bang bang salmon bowls
If you have just 20 minutes, this bang bang salmon recipe is perfect for easy meal prep or a quick weeknight dinner. With fresh veggies and a homemade high protein bang bang sauce, it packs in tons of protein with 47 grams per serving!
Servings: 4 servings
Calories: 619kcal
Ingredients
- 4 salmon filets thawed (approx. 16 oz total)
- 4 teaspoon Cajun seasoning any Japanese BBQ style seasoning or blackened seasoning will work
- 1 teaspoon olive oil or avocado oil
- 1 ½ cup shredded carrots
- 1 ½ cup Edamame shelled
- 1 ½ cup cucumbers diced
- 1 ⅓ cup white rice cooked
Homemade Bang Bang Sauce (high-protein)
- ½ cup plain non-fat Greek yogurt
- 2 tablespoon honey
- 1 tablespoon sriracha
- 1 teaspoon rice vinegar white vinegar will work too
Instructions
- Line your air fryer with foil as needed (more for the toaster style and not the basket style). Dice the 4 salmon filets into 1.5" cubes. Combine the salmon cubes with the 1 teaspoon olive oil and 4 teaspoon Cajun seasoning in a large bowl. Work in batches as needed to air fry the salmon for 7 minutes at 400 degrees. You'll know it's done when it's flakey and the internal temp of the salmon reaches 145 degrees.
- Meanwhile, combine the ½ cup plain non-fat Greek yogurt, 2 tablespoon honey, 1 tablespoon sriracha, and 1 teaspoon rice vinegar in a bowl and set aside. Make your rice as needed. I like to use microwave rice to keep this quick!
- Assemble your bowl with rice, edamame, cucumbers, shredded carrots, and bang bang sauce. Enjoy!
Notes
Expert Tips
- Cut the salmon into equal-sized cubes: Dice, or cut, the salmon filet into equal-sized square pieces roughly 1.5 inches in size to help them cook quickly and evenly.
- Air fry in batches: Work in batches, arranging the salmon pieces in an even layer to avoid overcrowding the air fryer basket. This helps all the salmon pieces cook at the same rate and avoids over or undercooking.
- Prepare ahead: For meal prep, you can prepare the salmon, rice, and sauce a day ahead. Just heat the rice and salmon before serving, and assemble the bowls as usual.
- Make a double batch of the sauce: It’s so tasty that you’ll want to keep it on hand to use with all your meals!
- Fridge: Store the rice in a small airtight container in the refrigerator. Store the salmon in a separate container, and the sauce in a third.
- Reheating: The best way to reheat salmon is in a skillet over low heat. The microwave works but tends to make it a little rubbery. Serve this over leftover rice and cold sauce with any fresh produce you have left.
Nutrition
Serving: 1serving | Calories: 619kcal | Carbohydrates: 73g | Protein: 47g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 95mg | Sodium: 213mg | Potassium: 1427mg | Fiber: 6g | Sugar: 14g | Vitamin A: 7714IU | Vitamin C: 5mg | Calcium: 139mg | Iron: 4mg