Crispy Bang Bang Salmon Bites Bowl

Crispy Bang Bang Salmon Bites Bowl blends a crackly crispy salmon bite with a creamy bang bang sauce for a truly crave-worthy bowl. The flavors swing from sweet to spicy to savory, with fresh cucumber, avocado, and broccoli brightening every bite. This quick, healthy weeknight meal fits a busy family’s schedule while delivering a complete, balanced dinner in a single, satisfying bowl.

Why You’ll Love Crispy Bang Bang Salmon Bites Bowl

• Flavor explosion in every bite.
• Achieve perfectly crispy salmon with a hot skillet.
• Quick and easy to prepare (about 40 minutes total).
• Healthy, balanced meal designed for busy schedules.
• Highly customizable for dietary needs and preferences.

Ingredients + Notes/Substitutions

Bang Bang Sauce:

• Plain Greek yogurt or mayonnaise, 1/3 cup
• Sweet chili sauce, 4 Tbsp
• Sriracha, 2 tsp (adjust to taste)

Crispy Salmon Bites:

• Salmon fillet, 1 lb, chopped into bite-sized chunks (skin-on recommended)
• Avocado oil for cooking, 1 Tbsp
• Coconut aminos, 1/2 cup (or low-sodium soy sauce + maple syrup/brown sugar)
• Rice vinegar, 1 Tbsp
• Fresh garlic, minced, 2 cloves
• Sriracha, 1 tsp (optional, for extra kick)
• Toasted sesame oil, 2 tsp (optional)

For the Bowls:

• Asian Cucumber Salad (see below)
  • Cucumbers, sliced
  • Rice vinegar
  • Toasted sesame oil
  • Optional: pinch of sugar, red pepper flakes
• Cooked brown rice, 3 cups
• Broccoli florets, 1 large head
• Ripe avocado, sliced

Notes and substitutions to keep it flexible:

• Dairy swaps: Greek yogurt can be swapped for mayo in the bang bang sauce. For a healthier alternative, Greek yogurt offers more protein and probiotics compared to mayonnaise.
• Sweetness and heat: adjust sriracha in both the sauce and salmon marinade to taste.
• Sub proteins: chicken, shrimp, or tofu bites are great stand-ins for the salmon.
• Grains: use quinoa, cauliflower rice, or noodles for variation.

Step-by-Step Instructions

1. Prepare Cucumber Salad: Toss cucumbers with rice vinegar, sesame oil, and a pinch of sugar if desired. Let sit at least 15 minutes, ideally an hour.
2. Cook Rice: Prepare brown rice per package instructions. Plan quantities for your servings.
3. Make Bang Bang Sauce: Whisk Greek yogurt (or mayo), sweet chili sauce, and sriracha until smooth. Refrigerate until use.
4. Prepare Broccoli: Steam, sauté, or roast until tender-crisp.
5. Prep Salmon Marinade: In a small bowl, mix coconut aminos, rice vinegar, minced garlic, sriracha, and sesame oil.
6. Cut Salmon: Break salmon fillet into bite-sized cubes; skin can stay on or be removed based on preference.
7. Sear Salmon: Heat oil in a large skillet over medium-high heat until shimmering.
8. Cook Salmon Bites: Place salmon skin-side down if present. Let cook 2–3 minutes until golden, then flip.
9. Glaze: Add the marinade to the pan, cooking and flipping salmon every few minutes until glazed and cooked through.
10. Check Doneness: Internal temp should reach 145°F, or center is opaque and flakes easily. According to the USDA, fish like salmon should be cooked to an internal temperature of 145°F to ensure safety and proper doneness.
11. Assemble Bowls: Start with a bed of rice, add cucumber salad, broccoli, and avocado. Top with salmon bites.
12. Drizzle & Garnish: Finish with bang bang sauce. A splash of extra aminos or teriyaki, plus green onions or sesame seeds, is optional.

Pro Tips for Perfect Salmon Bowls

• Crispy Salmon: Use a hot skillet and avoid crowding; let the salmon sear undisturbed at first.
• Prevent Sticking: Ensure ample oil and a properly heated pan.
• Doneness: A meat thermometer gives precise results (145°F).
• Flavor Boost: Fresh garlic and sesame oil really lift the salmon marinade.
• Sauce Control: Tailor the sriracha level for your heat tolerance.
• Freshness: Choose bright, fresh salmon for best texture and flavor.

