin is golden brown.
Step 9: Flip the salmon chunks to cook other sides, about 1-2 minutes per side. Pour the salmon glaze into the skillet; it should boil. Lower heat if sauce evaporates too quickly. Continue flipping and cooking until salmon is glazed and cooked through, around 4-5 minutes total.
Step 10: Check that salmon is fully cooked by ensuring an internal temperature of 145°F or that the flesh is light pink with no raw darker pink inside.
Step 11: Assemble the bowls by dividing cooked rice between two bowls. Add cucumber salad, sautéed broccoli, and sliced avocado.
Step 12: Top each bowl with crispy salmon bites and drizzle with the bang bang sauce. Optionally, add extra coconut aminos or teriyaki sauce and garnish with chopped green onions and sesame seeds.
Step 13: Serve immediately and enjoy this flavorful, nutritious bowl!

Tips & Variations

Substitute Greek yogurt with mayonnaise for a richer bang bang sauce.
Use soy sauce instead of coconut aminos if preferred.
Add chopped green onions and sesame seeds for extra texture and flavor.
Try roasting the broccoli for a deeper, caramelized flavor.
Adjust the amount of sriracha in the sauce to control the heat level.

Storage

Store leftover cooked salmon, rice, and vegetables separately in airtight containers in the refrigerator for up to 2 days. To reheat, gently warm the salmon in a skillet or microwave and reheat rice and broccoli separately. The bang bang sauce is best fresh but can be stored in the fridge for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Make sure it is fully thawed and patted dry before cutting and cooking to ensure it crisps well.

Is this recipe suitable for meal prep?

Absolutely! Keep the components separate until ready to eat to maintain freshness and texture, especially the salmon and sauces.

Crispy Bang Bang Salmon Bites Bowls Recipe

Print Recipe

★★★★★

5 from 90 reviews

These Crispy Bang Bang Salmon Bites Bowls feature tender, bite-sized salmon chunks glazed in a flavorful bang bang sauce and paired with fresh Asian cucumber salad, sautéed broccoli, creamy avocado slices, and brown rice for a wholesome and delicious meal. The salmon is perfectly pan-seared for crispy skin and paired with a spicy-sweet bang bang sauce made with Greek yogurt, sweet chili sauce, and sriracha, making this bowl a vibrant and satisfying dish with a great balance of textures and flavors.

Author: zara
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Frying
Cuisine: Asian Fusion

Ingredients

Scale

Bang Bang Sauce

1/3 cup plain Greek yogurt (or mayonnaise)
4 Tbsp sweet chili sauce
2 tsp sriracha

Salmon and Glaze

1 lb salmon filet (cut into bite-sized chunks)
1 tbsp avocado oil (for cooking)
1/2 cup coconut aminos
1 Tbsp rice vinegar
2 large cloves garlic (minced)
1 tsp sriracha (optional)
2 tsp toasted sesame oil (optional)

Vegetables and Sides

1 Batch Asian Cucumber Salad
3 cups cooked brown rice
1 large head broccoli (chopped into florets)
1 large ripe avocado (sliced)

Instructions

Prepare the Cucumber Salad: In a small bowl, combine all the ingredients for the Asian cucumber salad. Let it sit for at least 15 minutes, ideally an hour, to allow the flavors to meld.
Cook the Rice: Prepare brown rice according to the package directions. For two servings, use around 1 cup dry rice to yield about 3 cups cooked rice.
Make Bang Bang Sauce: In a small bowl, stir together plain Greek yogurt (or mayo), sweet chili sauce, and sriracha until smooth. Refrigerate until ready to use.
Cook the Broccoli: Steam, sauté, or roast broccoli based on your preference. The recommended method is sautéing broccoli florets in 1 teaspoon of avocado oil and 1/4 cup water in a nonstick skillet until tender-crisp.
Prepare the Salmon Glaze: Mix coconut aminos, rice vinegar, minced garlic, optional sriracha, and toasted sesame oil in a small bowl until well combined.
Cut the Salmon: Place the salmon filet on a cutting board and cut into bite-sized cubes. Leave skin on if desired, which crisps nicely during cooking.
Heat Oil in Skillet: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until hot and shimmering.
Cook the Salmon: Place salmon chunks skin side down in the hot skillet. Cook undisturbed for 2-3 minutes until skin is golden and crispy. Flip salmon pieces and cook for another 1-2 minutes.
Glaze the Salmon: Pour prepared salmon glaze into the skillet. It will boil immediately—reduce heat to medium if it evaporates too fast. Continue flipping and cooking the salmon for about 4-5 minutes until fully glazed and cooked through. The salmon should reach an internal temperature of 145°F.
Check Doneness: Confirm salmon is cooked when the center turns light pink with no raw darker pink parts remaining, or use a meat thermometer to ensure 145°F.
Assemble Bowls: Divide cooked brown rice into large bowls. Top with Asian cucumber salad, sautéed broccoli, and sliced avocado. Evenly distribute crispy salmon bites over the bowls.
Add Final Touches: Drizzle bang bang sauce over the bowls. Optionally, add extra coconut aminos or teriyaki sauce for more moisture. Garnish with chopped green onions and sesame seeds if desired.
Serve and Enjoy: Enjoy this colorful, flavorful, and nutritious meal immediately.

Notes

Using avocado oil is recommended as it handles high heat better than olive oil, which can burn easily.
If you prefer skinless salmon, you can remove the skin before cooking.
The bang bang sauce can be made ahead and refrigerated for convenience.
Cooking time for salmon may vary depending on chunk size and heat level—monitor closely.
The Asian cucumber salad improves in flavor when left to marinate longer.
Use a meat thermometer to ensure perfect doneness for the salmon to avoid under or overcooking.
You can substitute coconut aminos with soy sauce mixed with a bit of maple syrup if desired.
For extra garnish, chopped green onions and sesame seeds add color and texture.

Keywords: salmon bowl, crispy salmon bites, bang bang sauce, Asian cucumber salad, healthy salmon recipe, brown rice bowl, quick salmon dinner