Sweet Chili Salmon Bowl
This sweet chili salmon bowl is a simple, satisfying way to bring big flavor and balance to your plate.
Tender salmon, fiber-rich broccoli, and creamy soy-infused rice come together for a cozy, nourishing bowl that works just as well for a quick dinner as it does for easy meal prep.
Bonus: canned salmon, microwavable frozen broccoli and an instant packet of rice works beautifully here, making this even faster!
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Sweet Chili Salmon Bowl
- 4 oz Salmon (fresh or canned)
- 1 tbsp Sweet Chili Sauce
- 2 cups Broccoli
- ¼ cup Plain Greek Yogurt
- 1 tbsp Soy Sauce
- ¼ cup Rice
Cook the salmon.
For fresh salmon, season lightly and cook in a nonstick skillet over medium heat for 3–4 minutes per side, until cooked through and flaky.
If using canned salmon, drain and flake — no cooking required!
Prepare the broccoli by steaming or roasting until tender-crisp. Steam for 3–5 minutes until bright green, or roast at 400°F with a drizzle of oil and a pinch of salt for 12–15 minutes, flipping once.
- Cook the rice according to package directions. While still hot, stir in the Greek yogurt and soy sauce until creamy and slightly sticky.
- Assemble the bowl by adding the rice to a bowl, topping with broccoli and salmon, and drizzling with sweet chili sauce. Finish with optional sriracha or a sprinkle of Everything But the Bagel seasoning.
- Meal prep friendly: This bowl reheats well in the microwave. Add toppings after reheating if desired.
- Shortcut tip: Use microwave rice and canned salmon for a super fast version.
- Flavor swaps: Try teriyaki or hoisin sauce in place of sweet chili.
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