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Thai Sweet Chili Salmon Bowl - Bright, Saucy, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 salmon fillets (about 5–6 oz each), skin-on or skinless
  • 1/2 cup Thai sweet chili sauce
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon fresh lime juice, plus wedges for serving
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil (optional, for depth)
  • 1–2 teaspoons sriracha or chili-garlic sauce (optional, for extra heat)
  • 2 cups cooked jasmine rice, brown rice, or quinoa
  • 1 cup shredded carrots
  • 1 cup cucumber, thinly sliced
  • 1 cup red cabbage, thinly sliced
  • 1/2 cup edamame or snap peas (steamed)
  • 1/4 cup fresh cilantro and/or mint, chopped
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds or crushed peanuts
  • Avocado slices (optional)
  • Neutral oil (avocado or canola) for cooking
  • Kosher salt and black pepper

Method
 

  1. Pat the salmon dry and season lightly with salt and pepper. This helps the surface sear and the sauce cling.
  2. In a small bowl, whisk together sweet chili sauce, soy sauce, lime juice, ginger, garlic, sesame oil, and sriracha if using.
  3. Heat a large nonstick or well-seasoned skillet over medium-high. Add a drizzle of oil.
  4. Place salmon in the skillet, skin-side down if using skin-on. Cook 3–4 minutes until the edges look opaque and the skin crisps.
  5. Flip the salmon and pour in most of the sauce, reserving a few tablespoons for drizzling. Let it bubble and thicken 2–3 minutes, spooning sauce over the fillets. Cook until the salmon is just cooked through and glossy.
  6. While the salmon cooks, arrange bowls with warm rice, carrots, cucumber, cabbage, and edamame.
  7. Top each bowl with a salmon fillet. Spoon extra sauce from the pan over the fish and rice.
  8. Finish with cilantro or mint, green onions, sesame seeds or peanuts, and avocado if you like. Serve with lime wedges.