Introduction

This Chili Lime Salmon Bowl is a vibrant and flavorful meal that’s perfect for a quick weeknight dinner or a healthy lunch. The zesty lime and spicy chili seasoning complement the tender salmon beautifully, served atop a bed of rice with fresh veggies and a creamy yogurt sauce.

A white bowl with a bed of white rice at the bottom, topped with two grilled salmon fillets that have a crispy, golden-brown skin and char marks. On one side of the salmon, there is a colorful mix of diced mango, red bell pepper, and green herbs. A lime wedge is placed on the edge of the bowl. The bowl sits on a white marbled surface with a blurred background showing another bowl with similar contents and a glass of sauce. A woman's hand holding a spoon is partly visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 salmon fillets (about 5–6 oz each), skin on or off
2 tablespoons olive oil
Zest and juice of 2 limes
1 tablespoon honey or agave syrup
2 teaspoons chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper, to taste
2 cups cooked brown rice or white rice
1 large avocado, sliced
1 cup shredded purple cabbage
1 cup corn (fresh, canned, or thawed from frozen)
1/2 cup cherry tomatoes, halved
1/4 cup chopped cilantro
1/4 cup green onions, thinly sliced
Lime wedges, for serving
1/3 cup plain Greek yogurt or dairy-free alternative

Instructions

Step 1: Preheat the oven to 400°F (200°C). In a small bowl, whisk together olive oil, lime zest, lime juice, honey, chili powder, smoked paprika, garlic powder, salt, and black pepper to create the marinade.
Step 2: Place salmon fillets on a baking sheet lined with parchment paper or foil. Brush the marinade evenly over the salmon. Let it sit for 10 minutes to soak in the flavors.
Step 3: Bake the salmon in the preheated oven for 12–15 minutes, or until cooked through and flaky. Cooking time may vary depending on thickness.
Step 4: While the salmon cooks, prepare the bowls by dividing the cooked rice among four bowls. Top each with shredded cabbage, corn, cherry tomatoes, avocado slices, cilantro, and green onions.
Step 5: Spoon the baked salmon over the prepared bowls. Add a dollop of Greek yogurt on top and serve with lime wedges on the side for extra zing.

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the marinade or drizzle with hot sauce before serving.
Swap out the rice for quinoa or cauliflower rice for a different texture or lower-carb option.
Use fresh lime juice rather than bottled for the best brightness and flavor.
Grill the salmon instead of baking for a smoky charred flavor.
Try adding black beans or diced mango for additional color and nutrients.

Storage

Store any leftover salmon and bowl ingredients separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in the oven or microwave to avoid drying it out. Assemble fresh bowls before serving to keep textures crisp.

How to Serve

A white bowl sits on a white marbled surface, filled with three main layers. The bottom layer is soft, white rice with a slightly fluffy texture. On top, there are two grilled salmon fillets with visible char marks and a rich orange-pink color, garnished with green herbs. Next to the salmon is a colorful mix of diced yellow, red, and orange bell peppers, adding a bright and fresh contrast. A lime wedge rests near the salmon, completing the bowl with a fresh green pop. In the background, a small white bowl with creamy sauce and another bowl with more diced veggies create a cozy, fresh meal setting. Woman's hand slightly holds the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets. Thaw them completely in the refrigerator before marinating and cooking for best results.

What can I use instead of Greek yogurt?

You can substitute plain Greek yogurt with a dairy-free alternative like coconut or almond yogurt to keep this dish dairy-free and creamy.

Chili Lime Salmon Bowls Recipe

Print Recipe

★★★★★

4.4 from 60 reviews

This vibrant and flavorful Chili Lime Salmon Bowls recipe features perfectly cooked salmon fillets marinated in a tangy chili lime dressing, served over a bed of rice and topped with fresh avocado, purple cabbage, sweet corn, cherry tomatoes, and a dollop of creamy Greek yogurt. A nutritious and colorful bowl that’s quick to prepare, ideal for a healthy weeknight dinner or meal prep.

Author: Bella
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American, Healthy
Diet: Low Fat

Ingredients

Scale

Salmon and Marinade

4 salmon fillets (about 5–6 oz each), skin on or off
2 tablespoons olive oil
Zest and juice of 2 limes
1 tablespoon honey or agave syrup
2 teaspoons chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper, to taste

Base and Toppings

2 cups cooked brown rice or white rice
1 large avocado, sliced
1 cup shredded purple cabbage
1 cup corn (fresh, canned, or thawed from frozen)
1/2 cup cherry tomatoes, halved
1/4 cup chopped cilantro
1/4 cup green onions, thinly sliced
Lime wedges, for serving

Dressing

1/3 cup plain Greek yogurt or dairy-free alternative

Instructions

Prepare the Salmon Marinade: In a small bowl, whisk together olive oil, lime zest and juice, honey or agave syrup, chili powder, smoked paprika, garlic powder, salt, and black pepper until well combined. This tangy marinade will infuse the salmon with bold flavors.
Marinate the Salmon: Place the salmon fillets in a shallow dish or zip-top bag and pour the marinade over them. Ensure the fillets are evenly coated. Let them marinate for at least 15 minutes at room temperature or up to 30 minutes in the refrigerator for more flavor.
Cook the Salmon: Heat a large non-stick skillet over medium-high heat. When hot, add the salmon fillets and cook for about 4-5 minutes per side, depending on thickness, until the fish is cooked through and flakes easily with a fork. Remove from heat and set aside.
Prepare the Bowl Ingredients: While the salmon cooks, prepare the rice as per package instructions if not already cooked. Chop the avocado, shred the purple cabbage, halve the cherry tomatoes, chop the cilantro, and slice the green onions.
Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each with a salmon fillet, then evenly distribute the avocado slices, shredded cabbage, corn, cherry tomatoes, cilantro, and green onions.
Add the Yogurt Dressing and Serve: Spoon a generous dollop of plain Greek yogurt or dairy-free alternative onto each bowl. Garnish with lime wedges for squeezing over the top. Serve immediately and enjoy a fresh, zesty, and satisfying meal.

Notes

Skin-on salmon helps keep the fillet moist during cooking but can be removed if preferred.
Use gluten-free soy sauce or tamari for an extra layer of flavor in the marinade, if desired, ensuring it fits your dietary needs.
For a vegan or vegetarian variation, substitute salmon with grilled tofu or tempeh and use plant-based yogurt.
Cook rice ahead of time to speed up meal prep during busy weeknights.
Adjust the chili powder amount to control the spice level according to your taste.
Store leftovers in an airtight container in the refrigerator for up to 2 days; best served fresh.

Keywords: Chili lime salmon, salmon bowls, healthy salmon recipe, rice bowls, easy dinner, quick salmon meal, low fat seafood recipe, fresh salmon bowls