Description

These Sweet and Spicy Salmon Bowls are the perfect balance of heat, sweetness, and umami flavors, all packed into a nutritious, 30-minute meal. Featuring perfectly caramelized salmon coated in a sticky, flavorful glaze, served over a bed of fluffy rice, and topped with fresh, crunchy vegetables, this dish is as visually stunning as it is delicious.

The recipe is easy to customize, making it great for meal prep, weeknight dinners, or a healthy lunch. Whether you prefer a milder or spicier kick, the sauce is completely adjustable to your taste. Plus, with alternative grain options, protein swaps, and a variety of toppings, you can create a bowl that perfectly suits your preferences.

With omega-3-rich salmon, fiber-packed grains, and fresh veggies, this dish is both wholesome and satisfying—without sacrificing bold flavors!

Ingredients

Scale

Simple sweet chili sauce
2 tablespoons rice vinegar
2 tablespoons soy sauce
⅓ cup fig spread or more, for thickening the glaze (I prefer to use Divina brand)
red pepper flakes to taste
Salmon
24 oz salmon fillets (4 salmon fillets)
2 tablespoons olive oil
2 cloves garlic minced
salt and pepper
Mango salsa
2 mangos mangos ripe, peeled, pitted, and diced
1 sweet red bell pepper small, diced
½ bunch fresh cilantro chopped
2 tablespoons freshly squeezed lime juice
¼ teaspoon chili powder or more
salt and pepper to taste
Rice
2 cups cooked rice I used Jasmine rice
Garnish
1 lime sliced
fresh cilantro chopped

Instructions

Preheat the oven to 425 F.

Make the sweet chili sauce

Combine all the ingredients for the sauce in a small bowl and mix well.

Cook the salmon

Use whole salmon fillets or slice each into 3 chunks. Season the salmon with olive oil, minced garlic, salt, and pepper. Spread in a single layer in a baking dish skin-side down.
Roast for about 10 or 12 minutes in the preheated oven at 425 F or until the salmon is almost cooked through.
Remove from the oven. At this point, if you don’t like the salmon skin, remove it by sliding a spatula carefully under each salmon fillet or chunk to separate the fillet from the skin. Discard the skin. Or leave the skin on!
Coat the salmon with the sticky sweet chili glaze (reserving about ⅓ of the sauce for later) and return briefly to the oven to continue cooking (a couple of minutes) until the salmon is cooked through.
While the salmon is roasted in the oven, proceed with the rest of the recipe and prepare the mango salsa and the bowls.

Mango salsa

Note about mangos. Wash them thoroughly to get rid of any debris. Use ripe mangos. Always peel the mangos. Pit the mangos and dice them into cubes.
In a medium mixing bowl combine diced mangos, diced red bell pepper, chopped fresh cilantro, freshly squeezed lime juice, and chili powder. Toss to combine.

Assembly

Add cooked jasmine rice to the bowls. Top with glazed salmon on one side and mango salsa on the other side. Glaze the salmon with the reserved ⅓ of sweet chili sauce. Top with chopped fresh cilantro and fresh lime slices.

Notes

1. Choosing the Right Salmon

Wild-caught salmon has a firmer texture and richer flavor, but farm-raised salmon is a good alternative for a milder taste.
If using frozen salmon, thaw it overnight in the fridge or submerge it in cold water for 30 minutes before cooking.

2. Adjusting the Spice Level

Reduce the sriracha (or chili flakes) for a milder flavor.
Add extra sriracha or red pepper flakes for more heat.

3. Best Cooking Methods for Salmon

For crispy skin: Pan-sear the salmon skin-side down first.
For hands-off cooking: Bake at 400°F (200°C) for 12-15 minutes.
For extra crispiness: Use an air fryer at 375°F (190°C) for 8-10 minutes.

4. Perfecting the Rice/Base

Use coconut milk instead of water for extra flavor.
If using quinoa, rinse it before cooking to remove bitterness.

5. Customizing Your Bowl

Swap rice for quinoa, soba noodles, or cauliflower rice.
Try a different protein like tofu, shrimp, or chicken.
Add unique toppings like mango, crispy onions, or kimchi.

6. Storage & Reheating

Store leftovers separately in airtight containers for up to 3 days.
Reheat salmon in a pan over low heat for 2-3 minutes—avoid microwaving to prevent drying out.
Add fresh toppings just before serving to maintain texture.