Chili Lime Grilled Salmon Rice Bowls

Chili Lime Grilled Salmon Rice Bowls

Recipe and photos by Shanna Schad

"Chili Lime Grilled Sockeye Salmon Rice Bowls are a delicious and easy to make summertime meal. This recipe has been in regular rotation all summer long at my house. Not only do I love grilled salmon in the summertime, I love grilled vegetables too. Our garden had a massive zucchini plant that produced a ton of zucchini all throughout June and July. Same season as Sockeye Salmon. I love adding in grilled vegetables with my salmon bowls for an extra boost of nutrition."


  • 4 portions (6 oz each) Prince William Sound Sockeye Salmon
  • 2 tbsp chili lime seasoning
  • 2 tsp high heat oil (avocado oil works well)
  • 2-3 cups cilantro lime rice (link here)
  • 2 medium zucchini
  • 2 medium yellow summer squash
  • 1/2 medium red onion
  • 2 tsp high heat oil
  • 1 tsp salt
  • 1 tsp pepper
  • Black beans, heated, salt added if needed
  • Avocado, sliced
  • Pico de gallo
  • Cotija cheese, crumbled
  • Cilantro
  • Lime slices


(read directions thoroughly before cooking)

  • Preheat grill to medium heat
  • Rub salmon with oil then season generously with chili lime
  • Slice tips and ends off zucchini and squash then slice lengthwise into 4 sections
  • Slice red onion into thin strips
  • Drizzle with oil then season with salt and pepper
  • Grill veggies 2-3 minutes each side
  • Grill salmon 3-4 minutes each side, seasoning side down first
  • Salmon should be opaque and separate easily with a fork
  • Place half cup cilantro lime rice in bowls
  • Add 1/4 cup black beans and tbsp Cotija cheese
  • Slice zucchini and squash, place 1/2 cup of each in each bowl
  • Place salmon in each bowl, top with pico de gallo
  • Place avocados next to salmon
  • Garnish with cilantro and lime slices
  • Enjoy!

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Chili Lime Salmon Rice Bowls

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