Healthy Sweet Chili Salmon Bowl Recipe
This Healthy Sweet Chili Salmon Bowl is a vibrant and nutritious meal featuring tender salmon fillets marinated in a flavorful sweet chili sauce, served over a bed of jasmine rice or quinoa with fresh vegetables and garnished with sesame seeds and lime. Perfect for a quick, balanced dinner packed with protein and colorful veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Asian Fusion
- Diet: Gluten Free
Ingredients
Scale
Salmon and Marinade
- 4 salmon fillets (4–6 oz each, skinless)
- 1/4 cup sweet chili sauce
- 1 tablespoon olive oil (for pan-searing)
Base
- 2 cups cooked jasmine rice or quinoa
Vegetables and Garnishes
- 1 small cucumber (sliced)
- 1/2 cup shredded carrots
- 1/2 red bell pepper (thinly sliced)
- 1/2 cup edamame (shelled and steamed)
- 1 avocado (sliced, optional)
- 2 green onions (thinly sliced)
- 1 tablespoon sesame seeds
- Lime wedges for serving
- Pickled ginger, sliced jalapeños, or extra sweet chili sauce (optional for added flavor)
Instructions
- Marinate the Salmon: In a shallow dish, place the salmon fillets and pour the sweet chili sauce over them, ensuring each fillet is evenly coated. Let the salmon marinate for 15-20 minutes to allow the flavors to soak in thoroughly.
- Cook the Salmon (Pan-Searing Method): Heat 1 tablespoon of olive oil in a nonstick skillet over medium-high heat. Place the salmon fillets in the skillet and cook for about 4-5 minutes per side until the salmon is cooked through and flakes easily with a fork.
- Alternate Cooking Methods: For baking, preheat the oven to 400°F (200°C), arrange the marinated salmon on a lined baking sheet, and bake for 12-15 minutes until tender and fully cooked. For grilling, preheat the grill to medium-high heat and grill the salmon for 4-6 minutes per side to your preferred doneness.
- Prepare the Rice and Vegetables: While the salmon cooks, prepare cooked jasmine rice or quinoa according to package instructions and fluff with a fork. Slice the cucumber, shred the carrots, thinly slice the red bell pepper, and steam the edamame if needed.
- Assemble the Bowls: Start each bowl with a base of rice or quinoa. Place a cooked salmon fillet on top of the rice. Arrange cucumber slices, shredded carrots, bell pepper, edamame, and avocado slices around the salmon.
- Garnish and Serve: Sprinkle thinly sliced green onions and sesame seeds over the bowl. Add a lime wedge for squeezing over the top. Optionally, serve with pickled ginger, sliced jalapeños, or extra sweet chili sauce for added flavor. Drizzle extra sweet chili sauce if desired and serve warm.
Notes
- If you prefer skin-on salmon, place the skin side down first when pan-searing for crispiness.
- Quinoa is a great gluten-free alternative to jasmine rice.
- Marinating time can be adjusted from 10-30 minutes depending on your schedule.
- Avocado adds creaminess but can be omitted or replaced with sliced mango for a tropical twist.
- Leftover bowls can be refrigerated for up to 2 days and reheated gently.
Keywords: salmon bowl, sweet chili salmon, healthy salmon recipe, pan-seared salmon, jasmine rice bowl, quinoa bowl, Asian salmon recipe, easy dinner, high protein meal