Spicy Chipotle Honey Salmon Bowls
Smoky, spicy, and sweet salmon bowls ready in 25 minutes. Roasted chipotle honey salmon over rice with avocado feta salad and creamy chipotle mayo — your new favorite weeknight dinner.
Ingredients
Salmon
- 4 salmon fillets (4-6 oz each) cut into bite-size chunks, skin-on or skinless
- 3 tbsp extra virgin olive oil
- 1-2 tbsp chipotle peppers in adobo chopped, adjust to heat preference
- 2 tbsp honey
- 1 tbsp tamari or soy sauce use tamari for gluten-free
- kosher salt and black pepper to taste
Cilantro Honey Vinaigrette
- 3 tbsp extra virgin olive oil
- 2 tsp honey
- 1 tbsp apple cider vinegar
- 1/4 cup fresh cilantro chopped
Avocado Feta Salad
- 2 avocados diced, ripe but firm
- 2 small cucumbers chopped, Persian or English recommended
- 1 serrano or jalapeno pepper sliced; serrano = more heat, jalapeno = milder
- 1/4 cup fresh cilantro chopped
- 1/2 tsp ground cumin
- 1/2 cup crumbled feta cheese full-fat recommended
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice freshly squeezed
- 1 tbsp fresh lime juice freshly squeezed
Chipotle Mayo
- 1/2 cup mayonnaise
- 1-2 tbsp chipotle peppers in adobo chopped
- 2 tsp honey
Bowl Base
- 3-4 cups cooked rice white, brown, or jasmine; day-old rice preferred
Instructions
- Preheat your oven to 450°F. Place salmon chunks on a rimmed baking sheet. Drizzle with 3 tbsp olive oil, chipotle in adobo, 2 tbsp honey, tamari, salt, and black pepper. Toss to coat and spread into a single layer.
- Roast the salmon for 10–15 minutes until edges turn opaque and the glaze begins to bubble. In the last 60 seconds, switch the oven to broil to caramelize the honey glaze and create crispy, charred edges. Watch closely to prevent burning.
- While the salmon roasts, make the cilantro honey vinaigrette. In a small bowl, whisk together 3 tbsp olive oil, 2 tsp honey, and 1 tbsp apple cider vinegar until emulsified. Fold in chopped cilantro and season with salt and pepper. Set aside.
- Make the avocado feta salad. Add diced avocado, chopped cucumber, sliced serrano or jalapeno, cilantro, cumin, and crumbled feta to a medium bowl. Drizzle with 2 tbsp olive oil and squeeze in the lemon and lime juice. Toss gently and season with salt to taste.
- Make the chipotle mayo. Combine mayonnaise, 1–2 tbsp chopped chipotle in adobo, and 2 tsp honey in a small bowl. Stir until smooth. Taste and adjust chipotle level to your heat preference.
- Assemble the bowls. Spoon a generous portion of cooked rice into each bowl. Arrange roasted salmon chunks over the rice. Add the avocado feta salad alongside. Drizzle the cilantro honey vinaigrette over everything and top with a dollop of chipotle mayo. Serve immediately.
Notes
For less heat, reduce chipotle in adobo to 1 tsp in both the salmon and mayo. For best texture, use day-old refrigerated rice. Pat salmon dry before marinating if using thawed frozen fillets. Cut avocado right before serving to prevent browning. Salmon and sauces can be meal prepped up to 3 days ahead — store components separately and assemble fresh.