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Crispy Salmon Bowls

Crispy Salmon Bowls balance crunch, creaminess, and fresh veggies, making a comforting yet fancy dinner option that's quick and flexible.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 600
Ingredients Method Notes

Ingredients
  

For the bowls
  • 4 fillets salmon fillets (about 6 oz each), skin removed or left on if you prefer
  • Salt and black pepper
  • 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup panko breadcrumbs
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 2 tbsp olive oil (for pan-frying) or cooking spray (for oven-baking)
For the creamy bang bang sauce
  • 1/2 cup mayonnaise (use light if you’d like)
  • 2–3 tbsp Sriracha (adjust to your spice tolerance)
  • 1 tbsp honey or maple syrup
  • 1 tsp rice vinegar or lime juice
  • 1 small garlic clove, minced
  • 2–3 tbsp water to thin, as needed
For the bowls and toppings
  • 3 cups cooked jasmine or brown rice (or cauliflower rice)
  • 2 cups shredded cabbage (mix red and green if you like color)
  • 1 large carrot, julienned or shredded
  • 1 medium cucumber, thinly sliced
  • 1 medium avocado, sliced
  • 3 scallions thinly sliced
  • 1 tbsp sesame seeds (toasted, optional)
  • Lime wedges and cilantro for serving

Method
 

Preparation
  1. Cook rice according to package directions and keep warm.
  2. Toss shredded cabbage and carrot together with a pinch of salt and a squeeze of lime. Set aside.
  3. Slice cucumber and avocado, chop scallions, and set out garnishes.
Make the bang bang sauce
  1. In a small bowl, whisk together mayonnaise, Sriracha, honey, rice vinegar, and minced garlic.
  2. Add water a tablespoon at a time to reach your desired pourable consistency, adjusting for heat, sweetness, or brightness.
  3. Chill in the fridge while you prep the salmon.
Prep the salmon for crisping
  1. Pat salmon fillets dry and season lightly with salt and pepper.
  2. Set up a dredging station with flour in one shallow dish, beaten egg in another, panko mixed with smoked paprika and garlic powder in a third.
  3. Coat each fillet with flour, dip into the egg, then press firmly into the panko so it adheres well.
Cook the salmon
  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
  2. Once hot, place fillets panko-side down, pressing gently to keep contact. Cook for 3–4 minutes until golden and crisp.
  3. Flip carefully and cook 2–3 minutes more until the salmon reaches your desired doneness.
  4. Transfer to a paper towel-lined plate to rest.
Assemble the bowls
  1. Divide rice between 4 bowls.
  2. Add a mound of the quick slaw, cucumber slices, and avocado slices.
  3. Place a crispy salmon fillet on top and drizzle generously with the creamy bang bang sauce.
  4. Sprinkle with scallions and sesame seeds, and add cilantro and lime wedges.

Notes

For best crisp, cook salmon in batches. Panko gives a better crunch than regular breadcrumbs. Bang bang sauce keeps in the fridge for up to a week.