Crispy Bang Bang Salmon
These crispy Bang Bang Salmon Bowls are a perfect balance of flavor and nutrition, making them an ideal choice for a quick and satisfying dinner. Fresh, high-quality salmon is cut into bite-sized pieces, coated in a homemade sweet and spicy bang bang sauce, and baked to crispy perfection. Served over warm, fiber-rich brown rice and paired with a refreshing avocado cucumber salad, this dish delivers both bold flavor and nourishing ingredients in every bite.
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Crispy Bang Bang Salmon Bowls
My bang bang shrimp recipe is one of my favorite meals of all time. Seriously, I could eat it every day. So, it only made sense that I turned it into a salmon dish, too!
Bold in flavor, this bang bang salmon is sweet, spicy, and easy to make using an air fryer, oven, or skillet. Even better, it’s ready to eat in about 20 minutes. Paired with a crisp, creamy, refreshing cucumber avocado salad and fluffy brown rice, every bite is bursting with tastes and textures you’ll love. Try it once, and you’ll understand why I make it at least once a week.
Bang Bang Salmon Ingredients and Notes
Salmon
- Salmon - You’ll need four salmon filets roughly 6 ounces in size. Fresh wild-caught salmon filets are best, but farm-caught works too!
- Coconut aminos - This adds a salty, umami flavor. Soy sauce will also work.
- Honey - Adds sweetness to the sauce and helps to create crispy salmon bites. Feel free to use maple syrup if preferred.
- Sesame oil - Adds a nutty taste. Olive oil will also work for a slightly milder taste.
- Seasonings - Sea salt, garlic powder, paprika, cayenne, and black pepper create a savory, slightly spicy taste. Adjust the cayenne pepper as desired, depending on your spice preferences.
Bang Bang Sauce
- Avocado mayo - I like to use part mayo and part Greek yogurt to add a bit of protein to the sauce, but all mayo is perfectly fine.
- Sriracha - Creates the spicy flavor you expect in bang bang sauce.
- Rice vinegar - Adds a subtle sweet, tangy taste. Freshly squeezed lime juice may be substituted.
- Honey - Again, feel free to use maple syrup if preferred.
- Red pepper flakes - For extra heat. Adjust to taste.
For the Bowls
- Avocado cucumber salad - Combine avocado, cucumber, red onion, cilantro, lime juice, and salt for a quick, vibrant salad.
- Brown rice - This forms the base of the bowls. Any other grain such as quinoa, orzo, etc. will also work.
How to Make this Crispy Bang Bang Salmon Recipe
Step 1: Season the salmon. Pat the salmon filets dry with a paper towel, and cut them into 1-2 inch cubes. Place the cubes in a bowl, and sprinkle the coconut aminos, honey, sesame oil, and seasonings on top. Toss to combine and coat the fish.
Step 2: Cook the salmon. You have three options here: the air fryer, skillet, or oven. I prefer the air fryer method as it’s super quick and easy. If using the air fryer or oven, preheat to 400F. Air fry in a single layer for 7-8 minutes or until crispy, or bake for 8-10 minutes. Alternatively, if cooking in a skillet, warm it over medium heat. Then, add a little sesame oil or olive oil, and cook the salmon bites for 2-3 minutes on each side.
Step 3: Prepare the sauce. In a separate bowl or jar, mix the avocado mayo, Greek yogurt (if using), Sriracha, rice vinegar, honey, and red pepper flakes (if using).
Step 4: Prepare the avocado cucumber salad. In a third bowl, add the avocado cubes, diced cucumber, diced red onion, cilantro, lime juice, and sea salt. Gently stir to combine.
Step 5: Assemble. Once the salmon is cooked, toss it with the prepared bang bang sauce, coating each piece completely. Then, serve warm over brown rice with a few spoonfuls of the avocado cucumber salad. Drizzle extra sauce over the top, and enjoy!
