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Quick Chili-Lime Salmon Bowls: Easy 20-Minute Dinner

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A quick and easy 20-minute dinner featuring chili-lime salmon served over rice with fresh toppings like avocado, cabbage, and cucumber, drizzled with a tangy chili-lime dressing.

Ingredients

Scale
  • 2 salmon fillets (about 6 oz each, skin-on or skinless)
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 lime (zest and juice)
  • 2 cups cooked rice (warm)
  • 1 large avocado (sliced)
  • 1 cup red cabbage (shredded)
  • 1/2 cucumber (sliced into half-moons)
  • 1/4 cup fresh cilantro (chopped)
  • 3–4 radishes (thinly sliced)
  • 3 tablespoons olive oil (for dressing)
  • 2 tablespoons lime juice (from about 1 lime)
  • 1/4 teaspoon chili powder (for dressing)
  • 1 teaspoon honey
  • 1 pinch salt (for dressing)

Instructions

  1. Preheat your broiler and set the oven rack about 6 inches from the broiler element. Line a rimmed baking sheet with foil or parchment paper.
  2. In a small bowl, mix together 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Zest the lime over the bowl and stir it in.
  3. Pat the salmon fillets dry with a paper towel. Place them on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and rub it all over the fillets. Sprinkle the chili-lime seasoning evenly over the tops.
  4. Place the baking sheet under the broiler and cook for 6-8 minutes, depending on the thickness of your fillets. The salmon is done when the top is lightly charred in spots and the flesh flakes easily with a fork (internal temperature of 145°F). Let it rest on the pan while you assemble the bowls.
  5. While the salmon cooks, prep the toppings: slice the avocado, shred the cabbage, slice the cucumber, and chop the cilantro. Warm the rice if needed.
  6. In a small jar or bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lime juice, 1/4 teaspoon chili powder, 1 teaspoon honey, and a pinch of salt.
  7. Assemble the bowls: Divide the warm rice between two bowls. Flake the salmon into large chunks and place on top of the rice. Arrange avocado slices, shredded cabbage, cucumber, radishes, and cilantro around the salmon. Drizzle the chili-lime dressing over everything. Serve immediately.

Notes

Pat the salmon dry for a crispy crust. Watch the broiler closely to avoid burning. Use a microplane for fine lime zest. Prep rice ahead of time for faster assembly. Multitask by prepping toppings while salmon cooks.

Nutrition

Keywords: salmon bowls, chili-lime salmon, quick dinner, 20-minute meal, healthy dinner, weeknight dinner, salmon recipe

Find it online: https://lenatable.com/quick-chili-lime-salmon-bowls-easy-20-minute-dinner/