Chili Lime Grilled Salmon Rice Bowls

Published May 1st, 2022 by Prince William Sound

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!  

Click the link below to view our recipe card with these instructions.

Chili Lime Salmon Rice Bowls

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