Introduction

Bang Bang Salmon with Cauliflower Rice is a flavorful and easy meal that combines spicy, creamy sauce with tender salmon and a healthy vegetable base. This dish is perfect for a quick weeknight dinner that feels special but requires minimal effort.

A piece of grilled salmon with a golden brown color sits on a bed of white cauliflower rice. The salmon is topped with a smooth, creamy, orange sauce with small red chili bits, and garnished with fresh green onion slices scattered over the top. The dish is served on a clean white plate against a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup mayo (or light mayo)
1/3 cup sweet chili sauce
2 tablespoons Sriracha (or more if you like it spicy)
3/4 pound salmon (cut into 2 fillets)
Kosher salt and pepper
1 (14 oz) bag frozen cauliflower rice
Optional: sliced green onions, lemon wedge

Instructions

Step 1: In a small bowl, whisk together the mayo, sweet chili sauce, and Sriracha to make the Bang Bang sauce.
Step 2: Brush some of the Bang Bang sauce onto the salmon fillets. Season the salmon with kosher salt and pepper.
Step 3: Cook the salmon using one of the following methods:
Oven: Place the salmon skin side down on a lined baking sheet and bake at 400°F for 13 to 15 minutes.
Air fryer: Place salmon skin side down in the air fryer basket and air fry at 400°F for 13 to 15 minutes.
Step 4: Prepare the cauliflower rice according to the package instructions. Divide the cauliflower rice evenly between two plates.
Step 5: Place a cooked salmon fillet on top of the cauliflower rice. Drizzle with more Bang Bang sauce and garnish with sliced green onions and a lemon wedge if desired.

Tips & Variations

For a lighter option, use light mayo or Greek yogurt instead of regular mayo in the Bang Bang sauce.
Add fresh chopped cilantro or mint to the sauce for a herbal twist.
If you prefer milder heat, reduce the Sriracha or omit it altogether.

Storage

Store leftover salmon and cauliflower rice in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid drying out the salmon. The Bang Bang sauce can be stored separately in the fridge for up to 3 days.

How to Serve

Two shiny orange salmon fillets are cooking inside a black air fryer basket. Each fillet has a smooth, slightly oily surface with small red seasoning bits and a few golden-brown cooked spots on top. The fillets are thick and lie flat side by side on the mesh tray, which has small openings and some oil glistening around them. The air fryer basket edges are visible, showing dark metal with small screws. The light reflects off the salmon skin, making it look fresh and moist. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cauliflower rice instead of frozen?

Yes, fresh cauliflower rice works well too. Simply pulse fresh cauliflower florets in a food processor until rice-sized and cook briefly before serving.

What can I substitute if I don’t have sweet chili sauce?

You can blend honey, rice vinegar, and a bit of chili garlic sauce as a homemade alternative to sweet chili sauce for a similar sweet and spicy flavor.

Bang Bang Salmon with Cauliflower Rice Recipe

Print Recipe

★★★★★

4.5 from 677 reviews

A flavorful and spicy Bang Bang Salmon served over a bed of healthy cauliflower rice, perfect for a quick and delicious low-carb dinner. The salmon is coated with a creamy, tangy, and spicy Bang Bang sauce and baked or air-fried to perfection.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Low Calorie

Ingredients

Scale

Bang Bang Sauce

1/2 cup mayo (or light mayo)
1/3 cup sweet chili sauce
2 tablespoons Sriracha (or more if you like it spicy)

Salmon

3/4 pound salmon (cut into 2 fillets)
Kosher salt, to taste
Freshly ground black pepper, to taste

Cauliflower Rice

1 (14 oz) bag frozen cauliflower rice

Optional Garnishes

Sliced green onions
Lemon wedge

Instructions

Make Bang Bang Sauce: In a small bowl, whisk together the mayo, sweet chili sauce, and Sriracha until smooth and well combined. This sauce will provide a creamy, spicy coating for the salmon.
Prepare Salmon: Brush some of the Bang Bang sauce onto both sides of the salmon fillets. Season each fillet with kosher salt and freshly ground black pepper to enhance the flavor.
Cook Salmon: Choose your preferred cooking method. For oven cooking, place salmon skin side down onto a lined baking sheet and bake in a preheated 400°F (204°C) oven for 13 to 15 minutes until cooked through. For air fryer cooking, place salmon skin side down in the air fryer basket and cook at 400°F (204°C) for 13 to 15 minutes. The salmon should be tender and flaky when done.
Cook Cauliflower Rice: Prepare the cauliflower rice according to the package instructions, typically heating it on the stovetop or in the microwave until tender.
Assemble & Serve: Divide the cooked cauliflower rice evenly onto two plates. Place a cooked salmon fillet on top of each portion. Drizzle more Bang Bang sauce over the salmon, and garnish with sliced green onions and lemon wedges if desired for added freshness and tanginess.

Notes

For a lighter option, use light mayo in the Bang Bang sauce.
Adjust the amount of Sriracha in the sauce to control the spice level.
Ensure the salmon is cooked through but still moist by not overcooking—check for flakiness with a fork.
Frozen cauliflower rice is a great low-carb alternative to traditional rice and cooks quickly.
Leftover Bang Bang sauce can be stored in the fridge for up to 3 days.

Keywords: Bang Bang sauce, salmon recipe, cauliflower rice, low-carb dinner, spicy salmon, easy salmon recipe, healthy dinner