30-Minute Bang Bang Salmon with Cauliflower Rice

Here is my favorite bang bang salmon recipe, with crispy cubed salmon coated in a creamy, sweet, and spicy sauce, served over garlicky cauliflower rice for an easy weeknight dinner.

This bang bang salmon is on repeat in our house because it’s ready in about 30 minutes and my kids actually ask for seconds. I love that it feels like takeout but way healthier, and you probably already have most of these ingredients in your fridge.

What Kind of Salmon Should I Use?

You can choose farm-raised or wild for this recipe, both will work great. And if all you have access to is frozen salmon, you’ll still be good to go – just make sure to thaw it completely in the fridge before cooking. For this recipe, you’ll want to use skinless salmon fillets since the bang bang sauce is the star of the show and works best when it can coat the fish directly. If you can only find skin-on fillets, you can easily remove the skin yourself with a sharp knife, or just ask the folks at your fish counter to do it for you.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Mayo: You can use Greek yogurt or sour cream instead of mayo for a lighter sauce. The texture will be slightly thinner, but the flavor will still be great. Just mix it the same way.
• Sweet chili sauce: If you don’t have sweet chili sauce, try mixing 3 tablespoons honey with 2 tablespoons rice vinegar and a pinch of red pepper flakes. It won’t be exactly the same, but it’ll give you that sweet and tangy kick.
• Sriracha: Any hot sauce works here – try Frank’s RedHot, sambal oelek, or even your favorite chili garlic sauce. Adjust the amount based on how spicy your substitute is.
• Salmon: Not a salmon fan? This sauce works really well with other fish like cod, mahi-mahi, or even shrimp. Cooking times will vary – shrimp only needs about 3-4 minutes per side.
• Cauliflower rice: You can use regular rice, quinoa, or even zucchini noodles as your base. Fresh cauliflower rice works too – just pulse florets in a food processor until they’re rice-sized.

Watch Out for These Mistakes While Cooking

The biggest mistake when making bang bang salmon is drowning the fish in sauce before cooking, which can prevent the salmon from getting those nice caramelized edges – instead, brush on just enough sauce to coat it lightly and save the rest for drizzling after it’s cooked.

Overcooking salmon is another common issue that leaves it dry and chalky, so pull it from the oven when it’s still slightly translucent in the center (around 145°F), as it will continue cooking while it rests.

Don’t skip patting your salmon fillets dry with paper towels before seasoning, since excess moisture creates steam and stops the surface from browning properly.

Finally, avoid cooking frozen cauliflower rice straight from the bag without draining it first – the extra water will make it mushy, so cook it in a hot pan and let any liquid evaporate for a better texture that won’t turn your dish watery.

What to Serve With Bang Bang Salmon?

This dish already comes with cauliflower rice, but I love adding some extra veggies on the side to round out the meal. Steamed broccoli or snap peas work great because they’re simple and let the spicy-sweet sauce on the salmon shine through. If you want something with a bit of crunch, try some cucumber salad with rice vinegar and sesame seeds – it’s refreshing and helps cool down the heat from the Sriracha. You could also serve this with edamame or a side of stir-fried bok choy for a complete dinner that feels like takeout but way healthier.

Storage Instructions

Store: Keep your leftover bang bang salmon and cauliflower rice in separate airtight containers in the fridge for up to 3 days. The salmon stays moist and the sauce keeps its flavor really well, but I find storing them separately helps the cauliflower rice from getting too soggy.

Reheat: Warm the cauliflower rice in the microwave for about 1-2 minutes, stirring halfway through. For the salmon, I like to reheat it gently in the oven at 275°F for about 10 minutes so it doesn’t dry out. You can also microwave it on medium power for 30-45 seconds if you’re in a hurry.

Make Ahead: You can prep the bang bang sauce up to 5 days ahead and keep it in the fridge. The salmon is best cooked fresh, but you can season it the night before to save time. Just wait to add the sauce until right before serving so everything tastes its best.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 680-770
• Protein: 50-56 g
• Fat: 42-50 g
• Carbohydrates: 32-38 g

Ingredients

For the sauce:

• 1/2 cup mayo (I prefer Hellmann’s mayonnaise)
• 1/3 cup sweet chili sauce
• 3 tbsp sriracha
• 1 tsp fresh lime juice

For the salmon and rice:

• 1 lb salmon (cut into 1-inch cubes for even cooking)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 14 oz cauliflower rice
• 1 clove garlic, minced
• 2 tablespoons chopped green onions
• 1 lemon (sliced into wedges for serving)

Step 1: Make the Bang Bang Sauce

• 1/2 cup mayo
• 1/3 cup sweet chili sauce
• 3 tbsp sriracha
• 1 tsp fresh lime juice

In a small bowl, whisk together the mayo, sweet chili sauce, and sriracha until completely combined and smooth.

