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This colorful Chili Crisp Salmon Bowl with Avocado Mango Salsa is full of Thai flavors and made so simply. Made with flavorful Thai curry paste and doused in a homemade chili onion crisp butter sauce. The salmon is cooked until caramelized around the edges then added to bowls of rice. A fresh, bright mango-avocado herb salsa is spooned overtop for a balance of spicy, sweet, tangy, and savory flavor. Altogether, it’s so delicious and made in about 30 minutes. The perfect spring and summer dinner bowl!

Chili Crisp Salmon Bowl with Avocado Mango Salsa |

It’s no secret that we really do love a rice bowl around here. Whether it’s chicken, salmon, or even beef, no one turns down a rice bowl over here.

One of my favorites to date is my chili crisp chicken and mango rice bowl. I made it around this time last year and it’s one of the few recipes I actually make over and over. I just love the freshness, herbs, spiciness, salty chicken, and then all that sweet mango. All my favorite flavors.

I wanted to take that bowl and share a twist on the recipe using salmon and addin a crunchy onion butter sauce on top.

Chili Crisp Salmon Bowl with Avocado Mango Salsa |

The sauce inspiration comes from Trader Joe’s Crunchy Chili Onion sauce that so many seem to really adore. We don’t have a Trader Joe’s in my town or the surrounding area, but that sauce sounds so delicious.

I love the idea of a crunchy onion chili sauce. Maybe even more than the classic garlic chili sauce! And that’s when I got the idea for this recipe. Salmon with a spicy curry rub, sweet mango, and then a chili onion crisp butter sauce. It all sounded so yummy and fun to make, so I went for it! And fortunately, the whole dish turned out delish!

Chili Crisp Salmon Bowl with Avocado Mango Salsa |

Here are details

Start with the mango-avocado salsa. This is possibly my favorite salsa! Lots of ripe fresh mango, fresh cilantro, fresh basil, toasted seeds, a little spice from a jalapeño pepper, and lots of fresh lime juice.

Just toss everything together in a bowl, no fancy steps.

Chili Crisp Salmon Bowl with Avocado Mango Salsa |

For the salmon

It’s a little crispy, a little spicy, salty, and tangy – yet also simple. Rub the filet of salmon with a red curry paste. It’s a mix of Thai red curry paste, brown sugar – to help the fish caramelize, curry powder, and a splash of fish sauce.

And then the chili onion butter, make sure it’s a high-quality grass-fed butter for the best flavor. I love Straus Organic European Butter. Next, cook the garlic and chili flakes in the butter until golden and crisp, and then, mix in dried onion flakes.

Chili Crisp Salmon Bowl with Avocado Mango Salsa |

To finish, I serve the salmon over coconut rice. Spoon the butter over every piece of salmon, then top each bowl with the mango salsa.

This takes less than an hour to make, is so delicious, and fun. It’s an immediate mood boost! All those fresh herbs really make a difference.

Chili Crisp Salmon Bowl with Avocado Mango Salsa |

Looking for other quick weeknight dinners? Here are some favorites:

Crispy Honey Ginger Salmon Bowl

Spicy Chipotle Honey Salmon Bowls

Thai Black Pepper Chicken and Garlic Noodles

Coconut Popcorn Chicken with Sweet Thai Chili Lime Sauce

30 Minute Sticky Thai Meatballs with Sesame Noodles

Better Than Takeout Sweet Thai Basil Chicken

Lastly, if you make this Chili Crisp Salmon Bowl with Avocado Mango Salsa, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Chili Onion Crisp Salmon Bowl with Avocado Mango Salsa

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 6
Calories Per Serving: 472 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.





  • 1.  To make the salsa. Gently toss all ingredients in a bowl. Season with salt.
    2. Preheat the oven to 450° F. Place the salmon on a baking sheet.
    3. In a bowl, mix the olive oil, red curry paste, brown sugar, curry powder, and fish sauce. Rub the paste all over the salmon. Roast 10 minutes or until the fish is cooked to your liking. Switch the oven to broil and broil until lightly charred (watch closely!). 
    4. Meanwhile, in a small skillet melt together the butter, garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic is crisp. Mix in the onion flakes.
    5. Break the salmon over the bowls of rice. Pour the chili butter over the salmon. Top with the mango salad. Enjoy!


