This sweet chili salmon bowl tired of bland brings juicy salmon, spicy sweet glaze, fresh toppings, and rice together for the ultimate quick dinner.

Scale

4 salmon fillets (about 6 oz each)

3 tbsp sweet chili sauce

1 tbsp soy sauce or coconut aminos

1 tsp grated fresh ginger

1 tsp rice vinegar

1 garlic clove, minced

1 tbsp olive or sesame oil

2 cups cooked jasmine or brown rice

Shredded carrots, cucumber ribbons, scallions

Lime wedges and cilantro for garnish

1. In a bowl, mix sweet chili sauce, soy sauce, ginger, vinegar, and garlic to make the marinade.

2. Pat salmon dry and marinate flesh-side down for 15–30 minutes.

3. Heat oil in a skillet over medium-high heat.

4. Cook salmon skin-side down for 3–4 mins, flip, and cook 2–3 more mins until glazed and golden.

5. Let salmon rest for 5 minutes.

6. Assemble rice bowls with rice, veggies, and salmon on top.

7. Drizzle extra sauce and garnish with lime and cilantro.

You can use frozen salmon just thaw it first.

Swap rice for noodles or cauliflower rice if preferred.

Add mango, edamame, or avocado for extra variety.

Keywords: sweet chili salmon bowl tired of bland, salmon rice bowl, spicy salmon