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My new go-to weeknight dinner – Spicy Chipotle Honey Salmon Bowls. Smoky, slightly spicy, chipotle roasted salmon, with cilantro vinaigrette, served over bowls of steamed rice with a salted feta and avocado salad…plus some creamy chipotle mayo too. These colorful and fresh salmon bowls might seem involved, but they’re simple to make and full of so much flavor.
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I’ve mentioned this before, but I can often go through phases of loving certain styles of food. Right now, I’m loving any dish served bowl style. Ideally with rice, but greens are great too!
Either way, I have so many fresh spring “bowls” lined up for you that I can’t wait to share! But this spicy salmon is my favorite. It really does have everything good piled into one bowl. Steamed rice, chipotle roasted salmon, a salty and creamy avocado feta salad, plus some chipotle mayo to really round out the bowl.
The details are simple
Which you might not guess by looking at the ingredient list. I promise the recipe just looks long, but it’s really not hard at all.
Start out with the salmon. I love to roast the salmon in the oven with a mix of chipotle in adobo, oil, honey, and a touch of tamari (or soy sauce). The honey really helps balance out the heat and the tamari adds a salty umami flavor. This may seem odd, but trust me, it’s so delish.
Throw everything into the oven to roast. The entire cooking process is honestly less than 10 minutes, it’s so fast! And just like with my salmon tacos, I love to give everything a little crispiness right before I pull the pan out of the oven. So for the last minute of cooking, I switch the oven to broil. I then let everything get a nice crispiness around the edges. Be sure to watch carefully though!
If you’re not a fan of salmon, or just want to switch things up, I think a buttery fillet of cod would be delicious too. Or even just some shrimp!
While the salmon cooks, I make the simplest cilantro vinegaratte and then an avocado salad/salsa situation.
For the vinegaratte, there are just a few simple ingredients. But I do think it’s important to make. It really adds a nice sauciness to the bowl. Just a little oil, vinegar, honey, and cilantro are all you need!
And the salad. This might just be my favorite layer in this bowl. Avocado, cucumber, so much cilantro, so much feta cheese, a serrano pepper (you can use a jalapeño too), cumin, a little oil, and a lemon-lime mix.
I love mixing the lemon and lime for a mix of citrus, it’s subtle but unexpected.
Assemble
Steam the rice. Of course, quinoa, brown rice, or really any other grain would work too. Then layer everything in… salmon, salad, drizzle over the vinegarette, and dollop with lots of chipotle mayo.
So much happening, but really it comes together quickly since we’re just repeating ingredients throughout.
Totally delicious and this will be great for the warmer spring and summer days ahead.
Looking for other salmon recipes? Here are a few…
Sheet Pan Chipotle Salmon Tacos with Pineapple Jalapeño Salsa
Parchment Baked Roasted Red Pepper Salmon
Coconut Curry Salmon with Garlic Butter
Lastly, if you make these Spicy Chipotle Honey Salmon Bowls, 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!
Spicy Chipotle Honey Salmon Bowls
Ingredients
- 4 (4-6 ounce) salmon filets, cut into bite-size chunks
- 6 tablespoons extra virgin olive oil
- 1-2 tablespoons chopped chipotle in adobo
- 2 tablespoons, plus 2 teaspoons honey
- 1 tablespoon tamari or soy sauce
- kosher salt and black pepper
- 1 tablespoon apple cider vinegar
- 1/2 cup fresh cilantro, chopped
- 3-4 cups cooked rice
Avocado Feta Salad
- 2 avocados, diced
- 2 small cucumbers, chopped
- 1 serrano or jalapeño, sliced
- 1/2 cup fresh cilantro, chopped
- 1/2 teaspoon ground cumin
- 1/2 cup crumbed feta cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
Chipotle Mayo
- 1/2 cup mayo
- 1-2 tablespoons chopped chipotle in adobo
- 2 teaspoons honey
Instructions
- 1. Preheat the oven to 450° F. 2. On a baking sheet, toss the salmon pieces with 3 tablespoons olive oil, chipotle in adobo, 2 tablespoons honey, tamari (or soy sauce), and a pinch each of salt and pepper. Arrange in a single layer. Roast 10-15 minutes or until the salmon is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly charred. Set the salmon aside.3. In a small bowl, whisk together 3 tablespoons olive oil, 2 teaspoons honey, and the apple cider vinegar. Stir in the cilantro and season with salt and pepper. Set the sauce aside for serving.4. To make the salad. Combine the avocado, cucumbers, serrano pepper, cilantro, cumin, and feta in a bowl. Toss with the olive oil, lime, lemon juice, and season with salt. 5. For the mayo, combine all ingredients in a bowl. 6. Spoon the salmon over the bowls of rice. Top with the avocado salad and drizzle the cilantro lime sauce over everyting. Add a dollop of spicy mayo. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Made this for dinner tonight and my very picky eater loved it! And I loved it too, very yummy! Thank you.
