Crispy Bang Bang Salmon Bites Bowls with incredible glazed crispy salmon bites, fresh vegetables, steamed rice, creamy avocado, and creamy bang bang sauce! This cocktail of fresh ingredients yields a healthy dinner that is nice and filling and energizing. 

Bang bang salmon in a bowl with avocado, sauteed broccoli, and rice.

Fellow salmon lovers, I have what I assume will be your newest favorite dinner recipe!

These Crispy Bang Bang Salmon Bowls feature sticky glazed salmon bites in an incredible sauce paired with broccoli, avocado, pickled cucumbers, brown or white rice, and the reason we’re all here: bang bang sauce to tie it all together. 

I borrowed my Crispy Sesame Salmon recipe and built a bowl around it with one magnificent addition to really remind us miracles do exist: Bang bang sauce.

I love that each piece of salmon turns out marvelously crispy around the outside and is just teaming with incredible flavor.

A great source of protein, omega 3 fatty acids, fiber, complex carbs and macronutrients, this bang bang salmon recipe is perfect for busy weeknights.

What Exactly is Bang Bang?

In case you’re new to it, bang bang sauce is this magically addictive creamy sauce that is sweet and has a gentle kick. It adds lovely texture, richness, and delicious flavor to everything it touches.

You may have come across this sauce without even realizing it if you’ve tried Bang Bang Shrimp, Bang Bang Chicken.

What is the difference between Bang Bang Sauce and Yum Yum Sauce? Bang bang sauce is sweeter whereas yum yum sauce is more savory.

The Thai sweet chili sauce in bang bang sauce really gives it a sweeter flavor whereas the tomato base in yum yum sauce makes it more tangy and savory.

We’re applying this delicious sauce to small hunks of crispy salmon to make bang bang salmon bites.

The salmon portion of the recipe makes enough for two to three people but you can easily double it by picking up multiple salmon filets or one large salmon filet if you’re serving more individuals.

If you’re a steak lover, be sure to check out my Sesame Garlic Steak Bites Bowls too!

Bowl of salmon bites and vegetables with bang bang sauce to the side. Avocado, napkin and chop sticks to the side.

Let’s talk about the simple ingredients to make this delicious salmon recipe. The best part is they can easily be found at any grocery store.

Ingredients for Crispy Bang Bang Salmon Bites Bowls:

Bang Bang Sauce Ingredients:

Bang bang sauce is a simple combination of mayonnaise or plain Greek yogurt (which is what I use), sweet chili sauce, and sriracha sauce.

This makes a slightly spicy sauce. For a milder sauce, omit the hot sauce. 

For the Salmon:

One salmon filet, avocado oil for cooking, coconut aminos (or liquid aminos or soy sauce), rice vinegar, fresh garlic, sesame oil, and sriracha.

The sauce ingredients come together in a beautiful combination of sweet, umami flavors with plenty of garlic and a slight kick.

I recommend using fresh salmon fillets over frozen if possible. In addition, I’d recommend wild-caught salmon, King salmon, or Atlantic salmon over sockeye salmon for the best results. 

Ingredients for the Bowls:

I use steamed brown rice, sauteed broccoli, avocado, and cucumber salad to compile my bowls. I love this combination of fresh snappy vegetables with some creamy avocado to keep it fun.

Add any of your favorite bowl toppings, such as edamame, kimchi, pickled vegetables, mango salsa (or fruit salsa of choice), etc.

You can also go with cauliflower rice for a low-carb option.

Wood bowl of brown rice, salmon bites, broccoli, and avocado and cucumbers.

While this may seem like a lot of ingredients, most of them are pantry ingredients or refrigerator ingredients that last for a long time for the sauces and can easily be used in other future recipes.

​Recipe Adaptations:

  • Swap the fresh garlic cloves for garlic powder in the salmon sauce.
  • Add red pepper flakes to either the bang bang sauce or the sauce for the salmon for spicy flavor. 
  • If you’d rather not use sweet chili sauce in the creamy bang bang sauce, you can omit it, add 2 tablespoons of pure maple syrup or honey and use 1 to 2 tablespoons of sriracha.

To save time, you can make the recipe in parts or customize it using pre-made sauces to make meal prep easier. 

