Why You’ll Love This Recipe
This salmon bowl is loaded with flavor from a tangy, slightly spicy marinade and bright, wholesome toppings. It’s quick to prep, great for meal prep, and easy to customize. The baked salmon is tender and juicy, while the fresh add-ins provide texture and balance. Whether you’re trying to eat clean or just want a restaurant-quality meal at home, this dish delivers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the salmon:
- Salmon fillets
- Olive oil
- Fresh lime juice
- Lime zest
- Chili powder
- Garlic powder
- Honey or maple syrup
- Salt and black pepper
- Crushed red pepper flakes (optional, for heat)
For the bowl:
- Cooked rice (white, brown, or cauliflower rice)
- Avocado, sliced
- Corn kernels (grilled, canned, or frozen)
- Cherry tomatoes, halved
- Red onion, thinly sliced
- Cucumber, diced
- Fresh cilantro, chopped
- Lime wedges (for serving)
Directions
- Preheat oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. - Marinate the salmon:
In a small bowl, whisk together olive oil, lime juice, lime zest, chili powder, garlic powder, honey, salt, pepper, and red pepper flakes (if using).
Place salmon on the baking sheet and brush with the marinade. Let it sit for 10–15 minutes if time allows. - Bake the salmon:
Bake for 12–15 minutes, or until the salmon is opaque and flakes easily with a fork. Let rest for a few minutes before serving. - Assemble the bowls:
Divide the rice among bowls. Top with salmon, avocado, corn, tomatoes, red onion, and cucumber.
Garnish with chopped cilantro and a squeeze of lime juice. - Serve:
Enjoy immediately while everything is warm and fresh.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Use quinoa or couscous instead of rice.
- Add black beans or roasted sweet potatoes for extra heartiness.
- Make it spicier with sliced jalapeños or chipotle mayo drizzle.
- Swap salmon for shrimp, chicken, or tofu.
- Serve over greens for a low-carb option.
- Add crumbled cotija cheese or a dollop of Greek yogurt for extra richness.
Storage/Reheating
Store components separately in airtight containers in the refrigerator for up to 3 days.
Reheat salmon and rice gently in the microwave or a skillet.
Fresh toppings like avocado and cucumber are best added just before serving.
Avoid freezing as it may affect the texture of the salmon and fresh ingredients.
FAQs
Can I use frozen salmon?
Yes, just thaw completely and pat dry before marinating and baking.
What if I don’t have fresh lime?
Bottled lime juice works in a pinch, but fresh juice and zest give the best flavor.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free—just check labels on packaged products.
Can I grill the salmon instead?
Absolutely! Grill over medium heat for about 4–5 minutes per side.
How do I keep salmon from drying out?
Don’t overbake—pull it from the oven when it flakes easily with a fork.
What’s a good substitute for honey?
Maple syrup or agave syrup works well as a substitute.
Can I make this bowl dairy-free?
Yes, it’s naturally dairy-free unless you choose to add cheese or yogurt toppings.
Is this good for meal prep?
Yes, just store the salmon and rice together and keep fresh toppings separate until serving.
Can I serve it cold?
Yes, it also makes a delicious cold rice bowl or salad-style meal.
How do I know when the salmon is done?
The internal temperature should reach 145°F (63°C), or it should flake easily with a fork.
Conclusion
Baked Chili Lime Salmon Bowls are a flavorful, wholesome, and easy-to-make meal that’s perfect for busy weeknights or clean eating goals. With bold, zesty salmon and a colorful mix of fresh toppings, these bowls are endlessly customizable and packed with nutrients. Simple, satisfying, and full of flavor—this is a dish you’ll want to keep in your weekly rotation.
PrintBaked Chili Lime Salmon Bowl
Baked Chili Lime Salmon Bowls are zesty, fresh, and protein-packed meals featuring marinated salmon baked to perfection, served over rice with colorful veggies and bold toppings. Quick to make and great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
- 4 salmon fillets
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 1 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1 tbsp honey or maple syrup
- Salt and black pepper, to taste
- Pinch of crushed red pepper flakes (optional)
- 2 cups cooked rice (white, brown, or cauliflower)
- 1 avocado, sliced
- 1 cup corn kernels (grilled, canned, or frozen)
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cucumber, diced
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together olive oil, lime juice, lime zest, chili powder, garlic powder, honey, salt, pepper, and red pepper flakes.
- Place salmon fillets on the prepared baking sheet and brush generously with the marinade. Let marinate for 10–15 minutes if time allows.
- Bake salmon for 12–15 minutes, or until it flakes easily with a fork. Let rest for a few minutes.
- Divide rice among 4 bowls. Top with baked salmon, avocado slices, corn, tomatoes, red onion, and cucumber.
- Garnish with chopped cilantro and a squeeze of lime juice. Serve immediately.
Notes
- Swap rice for quinoa, couscous, or greens for a low-carb version.
- Add black beans, roasted sweet potatoes, or jalapeños for extra flavor.
- Make it spicier with a drizzle of chipotle mayo or hot sauce.
- Best enjoyed fresh, but great for meal prep with components stored separately.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 380mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg
