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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.
That was amazing! My boyfriend said it was all really good but the salad was so good it was like dessert.
Hey there,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
FANTASTIC….made tonight, thumbs up around! Great flavor and crunch combo….kinda like Asian Fusion. lol The salmon cubes were sooooooooo good. Major great combo….I would add more spice the next time as I wasn’t sure how much to incorporate….delish!! Another hit out of the ballpark!!
Hey Trish,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
Delicious! The only adjustment I made was using 1/2 the amt of cilantro because we’re not a fan, but loved it! Can’t wait to impress some guests with this lovely presentation.
Hey Daphne,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
Made this dish tonight and it is hands down one of my favorites! The family said put it in the rotation! Thank you for creating such wonderful meals that are simple, but so so good! Keep them coming!
Hey Sabrina,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
Great recipe! Very easy to follow and so tasty. I will be making this again. Maybe even try chicken 🙂
Hey Michelle,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
Amazing, so tasty!! I used chicken instead of salmon and it came out great!
Hey Elisa,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
If I want to prep ahead and cook the salmon filets whole instead, should I adjust the temperature and/or time?
Hey Amanda,
You bet, I would just increase your cooking time slightly until the salmon is cooked to your liking. Please let me know if you give the recipe a try, I hope you love it! xx
OMG! Another fabulous HBH recipe! I only discovered you about 2 months ago and I have tried at least 8 recipes, and repeated one. Every single one has been delicious!!! My almost 84 yr old mother who lives with me and my husband, and who is not prone to gush, said “this girl is a genius!!!” This may be the best one so far, MAKE this recipe! Don’t skip the mayo and dressing, it all works so perfectly together…….even though I have to take the heat level way down for my family.
Hey Linda,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! Thanks so much for your kind message! xTieghan
Tieghan is a household name and “joins” us for dinner at least 2 times a week and has for a while 🙂
With that being said, this recipe was one of our absolute favorites! The flavors were amazing and didn’t take much time to put together. We look forward to the new Spring bowl recipes!
Hi Margi,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! Thanks so much for your kind message! xTieghan
Another amazing recipe!! It all works together so beautifully. And looks so fancy but was actually pretty simple. I was asked to add to my recipe book….I told my family to just look at HalfBakedHarvest and they’d find all the food they love 🙂
Hey Lisa,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
This is best recipe I’ve made in years, we ADORED all the flavours!! All I can suggest is decreasing the salmon cooking temperature and time!
Hey Sarah,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! ?xx
I made this for my teenager and husband was a huge hit. The flavors were wonder as always with Teighans recipes!! So good… makes my family think I’m a gourmet cook
Hi Kim,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! ?xx
One of the best meals I’ve ever made! The combination of sweet, salt, fat, amazing!!!
Hey Deja,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! ?xx
This meal was mind blowing!!! Such a perfect flavour combination. Adding to the rotation for sure! 10/10
Hi Amelie,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! ?xx
Such a good recipe! The mix of flavors is so unique and overall, it’s a relatively simple and quick recipe. Next time I make it, I’ll use probably half the amount of olive oil in just about every step. It was a little overpowering for me. I’d also like to try making the chipotle mayo with Greek yogurt instead of Mayo, just to keep it a little more fresh. That avocado salad is out of this world! Can’t wait to try it on other dishes! Thank you for such a great recipe!
Hey Claudia,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! ?xx