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Sweet and slightly spicy chipotle-teriyaki baked salmon paired with fresh pineapple salsa and my favorite creamy green sauce. These quick, colorful bowls are served over fluffy rice with crisp cucumbers and extra sauce for drizzling. They’re an update to my classic, much-loved chipotle salmon bowl—and you all are going to love them. I know we do!
I officially made it to Milan. And let me just say…this is not exactly the place to be eating teriyaki salmon. It’s all about pasta, cheese, and coffee here, and I’m fully leaning in.
I’ve already made my way to Eataly, where the pasta and cheese selection is seriously impressive. So yes, expect plenty of Italian-inspired recipes coming soon.
But for now, we have these colorful winter salmon bowls. They’re inspired by my chipotle honey salmon, but updated with teriyaki sauce and a sweet-and-salty twist. The salmon is incredibly flavorful, with smoky chipotle adding just the right amount of heat to the tangy teriyaki.
It’s an unexpected combination, but it works so well. My dad has officially declared this his new favorite salmon dish.
I put this bowl together the same way I build most of my favorite weeknight dinners, by pulling together flavors I love and letting them play. Sweet teriyaki, smoky chipotle, juicy pineapple, and that creamy green sauce come together in the best way.
Spicy, balanced, fresh, and comforting all at once. Basically, a big bowl of deliciousness.
These are the details
Ingredients – for the salmon
- salmon fillets, cut into bite-sized pieces
- teriyaki sauce – love Primal Kitchens
- chopped chipotle peppers in adobo
- garlic powder
- salt and black pepper
- cooked rice
- sliced cucumbers
Pineapple Salsa Ingredients
- fresh pineapple chunks
- avocados
- serrano or jalapeño
- cilantro
- fresh lime juice
Creamy Green Sauce Ingredients
- plain Greek yogurt
- fresh cilantro
- fresh parsley
- jalapeño
- garlic
- fresh lime juice
- sea salt
Here’s what you need from the kitchen
You’ll need a sheet pan, a mixing bowl (or two), a blender (or your food processor), a good, sharp knife (for cutting through that pineapple!), and a cutting board. Just a few simple tools to get these colorful salmon bowls on the table fast.
The Steps
Step 1: Cook the Salmon
I like to use cubed salmon fillets for this recipe. You can leave the skin on or remove it, but I find the flavor is best when it’s roasted with the skin on.
Toss the salmon with the teriyaki sauce, chipotle, garlic powder, salt, and pepper until evenly coated. Spread the salmon onto a baking sheet and bake until cooked to your liking and lightly caramelized around the edges.
Once finished, I like to brush or toss the salmon with a little extra teriyaki for even more flavor.
For the sauce, I usually use store-bought to save time. I love Primal Kitchen’s teriyaki—it’s lower in sugar and not overly sweet, which we definitely prefer.
Step 2: Make the Pineapple Salsa
In a bowl, mix together the fresh pineapple chunks, avocado, jalapeño, cilantro, and lime juice.
Season with flaky sea salt to taste. This adds the perfect fresh, juicy balance to the smoky salmon.
Step 3: Blend the Creamy Green Sauce
Add all of the sauce ingredients to a blender and blend until smooth and creamy.
I use a mix of yogurt, cilantro, lime juice, and sea salt for a bright, fresh, herby sauce that ties everything together.
Step 4: Assemble the Bowls
Spoon the warm salmon over bowls of fluffy basmati rice. If you’re feeling fancy, cilantro lime rice is delicious here too.
Top with the pineapple avocado salsa, then finish with generous spoonfuls of the creamy green sauce. I usually add an extra squeeze of fresh lime at the end.
Once everything is layered together, you’ve got one seriously delicious bowl. Sweet, spicy, fresh, and cozy—promise it’s a good one!
Looking for more recipes? Here are a few to try:
Crockpot Chipotle Pot Roast Tacos
Spicy Chipotle Honey Salmon Bowls
Chipotle Pineapple Bang Bang Chicken Skewers
Coconut Chicken Fingers with Bang Bang Sauce
Baked Crunchy Hot Honey Chicken
Lastly, if you make these Chipotle Teryaki Pineapple 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!
