Bang Bang Salmon Bowls with Pineapple Slaw

Soy-roasted salmon caramelized in Japanese BBQ sauce, piled over rice with fresh pineapple slaw, creamy avocado, and a generous drizzle of homemade bang bang sauce. Sweet, spicy, and completely craveable, ready in just 30 minutes and perfect for any night of the week.

Having out-of-town guests is honestly one of my favorite excuses to cook, since it means feeding people I don’t get nearly enough time with. Before anyone shows up, I always ask what they’re craving, what flavors they love, and if there’s anything new they’ve been wanting to try while they’re here.

Cooking has always been my go-to way of making people feel welcome, especially family. A few weeks ago, my cousin and her boyfriend flew in from California, and I knew she was hoping for a couple of home-cooked dinners while she was in town. She’s never met a bold flavor she didn’t love, so bang bang salmon was an easy decision.

Rather than keeping the salmon on its own plate, I turned it into big, colorful rice bowls with pineapple slaw, creamy avocado, and plenty of homemade bang bang sauce. I also threw some steak on the grill so everyone could build their bowl exactly how they liked it. That’s really the beauty of a recipe like this: it’s endlessly customizable, and somehow everyone ends up happy.

The whole dinner is on the table in about 30 minutes. Whisk up the sauces, toss the slaw, roast or grill the salmon, and get some rice going. I like grabbing a bag of pre-shredded coleslaw mix to shave off a few minutes, and once summer hits, I usually grill the salmon instead of broiling it. The sauce caramelizes into something sticky and gorgeous, the salmon gets a little char, and dinner practically makes itself.

I hope you love these bowls as much as we did. They’re bright, packed with flavor, and exactly the kind of easy meal summer nights call for.

Here’s the Rundown

Ingredients

Bang Bang Sauce

• Mayo
• Sweet Thai chili sauce
• Lime zest

Pineapple Slaw

• Shredded cabbage or a bag of coleslaw mix
• Chopped fresh pineapple
• Cilantro and basil, I like using both for extra freshness

The Bowls

• Salmon
• Chipotle chili powder
• Soy sauce
• Japanese pineapple BBQ sauce or teriyaki sauce

Spicy Soy Sauce

• Soy sauce
• Sweet Thai chili sauce
• Toasted sesame oil
• Toasted sesame seeds

For Serving

• Cooked rice
• Nori sheets
• Sliced avocado
• Sliced green onions

The Steps

Make the Bang Bang Sauce

Whisk together the mayo, sweet Thai chili sauce, and lime zest until smooth and creamy. Set aside.

If you have a minute, make a double batch. It’s just as good drizzled over grilled chicken or shrimp, spooned onto roasted vegetables, or tossed through a simple salad later in the week.

Toss the Pineapple Slaw

In a large bowl, combine the cabbage, pineapple, cilantro, and basil. Add about 1/4 cup of the bang bang sauce and toss until everything is evenly coated.

No pineapple in the house? Fresh mango chunks or sliced peaches work just as well.

Cook the Salmon

Preheat the broiler to high. Arrange the salmon on a baking sheet and season with the chipotle chili powder, tamari, salt, and pepper. Spread it into an even layer and broil until lightly crisp around the edges. Spoon the Japanese BBQ sauce (or teriyaki sauce) over the top and broil for another minute, just until glossy and caramelized.

Try not to walk away during this step, salmon goes from perfectly tender to overdone fast under a hot broiler. Grilling works beautifully here too, if that’s more your speed.

Make It Your Own

Shrimp, grilled chicken, or steak all make great swaps for the salmon.

Mix the Spicy Soy

While the salmon cooks, whisk together the tamari, sweet Thai chili sauce, sesame oil, and sesame seeds.

Spoon this over the rice while it’s still warm so every bite soaks up the flavor.

Build the Bowls

Divide the rice among serving bowls and spoon the spicy soy over top. Add the salmon, pineapple slaw, avocado, and green onions. Finish with a generous drizzle of bang bang sauce and serve with nori sheets alongside for wrapping or crumbling over the top.

Put extra bang bang sauce on the table. Someone always wants more.

Table Tip

Turn this into a build-your-own-bowl night. Set the rice, salmon, slaw, avocado, sauces, herbs, sesame seeds, and nori out on a large board or across the kitchen island, then let everyone assemble their own plate. It’s low-effort for you and always a hit with a crowd.

Meal Prep

The rice, salmon, spicy soy, and slaw can all be made ahead and stored separately in the fridge. Just hold off on tossing the slaw with the bang bang sauce until right before serving so it stays crisp.

The bang bang sauce itself keeps well for several days, so leftovers are just as good the second time around. I love using my Caraway glass storage containers for meal prep and stashing extras.