Why I Love This Recipe

If you’re into easy dinners that still feel a little fun and different, you’re going to love this one. The salmon cooks right on top of the rice, so all those tasty juices soak right in while the fish stays super tender. And let’s talk about the bang bang sauce—it’s honestly the star of the show. It’s creamy, a little sweet, and has just the right kick from the mayo, sriracha, and Thai sweet chili sauce. As everything bakes, the sauce gets slightly caramelized and turns into the most delicious glaze. Add some crunchy cucumbers, green onions, sesame seeds, and a spoonful of chili crisp on top, and you’ve got a dinner that’s full of flavor, texture, and color.

Enjoying The Leftovers

The leftovers are seriously so good the next day. You can eat them cold like a salmon rice bowl, or warm everything up and add fresh cucumbers and toppings right before serving so they stay nice and crisp.

Storing

Just pop the salmon and rice into an airtight container and keep it in the fridge for up to 3 days. It’s best to store the fresh toppings separately and add them when you’re ready to eat.

Reheating

Pile your bowl high with extra bang bang sauce, sliced avocado, fresh cucumbers, sesame seeds, green onions, and chili crisp. If you like a little zing, a squeeze of lime is perfect too.

A close up shot of a casserole dish with salmon bake topped with fresh diced cucumbers, chopped onions, and sesame seeds.
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Bang Bang Salmon Bake

This Bang Bang Salmon Bake is a high-protein sheet pan meal with tender salmon, seasoned rice, and a creamy sweet-spicy Bang Bang sauce. Topped with fresh veggies and chili crisp, it’s bold, quick, and restaurant-style flavorful.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
US M
Servings 4

Ingredients

  • 1.5 lbs of salmon, cubed small
  • 2 cups freshly cooked white rice
  • 2 tbsp rice vinegar
  • 1/2 tsp salt
For the bang bang sauce
  • 1/3 cup mayo
  • 2-3 tbsp sriracha, depending on spice preference
  • 1/4 cup Thai sweet chili sauce
  • 1 tsp rice vinegar
  • 1 tbsp soy sauce
  • 1/2 tsp garlic powder
  • Salt and pepper pinch
For the toppings
  • Sesame seeds
  • Sliced green onions
  • Chili crisp
  • Persian cucumbers, cut into small cubes
US – M

Instructions

  • Preheat oven to 425℉ and lightly grease an 8×8 baking dish.
  • While the rice is still warm, stir in the rice vinegar and salt. Press the rice evenly into the prepared baking dish, gently packing it down.
  • In a large bowl, whisk together all of the Bang Bang sauce ingredients until smooth. Transfer about 1/4 cup of the sauce to a small bowl and set it aside for finishing.
  • Add the cubed salmon to the large bowl with the remaining sauce and gently toss until fully coated.
  • Spread the salmon mixture evenly over the rice layer.
  • Bake for 15 to 25 minutes, or until the salmon is cooked through, bubbly around the edges, and lightly golden on top. Start checking around 15 minutes since some ovens run hotter than others.
  • Remove from the oven and let it rest for a few minutes before adding the toppings.
  • Finish with a drizzle of the reserved Bang Bang sauce, a generous spoonful of chili crisp, sliced green onions, and sesame seeds. Enjoy.

Equipment

8×8 baking dish
measuring cups
mixing bowls

Nutrition Per Serving

Calories: 510kcal | Carbohydrates: 31g | Protein: 37g | Fat: 25g | Fiber: 1g