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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.
House guests are on their way and I’ve prepped ingredients for a quick cook after our happy hour, catch-up conversation. This is the 3rd time I’ve made this recipe using the salmon we caught on the west coast of Vancouver Island. It’s so great to feature this local fish using such amazing, artistic ingredients. Thank you!
That sounds so awesome, Carol! Thank you so much for making this recipe and your feedback! Have a wonderful week! xT
These are amazing and always a hit when I make them!
Thank you sooo much Linda! Love to hear you enjoyed the recipe! xT
Excellent tasty dish, it is a staple for us!
Thanks sooo much Laura!
In step 3, is this the Cilantro lime vinaigrette? The recipe nor step 3 mention lime. How much lime should be added? Thanks!
Delicious! There are a lot of separate components, so next time I will prep a few things ahead of time. The salmon was delicious on it’s own – and even better combined with the all of the other elements! This is a keeper. Thank you.
Thank you so much for giving this recipe a try! Hope you enjoyed! xT
I’m not a salmon lover normally, but trying to encorporate it more for health reasons. This was delicious!! I loved how you get different flavors with each bite! I could eat salmon this way everyday. Thank you!
Thank you so much Melanie! So glad you loved these salmon bowls! xT
Best “restaurant” quality dinner I’ve made at home!
Hi there! Thank you soooo much for trying out this recipe! I’m so glad you enjoyed it! 🙂 xT
Where is the lime vinaigrette steps?
Hi Tieghan! I think I will make this for New Year’s Eve for hubby and I. I often wonder, though, does your olive oil not start smoking in the 450° high temp oven? I would rather use olive oil, but I don’t like opening the oven door to a cloud of smoke. Suggestions? Or just use canola or avo oil?
Hi there! Yes, you can definitely use avocado oil if you’d like! xT
Wow, this was amazing! The combination of ingredients worked so well together and the marinade for the salmon was delicious. I omitted the cucumber (don’t like it) and cooked the salmon a little less but otherwise followed the recipe and we loved it! My sister and niece recommended HBH to me and every recipe I’ve tried has been great.
Hey Maureen! Thank you so so much! Sooo happy to hear you enjoyed these salmon bowls 🙂 xT
Can I make any or most of this dish ahead of time? I am traveling that day and hosting that evening at a rental property.
Hey Heather,
You could make everything ahead of time except I would save the salmon to make when you are ready to serve. I hope this dish turns out well for you! xT
I have my son to thank for sending this recipe to me. His friend gave him a taste at the lunchroom cafeteria and he was hooked and sent me the recipe after he told me to make it. It was amazing! All those flavors added so much to salmon. The avocado mash was delicious too! Now I am pinning like every one of your recipes because I am a fan of Italian, Thai, Chinese, and Salmson too! Thanks for taking the time to create incredible recipes that are definitely family friendly. Off to check out more of your recipes, print, and try those as well. Happy Thanksgiving!
Hey Annemarie,
Happy Friday!! I am so glad to hear that this recipe was delish, thanks for trying it and your comment! xT
so yummy. if u don’t want your salmon over cooked I would do 10 minutes or maybe less. also I hate mayo so I used plain greek yogurt instead and still tastes fire
Hey Mimi,
Happy Sunday!!🍂 Thanks a bunch for making this recipe and your review, so glad it was enjoyed:) xx
I made this tonight and it was A M A Z I N G !!!!!!!!!!! Thank you❤️
Hey Marie-Anik,
Awesome!! Love to hear that this dish was a winner, I appreciate you making it and your feedback! xx
This is sssssooooo good!!! Highly recommend!
Thank you so much! Hope you have a great fall season! 🙂 xT
This looks like a wonderful recipe and sounds so yummy! Would you have a suggestion on a vegetable swap for the cucumbers? My husband and I aren’t fans of cucumbers. Thanks so much in advance!
You can omit the cucumber and maybe used shaved carrots or something? 🙂 xT
This recipe was so delicious! I made it for dinner and my husband and I loved it. The flavors were perfect and I wouldn’t change a thing.
I’m a big fan of bowls and this one is now one of my favorites! I used quinoa instead of rice and made homemade Mayo because it’s so simple and followed the rest of recipe. So much flavor and healthy too! I can’t wait to make it when my girlfriends come over.