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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!
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.
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!
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.
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.
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.
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
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.
Ingredients
Salsa
- 1 large mango, diced
- 1 jalapeño pepper, seeded and sliced
- 1/2 cup fresh cilantro and/or cilantro, chopped
- 3 tablespoons mixed sesame and/or sunflower seeds
- 1/4 cup lime juice
- 1 avocado, cubed
Salmon
- 1 1/2 -2 pounds salmon cut into 2-3 pieces
- 2 tablespoons extra virgin olive oil
- 1/4 cup Thai red curry paste
- 1 tablespoon brown sugar
- 1 tablespoon spicy curry powder
- 1 tablespoon fish sauce, tamari sauce, or soy sauce
- 6 tablespoons salted butter
- 2 cloves garlic, chopped
- 1/4 cup minced onion flakes
- chili flakes
- 3-4 cups cooked rice
Instructions
- 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!
Notes
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.
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
After a heavy burger lunch, decided on a “lighter” meal and made this for my husband and his crew at the firehouse. Was SO simple and quick and a huge crowd pleaser! Made the salsa and rub at home and cooked it all at the station. Was done in time for everyone to have a few bites before they had to leave for a call. Kids loved it too. Will definitely be adding this to our monthly meal plan!
Hey Britt,
Amazing!! Thanks so much for making this dish and sharing your feedback, I love to hear that it was a hit! xT
You are incredible, and so is this dish. I love all the flavors and textures! You have a gift.
Hey Heather,
Happy Monday!! 🍋🫐 I truly appreciate you making this recipe and your comment, love to hear that it was a hit! xT
Can’t wait to try. If you actually have the TJ’s Chiki Onion flakes, would you just combine those with butter for the sauce?
Hey Nancy,
I’m not familiar with those so I’m honestly not sure! Let me know how this recipe turns out for you, I hope it’s delish! xT
Excellent! We loved it!
So glad to hear this DeeDee! Thanks so much for trying the recipe! Have a great weekend:) xx
This might be my new all time favorite HBH recipe. I used fresh snapper instead of salmon because I’m in Florida right now. The salsa is absolutely insane. I was so afraid of the onion flakes but they were amazing!!
Hey Sarah,
Amazing!! 🍉🍓 Thank you so much for making this recipe, I love to hear that it was delish! Have a great weekend:)
What other fish could I use instead of Salmon?
Hey Robin,
Shrimp would be great, same with a mild white fish like cod or halibut:) Please let me know if you have any other questions! I hope you love this recipe! xT
Looking forward to making this, the salsa looks so fresh! I am wondering if I can sub chicken for the salmon and if so is there anything you would do different?
Hey Diane,
Totally, chicken would be great here! Just be sure to increase your cook time for the chicken to be fully cooked:) Please let me know if you have any other questions! xT
It’s beautiful and sounds delicious. I’m trying this week for sure.
Thanks so much Mary! I hope you love this recipe! xT
This was soooo good! Definitely going to make it again! Thank you for sharing this recipe with us.
Hey Phyllis,
Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks so much for making it:)
Fabulous flavor, quick to put together. The addition of garlic butter puts this recipe over the top! I can’t wait to eat the leftovers today for lunch!!!
Using what was in my pantry, I substituted Pineapple chunks for the Mango in the Salsa. It was a winner.
Hey Kym,
Fantastic!! 🌴🍌 I really appreciate you making this recipe and sharing your feedback, so glad it turned out well for you! xT
Made this tonight. Soooo good!!
Hey Denise,
Fantastic!! 🌴🍌 I really appreciate you making this recipe and sharing your feedback, so glad it turned out well for you! xT
This looks amazing, and I’d like to make it tonight! I noticed the directions mentioned brown sugar, but it’s not in the ingredient list… How much brown sugar? Thanks!
Thanks so much Laura!! You’ll want to use 1 tablespoon of brown sugar:) Let me know if you give this recipe a try, I hope you love it! xx
Hi how much brown sugar do you recommend and the recipe says this:
“1/2 cup fresh cilantro and/or cilantro, chopped” – do you think basil would be a good alternative?
Hey Jenny,
Sorry for any confusion! You will want to use 1 tablespoon of brown sugar and yes basil would be a great option in place of the cilantro! Let me know if you have any other questions! xT
Hi! I am wondering what type of edible flowers you used for garnish! So beautiful!
Hey Alissia,
I like to order from Gourmet Sweet Botanicals and these are just some wild flowers:) Let me know if you have any other questions! xT
Love this recipe, how much brown sugar do you recommend, thank you
Thanks so much Teri!! You will want to use 1 tablespoon of brown sugar:) Let me know if there is anything else that I can help with! xT
What amount of brown sugar do you use? I didn’t see it in the listing but it says in the text that it helps it to carmelize. Thanks!
Was wondering same thing
Hey PJ,
Sorry about that! You’ll want to use 1 tablespoon of brown sugar:) Please let me know if you have any other questions! I hope you love this recipe! xT