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This Thai Sweet Chili Salmon Bowls recipe is a vibrant and satisfying meal that perfectly balances bold flavors with nutritious ingredients.
Rich in high-quality protein from salmon and fiber from brown rice and edamame, it supports muscle health and digestive wellness.
The use of heart-healthy avocado oil and avocado adds beneficial monounsaturated fats, while the fresh mango and cucumber bring a refreshing, low-calorie burst of vitamins and antioxidants.
The homemade Boom Boom sauce delivers creamy, spicy-sweet flavor without overwhelming the natural freshness of the salmon and produce.
With just 25 minutes total prep and cook time, this dish is both quick and easy—ideal for busy weeknights or meal prepping for the week.
Its balance of protein, fiber, and healthy fats makes it a well-rounded, satisfying choice that keeps you energized and full.
Must-Have Tools for Perfect Results
Nonstick Frying Pan
Perfect for cooking salmon bites evenly without sticking or breaking apart. A high-quality nonstick pan also simplifies cleanup and is versatile for sautéing vegetables or eggs.
Sharp Chef’s Knife
Essential for precisely dicing salmon, slicing cucumbers, and chopping garlic to maintain texture and presentation. A sharp knife increases efficiency and safety in the kitchen.
Mixing Bowls Set
Used for tossing the salmon marinade, combining the salsa ingredients, and mixing sauces. Sturdy, nested bowls save space and keep your prep organized.
Measuring Spoons
Accurate measurement of ingredients like mayo, sriracha, and spices ensures balanced flavors every time. Precise tools help maintain recipe consistency.
Rice Cooker (Optional)
A convenient tool for perfectly cooked brown rice with minimal supervision, freeing up your time to focus on other parts of the recipe. Great for meal prep and everyday cooking.
Sweet Chili Salmon Bowls
Equipment
- 1 Nonstick frying pan
- 1 Sharp Chef’s Knife
- 2 Mixing bowls (medium and large)
- Measuring Spoons (set)
- 1 Rice cooker (optional)
Ingredients
Boom Boom Sauce:
- 3 tablespoons mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon ketchup spicy variety preferred
- 2 teaspoons sriracha sauce adjust to taste
- ⅛ teaspoon garlic powder
Salmon Bowls:
- 1 pound salmon fillet skin removed and cut into 1-inch cubes
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fresh lime juice
- 4 garlic cloves finely minced
- 1 tablespoon avocado oil
- 6 tablespoons Thai sweet chili sauce
- 2 cups cooked brown rice prepared beforehand
- 1 cup shelled edamame lightly steamed
- 3 Persian cucumbers thinly sliced
- ½ cup diced ripe mango
- 1 Haas avocado sliced
Toppings:
- Fried garlic bits
- Toasted sesame seeds
- Fresh cilantro chopped
- Lime wedges for serving
Instructions
- Prepare the Boom Boom Sauce: In a small mixing bowl, combine mayonnaise, sweet chili sauce, spicy ketchup, sriracha, and garlic powder. Stir well until smooth and creamy. Set aside to allow the flavors to meld.
- Marinate the Salmon: Place the diced salmon into a medium bowl. Add soy sauce, lime juice, and minced garlic. Gently toss to coat the salmon pieces evenly with the marinade. Let it sit while you prepare other ingredients.
- Make the Mango-Cucumber Edamame Salsa: In a separate bowl, mix together the steamed edamame, sliced cucumbers, and diced mango. If desired, sprinkle with a little fresh lime juice and a pinch of salt to brighten the flavors. Add a tablespoon of fried garlic, a sprinkle of toasted sesame seeds, and chopped cilantro. Toss lightly and set aside.
- Cook the Salmon: Heat avocado oil in a nonstick skillet over medium-high heat until shimmering. Add the marinated salmon pieces in a single layer. Cook for 3 to 4 minutes, turning carefully, until the salmon is cooked through and reaches an internal temperature of 145ºF. During the last minute, drizzle the Thai sweet chili sauce over the salmon and toss gently to coat. Remove from heat immediately.
