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Baked Chili Lime Salmon Bowl

Print Recipe
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon 1 to 1.5 lbs salmon fillet, skin-on preferred (4 portions)
  • Limes Zest and juice of 2 limes
  • Chili elements 1–2 tsp chili powder, 1/2 tsp smoked paprika, 1/4–1/2 tsp cayenne (optional for heat)
  • Garlic 2–3 cloves, minced (or 1 tsp garlic powder)
  • Honey or maple syrup 1–2 tbsp
  • Soy sauce or tamari 1–2 tbsp (for umami and salt)
  • Olive oil or avocado oil 1–2 tbsp
  • Salt and black pepper To taste
  • Cooked base 2–3 cups cooked jasmine rice, brown rice, quinoa, or cauliflower rice
  • Veggies 1 cup corn (fresh, canned, or frozen), 1 cup cherry tomatoes (halved), 1 cup cucumber (diced), 1 red bell pepper (sliced), 1/2 small red onion (thinly sliced)
  • Avocado 1–2, sliced or cubed
  • Cilantro Small bunch, chopped
  • Greek yogurt or mayo 1/3 cup (for chili-lime drizzle)
  • Hot sauce or sriracha 1–2 tsp, to taste
  • Optional add-ons Pickled jalapeños, shredded cabbage, lime wedges, toasted pepitas, sliced radish

Method
 

  1. Set to 400°F (205°C). Line a sheet pan with parchment for easy cleanup.
  2. In a bowl, mix lime zest, lime juice, chili powder, smoked paprika, cayenne (if using), minced garlic, honey, soy sauce, oil, salt, and pepper. Taste—aim for tangy, spicy, and lightly sweet.
  3. Pat the fillet dry. Place on the sheet pan, skin-side down. Spoon the marinade over the top and let it sit for 10 minutes while you prep the bowl components.
  4. If you haven't already, cook rice or quinoa. For speed, use microwaveable pouches—zero judgment.
  5. Halve tomatoes, dice cucumber, slice pepper and onion, and slice avocado. If using corn, char it in a skillet for 3–4 minutes with a bit of oil and salt for extra flavor.
  6. Bake 10–12 minutes for medium (flakes easily, still juicy). If the piece is thick, go up to 14 minutes. For a little caramelization, broil for the last 1–2 minutes.
  7. Stir Greek yogurt (or mayo) with 1 tbsp lime juice, 1 tsp honey, a pinch of chili powder, and hot sauce to taste. Thin with water if needed. Season with salt.
  8. Add your base, top with chunks of salmon, corn, tomatoes, cucumber, bell pepper, onion, avocado, and cilantro. Spoon pan juices over the fish—golden rule: don't waste flavor.
  9. Drizzle with the chili-lime sauce. Add lime wedges, extra hot sauce, and crunchy toppings like pepitas if you're fancy.