Wooden bowl of salmon bites and veggies.

Meal Prep Tips:

Steam the rice ahead of time (you can do this the same day you prepare the recipe or up to 5 days ahead of time). 

You can make the bang bang sauce up to 2 days ahead of time and store it in an airtight container.

How to Make Crispy Bang Bang Salmon Bowls:

Prepare the cucumber salad by adding all of the ingredients to a small bowl and allowing it to sit for at least 15 minutes (ideally at least one hour if you have the time).

Pickled cucumbers in a bowl, ready to eat.

Cook the rice according to the package instructions. Gauge the amount of rice you make based on how many people you’re serving. For two people I usually make one cup of dry rice, which cooks to about 3 cups of cooked rice.

While the rice is cooking, prepare the bang bang sauce. To do so, stir together the ingredients in a small bowl until everything is well-combined. Refrigerate the sauce until you’re ready to use it. 

Bang bang sauce mixed together in a bowl, ready to be used.

Steam, sauté, or roast the broccoli according to your preference. I sauté the broccoli in about 1 teaspoon of avocado oil and ¼ cup of water in a nonstick skillet.

Prepare the Bang Bang Salmon Bites:

In a small bowl, combine the coconut aminos (or soy sauce + pure maple syrup), rice vinegar, minced garlic, sriracha and sesame oil and stir together until the sauce is well-combined. 

Marinade ingredients in a measuring cup.

Place the raw salmon filet on a cutting board and use a sharp knife to cut it into bite-sized cubes. If you don’t like salmon skin, you can remove the skin but I absolutely love it so I leave it on. You can also purchase skinless fillets.

Chopped salmon on a cutting board, cut into bite sized cubes.

Heat 1 tablespoon of avocado oil (or your favorite high-temperature cooking oil. I don’t recommend olive oil because it burns easily at high temperatures) in a large skillet over medium-high heat. Wait a few minutes for the oil to heat up and become sizzling hot.

Carefully place the salmon chunks on the hot skillet skin side down (if the skin is still on). Allow the chunks of salmon to cook undisturbed for 2-3 minutes, or until the skin is golden-brown.

Use tongs to carefully flip the salmon to another side and continue cooking another minute or two.

Pour the sauce for the salmon into the skillet. I should immediately boil – this is normal. If it appears as though the sauce is evaporating too quickly at any point, reduce the heat to medium as you want the boil to be under control.

Pouring sweet Asian sauce into the skillet with salmon

Continue cooking and flipping the salmon every few minutes until it is fully glazed and cooked through, about 4 to 5 minutes. The exact cooking time depends on the temperature of the salmon going in to the skillet and your desired level of doneness.

Close up shot of Asian Sesame Salmon in a skillet with green onion on top

Salmon is fully cooked once it has reached an internal temperature of 145 degrees F. You can use a meat thermometer to verify the temperature by inserting the thermometer into the largest chunk of fish.

You can also tell salmon is fully cooked when the center is fully light pink without any darker pink rawness to it. 

Make the Crispy Salmon Bowls:

Add your desired amount of rice to two large bowls. Add desired amount of cucumber salad, sauteed broccoli, and avocado. Divide the cooked crispy salmon bites between each bowl and drizzle with bang bang sauce.

You can also drizzle the bowl with coconut aminos or teriyaki sauce if you like your bowls to be saucy (I do!). You can also sprinkle chopped green onions and sesame seeds over the bowls if you like them. 

Wooden bowl of salmon bites with brown rice, broccoli, cucumber salad and avocado.

Enjoy this flavorful, nutritious meal!

Store any leftovers in separate airtight containers in the refrigerator for up to 5 days.

Can I Make Salmon Bites in the Air Fryer?

If you prefer using your air fryer instead of cooking salmon in a skillet, here’s how you do it. 

Marinate the cubed uncooked salmon for one hour in the sauce ingredients (coconut aminos, garlic, etc.).

Spray the basket of the air fryer with cooking spray then transfer the marinated salmon to your air fryer basket in a single layer. Air fry at 400 degrees F for 8 to 12 minutes or until the salmon is cooked through and the top of the salmon is golden brown. 

Cook times vary depending on whether the salmon is room temperature or chilled and fresh out of the refrigerator.

