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Chili Lime Salmon Bowls Recipe

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4 from 14 reviews

These Chili Lime Salmon Bowls are a vibrant, flavorful dish perfect for a healthy and satisfying meal. Featuring tender salmon marinated in a zesty chili lime sauce, baked to perfection with a crispy top, and served over cilantro lime rice with sautéed bell peppers, onions, corn, creamy avocado, and a spicy mayo-yogurt dressing. This recipe balances zest, spice, and creaminess, making for an irresistible bowl that’s packed with protein and fresh flavors.

Ingredients

Salmon and Marinade

  • 1 pound salmon fillets
  • 3 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 1/2 tablespoons olive oil or melted butter
  • 1 tablespoon honey
  • 2 cloves garlic, finely minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon fresh chopped cilantro
  • 1/2 teaspoon salt

Vegetables

  • 1 tablespoon olive oil
  • 2 red bell peppers, sliced into strips
  • 1/2 large red onion, sliced into strips
  • 1 cup corn (fresh or frozen)
  • 1 avocado, sliced

Cilantro Lime Rice

  • 1 batch cilantro lime rice (prepared separately)

Dressing

  • 2 tablespoons mayonnaise
  • 1/4 cup Greek yogurt
  • 1-2 tablespoons sriracha (adjust to taste)
  • 2 teaspoons honey
  • Pinch of salt
  • 1-2 tablespoons water (to thin as needed)

Instructions

  1. Whisk sauce: In a small bowl, whisk together fresh lime juice, lime zest, olive oil or melted butter, honey, minced garlic, chili powder, red pepper flakes, chopped cilantro, and salt to create the marinade for the salmon.
  2. Cube salmon: Decide whether to keep the salmon skin on with fillets or remove the skin and cut the salmon into cubes based on your preferred texture.
  3. Coat in marinade: Place the salmon pieces in a bowl or baking dish and thoroughly coat them with the prepared marinade, ensuring each piece is well covered.
  4. Preheat oven and marinate: Preheat the oven to 375°F (190°C). Allow the salmon to marinate while the oven heats, about 15 minutes or longer if preferred.
  5. Prepare for baking: Arrange the marinated salmon on a baking sheet lined with parchment paper, drizzling any remaining marinade over the top for extra flavor.
  6. Bake salmon: Bake the salmon for 10-15 minutes—less time if using cubes—until cooked through. Towards the end, switch the oven to broil and broil the salmon for 2-3 minutes to crisp up the top, if desired.
  7. Sauté vegetables: While the salmon bakes, heat olive oil in a skillet over medium heat. Add the sliced red bell peppers and red onion and sauté for 5-10 minutes until they begin to brown slightly.
  8. Remove skin: Once cooked, slide a knife under each salmon fillet to remove the skin easily. If the salmon was cubed, it is ready to serve as is.
  9. Make dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, sriracha, honey, salt, and water to desired consistency. Adjust seasoning and spiciness to taste.
  10. Assemble bowls: Build each bowl by starting with a base of cilantro lime rice, then add sautéed vegetables, cooked salmon, corn, sliced avocado, and finally drizzle with the spicy mayo-yogurt dressing for a colorful and flavorful meal.

Notes

  • Marinate the salmon longer than 15 minutes for even deeper flavor if time allows.
  • If you prefer less heat, reduce or omit the red pepper flakes and sriracha in the dressing.
  • You can substitute cilantro lime rice with plain white or brown rice if preferred.
  • For a dairy-free version, swap Greek yogurt and mayo with vegan alternatives.
  • Broiling the salmon adds a delightful crispy texture but is optional.
  • Leftover bowls store well in the fridge for up to 2 days—keep dressing separate until serving.

Find it online: https://dishcooks.com/chili-lime-salmon-bowls-recipe/