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.
Servings 4
Calories 510kcal
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
Instructions
- Preheat oven to 425℉ and lightly grease an 8x8 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.
Nutrition
Calories: 510kcal | Carbohydrates: 31g | Protein: 37g | Fat: 25g | Fiber: 1g