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Spicy Chipotle Honey Salmon Bowls Recipe

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3.9 from 12 reviews

These Spicy Chipotle Honey Salmon Bowls combine tender roasted salmon with a flavorful chipotle honey glaze, served over rice and topped with a fresh avocado cucumber salad, tangy cilantro lime sauce, and a spicy chipotle mayo. This vibrant and nutritious dish offers a balance of smoky heat, sweetness, and freshness in every bite, perfect for a satisfying weeknight dinner.

Ingredients

Salmon and Marinade

  • 4 (4-6 ounce) salmon filets, cut into bite-size chunks
  • 6 tablespoons extra virgin olive oil, divided
  • 1-2 tablespoons chopped chipotle in adobo, divided
  • 2 tablespoons plus 2 teaspoons honey, divided
  • 1 tablespoon tamari or soy sauce
  • Kosher salt and black pepper, to taste
  • 1 tablespoon apple cider vinegar
  • 1/2 cup fresh cilantro, chopped

Base

  • 3-4 cups cooked rice

Avocado Cucumber Salad

  • 2 avocados, diced
  • 2 small cucumbers, chopped
  • 1 serrano or jalapeño pepper, sliced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • Kosher salt, to taste

Spicy Chipotle Mayo

  • 1/2 cup mayonnaise
  • 1-2 tablespoons chopped chipotle in adobo
  • 2 teaspoons honey

Instructions

  1. Preheat and Prepare Salmon: Preheat your oven to 450° F (232° C). On a baking sheet, toss the bite-size salmon chunks with 3 tablespoons of olive oil, 1-2 tablespoons of chopped chipotle in adobo, 2 tablespoons of honey, tamari or soy sauce, and a pinch of kosher salt and black pepper. Arrange the salmon pieces in a single layer on the sheet.
  2. Roast Salmon: Roast the salmon in the preheated oven for 10-15 minutes, or until cooked to your desired doneness. During the last minute, switch your oven to the broil setting and broil the salmon until lightly charred for added flavor and texture. Remove and set aside.
  3. Make Cilantro Lime Sauce: In a small bowl, whisk together the remaining 3 tablespoons of olive oil, 2 teaspoons of honey, and apple cider vinegar. Stir in the 1/2 cup chopped fresh cilantro and season with kosher salt and black pepper to taste. Set this sauce aside for serving.
  4. Prepare Avocado Cucumber Salad: In a medium bowl, combine the diced avocados, chopped cucumbers, sliced serrano or jalapeño pepper, 1/2 cup chopped cilantro, ground cumin, and crumbled feta cheese. Toss everything together with 2 tablespoons olive oil, lemon juice, lime juice, and season with salt to taste.
  5. Make Spicy Chipotle Mayo: In a small bowl, mix together the mayonnaise, 1-2 tablespoons chopped chipotle in adobo, and 2 teaspoons honey until smooth and well combined.
  6. Assemble Bowls: Divide the cooked rice into four bowls. Spoon the roasted chipotle honey salmon pieces over the rice. Top each bowl with a generous serving of the avocado cucumber salad. Drizzle the cilantro lime sauce over the top and finish each bowl with a dollop of spicy chipotle mayo. Serve immediately and enjoy!

Notes

  • You can substitute tamari with soy sauce or coconut aminos for a gluten-free option.
  • If you prefer less spice, reduce the amount of chipotle in adobo and serrano pepper.
  • This recipe works well with other grains like quinoa or cauliflower rice for variation.
  • Use fresh salmon for the best flavor and texture, but frozen salmon can also be used if thawed properly.
  • Prepare the spicy mayo in advance and refrigerate for up to 3 days for convenience.

Find it online: https://recipefeastful.com/spicy-chipotle-honey-salmon-bowls-recipe/