Chipotle Teriyaki Pineapple Salmon Bowl
Ingredients
- 4 (4-6 ounce) salmon filets, cut into bite-sized chunks
- 1 cup teriyaki sauce, (I like Primal Kitchens)
- 1-2 tablespoons chopped chipotle in adobo
- 1 teaspoon garlic powder
- salt and black pepper
- 3-4 cups cooked rice
- 1 cup sliced cucumbers
Pineapple Salsa
- 2 cups pineapple chunks
- 2 avocados, diced
- 1 serrano or jalapeño sliced
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons lime juice
Creamy Green Sauce
- 1/2 cup plain Greek yogurt
- 1/2 cup fresh cilantro
- 1/4 cup fresh parsley
- 1 jalapeño, seeded if desired
- 1 clove garlic
- 3 tablespoons fresh lime juice
- sea salt
Instructions
- 1. Preheat the oven to 450°F. Rub a sheet pan with oil.2. On the sheet pan, toss the salmon with 1/2 cup teriyaki sauce, chipotle, garlic powder, salt, and pepper. Bake for 10–15 minutes, until the salmon is cooked to your liking. Toss with more teriyaki sauce, if desired.3. To make the salsa, combine all ingredients in a bowl.4. To make the creamy green sauce, blend all ingredients until smooth.5. Serve the salmon with the pineapple salsa, creamy green sauce, and cucumbers. Finish with fresh lime juice. I love serving this over coconut or cilantro rice.
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.
Can you substitute a different meat for someone who has a fish allergy? What would work best – chicken, steak?
Hey Tricia,
Sure, chicken would also be delicious here! Please let me know if you give this recipe a try, I hope you love it!
Made this tonight. It’s fantastic! I may or may not be making a huge vat of the green sauce to go on EVERYTHING!!!
Thanks so much, Janet! Love to hear this dish was enjoyed, I appreciate you making it!
Have a great Thursday!
Made this tonight and it was delicious! The green sauce was so fresh and added a lot to the dish. I made coconut rice to serve it over and it all went so well together. Thanks for another great recipe!
Hey Heather,
Happy Monday! Big thanks for making this recipe and sharing back. So glad it hit the spot!
Could I use cod fish instead of salmon?
Hey Margaret,
Totally, that would also work nicely for you! I hope you love this dish!
Really easy and delicious. Thanks!!
Hey Mary,
Awesome! Thanks so much for making this recipe and your feedback, so glad to hear it was enjoyed!
Big fan! All of these flavors together were absolutely delicious. This was on the spicier side which was great for my spicy loving family! Really delicious, every single part!
Thanks so much, Taylor! Love to hear this recipe was enjoyed, I appreciate you making it!
This is a great recipe! Delicious, very fresh, easy to prepare. Thank you!
Hey Marcia,
Happy Monday! Thrilled to hear this recipe was a hit, thanks for making it and your comment!
I love this dish! Not only does it come together quickly, is super yummy, flavorful and delicious, but it’s basically full of ingredients I typically have on had so a total weeknight win. Thanks, TG💜
Hey Thea,
Perfect! Thanks for making this recipe and your comment, so glad it was enjoyed!
Have a great weekend!
I thought there was supposed to be mayo in this? On IG I thought you used primal kitchens brand.
Hey Kelly,
There’s no mayo in this recipe:) Please let me know if you have any other questions!
Excellent!
Broke your rule, used plain rice but coconut Greek yogurt!Delish !!☘️
Hey Michael,
Thanks for giving this recipe a whirl, I’m so glad it turned out nicely. Have a great Thursday!
any recommendation for homemade teriyaki sauce? thanks!
Hi Beth,
I like Primal Kitchen brand, I don’t typically make mine homemade:) I hope you love this recipe!
My husband hates cilantro…tastes like soap….what could I use a a substitute? Parsley?
Hey Vashti,
You bet, parsley will work nicely for you! Please let me know if you have any other questions!
Delicious!! Came together very quickly – we will definitely be making this one regularly. Thanks, T!
Hey Jenna,
Wonderful! Big thanks for making this recipe and sharing back. So glad it hit the spot!
Excellent recipe, T! Thank you once again! My husband and I loved it- he’s asked for it on the weekly rotation, so I know it was a winner. Made it exactly as is, except for one small tweak: This was totally my fault, I did not de-seed my jalapeño for the sauce and the jalapeño I used happened to be a particularly spicy one, so the sauce was a little bit too much heat for me. So, to tone it down just a little, I blended an extra avocado I had lying around into everything and it was perfect! Thickened up the sauce a good deal as well, which I liked. Looking forward to seeing what you come up with next!
Hey Kaitlyn,
Fantastic! I appreciate your feedback, thanks for trying the recipe! So glad it was enjoyed!
Just made this tonight— wow!! So good! I’m definitely going to have leftover rice and pineapple salsa, going to attempt to try this with chicken as well 🙂
Hey Jenna,
Fantastic! I appreciate your feedback, thanks for trying the recipe! So glad it was enjoyed!