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Best 30-Minute Chili-Lime Salmon Bowls Recipe

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These chili-lime salmon bowls are quick, easy, and perfect for hosting. With a smoky-sweet glaze, creamy avocado, crunchy slaw, and fluffy rice, they come together in 30 minutes and are guaranteed to impress even the pickiest eaters.

Ingredients

Scale
  • 4 (6-ounce) salmon fillets (about 170g each), skin on or off
  • 2 tablespoons olive oil, divided
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 3 tablespoons honey
  • 2 tablespoons fresh lime juice, plus lime wedges for serving
  • 2 cloves garlic, minced
  • 2 cups cooked white rice (jasmine or basmati)
  • 1 large avocado, sliced or cubed
  • 2 cups shredded purple cabbage
  • 1/2 cup fresh cilantro, roughly chopped
  • 1 jalapeño, thinly sliced (seeds removed for less heat)
  • 1/4 cup crumbled queso fresco or feta cheese (optional)
  • 1/2 cup sour cream or Greek yogurt
  • 2 tablespoons fresh lime juice (for crema)
  • 1 tablespoon honey (for crema)
  • Salt to taste (for crema)

Instructions

  1. Start the rice (if not already cooked): Rinse 1 cup (200g) of jasmine rice under cold water until the water runs clear. Combine with 1 1/2 cups (360ml) water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
  2. Make the spice rub: In a small bowl, combine 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne (if using), and a generous pinch of salt and black pepper. Stir to combine.
  3. Pat the salmon dry: Remove the salmon fillets from the refrigerator and pat them very dry with paper towels. Season both sides generously with the spice rub, pressing it gently into the flesh. Let the salmon sit at room temperature for 10 minutes.
  4. Make the chili-lime glaze: In another small bowl, whisk together 3 tablespoons honey, 2 tablespoons fresh lime juice, and 2 minced garlic cloves. Set aside.
  5. Prepare the lime crema: In a small bowl, stir together 1/2 cup sour cream (or Greek yogurt), 2 tablespoons lime juice, 1 tablespoon honey, and a pinch of salt. Refrigerate until ready to use.
  6. Prep the bowl components: Slice the avocado, shred the cabbage, chop the cilantro, and slice the jalapeño. If using queso fresco, crumble it now.
  7. Sear the salmon: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until it shimmers (about 2 minutes). Carefully place the salmon fillets in the pan, skin-side down if using skin-on. Sear without moving for 4 minutes, until the bottom is deeply golden and crispy.
  8. Flip and glaze: Using tongs, carefully flip the salmon fillets. Cook for 1 minute on the second side. Then, brush the chili-lime glaze generously over the top and sides of each fillet. Reserve a little glaze for finishing.
  9. Finish in the oven: Transfer the skillet to a preheated oven at 400°F (200°C). Bake for 4-6 minutes, depending on thickness. For medium doneness, the internal temperature should reach 125°F (52°C).
  10. Rest the salmon: Remove the skillet from the oven and let the salmon rest for 2-3 minutes. Brush with the reserved glaze.
  11. Assemble the bowls: Divide the warm rice among four bowls. Top each with a salmon fillet. Arrange sliced avocado, shredded cabbage, cilantro, jalapeño slices, and crumbled cheese around the salmon. Drizzle generously with lime crema and serve with extra lime wedges on the side.

Notes

Pat the salmon very dry for a good crust. Let the spice rub sit for 10 minutes before cooking. Use medium-high heat, not high, to avoid burning the spices. For a crowd, sear the salmon ahead and finish in the oven just before serving. The lime crema improves after a few hours in the fridge.

Nutrition

Keywords: salmon bowls, chili lime salmon, 30 minute dinner, healthy salmon recipe, easy weeknight dinner, salmon bowls recipe, gluten free salmon, dairy free option

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