You can also follow my instructions in my Sesame Garlic Air Fryer Salmon Bites recipe for a complete photo tutorial. 

Baked Bang Bang Salmon Bites:

Similar to the air fryer method, simply chop the salmon into cubes and marinate it in the coconut aminos marinade mixture for at least 1 hour. 

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper or aluminum foil. Transfer the marinated salmon bites to the baking sheet and bake for 8 to 12 minutes. 

You can also bake the salmon as a full filet for 12-15 minutes or until the salmon is cooked through. You can also broil the salmon for crispier texture.

Just be sure to insert a meat thermometer into the thickest part of the fillet to check the internal temperature for the perfect cook.

These bowls are best when eaten fresh, because the salmon has the best texture and best flavor when it is hot off the frying pan. For this reason, I don’t recommend batch cooking this recipe unless you already know you’re a fan of leftover salmon.

And that’s it! An otherworldly dinner recipe that will delight salmon lovers to the core! This is a great option for those who love big bowls of food and try to get in a decent amount of whole food variety when possible. 

If you love easy dinner recipes like this one, check out these other bowl recipes:

More Bowl Food Recipes:

Crispy salmon forever!

Bang bang salmon in a bowl with avocado, sauteed broccoli, and rice.

Crispy Bang Bang Salmon Bites Bowls

4.45 from 147 votes
Crispy bang bang salmon bites pair beautifully with pickled cucumbers, steamed rice, broccoli, and avocado! These magical bowls give you everything you need in a complete meal: protein, omega 3 fats, fiber, complex carbs, micronutrients and deliciousness!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 Servings

Ingredients

Bang Bang Sauce:

For the Salmon Bites:

For the Bowls:

Instructions

  • Prepare the cucumber salad by adding all of the ingredients to a small bowl and allowing it to sit for at least 15 minutes (ideally at least one hour if you have the time).
  • Cook the rice according to the package instructions. Gauge the amount of rice you make based on how many people you’re serving. For two people I usually make one cup of dry rice, which cooks to about 3 cups of cooked rice.
  • While the rice is cooking, prepare the bang bang sauce. To do so, stir together the ingredients in a small bowl until everything is well-combined. Refrigerate the sauce until you’re ready to use it.
  • Steam, saute, or roast the broccoli according to your preference. I sauté the broccoli in about 1 teaspoon of avocado oil and ¼ cup of water in a nonstick skillet.

Prepare the Salmon:

  • In a small bowl, combine the coconut aminos (or soy sauce + pure maple syrup), rice vinegar, minced garlic, sriracha and sesame oil and stir together until the sauce is well-combined.
  • Place the raw salmon filet on a cutting board and use a sharp knife to cut it into bite-sized cubes. If you don’t like salmon skin, you can remove the skin but I absolutely love it so I leave it on. You can also purchase skinless fillets.
  • Heat 1 tablespoon of avocado oil (or your favorite high-temperature cooking oil. I don’t recommend olive oil because it burns easily at high temperatures) in a large skillet over medium-high heat. Wait a few minutes for the oil to heat up and become sizzling hot.
  • Carefully place the salmon chunks on the hot skillet skin side down (if the skin is still on). Allow the chunks of salmon to cook undisturbed for 2-3 minutes, or until the skin is golden-brown. Use tongs to carefully flip the salmon to another side and continue cooking another minute or two. Pour the sauce for the salmon into the skillet. It should immediately boil – this is normal. If it appears as though the sauce is evaporating too quickly at any point, reduce the heat to medium as you want the boil to be under control. Continue cooking and flipping the salmon every few minutes until it is fully glazed and cooked through, about 4 to 5 minutes. The exact cooking time depends on the temperature of the salmon going into the skillet and your desired level of doneness.
  • Salmon is fully cooked once it has reached an internal temperature of 145 degrees F. You can use a meat thermometer to verify the temperature by inserting the thermometer into the largest chunk of fish. You can also tell salmon is fully cooked when the center is fully light pink without any darker pink rawness to it.

