Healthy Sweet Chili Salmon Bowl
This vibrant Healthy Sweet Chili Salmon Bowl features tender, glazed salmon fillets with a perfect sweet-spicy balance, served over wholesome grains and fresh vegetables, creating a nutritious, flavor-packed meal that’s ready in just 25 minutes.
Ingredients
- 2 salmon fillets 6 oz each, skin-on preferred for easier cooking
- 3 tablespoons sweet chili sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon fresh ginger grated
- 1 clove garlic minced
- 1 cup cooked brown rice or quinoa
- 1 cup edamame shelled and cooked
- 1 cup cucumber diced
- 1 avocado sliced
- 1 carrot julienned or grated
- 2 tablespoons green onions chopped
- 1 tablespoon sesame seeds
- Lime wedges for serving
- Optional: 1-2 teaspoons sriracha for extra heat
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Make the sweet chili glaze by combining sweet chili sauce, soy sauce, honey, grated ginger, and minced garlic in a small bowl. Stir until well mixed.
- Pat the salmon fillets dry with paper towels – this is crucial for a good sear and helps the glaze stick better. Season lightly with salt and pepper.
- Place salmon skin-side down on the prepared baking sheet and brush generously with half of the glaze, reserving the remainder for serving.
- Bake the salmon for 12-15 minutes until it flakes easily with a fork but still looks moist in the center. The internal temperature should reach 145°F (63°C).
- While the salmon bakes, prepare your bowl base by dividing the cooked grain of choice between two bowls.
- Arrange the vegetables attractively around the edge of each bowl, grouping similar colors together for visual appeal.
- When the salmon is done, carefully transfer a fillet to each bowl, placing it in the center atop the grains.
- Drizzle the remaining sweet chili glaze over the salmon and vegetables.
- Finish with a sprinkle of sesame seeds, green onions, and a squeeze of fresh lime juice just before serving.
Notes
- For meal prep, you can make the glaze up to 3 days ahead and store it in the refrigerator.
- The salmon is best cooked fresh, but all vegetables can be prepped a day in advance.
- To save time, use pre-cooked microwaveable brown rice or quinoa packets.
- For the most vibrant bowl, include vegetables with contrasting colors.
- The glaze works beautifully on other proteins too – try it with chicken thighs or tofu for variety.
- For a warm bowl, lightly sauté the vegetables except avocado. For a refreshing bowl, keep everything chilled.