Chili Lime Salmon Bowls (Printable Version)
Salmon fillets baked with chili, lime, and honey, served over cilantro rice with veggies and sriracha mayo.
# 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:
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.
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.
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.
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.
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.
06 -
Once baked, carefully slide a knife beneath each salmon fillet to remove the skin if present. For cubed salmon, proceed to assembly directly.
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:
01 -
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.