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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.

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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. Is the olive oil/honey/apple cider dressing in step 4 supposed to be added to the lime/lemon mixture in step 5? I’m a little confused, is says to make the olive oil/honey/apple cider mixture and set aside, and then isn’t mentioned again. Thank you!

    1. Hi Alyssa,
      So sorry for any confusion, you are going to add that to the bowls in step 6 for serving. Please let me know if you have any other questions! xx

  2. I love so many of the Half Baked Harvest dinner recipes! They are deceptively easy to put together based on how spectacular the finished product tastes! But this is the recipe I think about most. Hands down, favorite dinner to make and to eat!

    1. Hey Laura,
      Happy Sunday!!⛄️ I truly appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! xxT

  3. Of all the half baked harvest, this was a delight,
    I can honestly say it was the best part of my night.
    Avocado, salmon, cumin and lime,
    We will certainly eat this meal ALL OF THE TIME!!!!!!!!!

    Bakers gonna bake. ✌️

    1. Hey Sven,
      Happy Sunday!🌾🌽 I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx

      1. 5 stars
        Another winning recipe from HBH. Family loved it- even the picky eaters. Didn’t have certain ingredients like cilantro and feta but still went with it and like always, the recipe was great. That’s the thing about Tieghan’s recipes, there’s room for subbing and omitting and her food is awesome. Fun and easy. Thanks again!

        1. Hey Becky,
          Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃

    1. Hey Laura,
      Yes, maple syrup will be great to use! I hope this recipe turns out amazing for you, please let me know if you give it a try! xT

  4. Question: you said to drizzle the cilantro lime sauce but the sauce recipe doesn’t have lime. Is it missing limes?

    1. Hey Jenny,
      If you want to add some lime you can totally do that!! I hope you love this dish, please let me know if you give it a try! xT

      1. 5 stars
        half of a lime went to the avocado/cucumber salad and the other half went to the cilantro dressing. it was perfect. I’m in love! The flavors was amazing; I loved the smokiness and caramelization on the salmon and the crispiness and the creaminess of the greens. My body loved the nutrients in them too. Happy belly!

        Someone said it was a lot of prep, but it wasn’t bad because most of the things can be prepped at once, and then it goes towards several parts of this recipe. Like measuring honey can be done three times in a row into three separate bowls and a bunch of cilantro can be chopped all at once and split up into two of these three and so on.

        If cleaning up is a lot, two small jars can be used for the two sauces (perhaps the instructions could be clear about that there’s two sauces in this recipe?); easy to shake them up to mix and easy storage if cooking for one or two person.

        Thank you for the recipe. You’re a wizard!

        1. Hey Jenny,
          Wonderful!! I love to hear that this recipe was a hit, thanks so much for making it and sharing your review:) Thanks so much for your kind message!! 🤍

  5. 5 stars
    Loved this so much!! So fresh tasting, the cucumber salad and vinaigrette are perfect compliments to the dish and give it so much flavor. Will definitely make again!

  6. 3 stars
    Was good. But definitely a weeknight meal. Takes a while to prep everything and also requires a lot of cleanup

  7. 5 stars
    Amazing! This is leap frogging to the top of my desert island recipe list! It’s the ultimate party in your mouth.

    1. Hey Gretchen,
      Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Happy Halloween! 🎃

      1. 5 stars
        Made this for dinner tonight for my family and WOW was it so yummy! So much so that once the salmon was all gone my mom kept serving herself more of the just the rice and toppings. Definitely one of my favorite HBH recipes to date. A total hit with everyone and adding this into my rotation! Nothing in this recipe missed – sweet, spicy, crunchy, creamy, savory…just perfection!