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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.

Spicy Chipotle Honey Salmon Bowls with limes on table and fork in bowl

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.

Chipotle Honey salmon on sheet pan after roasting

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.

prep photo of chopped avocados

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.

avocado salad in bowl


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.

Spicy Chipotle Honey Salmon Bowls very close up

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

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
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.


Avocado Feta Salad

Chipotle Mayo


  • 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!
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Spicy Chipotle Honey Salmon Bowls wit avocado salad next to the bowl

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  1. This recipe is delicious! However, my children don’t eat seafood. How would substituting the salmon with chicken or steak be? How would I cook them? Thx!

    1. Thanks so much, Mary:) I’m so glad to hear that this recipe turned out well for you and appreciate you giving it a try! Chicken would be great! I would just increase the bake time slightly! xT

  2. 5 stars
    I made this and it was awesome. I used steal head trout instead of salmon just because I had it on hand and they are very similar in taste. I took leftovers to school for lunch and all the teachers looked at it and wanted to know what I was eating. I’ve printed the recipe to give to them. It looks like a lot of ingredients, but you have to realize that you are using the same thing multiple times.

    1. Hey Margie,
      Awesome!! So glad to hear that this recipe worked nicely using the trout. Thanks a lot for giving it a try and sharing with others, I really appreciate it:) xT

    1. Hey Jill,
      Happy Friday! So glad to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! xT

  3. 5 stars
    So so so delicious. I didn’t have the ingredients for the salad so stuck with the salmon and sauces but added avocado and cucumbers. Everyone in the house ate it!

    1. Hey Maria,
      Awesome! So glad to hear that this recipe turned out well for you, thanks so much for making it! xT

  4. 5 stars
    Hi! Thanks for sharing ALL your delicious recipes! Just made this one but I didn’t have most of the ingredients so I compromised… it was still delicious! Subbed harissa for chipotle & brown sugar for honey. Still came out soooo good! Definitely will be making this again with chipotle or harissa!!

    1. Hey Voula,
      Thanks so much for your kind message and making this dish! I’m so glad you were able to adjust using the ingredients that you had on hand:) Have a great day! xT

  5. 5 stars
    Amazing combo of flavors! We loved it! I able to pull dinner together in under an hour with this recipe. It a keeper. I will be making this regularly!

    1. Hey Jeanine,
      Wonderful! I am so glad to hear that this recipe was enjoyed and appreciate you making it and your feedback! xT

  6. 1 star
    After searching for some new salmon recipes I landed on this one. I was worried about the mix of flavor’s (Asian/Mexican/Mediterranean??), but because of all the good reviews I decided to give it a try. I was right 😂 flavors were a strange combo. Nothing special and a lot of work. Plus lots of ingredients that aren’t pantry/ fridge staples.

    1. Hi Ana,
      Thanks for trying this recipe and sharing your feedback, sorry to hear you didn’t enjoy the flavors! xx

  7. 5 stars
    This is a great recipe! I’m on kitchen duty while my wife recovers from a broken ankle. I made this recipe and thoroughly enjoyed it. I was skeptical at first, but everything changed after the first bite. Wow, I love this recipe!

    1. Hey Michael,
      Wonderful!! Thanks so much for making this dish and sharing your feedback, so glad it was delish! I hope your wife has a speedy recovery! xT

  8. 5 stars
    Absolutely delicious. We could not stop eating it. Quick and easy dinner. I have been sharing it with everyone!! Used baby cucumbers and Serrano peppers.

    1. Hey Jonna,
      Happy Monday! I appreciate you trying this recipe and your comment, I’m so glad it turned out well for you! xT