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Spicy Chipotle Honey Salmon Bowls

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These spicy chipotle honey salmon bowls are loaded with bold flavors! Tender, roasted salmon bites coated in a smoky-sweet chipotle glaze are paired with fluffy rice, a refreshing avocado feta salad, and a drizzle of creamy chipotle mayo. A nutritious and satisfying meal that’s easy to make in just 40 minutes!

Ingredients

Scale

  1. For the Salmon:

    • 4 (4–6 oz) salmon filets, cut into bite-size chunks

    • 6 tbsp extra virgin olive oil, divided

    • 1–2 tbsp chopped chipotle in adobo

    • 2 tbsp + 2 tsp honey, divided

    • 1 tbsp tamari or soy sauce

    • Kosher salt and black pepper, to taste

    • 1 tbsp apple cider vinegar

    • 1/2 cup fresh cilantro, chopped

    • 3–4 cups cooked rice

    For the Avocado Feta Salad:

    • 2 avocados, diced

    • 2 small cucumbers, chopped

    • 1 serrano or jalapeño, sliced

    • 1/2 cup fresh cilantro, chopped

    • 1/2 tsp ground cumin

    • 1/2 cup crumbled feta cheese

    • 2 tbsp extra virgin olive oil

    • 1 tbsp lemon juice

    • 1 tbsp lime juice

    For the Chipotle Mayo:

    • 1/2 cup mayo

    • 1–2 tbsp chopped chipotle in adobo

    • 2 tsp honey

Instructions

  • Preheat the Oven: Set the oven to 450°F (232°C).

  • Prepare the Salmon:

    • On a baking sheet, toss the salmon pieces with 3 tbsp olive oil, chipotle in adobo, 2 tbsp honey, tamari (or soy sauce), and a pinch of salt and pepper.

    • Spread in a single layer and roast for 10–15 minutes, until cooked through.

    • In the last minute, broil for a lightly charred finish. Set aside.

  • Make the Cilantro Sauce:

    • In a small bowl, whisk together 3 tbsp olive oil, 2 tsp honey, and apple cider vinegar.

    • Stir in the cilantro, season with salt and pepper, and set aside.

  • Prepare the Avocado Feta Salad:

    • In a bowl, combine diced avocado, chopped cucumbers, sliced serrano or jalapeño, cilantro, and cumin.

    • Toss with olive oil, lemon juice, lime juice, and season with salt.

    • Gently fold in the crumbled feta.

  • Mix the Chipotle Mayo:

    • In a bowl, mix mayo, chipotle in adobo, and honey until smooth.

 

  • Assemble the Bowls:

    • Spoon the cooked rice into bowls.

    • Top with roasted salmon and avocado feta salad.

    • Drizzle with cilantro lime sauce and add a dollop of chipotle mayo.

    • Serve immediately and enjoy!

Notes

  • You can adjust the spiciness by varying the amount of chipotle in adobo.

  • Serve with additional lime wedges for extra zest.

 

  • If you prefer a milder sauce, you can reduce or omit the chipotle mayo.

Nutrition

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