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My new go-to weeknight dinner – Hot Honey Crispy Salmon Bowls. Crispy roasted salmon mixed with asparagus tossed up in everyone’s favorite sweet-spicy hot honey sauce. The honey sauce has the perfect combination of spices and sea salt. Each bowl is assembled with rice, avocado and feta salsa, and a creamy cilantro ranch. A delicious weeknight dinner to serve up to family and friends. Save the leftovers for a delicious lunch the following day!
If there’s anything I am desperately craving, it’s more color in my life! With the weather being somewhat blah for a couple days last week, I needed to introduce color in other ways. I think every recipe I’ve made since returning home from Miami has been like the rainbow. So much color!
And I love that! These bowls turned out even better than I had envisioned. This is a concept I’ve had on my “to-make list” for while. We just love my spicy hot honey sauce over here. So I’ve had lots of fun reinventing and repurposing it in new recipes!
I have so many fresh spring “bowl” recipes lined up for you that I can’t wait to share! I guess you could say that I’m in a “bowl” phase! But this spicy salmon is my favorite. It really does have everything good piled into one bowl. Steamed rice and crispy salmon bites tossed in our go-to hot honey sauce. Then mixed with a salty and creamy avocado feta salad with fresh herbs and edible flowers. Plus a homemade cilantro ranch that adds a cooling, creaminess to each bowl.
Oh, and I threw in some springtime asparagus too!
Yes, there is a lot happening, but everything together hits just right. You’re going to be making these on repeat, I know it!
Details
What’s amazing about these bowls is how easy they are to throw together, yet still so delicious! The salmon and asparagus are cooked together on a sheet pan until perfectly roasted and crispy.
I love to cook with asparagus this time of year, it’s coming into season for spring. It’s yet another food that reminds me of my Nonnie. She used to cook asparagus all the time, she loved it!
Simply toss the salmon bites with olive oil, paprika, salt, and pepper. Then add the asparagus and roast away.
While the fish is cooking, I prep everything else.
For the hot honey sauce, warm the honey on the stove with hot sauce, cayenne, and chipotle chili powder. The chili powder adds a very subtle smokiness to the sweet, spicy, salty sauce.
You can use as little or as much of the sauce as you’d like, but I end up using most of the sauce. My dad is absolutely obsessed with it!
For the salsa, avocado, so much cilantro, dill, so much feta cheese, a serrano pepper (you can use a jalapeño too), a little oil, and a lemon.
The is KEY, so don’t skip it. I think it adds a lot of flavor and freshness.
Now the next step is optional, I make a creamy, cooling cilantro ranch dressing, It’s easy to do, just blend up everything until creamy!
I use cilantro and basil, then all the usually ranch dressing ingredients.
Assemble
Fill your bowls with rice. Then layer everything in. The asparagus, salmon, salsa, a drizzle of extra hot honey, and a dollop with lots of cilantro ranch.
So much happening, but really it comes together quickly since we’re just repeating ingredients throughout and roasting everything on a sheet pan! We love that!
Looking for other quick dinner recipes? Here are a few.
20 Minute Garlic Oil Schezwan Peanut Noodles
Sheet Pan Chipotle Salmon Tacos with Pineapple Jalapeño Salsa
Parchment Baked Roasted Red Pepper Salmon
Coconut Curry Salmon with Garlic Butter
Sheet Pan Buffalo Chicken Pizza
Spinach and Artichoke Stuffed Soft Pretzels
Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch
Buffalo Cauliflower with Spicy Tahini Ranch
Lastly, if you make these Hot Honey Crispy 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!
Hot Honey Crispy Salmon Bowls
Servings: 4
Calories Per Serving: 635 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 (4-6 ounce) salmon filets, cut into bite-size chunks
- 6 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- kosher salt and black pepper
- 1 bunch asparagus, ends trimmed
- 1/2 cup honey
- 2-3 tablespoons hot sauce
- 1-3 teaspoons cayenne pepper
- 3/4 teaspoon chipotle chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3-4 cups cooked rice
- creamy ranch, for serving
AVOCADO Salsa
- 2 avocados, diced
- 1 serrano or jalapeño, sliced
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons chopped fresh dill
- 1/2 cup crumbled feta cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1/3 cup toasted seeds, pumpkin, sesame, sunflower, etc.
Instructions
- 1. Preheat the oven to 450° F. 2. On a baking sheet, toss the salmon pieces with 3 tablespoons olive oil, paprika, salt, and pepper. Arrange in a single layer. On the other side of the pan, add the asparagus. Toss with 1 tablespoon olive oil, salt, and pepper. Roast 10-15 minutes or until the salmon is just undercooked to your liking. 3. Meanwhile, make the hot honey. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt.4. Spoon some of the hot honey over the salmon. Switch the oven to broil and broil until lightly charred and crispy. Spoon over additional hot honey, to your taste.5. To make the salsa. Combine all ingredients in a bowl and season with salt, gently tossing. 6. Arrange the salmon and asparagus over bowls of rice. Top with salsa. Add ranch on the side or drizzle over each bowl. Enjoy!
Notes
Creamy Cilantro-Basil Ranch: In a blender, blend 1/2 cup plain greek yogurt or sour cream, 1/3 cup mayo, 2 tablespoons buttermilk, 1 cup fresh cilantro, 1/2 cup fresh basil, 1/4 cup fresh chopped chives, 2 teaspoons Worcestershire, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon cayenne, and a pinch each of kosher salt and black pepper. Blend until creamy.
