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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.
Great recipe! Flavors are outstanding. Only complaint is that the recipe could have been written better. The instructions are great, but under ingredients there is too much to decipher. The salmon should be listed separately from the sauce.
Hi Lynn,
Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! Sorry for any confusion with the recipe. xxT
Oh my – another winner!! I had a beautiful Alaskan salmon filet that made this a heavenly meal with leftovers for lunch! The combination of colors and flavors satisfied the eyes, the taste buds and the stomach. I can’t wait to dig into another bowl.
Hey Gayle,
Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! xxT
Just found our new weeknight staple! Seriously a must try. What a perfect balance of flavors!
Hey Deanna,
Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! xTieghan
Made this tonight – was delicious! Will definitely make it again – thank you!
Hey Susan,
Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! xTieghan
Just made this meal and it was so fresh and delicious- lots of cool and spicey and sweet flavors….my favorite was probably the cucumber avacodo salad part of the recipe- I could have ate that all by itself! lol
Hey Chelsey,
Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! xTieghan
Oops! Meant to rate it 5 STARS below!! I would rate it 10 stars if I could! Amazing!!!
Thanks again Wilson!!
Yep. You really knocked it out of the park with this one, Tieghan. Excellent beyond description.
Hey Wilson,
Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! xTieghan
Best thing I’ve ever made!
Hey Renee,
Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! xTieghan
Amazing!! There was a little confusion with the side dressing with cilantro, honey etc… There was not a side recipe for that… I have made this twice now and didn’t do that part and still delicious.
I am getting ready to make this, and confused by you mentioning there is no side recipe,,those ingredients are listed at the beginning of the recipe..don’t you just toss the salmon in it?
Hi Tracy,
Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! Sorry for any confusion, are you referring to the sauce made in step 3? xxT
My husband said this is his new favorite HBH dinner recipe! Really easy to put together, healthy and delicious! What more can you ask for when making a week night dinner!
Hey there,
Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! xTieghan
I have made salmon many times and always disappointed with the results… not with this recipe. It is seriously outstanding! Everyone I made it fir raves about it, even the next day. This recipe is a keeper and will be in my regular rotation,
Hey Carrie,
Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! xTieghan
SO yummy! I added green onions and fresh cubed mango (which pairs so nicely with salmon). Thanks for the fantastic recipe!
Hey CeCe,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Have a great week:) xxT
This was so delicious Tieghan! Love the flavor combinations.
Hey Kristi,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Have a great week:) xxT
I’m not sure if I missed read? There isn’t a recipe for the cilantro lime sauce. Thank you for your time. B
Here is the recipe for the lime sauce I believe.
“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”
Hi there,
The cilantro lime sauce is made in step 3. Please let me know if you have any other questions, I hope you love the recipe!! xx
But it’s confusing because there’s no lime used in the “cilantro lime sauce”. The lime is used in the avocado feta salad.
Can I substitute chicken instead of salmon?
Hey Leslie,
Totally, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xx