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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.
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
Servings: 4
Calories Per Serving: 1040 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
Hooolllyyyy crap that was soooo good! Best thing I’ve made at home in a loooong time. Thank you for this! The flavours! Love a hot /cold combo too.
I did a big salmon fillet and just mixed the marinade and poured on top, turned out amazing!!
Hey Monica,
Awesome!! I am so glad to hear that this recipe was enjoyed! Thanks for making it and sharing your feedback:) xx
OMG YUM!!! These are sooooo amazingly good!
Hey Bridget,
Awesome!! I am so glad to hear that this recipe was enjoyed! Thanks for making it and sharing your feedback:) xx
I made this recipe a couple of nights ago and it was DELICIOUS!! I will make this again and again.
Thank you’t
Trisha
Hi Trisha,
Awesome!! I am so glad to hear that this recipe was enjoyed! Thanks for making it and sharing your feedback:) xx
I wish I would of taken a picture! Excellent recipe and instructions, thank you. I just cut the olive oil in half in an attempt to be calorie conscious and I used Mike’s hot honey, perfect spiciness. 10/10 recommend.
Hey Ruby,
Awesome!! I am so glad to hear that this recipe was enjoyed! Thanks for making it and sharing your feedback:) xx
Amazing! Really quick and easy and a hit with the boyfriend too which is tough!
Hey Ash,
Thanks so much for your comment! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
This was so delicious! The avocado feta salad went very well with the salmon. Will definitely be making this again.
Hi Kellie,
Thanks so much for your comment! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
This was amazing!! My go to recipe for salmon now and sooo easy!
Hey Rachel,
Thanks so much for your comment! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
Another winner from the HBH. It’s the perfect dish to make when you want something on the lighter end. The spicy mayo really brings it all together. Will definitely be making it again.
Hi Lauren,
Fantastic!! Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was enjoyed! xxT
I have made this recipe twice. It is delicious. Both times, my friends raved about it and wanted the recipe. Thanks so much for another wonderful recipe!
Hey Jacqueline,
Fantastic!! Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was enjoyed! xxT
Fabulous flavors! The only thing I changed was to grill the fish. Will definitely keep this in the rotation!
Hi Beth,
Love to hear that this recipe was a hit, thanks for making it and sharing your feedback! ??xTieghan
Made this tonight for dinner. It was great!
Hi Ali,
Love to hear that this recipe was a hit, thanks for making it and sharing your feedback! ??xTieghan
Hi Tieghan! I am planning to add this to our menu this week, but have a few questions. I’m presuming you remove the skin from the salmon (or buy skinless) before cubing and cooking? Also, I am still confused by making the “cilantro lime sauce” in step 3 since there isn’t lime listed as an ingredient… do you recommend adding lime and/or lemon to step 3 or is all the citrus added to the avocado salad? After reading all the rave reviews I am so excited to try this! I’m 21 weeks pregnant and have had such bad food aversions for the last 3 months that I have eaten a total of maybe 5 things (all bland – like toast) and am FINALLY getting my taste for food back. This looks like such a great way to celebrate being able to eat salmon again!!! Thanks for your creativity!
Hey Lindsay,
Yes, I just had my butcher remove the skin for me and then cubed before starting the recipe. You can add lemon or lime to step 3, whatever you like:) I hope you love this recipe, let me know how it turns out and thanks for your kind message! xTieghan
We really enjoyed this! My husband kept eating the salmon before we assembled our bowls because it was so good. As others said, this came together a lot more quickly than I expected so was great for a weeknight. The only change we made was to add mango to the avocado salad since I had a ripe mango to use. Delish! Was the perfect way to get back into cooking salmon after my food aversions. Can’t wait to make it again.
Hey Lindsay,
Happy Monday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback!! Have the best week:) xx
This looks great! One question, is the sauce supposed to have lime in it or just honey? I don’t see it listed! Excited to try, thank you!
Hi Trish,
You can add lime or lemon to step 3:) I hope you love this recipe, let me know if you give it a try! xxT
Do you buy the salmon as fillets, cook and then cube?
Cube first & toss together before cooking!
Hi Kelly,
I buy the salmon filets and then cube them:) Please let me know if you have any other questions, I hope you love the recipe! xTieghan
My all time favorite salmon recipe is your greek salmon en papillote from your cookbook. So, when I wanted to try something new for weeknight salmon, I turned to HBH of course. This one looked great and easy enough. I really loved and agree it’s pretty simple to make. Probably more of a personal preference, but next time I think I’d skip making the honey cilantro sauce. You get enough honey/EVOO sauce from what is cooked with salmon and enough cilantro from the avocado salad. Loved all the flavors and creative pairings. Don’t skip the Serrano!
Hey there,
Happy Sunday! Thanks so much for making this recipe and sharing your feedback!! Love to hear that it was a winner:) xxT