Claire Dieterich, the Washington-based food blogger behind For the Love of Gourmet, knows one thing for sure: food in a bowl is simply better. Whether it’s taco bowls, burrito bowls, hearty grain bowls, warm salads, cold salads, pastas, or more, Claire believes bowls make every meal more enjoyable. During the in-season summer months, she created a delicious recipe for us using the fresh fish we sent her, and the result was nothing short of amazing.

In her cozy kitchen, Claire often shares dinner with her husband, Kevin, after he gets home from work and their kids are tucked into bed. For them, sitting on the couch with a comforting, delicious dinner in a bowl is the perfect way to unwind. Lately, they’ve been enjoying salmon at least once a week, and the bang bang salmon bowls she developed have become their new favorite. Served over rice and paired with a quick pickled cucumber salad, the salmon turns out perfectly crispy and flavorful. Topped with sliced green onions and a drizzle of sriracha mayo, it’s the ultimate bowl dinner.

What makes this recipe even better is its versatility. The salmon itself isn’t spicy at all, making it kid-friendly—especially when served with a dipping sauce on the side. In fact, Claire’s five-year-old loved the salmon so much that they snacked on it while she was testing the recipe! Easy, delicious, and family-approved, this collaboration with Claire and For the Love of Gourmet is a true win for everyone.

Bang Bang Salmon Bowls  

Recipe and photos by Claire Dieterich 

Ingredients

• 2 lbs. Copper River or Prince William Sound salmon fillets
• 2 cup buttermilk
• 1 cup cornstarch
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground black pepper
• canola or vegetable oil

 Cucumber Salad

• 1 English or Persian cucumber
• 1/2 tsp salt
• 1 tsp sugar
• 2-3 tbsp rice vinegar

Sriracha Mayo

• 1/2 cup mayonnaise
• 1-2 tbsp Sriracha (depending on how spicy you want it!)

 For Serving

• cooked rice
• sliced green onions

Instructions

• Pat the salmon dry with a paper towel and cut into bite-sized pieces. Soak in the buttermilk.
• While the salmon are soaking, whisk together cornstarch, salt, garlic powder, onion powder, and pepper.
• Heat about 1/4 inch of oil in the bottom of a large skillet. Take the salmon from the buttermilk and dredge in the cornstarch mixture. Place in the hot oil, being careful not to crowd the pan. Flip the salmon over after the cornstarch mixture darkens and transfer to a plate lined with paper towels once it's cooked on both sides.
• In a small bowl mix together chopped cucumber, salt, sugar, and rice vinegar. Stir to combine, then cover and refrigerate until ready to serve.
• In a separate bowl, mix together the mayonnaise and sriracha sauce. You can use as much as you want depending on how spicy you want it!
• To assemble your bang bang salmon bowls, place a scoop of rice in the bottom of the bowl and add the salmon and cucumber salad. Top with sriracha mayo and green onions. Enjoy!