
These chili lime salmon bowls are my not-so-secret weapon for fast weeknight dinners that taste impressive but require minimal fuss. A vibrant marinade, perfectly cooked salmon, and colorful vegetables come together over a bed of cilantro lime rice, all with a punchy sriracha mayo drizzle. Every bite feels as fresh as a sunny vacation dinner, but you can get it on the table in under 45 minutes.
The first time I made this salmon we devoured it so quickly I made a double batch the next week. Even my pickiest eater asked for seconds and now it is always on rotation at our house.
Ingredients
- Salmon fillets: for protein and rich flavor look for firm bright pink fish and try to buy wild-caught for best quality
- Fresh lime juice and zest: for tang and enhancement try to use freshly squeezed for the most vivid citrus hit
- Olive oil or melted butter: to keep the salmon moist and help the seasonings stick choose a good-quality olive oil for added flavor
- Honey: adds balance with a touch of sweet use local if you can find it
- Fresh garlic: for fragrant punch pick plump firm cloves
- Chili powder: brings mild earthy heat pick a blend where chili is the main ingredient
- Red pepper flakes: add more heat control by adding less or more to taste
- Fresh cilantro: gives a bright herb lift snip off the tender leaves
- Salt: to pull all the flavors together use fine sea salt for best distribution
- Olive oil: for sautéing vegetables keeps them glistening and tender
- Red bell peppers and red onion: for sweetness and crunch look for crisp shiny peppers and firm onions
- Cilantro lime rice: for a zesty as well as fluffy base homemade really kicks it up
- Corn: for natural bursts of sweetness use fresh or frozen for convenience
- Avocado: adds creamy richness opt for ripe but still slightly firm fruit
- For the Sriracha Mayo Greek yogurt: lightens up the base while mayo brings silkiness pick a thick full-fat yogurt
- Sriracha: infuses the sauce with just the right level of spicy heat
- Honey a pinch of salt and water: bring the sauce together for drizzling consistency
Step-by-Step Instructions
- Marinate the Salmon:
- Combine lime juice lime zest olive oil honey minced garlic chili powder red pepper flakes cilantro and salt in a bowl. Whisk until well mixed. Coat your salmon fillets or cubes well with this marinade. Let the fish soak up flavor for at least fifteen minutes as your oven heats up to three hundred seventy five degrees Fahrenheit.
- Bake the Salmon:
- Place salmon on a parchment-lined baking sheet and spoon any leftover marinade over the top. Bake skin side down for ten to fifteen minutes depending on the size and whether you have cubes or fillets. When nearly done carefully switch the oven to broil for about two to three minutes to develop a crisp golden crust. Carefully monitor so it does not overdo.
- Sauté the Veggies:
- Warm olive oil in a skillet and add the sliced red bell peppers and red onions. Cook over medium heat for five to ten minutes stirring frequently until they soften and start to brown at the edges. This deepens the sugars making them sweet and fragrant.
- Make the Sriracha Mayo:
- In a small bowl whisk together the mayo Greek yogurt sriracha honey salt and enough water to thin to your desired drizzling texture. Taste and adjust for your ideal blend of heat and sweetness.
- Assemble the Bowls:
- Spoon a cozy base of cilantro lime rice into each bowl. Top with sautéed peppers onions roasted corn bite-sized pieces of salmon and fresh avocado slices. Generously drizzle with sriracha mayo. Finish with extra cilantro if you love an herby touch.

Salmon is my favorite ingredient here because it holds up to strong flavors without getting lost plus it always makes dinner feel special. I will never forget when my youngest helped assemble these bowls for the first time they claimed the drizzle was their masterpiece.
Storage Tips
Pack each bowl element separately to keep everything fresh and the salmon from getting too soft. Store in airtight containers for up to two days in the fridge. The sriracha mayo will last three to four days in a jar.
Ingredient Substitutions
No cilantro or just do not love the flavor try fresh parsley instead. If you are dairy free swap out Greek yogurt for a non-dairy alternative and use only mayo for the sauce. You can swap salmon for steelhead trout or even chicken breast for a different but tasty result.
Serving Suggestions
Pile your bowl high with leafy greens or swap in quinoa or cauliflower rice to adjust for your preferences. These bowls also work great deconstructed for picky eaters or packed up for meal-prep style lunches.
Cultural Flavor Notes
Chili lime inspiration draws from classic Latin American and Southeast Asian flavors where bright hot and tangy profiles shine in everyday dishes. Layers of fresh herbs spice and citrus make this meal a real flavor adventure and let everyone customize their bowl table-side.

Recipe FAQs
- → Can I use frozen salmon for these bowls?
Yes, simply thaw your salmon in the refrigerator overnight or during the day before marinating for best texture.
- → How do I adjust the spice level?
Reduce or increase the red pepper flakes to modify the heat to your taste. Sriracha mayo spiciness can also be adjusted.
- → What can I use instead of cilantro lime rice?
White or brown rice, cauliflower rice, or quinoa all work well as bases for these bowls.
- → Is the sriracha mayo essential?
It's optional, but adds a creamy, spicy finish. Swap in cilantro lime crema or plain Greek yogurt for a lighter touch.
- → Can I prepare components ahead of time?
The salmon marinade, sriracha mayo, and veggie prep can be done earlier and kept refrigerated until ready to assemble.