Serving Suggestions, Storage, & Variations

• Serving: Garnish with chopped green onions and sesame seeds. Offer extra bang bang sauce on the side.
• Storage: Keep salmon and bowl components in airtight containers in the fridge for 3–4 days; sauce lasts up to a week.
• Meal Prep: Cook rice and prepare both sauces ahead; pre-chop vegetables.
• Variations:
  • Protein: Swap chicken, shrimp, or tofu bites.
  • Grains: Try quinoa, cauliflower rice, or noodles.
  • Vegetables: Add edamame, shredded carrots, peppers, or kimchi.
  • Cooking method: Air fryer or oven-baked salmon—briefly adapted in steps.

Nutrition Information

Estimated values per serving (1 serving of 2): calories 976, protein 61 g, fat 41 g, carbohydrates 88 g, sodium 1881 mg, fiber 13 g, sugar 18 g.

Frequently Asked Questions

Conclusion

This dish wraps a crisp, flavorful salmon bite with a creamy bang bang kiss and a colorful, nutrient-packed bowl. It’s easy, quick, and flexible enough for weeknights or entertaining. The Crispy Bang Bang Salmon Bites Bowl prove that a satisfying, wholesome meal can come together fast without sacrificing taste. Give it a try, and share your tweaks and triumphs in the comments. Enjoy the bowl and the smiles it brings.

Crispy Bang Bang Salmon Bites Bowl

Enjoy a delicious and healthy meal with crispy salmon bites coated in a sweet and spicy bang bang sauce, served over fluffy brown rice with fresh cucumber salad, sautéed broccoli, and creamy avocado. This bowl is packed with flavor and nutrients, perfect for a satisfying weeknight dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 2 servings

Calories 976 kcal

Equipment

• Small Bowl
• Cutting Board
• Sharp knife
• Large Skillet
• tongs
• Meat thermometer
• Large Bowls

Ingredients

  

Bang Bang Sauce:

• Plain Greek yogurt or mayonnaise 1/3 cup
• Sweet chili sauce 4 Tbsp
• Sriracha 2 tsp (adjust to taste)

Crispy Salmon Bites:

• Salmon fillet 1 lb, chopped into bite-sized chunks (skin-on recommended)
• Avocado oil for cooking 1 Tbsp
• Coconut aminos 1/2 cup (or low-sodium soy sauce + maple syrup/brown sugar)
• Rice vinegar 1 Tbsp
• Fresh garlic minced, 2 cloves
• Sriracha 1 tsp (optional, for extra kick)
• Toasted sesame oil 2 tsp (optional)

For the Bowls:

• Asian Cucumber Salad
• Cooked brown rice 3 cups
• Broccoli florets 1 large head
• Ripe avocado sliced

Instructions

 

Main Preparations

• Prepare the cucumber salad by combining all ingredients in a bowl and allowing it to sit for at least 15 minutes, or ideally an hour.
• Cook the brown rice according to package directions, adjusting the amount based on the number of servings.
• While rice cooks, prepare the bang bang sauce by stirring together ingredients in a small bowl until well-combined, then refrigerate.
• Steam, sauté, or roast the broccoli florets to your preference; for sautéing, use about 1 teaspoon of avocado oil and ¼ cup of water in a nonstick skillet.

Prepare the Salmon

• In a small bowl, combine coconut aminos, rice vinegar, minced garlic, optional sriracha, and optional sesame oil, stirring until the sauce is well-combined.
• Cut the raw salmon filet into bite-sized cubes on a cutting board, optionally removing the skin.
• Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat until sizzling hot.
• Carefully place salmon chunks skin-side down on the hot skillet and cook undisturbed for 2-3 minutes until golden-brown, then flip and cook for another 1-2 minutes.
• Pour the prepared salmon sauce into the skillet, reducing heat if the boil is too rapid, and continue cooking and flipping the salmon for 4-5 minutes until fully glazed and cooked through.
• Verify salmon doneness by checking for an internal temperature of 145°F with a meat thermometer, or when the center is light pink without any raw darker pink.

Make the Crispy Salmon Bowls

• Add desired amounts of cooked brown rice, cucumber salad, sautéed broccoli, and sliced avocado to two large bowls.
• Divide the cooked crispy salmon bites between the bowls and drizzle with the bang bang sauce, optionally adding extra coconut aminos or teriyaki sauce, chopped green onions, and sesame seeds.
• Serve immediately and enjoy this flavorful and nutritious meal.

Notes

For best results, allow the Asian Cucumber Salad to sit for at least 15 minutes, or ideally an hour. The recipe is designed for two servings, but adjust rice quantity as needed. Feel free to remove salmon skin if preferred, but it’s delicious when crispy. When cooking salmon, use high-temperature oil like avocado oil, avoiding olive oil. Salmon is fully cooked at 145°F internal temperature or when the center is light pink. Garnish with chopped green onions and sesame seeds, or extra sauce, if desired.