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 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 avoados next to salmon
    • Garnish with cilantro and lime slices
    • Enjoy!

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Chili Lime Salmon Rice Bowls

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