Stir in the fresh lime juice to brighten the flavors.

Set aside about 1/4 cup of this sauce for serving, and reserve the remaining sauce for coating the salmon.

This two-sauce approach ensures you have a flavorful coating that won’t burn in the oven while keeping fresh sauce for garnish.

Step 2: Prepare and Season the Salmon

• 1 lb salmon, cut into 1-inch cubes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• bang bang sauce from Step 1

Cut the salmon into 1-inch cubes and spread them on a baking sheet or air fryer basket in a single layer.

Season the cubes evenly with kosher salt and black pepper.

Spoon the bang bang sauce (reserved from Step 1) over the salmon, tossing gently to coat all pieces.

I like to reserve a bit of sauce before mixing it with the salmon so the coating caramelizes nicely rather than becoming watery in the oven.

Step 3: Cook the Salmon

• seasoned salmon from Step 2

Bake the salmon at 400°F for 13-15 minutes, or air fry at 400°F for 10-12 minutes, until the salmon is cooked through and flakes easily with a fork.

The cubes will cook more evenly than a whole fillet, and the sauce will caramelize slightly on the edges for added depth of flavor.

Step 4: Prepare the Cauliflower Rice Base

• 14 oz cauliflower rice
• 1 clove garlic, minced

While the salmon cooks, warm the cauliflower rice in a large skillet or microwave according to package directions.

Once heated through, stir in the minced garlic and cook for about 1 minute until fragrant.

Season with a pinch of salt and pepper to taste.

Divide the cauliflower rice among serving plates, creating a bed for the salmon.

Step 5: Plate and Finish the Dish

• cooked salmon from Step 3
• cauliflower rice from Step 4
• reserved bang bang sauce from Step 1
• 2 tablespoons chopped green onions
• 1 lemon, sliced into wedges

Top each bed of cauliflower rice with the cooked bang bang salmon cubes.

Drizzle generously with the reserved fresh sauce from Step 1, then garnish with chopped green onions.

Serve with lemon wedges on the side for squeezing over the top just before eating—this adds brightness and prevents the dish from feeling too rich.

30-Minute Bang Bang Salmon with Cauliflower Rice

Delicious 30-Minute Bang Bang Salmon with Cauliflower Rice recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 2 servings

Calories 725 kcal

Ingredients

  

For the sauce

• 1/2 cup mayo (I prefer Hellmann's mayonnaise)
• 1/3 cup sweet chili sauce
• 3 tbsp sriracha
• 1 tsp fresh lime juice

For the salmon and rice

• 1 lb salmon (cut into 1-inch cubes for even cooking)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 14 oz cauliflower rice
• 1 clove garlic, minced
• 2 tablespoons chopped green onions
• 1 lemon (sliced into wedges for serving)

Instructions

 

• In a small bowl, whisk together the mayo, sweet chili sauce, and sriracha until completely combined and smooth. Stir in the fresh lime juice to brighten the flavors. Set aside about 1/4 cup of this sauce for serving, and reserve the remaining sauce for coating the salmon. This two-sauce approach ensures you have a flavorful coating that won't burn in the oven while keeping fresh sauce for garnish.
• Cut the salmon into 1-inch cubes and spread them on a baking sheet or air fryer basket in a single layer. Season the cubes evenly with kosher salt and black pepper. Spoon the bang bang sauce (reserved from Step 1) over the salmon, tossing gently to coat all pieces. I like to reserve a bit of sauce before mixing it with the salmon so the coating caramelizes nicely rather than becoming watery in the oven.
• Bake the salmon at 400°F for 13-15 minutes, or air fry at 400°F for 10-12 minutes, until the salmon is cooked through and flakes easily with a fork. The cubes will cook more evenly than a whole fillet, and the sauce will caramelize slightly on the edges for added depth of flavor.
• While the salmon cooks, warm the cauliflower rice in a large skillet or microwave according to package directions. Once heated through, stir in the minced garlic and cook for about 1 minute until fragrant. Season with a pinch of salt and pepper to taste. Divide the cauliflower rice among serving plates, creating a bed for the salmon.
• Top each bed of cauliflower rice with the cooked bang bang salmon cubes. Drizzle generously with the reserved fresh sauce from Step 1, then garnish with chopped green onions. Serve with lemon wedges on the side for squeezing over the top just before eating—this adds brightness and prevents the dish from feeling too rich.