Sweet Chili Glazed Salmon Bowl

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Introduction

This Sweet Chili Glazed Salmon Bowl is the perfect balance of sweet, savory, and spicy flavors. Tender salmon is brushed with a sticky, garlicky sweet chili glaze and served over a bed of jasmine rice with fresh vegetables and a drizzle of creamy sriracha mayo. It’s a healthy, satisfying meal that comes together in less than 30 minutes — perfect for weeknights or meal prep!

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Ingredients

For the Salmon:

• 4 salmon fillets (about 6 oz each)
• Salt and black pepper, to taste
• 1 tbsp olive oil

For the Sweet Chili Glaze:

• ⅓ cup Thai sweet chili sauce
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp honey or brown sugar
• 2 tsp rice vinegar or lime juice
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger (optional)

For the Bowl:

• 2 cups cooked jasmine rice or brown rice
• 1 cup shredded carrots
• 1 cup sliced cucumber
• 1 cup edamame (steamed)
• 1 avocado, sliced
• 2 green onions, thinly sliced
• Sesame seeds, for garnish
• Fresh cilantro, for garnish

For the Sriracha Mayo (optional):

• ¼ cup mayonnaise
• 1–2 tsp sriracha
• 1 tsp lime juice

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Instructions & Method

Step 1: Prepare the Glaze

1. In a small bowl, whisk together sweet chili sauce, soy sauce, honey, rice vinegar, garlic, and ginger until well combined.
2. Set aside half of the glaze to brush on the salmon during baking. Keep the remaining half for drizzling later.

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Step 2: Cook the Salmon

Option 1: Oven-Baked

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with foil or parchment paper and lightly brush with olive oil.
3. Place salmon fillets skin-side down and season with salt and pepper.
4. Brush the tops with the sweet chili glaze.
5. Bake for 10–12 minutes, or until salmon flakes easily with a fork.
6. During the last 2–3 minutes, brush again with more glaze for extra flavor.

Option 2: Pan-Seared

1. Heat olive oil in a skillet over medium heat.
2. Add salmon, skin-side down, and cook for 3–4 minutes per side.
3. In the last minute of cooking, pour in the glaze and let it bubble until thick and sticky.

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Step 3: Prepare the Sriracha Mayo (optional)

Whisk together mayonnaise, sriracha, and lime juice in a small bowl. Adjust heat level to taste.

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Step 4: Assemble the Bowls

1. Divide cooked rice among four bowls.
2. Arrange carrots, cucumbers, edamame, and avocado slices around the rice.
3. Place a salmon fillet on top.
4. Drizzle with the reserved sweet chili glaze and a bit of sriracha mayo.
5. Garnish with green onions, sesame seeds, and cilantro.

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Chef’s Tips

• For extra crunch, add pickled red onions or crushed roasted peanuts.
• Swap salmon for shrimp, tofu, or chicken if desired.
• This dish tastes great cold — perfect for meal prep lunches!

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