This recipe is amazing!! I didn’t anticipate I would enjoy it as much as I did. It comes together easily and is so flavorful. My only regret is I only made enough for two servings. This one will be on repeat all spring and summer.
Hey Vonetta,
Wonderful!!🌴🍍 I appreciate you making this recipe and sharing your review, love to hear that it turned out well! xx
Delicious! I made this for the first time back in early March and it immediately went on our 5-StarFamily Favorites List. I’m making it again this evening for our son who’s back home here from Georgia visiting.
Hey Lynn,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks so much for making it! xx
Teighan! This recipe SLAPS! I have really enjoyed all the recipes of your I have tried, but this is my favorite so far. You are the best!
Hey Stefanie,
Lol love to hear this!! Thanks so much for making this dish and sharing your feedback! Happy Friday! xT
Your recipes always deliver, but this one absolutely knocks it out of the park. I made it for a small dinner party, and everyone marveled over it. Had the last of it for lunch today and added some kimchi from the Dallas farmer’s market. I’ll be coming back to this one often!
Hey Charley,
Happy Sunday!! 🍉🍓🫐 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and your comment! xT
Made this tonight and loved it! I did zucchini spears instead of asparagus and it worked great- no other adjustments.
My partner doesn’t eat fish and it was super easy to cook some cubed chicken and add the same hot honey sauce for them, as well.
One note- definitely taste test the sauce as you’re preparing it, as ours turned out pretty spicy (my mistake!) but overall 10/10 stars and will be making again!
Hey Ali,
Fantastic!! I am thrilled to hear that this recipe turned out well for you, thanks for making it and sharing your review:)
made this tonight and YUM! i made a few changes: used wild rice instead of white, mike’s extra hot honey as a cheat for making my own hot honey, and tossed the jalapeño in with an avocado, greek yogurt, and fresh herbs for the sauce. the salmon was sweet, a little spicy, and super juicy, and the asparagus was the perfect pairing to make this a hearty but light spring dinner. second HBH meal i’ve made this week and both were huge hits.
Hey Chelsea,
Happy Monday!!🌞 I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! xx
So delicious! I omitted the hot sauce and cut the spice in half because of my kids! Still had a kick, it was delicious! Make the cool creamy sauce! Pulls it together!
Hey Brittany,
Fantastic!! I love to hear that this recipe turned out well for you, thanks so much for making it! Have a great weekend:) 🐣🍭
Made this tonight and we loved it! Thank you!!
Love to hear this Ashley!! Thanks for giving this recipe a try! Happy Friday! xT
I made this tonight and it was delicious! My husband loved it too. I did tone down the hot sauce to 1 tbsp and used goat cheese instead of feta, but everything else as your recipe. This recipe changed a plain meal into something special! Thank you!
Hey Mary,
Happy Friday!!🌼🐰 I really appreciate you making this dish and sharing your review, so glad to hear it turned out well for you! xx
Super interesting, delicious recipe. I don’t think I’m a particularly slow cook but this recipe takes longer than 15 minutes to prep! It took me 2 hours to get thru all the moving parts and that was before the oven part. What am I missing?
Hi Kim,
Happy Friday!!🌼🐰 I really appreciate you making this dish and sharing your review, so glad to hear it turned out well for you! Sorry this took longer than expected! xx
The flavors in this dish are incredible! The hot honey sauce I could see adding to other proteins like tofu for my vegetarian fiancé! The avocado salsa was so unique and tasty! The creamy basil-cilantro sauce….I could drink that stuff! It is quite a bit of prep/measuring with all of the sauces, and my kitchen was quite messy afterwards, but I didn’t set my mise en place up so that was my fault. I would suggest doing any prep ahead of time for the sauces to make it a little faster when it comes time to baking if you are a spastic and slow prepper like myself. The asparagus and salmon parts were super easy and tasty! Fantastic recipes as always HBH!!! Thank you for sharing!
Love to hear this Haley!! Thanks so much for making this dish and sharing your feedback, I’m so glad to hear that it turned out well for you! xT
I made this last night it was such a hit!!!My husband asked how soon I could make this ag!! Thank you so much for the recipe 😘
Hey Jamie,
Lovely!! I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well:) xx
Oh my, that hot honey was the best. Concerned about the amount of heat, I made a small batch and used half of the least amount of spice recommended. I will up it next time but the flavor was terrific. I had to use some canned chipotle sauce with some chili powder. When I bought my salmon, the fish guy knew what I was making and said he had used the hot honey on chicken cooked the same way.
Hey Wendy,
Wonderful!! Love to hear that this recipe turned out well for you, thanks for giving it a go! xT
Delicious and easy, will definitely make it again!
Hi Kathryn,
Happy Wednesday!!🌈 🐇 I am so glad to hear that this recipe turned out well for you! Thanks for sharing your feedback and trying it out! xT
Delicious! This recipe was fantastic for dinner and I used my leftover avocado salsa and salmon on toast for a great breakfast the next day. Definitely keeping this one to make again
Hey Rachel,
Fantastic!! Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you! xx
Delicious! Amazing flavors – will be making this again!
Thanks so much Laura!! Love to hear that this recipe was enjoyed! Happy Tuesday:) xx