Description
This Sweet Chili Salmon Bowl features tender, oven-baked salmon glazed with a flavorful sweet chili sauce, served over fluffy jasmine rice and topped with fresh, crunchy vegetables and creamy avocado. A perfectly balanced meal combining sweet, tangy, and savory flavors with an easy-to-follow recipe that’s perfect for a healthy weeknight dinner.
Ingredients
Scale
Salmon and Glaze
- 4 skinless salmon fillets, approximately 5.3 oz each
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
Rice
- 2 cups jasmine rice
- 4 cups water
- 1/2 teaspoon salt
Vegetable Toppings and Garnishes
- 1 cup shredded red cabbage
- 1 cup thinly sliced cucumber
- 1 large carrot, julienned
- 2 scallions, thinly sliced
- 2 tablespoons toasted sesame seeds
- 1 avocado, sliced
- Fresh cilantro for garnish (optional)
- Lime wedges for serving
Instructions
- Prepare Jasmine Rice: Rinse jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, bring 4 cups of water and 1/2 teaspoon salt to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer gently for 15 minutes until the rice is tender. Remove the pan from heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork before serving.
- Preheat Oven and Prepare Salmon: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper. Pat the salmon fillets dry with paper towels, then season both sides evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Arrange the fillets spaced evenly on the prepared baking sheet.
- Make Sweet Chili Glaze: In a small bowl, whisk together the sweet chili sauce, soy sauce, lime juice, and sesame oil until the glaze is smooth and well combined. This mixture will add a perfect balance of sweetness and tanginess to the salmon.
- Glaze and Bake Salmon – First Stage: Brush half of the prepared sweet chili glaze evenly over the top of each salmon fillet. Place the baking sheet in the preheated oven and bake the salmon for 10 minutes to start cooking and infuse the flavor.
- Glaze and Bake Salmon – Final Stage: Remove the baking sheet from the oven carefully. Brush the remaining glaze evenly over the salmon fillets. Return the salmon to the oven and bake for an additional 5 to 7 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Assemble the Bowl: Divide the cooked jasmine rice evenly among four serving bowls. Top each bowl with one glazed salmon fillet. Then, add a colorful assortment of shredded red cabbage, thinly sliced cucumber, julienned carrot, sliced scallions, avocado slices, and sprinkle with toasted sesame seeds. Garnish with fresh cilantro if you like and serve each bowl with lime wedges to squeeze over for extra brightness.
Notes
- For best results, ensure the salmon is fresh and skinless for even cooking.
- To make this recipe gluten-free, substitute tamari or a gluten-free soy sauce for the regular soy sauce.
- Adjust the amount of sweet chili sauce in the glaze to taste if you prefer it spicier or milder.
- Leftover rice and salmon can be stored separately in airtight containers in the refrigerator for up to 2 days.
- Toast the sesame seeds in a dry pan over medium heat for 2-3 minutes, stirring constantly, until golden and fragrant for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Keywords: sweet chili salmon, salmon bowl, jasmine rice, healthy dinner, baked salmon, asian salmon recipe, quick salmon glaze
