Print

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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