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These salmon bowls are on repeat in my kitchen because they’re quick, nourishing, flavorful, and super customizable. I started making them on busy weeknights when I wanted something filling but made in 30 minutes or less. The salmon is pan-seared until golden, then coated in a sticky honey garlic soy sauce that’s so good you’ll want to spoon it over everything. The Bang Bang sauce adds the perfect creamy, spicy finish, and I love piling everything over rice with whatever crisp veggies I have in the fridge. It’s a full meal in a bowl and always a hit at my house.
What I love most about these salmon bowls—besides how fast they come together—is how much flavor you get from such simple ingredients. The salmon is seared until the edges are golden and crisp, then tossed in a glossy, sweet-and-savory honey garlic sauce that clings to every bite. If you like my Bang Bang Shrimp bowls recipe, you’ll love this too. I use my homemade Bang Bang sauce—creamy, spicy, and full of flavor—to finish each bowl. Then I pile everything over fluffy rice and top it with whatever crunchy veggies I have in the fridge: shredded carrots, cucumber, cabbage, radish—even pineapple or edamame if I’m feeling fun. It’s quick enough for a weeknight but feels like something special, and my family never complains when it’s on the menu.
Tips for Beginners
- Pat the salmon very dry before cooking. This helps it sear properly and gives you those golden, crispy edges instead of steaming in the pan.
- Let the salmon sit undisturbed for a couple of minutes on each side so it develops a nice crust, and to keep the pieces from falling apart.
- Make the Bang Bang sauce ahead of time. It stores well in the fridge for 3–4 days, and having it ready to go makes assembly even faster on busy nights.
- Save time with pre-cooked or microwaveable rice. It’s a game changer when you need dinner on the table fast—just heat and build your bowl.
Salmon Bowls
Ingredients
For the Salmon
- 1 ½ pounds salmon skin off and cut into 1-inch cubes, use fresh or thawed
- salt and pepper
- 1 tablespoon unsalted butter divided
- 2 tablespoons unsalted butter
- ¼ cup honey
- 3 tablespoons low sodium soy sauce
- 4 cloves garlic minced
- ¼ teaspoon red pepper flakes
For the Bang Bang Sauce
- 4 tablespoons plain Greek yogurt or mayo
- 3 tablespoons sweet chili sauce
- 1 teaspoon sriracha more to taste
For the Bowls
- 4 cups cooked white or brown rice
- 1 avocado sliced into 8 wedges
- 1 english cucumber chopped
- 4 green onions sliced
- 1 cup shredded carrots
Instructions
- Pat the salmon dry and season it with salt and pepper.1 ½ pounds salmon, salt and pepper
- Heat a large nonstick skillet over medium-high heat. Heat butter until melted. Add the salmon cubes in one layer. Cook on one side for 2 minutes or until golden brown, flip and cook for another 2-3 minutes until the second side is golden and the salmon is cooked through. Remove from the skillet and set aside.1 tablespoon unsalted butter
- To the skillet, add the honey, soy sauce, remaining 2 tablespoons butter, garlic, and red pepper flakes. Cook, stirring until the mixture comes to a simmer. Continue to cook, stirring often, until the sauce has thickened, about 2-3 minutes. Remove from the heat and add the salmon back to the pan. Toss gently to coat the salmon with the sauce. Set aside.¼ cup honey, 3 tablespoons low sodium soy sauce, 4 cloves garlic, ¼ teaspoon red pepper flakes, 2 tablespoons unsalted butter
- Make the Bang Bang Sauce: While the salmon cooks, whisk together the greek yogurt, sweet chili sauce, and sriracha in a small bowl. Set aside for serving.4 tablespoons plain Greek yogurt or mayo, 3 tablespoons sweet chili sauce, 1 teaspoon sriracha
- Assemble the bowls: Divide the rice among 4 bowls. Top with salmon, avocado, cucumber, green onions, shredded carrots, and Bang Bang sauce.4 cups cooked white or brown rice, 1 avocado, 1 english cucumber, 4 green onions, 1 cup shredded carrots
Becky’s Tips
- Substitute maple syrup for honey if needed
- Use tamari or coconut aminos for gluten-free
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Cook Salmon Bowls Step by Step
Gather all the ingredients together.
Season the salmon: Pat 1½ lbs of salmon (skin removed and cut into 1-inch cubes) dry with paper towels, then season lightly with salt and pepper.
Cook the salmon: In a large nonstick skillet over medium-high heat, melt 1 tbsp of unsalted butter. Add the salmon cubes in a single layer and cook for about 2 minutes on one side, until golden brown. Flip and cook for another 2–3 minutes on the other side, until cooked through. Remove the salmon from the skillet and set aside.
Make the honey garlic sauce: To the same skillet, add ¼ cup honey, 3 tbsp low-sodium soy sauce, 2 tbsp unsalted butter, 4 cloves minced garlic, and ¼ tsp red pepper flakes. Stir to combine and bring to a simmer. Cook, stirring often, until the sauce has thickened slightly—about 2–3 minutes.
Coat the salmon: Remove from the heat and return the salmon to the pan. Toss gently to coat in the sauce. Set aside.
Make the Bang Bang sauce: In a small bowl, whisk together 4 tbsp plain Greek yogurt (or mayo), 3 tbsp sweet chili sauce, and 1 tsp sriracha (add more to taste). Set aside for drizzling.
Assemble the bowls: Divide 4 cups of cooked white or brown rice between 4 bowls. Top each with the honey garlic salmon, 2 wedges of sliced avocado, ¼ of a chopped English cucumber, 1 sliced green onion, and ¼ cup shredded carrots. Finish with a drizzle of the Bang Bang sauce. Enjoy!
How to Store and Reheat
Store any leftovers in airtight containers in the fridge for up to 3 days. For the best texture, keep the salmon, rice, veggies, and sauce stored separately.
Reheat the salmon gently on the stove or in the microwave, then drizzle with the Bang Bang sauce just before serving to keep it fresh and creamy.
Additional Toppings
- Rice Options: Stick with classic white or brown rice, or swap in cauliflower rice or quinoa for a lighter, low-carb base.
- Crunchy Veggies: Try shredded red cabbage, radishes, or thinly sliced snap peas for extra crunch and color.
- Sweet Additions: Fresh pineapple, mango, or even a spoonful of corn adds a pop of sweetness that pairs perfectly with the spicy sauce.
- Protein Boost: Toss in edamame or a soft-boiled egg to round out the bowl.
- Pickled Toppings: Quick-picklexd onions, jalapeños, or even carrots bring a tangy bite that cuts through the richness of the salmon.
- Fresh Herbs: Top it off with a sprinkle of cilantro, basil, or mint for a fresh finish.
Serving Suggestions
I love finishing these bowls with a sprinkle of sesame seeds or fresh cilantro—it adds just the right touch. A few lime wedges on the side really brighten things up, especially with the Bang Bang sauce. If I’m serving this for dinner, I’ll sometimes add a side of Asian cucumber salad or edamame to make it feel like a full takeout-style meal at home.
