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Healthy Crispy Bang Bang Salmon Bowls - Fresh, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the salmon: 1.5 pounds skinless salmon fillets, cut into 1-inch cubes
  • 1 tablespoon avocado or olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked or sweet paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon cornstarch or arrowroot (optional for extra crisp)
  • Lemon wedges (for serving)
  • For the bang bang sauce (lightened): 3 tablespoons plain Greek yogurt (2% or whole)
  • 2 tablespoons mayonnaise (or use all yogurt for lighter)
  • 1–2 tablespoons sriracha or chili-garlic sauce (to taste)
  • 1.5 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar or lime juice
  • 1 teaspoon soy sauce or tamari
  • Pinch of salt
  • For the bowls: 2 cups cooked brown rice, jasmine rice, or cauliflower rice
  • 1 cup shredded red cabbage
  • 1 large cucumber, sliced or cut into half-moons
  • 1 large carrot, peeled into ribbons or grated
  • 1 avocado, sliced
  • 2 green onions, thinly sliced
  • Fresh cilantro or mint, roughly chopped
  • Toasted sesame seeds
  • Lime wedges

Method
 

  1. Prep the salmon: Pat the salmon dry with paper towels. Toss gently with oil, garlic powder, paprika, salt, pepper, and cornstarch if using. The cornstarch helps create a thin, crispy crust.
  2. Air fry or bake: Air fryer: Preheat to 400°F (200°C). Arrange salmon in a single layer. Cook 7–9 minutes, shaking once, until edges are crisp and centers are just opaque.
  3. Oven: Preheat to 425°F (220°C). Place salmon on a parchment-lined sheet. Bake 10–12 minutes, then broil 1–2 minutes to crisp the tops.
  4. Make the sauce: In a small bowl, whisk yogurt, mayo, sriracha, honey, vinegar, soy sauce, and a pinch of salt. Adjust heat and sweetness to taste. It should be creamy, tangy, and slightly sweet with a kick.
  5. Prep the veggies: While the salmon cooks, slice cucumbers, shred cabbage, ribbon the carrot, and slice avocado and green onions. Chop herbs.
  6. Warm the base: Heat rice or steam cauliflower rice. Fluff with a fork and season with a squeeze of lime and a pinch of salt.
  7. Toss or drizzle: You can toss the hot salmon in a few spoonfuls of sauce for a glossy coat or keep the salmon plain and drizzle the sauce over the finished bowls. Both ways are great.
  8. Assemble: Add rice to each bowl. Top with salmon, cabbage, cucumber, carrot, and avocado. Drizzle with bang bang sauce. Finish with green onions, cilantro, sesame seeds, and a squeeze of lime.
  9. Serve: Add extra sauce on the side and lemon or lime wedges for brightness.