Name: Chili Lime Salmon Bowls
Prep time: 10 min
Cook time: PT-487553H59M51S
Total time: PT-487553H59M51S
Cuisine: American
Ingredients: 4 salmon fillets; 2 tbsp olive oil; 1 tsp chili powder; 1 tsp paprika; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh lime juice; 3 cups cooked rice or quinoa; 1 avocado, sliced; 1 cup cherry tomatoes, halved; 1/4 cup fresh cilantro, chopped; Lime wedges, for serving

Why You’ll Love This Recipe

The combination of chili and lime creates a perfect balance of heat and brightness that complements the rich, buttery flavor of salmon. Served with fresh vegetables, rice, or quinoa, these bowls are customizable, nutrient-rich, and ready in under 30 minutes. They’re as beautiful as they are delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Salmon fillets
Olive oil
Chili powder
Paprika
Garlic powder
Salt
Black pepper
Fresh lime juice
Cooked rice or quinoa (for serving)
Avocado, sliced
Cherry tomatoes, halved
Fresh cilantro, chopped
Lime wedges (for serving)

Directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, mix chili powder, paprika, garlic powder, salt, and pepper.
Pat salmon fillets dry, brush with olive oil, and sprinkle seasoning mixture evenly over the top.
Place salmon on the prepared baking sheet and bake for 12–15 minutes, or until the fish flakes easily with a fork.
While salmon bakes, prepare your rice or quinoa and slice fresh toppings.
Squeeze fresh lime juice over the baked salmon.
Assemble bowls by adding rice or quinoa, topping with salmon, avocado, cherry tomatoes, and fresh cilantro.
Serve with extra lime wedges on the side.

Servings and timing

Serves 4 people.
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: 22–25 minutes

Variations

Spicy Kick: Add cayenne pepper or chipotle powder to the seasoning mix.
Low-Carb: Serve with cauliflower rice or a leafy greens base instead of rice.
Teriyaki Twist: Replace chili seasoning with teriyaki sauce for a sweeter flavor.
Grilled Version: Grill salmon instead of baking for a smoky char.
Extra Veggies: Add sautéed bell peppers, corn, or black beans to the bowls.

Storage/Reheating

Store cooked salmon and toppings separately in airtight containers in the refrigerator for up to 3 days.
Reheat salmon gently in the oven at 300°F (150°C) for 8–10 minutes or in the microwave on low power.
Rice can be reheated with a splash of water to restore moisture.

FAQs

Can I use frozen salmon?

Yes, just thaw it completely before seasoning and baking.

Can I pan-sear the salmon instead of baking?

Absolutely, sear for 3–4 minutes per side over medium-high heat.

What type of rice works best?

Jasmine, basmati, or brown rice all work well.

Can I use bottled lime juice?

Fresh lime juice gives the best flavor, but bottled can be used in a pinch.

Is this recipe spicy?

It’s mildly spicy, but you can adjust the chili powder to taste.

Can I make this with another fish?

Yes, cod, halibut, or trout work well.

How do I prevent the salmon from overcooking?

Check for doneness at the earliest time listed and remove when it flakes easily.

Can I meal prep these bowls?

Yes, store components separately and assemble just before eating.

Do I need to remove the salmon skin?

You can leave it on during cooking and remove it before serving if preferred.

Can I serve this cold?

Yes, it makes a great chilled salmon salad bowl.

Conclusion

Chili Lime Salmon Bowls are a fresh, flavorful, and nutrient-packed meal that comes together quickly. With tender salmon, zesty lime, and colorful toppings, they’re as satisfying as they are beautiful—a perfect choice for both quick dinners and make-ahead lunches