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If you want something bright and fast for dinner, these chili lime salmon bowls totally deliver. You just soak salmon in a zippy marinade, roast it till it’s just right, throw on some crisp veggies, and pile it all over herby rice. Don’t forget that creamy sriracha drizzle. It feels like an easy vacation meal you can throw together in less than 45 minutes—no sweat.
The first time I made this, we barely left any leftovers—I had to double it by the next week! Even my most finicky kid asked for more, so now it’s become our go-to for busy nights.
Colorful Ingredients
- Avocado: super creamy slices make your bowl feel lush—pick fruit that’s cozy-soft but not mushy
- Red bell peppers & red onion: for that juicy crunch and sweet flavor, grab the brightest peppers and firm onions
- Cilantro lime rice: fluffy rice jazzed up with citrus and herbs—homemade is a game-changer
- Red pepper flakes: give it a spicy kick (toss in more or less depending on how much heat you love)
- Chili powder: brings a mellow, earthy burn—use one where the main flavor is actual chili
- Corn: those sweet pops are amazing—fresh or frozen both work
- Honey: just a touch keeps everything balanced (local honey is a nice bonus)
- Olive oil: slicks those veggies in the pan so they don’t dry out and glisten with flavor
- Salt: fine sea salt blends the whole thing together
- Sriracha: cranks up the heat in the sauce just right
- Salmon fillets: bright pink, firm-fleshed is your best bet—wild-caught is great if you can snag it
- Fresh cilantro: snip tender leaves for a bright, herby finish
- Greek yogurt for Sriracha Mayo: thick and tangy, it keeps the sauce smooth and a little lighter
- Lime juice & zest: brings the real zing—go fresh if you can for the sharpest citrus punch
- Olive oil or melted butter: makes the salmon juicy and helps flavor stick—good olive oil is really nice here
- For Sriracha Mayo: mayo, honey, salt, a splash of water: these help get your sauce silky and just the right drizzling texture
- Fresh garlic: the secret to all that irresistible aroma—choose firm, sturdy cloves
Laid-Back Steps
- Mix Up the Mayo Drizzle
- Stir together Greek yogurt, mayo, sriracha, honey, some salt, and a splash of water in a little bowl. Whisk until it’s thin enough to drizzle. Taste and tweak for heat or sweetness.
- Pull It All Together
- Heap a generous scoop of cilantro lime rice in each bowl. Top with your sautéed onions and peppers, roasted corn, little chunks or flakes of salmon, plus creamy avocado. Drizzle plenty of that sriracha mayo! If you’re into cilantro, throw extra leaves over the top.
- Sauté Your Veggies
- Get a skillet hot with olive oil, then drop in sliced onions and bell peppers. Cook over medium, giving them a stir every so often. Let them get sweet and browned at the edges—that brings out the best flavor—five to ten minutes does it.
- Get the Salmon Marinating
- In a bowl, whisk up honey, chili powder, red pepper flakes, lime juice and zest, minced garlic, cilantro, salt, and olive oil. Dunk your salmon pieces or fillets in there, coating them well. Let them chill out for at least 15 minutes so the flavor soaks in while the oven heats to 375°F.
- Bake and Broil the Salmon
- Lay your salmon on a pan lined with parchment. Pour the extra marinade over. Roast skin-side down for maybe 10 to 15 minutes—depends if you used cubes or whole pieces. Near the end, pop the oven to broil for a quick 2 to 3 minutes for crispy, golden edges. Don’t walk away—keep an eye out so it doesn’t overcook!
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Salmon just works so well here because it stands up to all the punchy flavors. Dinner honestly feels special every time. I still laugh remembering my youngest telling everyone the sriracha drizzle was their “best creation ever.”
Keeping It Fresh
Stash each part in its own container so the salmon doesn't get mushy and veggies stay crisp. It’ll keep for two days in the fridge, sealed up tight. The sriracha mayo is fine in a jar for three or four days.
Easy Swaps
Don’t like cilantro? Just use parsley instead. For dairy-free, swap Greek yogurt for something non-dairy, or go all-in with mayo for your sauce. Not feeling salmon? Steelhead trout or cooked chicken breast both fit right in.
How to Serve
Pile on extra leafy greens, trade the rice for quinoa or riced cauliflower, build your own bowl. If you like to prep meals, just store stuff separately for easy lunches. Great for picky eaters, too.
Flavor Story
The mix of chili and lime is inspired by everyday dishes in both Southeast Asia and Latin America—places where food is all about bold, hot, tangy, citrusy flavors. Lots of herbs and spice make these bowls a little adventure, and the make-it-your-way style lets everyone get what they love.
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Frequently Asked Questions About Recipes
- → Can I use frozen salmon for these bowls?
Totally! Just let it sit in the fridge to defrost overnight or all day, then marinate it like you would fresh.
- → How do I adjust the spice level?
Want more or less heat? Toss in more or fewer red pepper flakes. You can change how spicy the sriracha mayo is too.
- → What can I use instead of cilantro lime rice?
Try white rice, brown rice, cauliflower rice, or even quinoa—anything you like works as the base here.
- → Is the sriracha mayo essential?
You don't have to use it, but it brings a creamy punch. You could swap in Greek yogurt or cilantro lime crema for something lighter.
- → Can I prepare components ahead of time?
Yep—the salmon marinade, prepping the veggies, and mixing the sriracha mayo can all be done beforehand. Just keep them chilled until you're ready to put everything together.