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Chili Lime Salmon Bowls

Category: Satisfying Main Dishes

Fresh salmon fillets marinate in a bright mix of chili, lime, honey, and garlic, then are baked until tender with an optional crisp broiled finish. Colorful bell peppers and red onion sauté gently while the salmon cooks. The bowl gets its zest from cilantro-lime rice, topped with the roasted salmon, sweet corn, creamy sliced avocado, and a drizzle of spicy sriracha mayo. Customize heat with more or less red pepper flakes and serve immediately for a lively, nourishing meal that's balanced, filling, and packed with vibrant flavor. A perfect meal for busy evenings or casual dinners.

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Last updated on Mon, 19 May 2025 21:38:56 GMT
Un plat de poisson grillé avec des légumes verts et des tomates. Pin
Un plat de poisson grillé avec des légumes verts et des tomates. | savorieswithtyla.com

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.
Une assiette de chili lime salmon avec des légumes verts et des herbes. Pin
Une assiette de chili lime salmon avec des légumes verts et des herbes. | savorieswithtyla.com

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.

Un bol de chili lime salmon avec des légumes verts et des épices. Pin
Un bol de chili lime salmon avec des légumes verts et des épices. | savorieswithtyla.com

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.

Chili Lime Salmon Bowls

Salmon fillets baked with chili, lime, and honey, served over cilantro rice with veggies and sriracha mayo.

Preparation Time
20 min
Cooking Time
20 min
Total Time
40 min
By: Tyla

Category: Main Dishes

Skill Level: Moderate

Cuisine Origin: Modern American

Output: 4 Servings (4 assembled bowls)

Dietary Preferences: Gluten-Free

Ingredients

→ Salmon and Marinade

01 450 g salmon fillets
02 45 ml fresh lime juice
03 5 g lime zest
04 22 ml olive oil or melted butter
05 15 ml honey
06 2 cloves garlic, finely minced
07 3 g chili powder
08 1 g red pepper flakes
09 4 g fresh cilantro, finely chopped
10 2.5 g salt

→ Bowl Components

11 15 ml olive oil
12 2 red bell peppers, sliced into strips
13 0.5 large red onion, sliced into strips
14 1 batch cilantro lime rice
15 150 g corn kernels
16 1 avocado, sliced

→ Sriracha Mayo Dressing

17 30 ml mayonnaise
18 60 g Greek yogurt
19 15–30 ml sriracha, to taste
20 10 ml honey
21 pinch salt
22 15–30 ml water, as needed

Steps

Step 01

In a small bowl, whisk together lime juice, lime zest, olive oil or melted butter, honey, minced garlic, chili powder, red pepper flakes, chopped cilantro, and salt until fully combined.

Step 02

Place salmon fillets (skin on or removed and cut into cubes as preferred) into a shallow dish. Coat thoroughly with the prepared marinade. Allow salmon to marinate for at least 15 minutes while the oven preheats.

Step 03

Preheat the oven to 190°C. Transfer the marinated salmon to a parchment-lined baking tray. Drizzle any remaining marinade over the top. Bake for 10–15 minutes, depending on fillet thickness and cut. For additional texture, broil for 2–3 minutes until the surface is slightly crispy.

Step 04

While the salmon bakes, heat olive oil in a skillet over medium-high heat. Add sliced bell peppers and red onion. Sauté for 5–10 minutes until the vegetables soften and begin to brown lightly.

Step 05

In a small bowl, whisk together mayonnaise, Greek yogurt, sriracha, honey, and a pinch of salt. Adjust sriracha and water to reach desired spiciness and consistency.

Step 06

Once baked, carefully slide a knife beneath each salmon fillet to remove the skin if present. For cubed salmon, proceed to assembly directly.

Step 07

Layer cilantro lime rice as the base in serving bowls. Arrange the sautéed vegetables, salmon, corn, sliced avocado, and drizzle with sriracha mayo dressing. Serve immediately.

Notes

  1. For best results, allow previously frozen salmon to thaw overnight in the refrigerator. Spice level can be customized by adjusting the amount of red pepper flakes and sriracha.

Required Tools

  • Small mixing bowls
  • Whisk
  • Oven
  • Baking tray
  • Parchment paper
  • Skillet
  • Knife and cutting board

Allergen Information

Double-check all ingredients for potential allergens and consult a medical expert if needed.
  • Contains fish (salmon)
  • Contains eggs (mayonnaise)
  • Contains milk (Greek yogurt, optional butter)

Nutritional Information (Per Serving)

These details are for informational purposes and don’t replace professional medical advice.
  • Calories: 412
  • Fats: 15 g
  • Carbohydrates: 30 g
  • Proteins: 23 g