Hi Ann,
Happy Friday!! I love to hear that this recipe was a winner, thanks so much for giving it a try!! xTieghan
This was so easy to make and absolutely delicious!! A weeknight favorite for sure, will be making this again and again and again. Thank you so much!!
Hey Naya,
Thanks so much for giving this recipe a try, I am thrilled to hear that it was enjoyed, we appreciate the feedback! xTieghan
Once again, this is a winner! The combination of textures and tastes is fantastic. Thank you for coming up with such great recipes!
Hey there,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it was enjoyed!! xT
Hi! I was wondering if this recipe might be good with cotija cheese instead of feta. I’m about to make it this week for the first time and just had that thought. ?It looks delicious BTW. I’m excited to try it!
Oops! I accidentally posted twice ???♀️I thought it didn’t go through the first time!
Im making it with cotija tonight (simply because I have it and don’t have any feta), will let you know!
I hope you love the recipe Christina!!
Hi Lisa,
Absolutely, that would be a great option! I hope you love this recipe, let me know how it turns out! xx
So you think this would be good with Cotija cheese instead of Feta? Getting ready to make it for the first time this week and just had that thought. ?
Hey Lisa,
Totally, that would be a great option! Please let me know if you give the recipe a try, I hope you love it! xx
This recipe was easy to follow and the outcome was so tasty. Lots of flavor, just the right amount of heat. I will definitely be making this again! My 4 year old even loved the salmon!
Hey Laura,
Thanks for your feedback! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
Can’t wait to make these! I’m salivating. Any ideas for swapping some cilantro for something else? While I LOVE it, my husband is one of those people who thinks it tastes like soap (how are we married??).
Hey Kristin,
LOL another herb you enjoy like parsley or basil would work well for you! Please let me know if you give the recipe a try, I hope you love it! xx
I made the cucumber salad with cotija cheese and it came out great! I also omitted the olive oil for the salad. I don’t believe it needs it, especially with the olive oil/lime dressing.
Hey there,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it was enjoyed!! xT
How long can you store this in the fridge for?! Can’t wait to try it ?
Hey Mimi,
I would eat within 48 hours. Please let me know if you give the recipe a try, I hope you love it!! xx
Super delicious and fast! Definitely will be making again (and again).
Hey Heidi,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best week:) xxT
So delicious. I couldn’t get salmon in my grocery pick up, so I did chicken instead. Amazing. I didn’t roast it, just chopped and sauteed in the stuff. Still amazing.
Hi Dana,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! xTieghan
This was so so good! So many flavors that you can taste in each bite!
Hey Natalie,
Awesome!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xxT
Best way to eat salmon (and feta :))… soo delicious! Thanks for the recipe.
Hey Noel,
Awesome!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xxT
Such a good mix of flavours and textures. Love it!
Hey Bea,
Awesome!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xxT
Delicious! I couldn’t find chilis with adobe at Trader Joe’s so used their new “Taco Sauce” and it gave what I’d imagine to be a similar flavor. Came together in <30 minutes.
Hi Clare,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it!! ☀️xxT
This was my first time cooking salmon and first Half Baked Harvest recipe I tried and I’m hooked! I love the sauce and spicy Mayo together because it makes the whole dish more interesting to eat. Thank you for the first salmon recipe that I’ve truly loved. ?
Hey Jen,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it!! ☀️xxT