Bang Bang Salmon Bowls with Pineapple Slaw

Name: Bang Bang Salmon Bowls with Pineapple Slaw
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 pound salmon fillets, cut into bite sized cubes; 1 tablespoon olive oil; 1/2 cup mayonnaise; 2 tablespoons sweet chili sauce; 1 tablespoon sriracha; 2 cups shredded cabbage; 1 cup diced fresh pineapple; 1 tablespoon lime juice; 2 cups cooked white or brown rice; 1 ripe avocado, sliced

These quick salmon bowls feature a crispy, spicy glaze and a refreshing pineapple slaw that makes dinner feel like a tropical vacation.

By Recipes By Nani· 🌍 Global· July 23, 2026

Bang Bang Salmon Bowls with Pineapple Slaw

recipesbynani.com

Prep

15 minutes

Cook

15 minutes

Total

30 minutes

Serves

There is something special about a dinner that comes together in thirty minutes but still feels like a restaurant meal. These bowls are a favorite in my house because the sweetness of the pineapple perfectly balances the spicy kick of the bang bang sauce.

My best tip for this recipe is to pat the salmon dry with a paper towel before you start cooking it. This simple step helps the fish get a nice golden crust in the pan instead of steaming, which makes all the difference in the final texture.

🧺 Ingredients

1 pound salmon fillets, cut into bite sized cubes
1 tablespoon olive oil
1/2 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha
2 cups shredded cabbage
1 cup diced fresh pineapple
1 tablespoon lime juice
2 cups cooked white or brown rice
1 ripe avocado, sliced

👩‍🍳Instructions

1
In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha to make your bang bang sauce. Set this aside.
2
Toss the shredded cabbage, pineapple, and lime juice together in a medium bowl to create the slaw.
3
Heat the olive oil in a large skillet over medium high heat.
4
Add the salmon cubes to the skillet and cook for about five minutes, turning occasionally until they are cooked through and golden on all sides.
5
Pour half of the bang bang sauce into the pan with the salmon and toss gently to coat every piece.
6
Divide the cooked rice into bowls. Top each bowl with the glazed salmon, a scoop of the pineapple slaw, and a few slices of avocado. Drizzle with the remaining sauce before serving.

💡 Tips

Store any leftover sauce in an airtight container in the fridge for up to three days. If you want to keep the slaw extra crunchy, toss the cabbage and pineapple with the lime juice right before you are ready to eat.

#dinner #seafood #easy dinner #healthy #quick

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