Chili Lime Salmon Bowls
Enjoy a vibrant and flavorful meal with these Chili Lime Salmon Bowls. Perfectly marinated salmon is served over a bed of rice and customized with your favorite fresh toppings.
Equipment
- Shallow dish or large Ziploc bag
- Skillet (for pan-searing)
- Baking sheet and parchment paper (for baking)
- Air fryer (for air-frying)
- Serving bowls
Ingredients
Main Ingredients
- 4-6 oz salmon fillets per person, skin on or off
- 2 tablespoons fresh lime juice
- 1-2 teaspoons chili powder ancho or regular
- 2 cloves garlic, minced
- 1 tablespoon honey or maple syrup
- 1 tablespoon soy sauce (or Tamari/Coconut Aminos)
- 1 tablespoon olive oil for marinade, plus more for cooking if pan-searing
- cooked brown or white rice for serving
Optional Toppings
- sliced avocado
- chopped fresh cilantro
- diced red onion
- cherry tomatoes
- sesame seeds
- sriracha mayo
Instructions
Preparation
- In a shallow dish or Ziploc bag, combine lime juice, chili powder, minced garlic, honey, soy sauce, and olive oil.
- Add salmon to the marinade and coat well, then marinate at room temperature for 15-20 minutes or refrigerate for up to 30 minutes.
- While salmon marinates, cook rice as per package instructions.
Cooking the Salmon
- Pan-Searing: Heat olive oil in a skillet over medium-high heat, then cook salmon for 4-6 minutes per side until done.
- Baked: Preheat oven to 400°F (200°C), place salmon on parchment-lined baking sheet, and bake for 12-18 minutes until cooked through.
- Air-Fried: Preheat air fryer to 375°F (190°C), place salmon in a single layer, and cook for 8-12 minutes, flipping halfway.
Assembly
- Divide cooked rice among bowls and top with a salmon fillet.
- Garnish with desired toppings like avocado, cilantro, red onion, and an extra squeeze of lime juice.
Notes
Adjust chili powder to your spice preference. For an extra kick, add a dash of red pepper flakes to the marinade.