- Assemble the Bowls: Divide the cooked brown rice evenly among four serving bowls. Top each bowl with the mango-cucumber-edamame salsa, followed by slices of fresh avocado. Arrange the glazed salmon pieces over the top. Garnish with extra fried garlic, sesame seeds, and fresh cilantro. Serve with lime wedges on the side for added zest.
Notes
- For the best texture, use fresh, sushi-grade salmon and avoid overcooking to keep it moist and tender.
- If you don’t have Persian cucumbers, regular cucumbers work fine but consider peeling them to reduce bitterness.
- The Boom Boom Sauce can be prepared a day in advance and refrigerated for even more developed flavors.
- To save time, brown rice can be cooked in advance or swapped for quick-cooking varieties like instant brown rice or quinoa.
- Feel free to adjust the spice level by adding more or less sriracha in the sauce or directly on the salmon.
Chef’s Secrets for Flavorful Bowls
To achieve the perfect balance of flavor and texture in this Thai Sweet Chili Salmon Bowl, the key lies in layering your ingredients thoughtfully.
Start by marinating the salmon with soy sauce, lime juice, and fresh garlic—this combination not only tenderizes the fish but also infuses it with a bright, savory base.
Cooking the salmon just until it reaches 145ºF ensures it stays juicy without becoming dry.
Using avocado oil for pan-frying adds a subtle nutty taste and healthy fats that elevate the dish.
Don’t skip the fresh mango and cucumber salsa, which adds refreshing crunch and sweetness to complement the spicy, creamy Boom Boom sauce.
Finally, topping with fried garlic and toasted sesame seeds delivers an irresistible texture contrast and aromatic punch, making every bite delightful.
Serving Suggestions to Impress Guests
This dish shines served in vibrant bowls, perfect for casual lunches or impressive dinners.
Pair the salmon bowls with a crisp, chilled Asian-style cucumber salad or a light miso soup to balance the spicy, rich flavors.
For beverages, a cold jasmine tea or a dry Riesling works wonderfully to cleanse the palate.
If you want to elevate the meal further, add steamed or roasted bok choy with a splash of sesame oil on the side.
The bowls also work great for meal prepping—simply store components separately and assemble fresh to keep textures crisp and flavors bright.
Storage Tips for Best Freshness
Store leftover salmon and rice separately in airtight containers in the refrigerator for up to 3 days to maintain optimal freshness.
The Boom Boom sauce can be refrigerated in a sealed jar for up to one week, allowing the flavors to deepen.
Avoid mixing the avocado and fresh salsa until ready to serve, as they tend to lose their texture and vibrancy quickly.
When reheating salmon, do so gently in a skillet or microwave with a cover to prevent drying out.
For meal prep, keep components chilled and assemble just before eating to enjoy the best taste and texture.
Frequently Asked Questions Answered
1. Can I use frozen salmon for this recipe?
Yes, you can use thawed frozen salmon, but make sure it’s completely defrosted and patted dry before marinating to ensure even cooking and prevent excess moisture.
2. Is it possible to make this recipe gluten-free?
Absolutely! Use gluten-free tamari instead of soy sauce, and verify that your sweet chili sauce does not contain gluten ingredients to keep it safe for gluten-sensitive diets.
3. Can I substitute brown rice with another grain?
Certainly! Quinoa, cauliflower rice, or even jasmine rice can be used based on your preference or dietary needs, with minor adjustments in cooking time.
4. How spicy is this recipe, and can I adjust it?
The recipe has a moderate heat level from sriracha and sweet chili sauce, but you can easily reduce or increase spiciness by adjusting the amount of sriracha or omitting it altogether.
5. What’s the best way to store leftover Boom Boom sauce?
Keep the sauce refrigerated in an airtight container or jar. It stays fresh for up to one week and can be used as a versatile dip or dressing beyond this recipe.
This recipe is inspired by littlespicejar and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.