Chili Lime Salmon (Printable Recipe)
Baked salmon with chili, honey, and lime lands on cilantro rice. All kinds of veggies and spicy mayo are on top.
# Ingredients You'll Need:
→ Salmon & Marinade
01 -
2.5 g salt
02 -
4 g fresh cilantro, chopped up
03 -
1 g red pepper flakes
04 -
3 g chili powder
05 -
2 cloves garlic, minced
06 -
15 ml honey
07 -
22 ml olive oil or melted butter
08 -
5 g lime zest
09 -
45 ml lime juice, freshly squeezed
10 -
450 g salmon fillets
→ Bowl Stuff
11 -
1 avocado, sliced
12 -
150 g corn (kernels)
13 -
1 batch cilantro lime rice
14 -
0.5 large red onion, cut in strips
15 -
2 red bell peppers, sliced up
16 -
15 ml olive oil
→ Sriracha Mayo Sauce
17 -
15–30 ml water (add as much as you want)
18 -
pinch salt
19 -
10 ml honey
20 -
15–30 ml sriracha, ramp it up if you like it hot
21 -
60 g Greek yogurt
22 -
30 ml mayo
# Steps to Follow:
01 -
Dump the lime juice, zest, olive oil or melted butter, honey, garlic, chili powder, red pepper flakes, cilantro, and salt into a little bowl. Mix it all until it's smooth.
02 -
Lay out your salmon fillets (skin on or off, or even cut up in cubes—totally up to you) in a shallow dish. Spread the marinade all over so every piece gets covered. Let it chill in there at least 15 minutes while your oven heats up.
03 -
Get your oven up to 190°C. Put the marinated fish on a tray lined with parchment. Pour whatever marinade is left on top. Bake for 10–15 minutes (time depends on how thick those pieces are). Want it crispy? Broil it 2–3 mins at the end till the top gets golden.
04 -
While the fish bakes, pour the olive oil into a skillet and crank the heat to medium-high. Toss in those red pepper strips and onions. Let them cook 5–10 minutes till soft and a bit caramelized.
05 -
Grab a bowl and dump in the mayo, Greek yogurt, sriracha, honey, and some salt. Mix it well. If you want it spicier, squeeze in more sriracha and thin it out with water till you love the texture.
06 -
Once it's baked, if the skin’s still on, slide a knife under and peel it off. If you cut the salmon into cubes before, you can skip that and go straight to building your bowls.
07 -
Spoon cilantro-lime rice in the bottom of your bowls. Top with sautéed veggies, chunks of salmon, corn, avocado slices, and finish it off with that spicy mayo drizzle. Eat right away.
# Extra Tips:
01 -
If you're using frozen salmon, thaw it in your fridge the night before for best texture. Make it as spicy or mild as you want by changing up the sriracha and chili flakes.