Serving Suggestions
My favorite way to enjoy crispy bang bang salmon is in these rice bowls. However, it’s also great over greens as a salad or in tortillas for fish tacos. You can also serve the salmon bites as an appetizer, spearing each piece with a toothpick to create a fun snack.
How to Store
Leftover salmon bites are best stored without the sauce in an airtight container in the fridge. Store the sauce, salad, and rice in separate airtight containers in the fridge for up to 2-3 days.
To serve, reheat the salmon in the microwave, air fryer, or in a skillet with a bit of oil. Then, warm the rice in the microwave, and assemble the bowls.
Frequently Asked Questions
I always recommend leaving the skin on as it makes the salmon easier to cook and prevents it from flaking apart.
You’ll know your salmon is done cooking when it’s opaque pink, flakes easily with a fork, and reaches an internal temperature of around 145F when measured with a meat thermometer.
Yes, feel free to use any fish you like best, and adjust the cooking time as needed.
For more tasty salmon recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
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Recipe
Bang Bang Salmon Bowls
Equipment
- 3 Bowls
- 1 Air Fryer, Baking Sheet, or Skillet
Ingredients
- 4 salmon filets - 6 oz each
- ½ teaspoon coconut aminos - or soy sauce
- 1 teaspoon honey
- 1 teaspoon sesame oil - or olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper - depending on heat preference
- ⅛ teaspoon black pepper
For the sauce
- ⅓ cup avocado mayo - I like to do ¼ cup avocado mayo and 3 tablespoon greek yogurt too
- 1 tablespoon sriracha
- 2 teaspoon rice vinegar - or lime juice
- 1 teaspoon honey
- ¼ teaspoon red pepper flakes - optional
To assemble
- 1 avocado - loosely cubed
- 1 cucumber - finely chopped
- 2 tablespoon red onion - finely diced
- 1 tablespoon cilantro - finely chopped
- 1 lime - juiced
- ¼ teaspoon sea salt
- 4 cups brown rice - cooked
Instructions
- Season the salmon. Pat the salmon filets dry with a paper towel and cut into 1 - 2 inch cubes. Place the cubes in a bowl and sprinkle with coconut aminos, honey, sesame oil, sea salt, garlic powder, paprika, cayenne pepper, and black pepper. Toss to coat the salmon.4 salmon filets, ½ teaspoon coconut aminos, 1 teaspoon honey, 1 teaspoon sesame oil, ¼ teaspoon sea salt, ¼ teaspoon garlic powder, ¼ teaspoon paprika, ¼ teaspoon cayenne pepper, ⅛ teaspoon black pepper
- Cook the salmon. Air fryer - This is my preferred method as it’s super easy. Cook the salmon bites in the air fryer at 400 F for 7 - 8 minutes until crispy. Skillet - Heat a skillet over medium heat with a little sesame oil or olive oil. Cook the salmon bites in the skillet for 2 - 3 minutes per side or until the salmon is opaque all the way through. Oven - preheat oven to 400 F. Place the salmon bites on a cooking sheet, leaving some room in between each one. Bake in the oven for 8 - 10 minutes until crispy.
- Prepare the sauce. In a separate bowl or jar, mix together the avocado may, greek yogurt (if using), sriracha, rice vinegar, honey, and red pepper flakes (if using). Set aside.⅓ cup avocado mayo, 1 tablespoon sriracha, 2 teaspoon rice vinegar, 1 teaspoon honey, ¼ teaspoon red pepper flakes
- Prepare the avocado cucumber salad. In a separate bowl, add the avocado cubes, diced cucumber, diced red onion, cilantro, lime juice, and sea salt and gently stir to combine; set aside.1 avocado, 1 cucumber, 2 tablespoon red onion, 1 tablespoon cilantro, 1 lime, ¼ teaspoon sea salt
- Assemble. Once the salmon is cooked, toss gently with the bang bang sauce until well coated. Serve the salmon in individual bowls while warm on top of brown rice with a few spoonfuls of the avocado cucumber salad. Drizzle extra bang bang sauce over top if desired and enjoy!4 cups brown rice
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