Spicy Curry Powder:
2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon paprika
1/2-1 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cinnamon
kosher salt and black pepper
Mix everything to combine. Makes 2-3 tablespoons.
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Chili Crisp Salmon Bowl with Avocado Mango Salsa |

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  1. 5 stars
    I made this fascinating dish for my family and it was so delicious!! We had a dinner party for ten last night and served it to them! Everyone LOVED it and wouldn’t stop talking about it! I wish I had taken a photo of the dish but I was busy plating or “bowling” it that I completely forgot. Your combo of ingredients and relaxed way of cooking is so inspiring!! You are my go to chef!! Especially since you have so many Asian inspired dishes! I preceded this dish with your Chicken Ramen Soup. Another winner!! A couple of people asked for seconds!! Thank you for giving us so many delicious dishes!!

    1. Hey Annette,
      Happy Sunday!!🍍🥥 Thank you so much for trying this recipe and your feedback, so glad to hear it was enjoyed! Thanks so much for your kind message! xT

  2. This was absolutely delicious. Not too hot and loaded with layers of flavor. I sautéed red bell peppers in the chili butter and it was delicious.

    1. Hi Coleen,
      Wonderful!! I am thrilled to hear that this recipe was a winner, thanks a lot for making it! Have a great weekend:)

  3. 5 stars
    Tieghan you’ve yet to disappoint! This recipe is very easy & very tasty! Luckily I had some of your spicy curry powder left over from when I made your Coconut curry salmon.

    1. Hi Leah,
      Happy Friday!!🥑🍑 I love to hear that this recipe was a hit, thanks a lot for making it and sharing your review! xT

  4. 5 stars
    soooooo good. I cooked some zucchini and yellow squash in a pan with some of the rub as a side. Will definitely make again

    1. Hi Mollie,
      Awesome!! Thanks a bunch for trying this recipe and your comment, so glad to hear it turned out well for you! xT

  5. 5 stars
    Awesome recipe! I made it with Miyokos dairy free butter instead of regular butter and it turned out great!

    1. Hi Kelly,
      Happy Monday!! So glad to hear that this recipe turned out well for you, thanks for making it:) xT

  6. 5 stars
    Simply amazing. The sauce tasted spicy on its own so I was nervous, but the mango salsa and coconut rice balance it out so nicely. The chili butter with the onions also added a nice crunch to the dish. My family enjoyed this dinner so much. Thank you Tieghan. I seriously love every recipe I have made by you!

    1. Hi Kristine,
      Happy Sunday!!😃🍊 I appreciate you making this recipe and your comment, so glad to hear it was delish! xx

  7. 5 stars
    This was so good!
    This recipe was perfect for a busy weeknight. It didn’t take long to prep and cook- maybe 30 minutes from start to prep.
    The flavors were so good. The slight heat from the spices worked great with the citrus from the salsa. Will definitely add this to my HBH recipe rotation!

    1. Hey Amanda,
      Happy Friday!!🍍🥥 Thanks a bunch for making this recipe and your comment, so glad to hear it turned out well for you! xT

  8. 5 stars
    This is certainly a 5-star recipe! It was soooo delicious!
    The instinct you have for mixing textures and flavors is simply amazing. It takes food to another level, and really makes it restaurant worthy. When I need a recipe to impress guests or family, or just when I feel like a special treat of a meal, I always turn Half-Baked Harvest.
    Thanks for all the effort you put in to give us the best ever recipes. Love Half-Baked Harvest!

    1. Hi Chantal,
      Happy Friday!!🍍🥥 Thanks a bunch for making this recipe and your comment, so glad to hear it turned out well for you! xT

  9. I have not made this yet and am wondering what I should serve as a side (vegetable or salad)? Any suggestions would be appreciated. Thanks!
    I’ll let you know the reviews after I serve it.

    1. Hi Abigail,
      I find this is a complete meal by itself, especially with the rice and salsa:) If you wanted to add some roasted veggies that would be great! I hope you love this recipe! xT

  10. 5 stars
    This is solid! It was easy to make but didn’t taste like it, which is my favorite. I was concerned it wouldn’t have enough of a veggie vibe, but the mango and avocado salsa was the perfect addition. I didn’t change anything and it was delicious. Yet another yummy recipe to put on the rotation.

    1. Thanks so much Kristen!! I love to hear that this recipe turned out well for you, thanks for making it! xT

  11. 5 stars
    This was delicious. Everyone in the family devoured it and my 9 year old said it was his favorite meal!

    1. Hey Kim,
      Happy Wednesday!! Thank you so much for making this recipe and sharing your review, I am so glad it was delish! xT

    1. Hey Djienne,
      Wonderful!! I love to hear that this recipe turned out well for you, thanks so much for making it! xx