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Thai Sweet Chili Salmon Bowls

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Fresh and flavorful Thai sweet chili salmon bowls made with tender baked salmon glazed in sweet chili sauce, served over jasmine rice with crisp vegetables and vibrant toppings. This balanced meal is quick, colorful, and packed with sweet and savory flavor.

Ingredients

  • 4 salmon fillets
  • 1/3 cup Thai sweet chili sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, grated
  • 2 cups cooked jasmine rice
  • 1 cup shredded carrots
  • 1 cucumber, sliced
  • 1 avocado, sliced
  • 1 cup edamame
  • 2 green onions, sliced
  • Sesame seeds for garnish
  • Fresh cilantro for garnish

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Whisk together the Thai sweet chili sauce, soy sauce, lime juice, minced garlic, and grated ginger in a small bowl.
  3. Place the salmon fillets on the prepared baking sheet and brush them generously with the sauce.
  4. Bake the salmon for 12–15 minutes until flaky and fully cooked.
  5. Divide the cooked jasmine rice evenly among serving bowls.
  6. Arrange the shredded carrots, cucumber slices, avocado, and edamame around the rice.
  7. Place the baked salmon on top of each bowl.
  8. Drizzle extra sauce over the bowls and garnish with green onions, sesame seeds, and fresh cilantro before serving.

Notes

  • Brown rice or quinoa can replace jasmine rice for a different texture.
  • Add sriracha or red pepper flakes for extra heat.
  • Mango slices or pickled vegetables add extra sweetness and tanginess.
  • Frozen salmon can be used if fully thawed before cooking.
  • Air fry the salmon at 400°F for 8–10 minutes as an alternative cooking method.
  • Store salmon and rice in airtight containers in the refrigerator for up to 3 days.
  • Keep fresh vegetables separate until serving for the best texture.

Nutrition

Find it online: https://cookedbymaya.com/thai-sweet-chili-salmon-bowls/