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–+ servings
Sweet Chili Salmon Bowl

How to Make a Sweet Chili Salmon Bowl in 20 Minutes

A healthy, vibrant, and flavor-packed dish featuring perfectly cooked salmon glazed with sweet chili sauce, served over a bed of rice with crisp vegetables and a tangy lime drizzle. A quick and wholesome meal perfect for any day of the week!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 2
Calories 480 kcal

Ingredients
  

  • For the Salmon:
  • 2 salmon fillets 4-6 oz each
  • 1/3 cup sweet chili sauce
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp sesame oil
  • 1/2 tsp garlic powder
  • For the Bowl:
  • 2 cups cooked jasmine rice or brown rice
  • 1 cup shredded carrots
  • 1 cup cucumber slices
  • 1/2 cup edamame cooked and shelled
  • 1 avocado sliced
  • 2 tbsp chopped green onions
  • Sesame seeds for garnish
  • For the Lime Drizzle Optional:
  • 1 tbsp lime juice
  • 1 tsp honey
  • 1 tsp sesame oil

Instructions
 

  • Prepare the Salmon:
  • Preheat the oven to 375°F (190°C) or heat a non-stick skillet over medium heat if pan-searing.
  • In a small bowl, whisk together the sweet chili sauce, soy sauce, lime juice, sesame oil, and garlic powder.
  • Pat the salmon fillets dry and place them on a baking sheet (if baking) or in the heated skillet (if pan-searing).
  • Brush the salmon generously with the sweet chili sauce mixture.
  • If Baking: Bake for 12-15 minutes or until the salmon flakes easily with a fork.
  • If Pan-Searing: Cook for 3-4 minutes per side, brushing with sauce as it cooks.
  • Assemble the Bowl:
  • Divide the cooked rice between two bowls.
  • Arrange the shredded carrots, cucumber slices, edamame, and avocado around the edges of the rice.
  • Place the cooked salmon fillet on top of the rice.
  • Prepare the Lime Drizzle (Optional):
  • In a small bowl, whisk together lime juice, honey, and sesame oil. Drizzle over the bowl for added flavor.
  • Garnish and Serve:
  • Sprinkle with chopped green onions and sesame seeds. Serve immediately.

Notes

  • Customizations: Substitute rice with quinoa, cauliflower rice, or mixed greens for a lower-carb option.
  • Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Keep the salmon and vegetables separate to maintain freshness.
  • Extra Kick: Add a drizzle of Sriracha or sprinkle of red pepper flakes for heat.

Nutrition

Calories: 480kcalCarbohydrates: 48gProtein: 28gFat: 18gSaturated Fat: 3gSugar: 14g
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