You totally eat with your eyes first. Crispy pan-fried salmon nuggets marinated in soy sauce, garlic, and lime juice. Pan-fried until they’re golden and crispy and tossed with Thai sweet chili sauce for the last few seconds so the sugar in the sauce caramelizes and becomes a sweet and spicy, sticky glaze! Holy moly! Don’t be surprised if the fam starts eating that salmon straight from the pan; it’s that good! I like to serve Thai sweet chili salmon pieces over brown rice with a diced cucumbers, mangos, and avocados all mixed into a refreshing salad. Plus creamy boom boom sauce drizzled right on top.
Ingredients for sweet chili salmon bowls:
Salmon: I like using whole salmon fillets for this recipe. I usually ask the fish monger to remove the skin-side of the salmon so you’re left with just the flesh. You‘ll want to chop the fish into roughly 1-inch pieces so that they all cook up in roughly the same amount of time. Salmon is a great source of Omega 3 Fatty Acids which have numerous health benefits.Sauces: You’ll need Thai Sweet Chili Sauce for this recipe. Brands such and Thai Kitchen and Mae Ploy make these sauce and they are easily available in most mainstream grocery stores. I’ve linked them as well if you’d like to purchase online. You’ll also need some mayo, ketchup (I use my favorite spicy ketchup) and a squeeze of sriracha.Lime juice: Fresh lime juice goes into the marinade for salmon before we cook it up in the pan.Garlic: You’ll need both minced garlic and garlic powder for this recipe. The minced garlic goes into the salmon marinade and the garlic powder is used in the boom boom sauce.Shelled Edamame: You can use shelled edamame to make your life easier or use regular edamame, steam it, and then shell it yourself. Cucumbers: I like using persian cucumbers for most recipes so that’s what I’ve used here, feel free to use English cucumbers or whatever you like.Mangoes: If mangoes are in season, use fresh mangoes, if not, canned diced mangoes work equally well here.Avocados: You can slice your avocados and add them to the bowl or dice them up and toss them with the cucumbers and mangoes.Prepared rice: I like to use brown rice for this recipe, however, my coconut ricerecipe, or my basmati rice are also good options! Use whatever you like!Toppings: I like to top the bowls with fried garlic (this is easily available in Asian grocery stores or you can make your own at home) along with toasted sesame seeds and some fresh cilantro. You can use all or some of these ingredients!
How to make the best Thai sweet chili salmon bowls:
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