Make the Crispy Salmon Bowls:

  • Add your desired amount of rice to two large bowls. Add desired amount of cucumber salad, sauteed broccoli, and avocado. Divide the cooked crispy salmon bites between each bowl and drizzle with bang bang sauce. You can also drizzle the bowl with coconut aminos or teriyaki sauce if you like your bowls to be saucy (I do!). You can also sprinkle chopped green onions and sesame seeds over the bowls if you like them.
  • Enjoy this flavorful, nutritious meal!

Video

Notes

*You can replace coconut aminos with 1/4 cup of liquid aminos or low-sodium soy sauce + 1 tablespoon of pure maple syrup or brown sugar. If you’re using soy, be sure to use low-sodium soy sauce or the salmon will turn out pretty salty.
Drizzle the bowls with teriyaki sauce, extra coconut aminos or soy sauce if you like your bowls saucy.
Store any leftovers in separate airtight containers in the refrigerator for up to 5 days.

Nutrition

Serving: 1Serving (of 2) · Calories: 976kcal · Carbohydrates: 88g · Protein: 61g · Fat: 41g · Saturated Fat: 9g · Polyunsaturated Fat: 3g · Monounsaturated Fat: 12g · Cholesterol: 121mg · Sodium: 1881mg · Potassium: 1236mg · Fiber: 13g · Sugar: 18g
Author: Julia Mueller
Course: Main Course
Cuisine: American
Keyword: bang bang salmon, bang bang salmon bites, bang bang salmon bowls, bowl recipes, crispy salmon bites, salmon bowls
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

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Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

  1. So excited to eat this tomorrow! Bang Bang sauce-MADE!, Cucumbers-MADE!, marinade for Salmon-MADE!. SUSHI rice is cooking. I was all set to use some sort of Costco Salmon and my husband came home a bit ago and said he had some salmon for us. One of his coworkers just got back from Alaska and had gotten so much Salmon he brought a bunch for all the employees. Skin on too. I love it. I will post after we eat it. The bang bang sauce is delicious as I liked the spoon.

    1. I’m so happy to hear you’re excited to try the recipe! I’m envious of all this fresh salmon you have access to! That’s great your husband’s co-worker was willing to share – Alaskan salmon is the best! And I feel the same way about the bang bang sauce!

  2. This dish was amazing! I normally don’t like to make Asian inspired dishes as I’m usually disappointed for all the work it takes. This one was easy and and absolutely delish!!!

  3. I just made this tonight and it was amazing! I added peeled carrots to make ribbons and added that into the cucumber salad for an extra crunch, overall it was a hit and made for some really pretty photos!😘

    1. Great success! I’m happy to hear it, Sarah! I love the idea of adding carrot ribbons – sounds delicious and beautiful!

    1. Hi Luz! Without the skin, salmon can flake apart easily once it’s cooked. The skin does help make the cooking process easier although the recipe can still be prepared without skin as long as you are careful when stirring it 🙂

  4. this was incredible! Even my picky teens loved it. Every step was totally worth it! Thank you for sharing!

    1. I love hearing that, Annie! Thanks so much for the sweet note! I’m always thrilled when I have parents report back that their kids enjoyed one of my recipes xoxo

    1. Oh I love hearing that, Colleen! It’s always so nice to hear when someone puts a recipe on repeat. Thanks so much for the sweet note! xo

    1. Hi Rachel! If you split the sauce equally between the two bowls, it’s 4.5 tablespoons per bowl. Let me know if you have any other questions! 🙂

  5. I made this last night and was blown away by how easy and delicious it is! My husband and I both loved it. I will be making this on the regular. I used king salmon from Alaska, Sitka Salmon Shares. I think I will cut the salmon in strips instead of chunks next time just to make it quicker. Thanks for the great recipe!

    1. Aww thanks so much for sharing! I’m so happy to hear you and your husband enjoy the meal. It’s one of my favorites! You’re inspiring me to snag some Alaskan salmon, myself…there’s nothing better! xoxoxox

  6. I made this last night and coming from someone who has 0 cooking experience, this was absolutely INCREDIBLE. Although the process was pretty time consuming, it’s so worth it. This meal has so much flavor and doesn’t lack nutritional value!! 10/10, will be making this again. Thank you for this recipe!

    1. I’m so happy to hear you found the recipe to be approachable, Sofia! My main goal is making healthy eating easy for all cooking levels, so this is incredible feedback! Thanks for taking the time to share your review! xo