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Side shot of bang bang salmon lettuce leaves with rice, shredded carrot, cabbage and edamame.

Bang Bang Salmon

  • Author: Caitlin Rule
  • Prep Time: 5 minutes
  • Optional pickled cabbage: 30 minutes
  • Cook Time: 6 minutes
  • Total Time: 41 minutes
  • Yield: Serves 4
  • Category: Lunch, dinner
  • Method: Pan fry
  • Cuisine: Asian inspired


Delicious bang bang salmon lettuce wraps! Pan-seared cajun salmon chunks with rice, shredded veggies, edamame and drizzled with a healthier homemade bang bang sauce. So fresh and healthy!


  • 1lb/ 450g salmon, cut into cubes
  • 1 tablespoon cajun seasoning
  • 2 cups cooked rice
  • 1 cup shredded carrot
  • 1 cup edamame
  • 2 teaspoons sesame seeds
  • 8 butter lettuce leaves or 1 cucumber, sliced
  • 2 cups shredded cabbage*
  • 1/2 cup apple cider vinegar
  • 1/2 cup boiling water
  • 2 teaspoons salt

Bang bang sauce:

  • 1/2 cup non fat greek yoghurt
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons sriracha sauce
  • 1 tablespoon apple cider vinegar


  1. Pickled cabbage: Start by placing the cabbage in a bowl with apple cider vinegar, boiling water and salt, stir and cover for 30 minutes.
  2. Salmon: Cut the salmon into cubes, spray with oil and toss in seasonings. Heat a skillet over a medium heat and cook salmon for 2-3 minutes on each side.
  3. Bang bang sauce: Whisk together the sauce ingredients until creamy.
  4. Serve as lettuce wraps: Place some rice on the lettuce leaves, top with the cabbage, carrot, salmon, edamame, drizzle with bang bang sauce and sprinkle with sesame seeds.
  5. Serve as a bowl: Dive the rice between bowls and top with the cabbage, carrot, salmon, edamame and cucumber. Drizzle with bang bang sauce and sprinkle with sesame seeds.


  • Store leftovers in a airtight container in the fridge for up to 3 days.
  • Store leftover sauce in a seperate container in the fridge for up to 5 days.

Keywords: cajun salmon, ban bang sauce, yogurt