Sweet Chili Salmon Bowls

These sweet chili salmon bowls make for a great lunch or dinner. Salmon bites tossed in sweet chili sauce with rice, edamame, cucumbers, avocado with spicy mayo.

These bowls are my new go to healthy and easy meal. They come together so quickly and are filled with so much delicious flavor. The sweet chili sauce adds the perfect subtle sweetness. Also, the homemade spicy mayo drizzle is a must. I love the creamy and spiciness that ties everything together.

I get my wild caught salmon from Butcher Box. It’s my favorite salmon by far. You can tell it’s amazing quality. Also, love that it comes delivered right to my doorstep. One less trip to the grocery store always helps.

Other recipes you will love:

Why not save & pin for later?

Make sure you don’t lose this recipe by saving it for later! Also, for more recipes make sure you’re following me on PinterestInstagram and like my page on Facebook. If you make this recipe, be sure to leave a star rating and tag me in your pictures!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sweet Chili Salmon Bowls



sweet and spicy mayo
2 tbsp mayo
2 tbsp sweet chili sauce
1/2 tbsp sriracha
salmon bowls
1/3 cup sweet chili sauce
1 tbsp coconut aminos, soy sauce will also work
1 tsp sriracha, or more/less to taste
salt and pepper to taste
1 tbsp olive oil
2 (4-5 oz) salmon filets, skin removed, cut into 11/2 inch pieces
1 cup brown rice, cooked
1 cup shelled edamame
2 Persian cucumbers, sliced
1/2 avocado, thinly sliced
2 green onions, sliced
pinch of sesame seeds, optional


First make the sweet and spicy mayo by combining the mayo, sweet chili sauce and sriracha. Cover and refrigerate until ready to use.

In a mixing bowl combine 1/3 cup sweet chili sauce, 1 tbsp coconut aminos and 1 tsp sriracha.

Season the salmon pieces with a little salt and pepper.

Heat a large skillet over medium heat and add olive oil. Once heated, add the salmon pieces in a single layer. Cook for about 10 minutes, turning on each side so they are evenly cooked on all sides. Add the sweet chili sauce/coconut aminos mixture. Let cook for another 2 minutes, coating the salmon in the sauce.

Assemble the bowls by evenly distributing the brown rice then the salmon bites, edamame, cucumbers, avocado and green onion. Sprinkle with sesame seeds and drizzle on the sweet and spicy mayo. Serve and enjoy!

  • comment
  • Facebook
  • Twitter
  • Pinterest
  • Google+
  • Stumble
  • Email
  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating



    Made this for dinner last night…very tasty. and so easy!


    So good! QUICK meal for a weeknight. Picky teen daughter sAid it was really good! Will DEFINITELY make aGain.

    Melissa Malburg

    this was so delicious! just like a sushi bowl. my husband and I both loved it and agreed it will 100% be on our meal rotation list. EVEn my toddler happily ate all of the fixins. I think I’ll try it with chicken next time! thanks, mandi.

    Paige Linck

    This was super easy to make and super DELICIOUS!