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My new go-to weeknight dinner – Spicy Chipotle Honey Salmon Bowls. Smoky, slightly spicy, chipotle roasted salmon, with cilantro vinaigrette, served over bowls of steamed rice with a salted feta and avocado salad…plus some creamy chipotle mayo too. These colorful and fresh salmon bowls might seem involved, but they’re simple to make and full of so much flavor.
I’ve mentioned this before, but I can often go through phases of loving certain styles of food. Right now, I’m loving any dish served bowl style. Ideally with rice, but greens are great too!
Either way, I have so many fresh spring “bowls” lined up for you that I can’t wait to share! But this spicy salmon is my favorite. It really does have everything good piled into one bowl. Steamed rice, chipotle roasted salmon, a salty and creamy avocado feta salad, plus some chipotle mayo to really round out the bowl.
The details are simple
Which you might not guess by looking at the ingredient list. I promise the recipe just looks long, but it’s really not hard at all.
Start out with the salmon. I love to roast the salmon in the oven with a mix of chipotle in adobo, oil, honey, and a touch of tamari (or soy sauce). The honey really helps balance out the heat and the tamari adds a salty umami flavor. This may seem odd, but trust me, it’s so delish.
Throw everything into the oven to roast. The entire cooking process is honestly less than 10 minutes, it’s so fast! And just like with my salmon tacos, I love to give everything a little crispiness right before I pull the pan out of the oven. So for the last minute of cooking, I switch the oven to broil. I then let everything get a nice crispiness around the edges. Be sure to watch carefully though!
If you’re not a fan of salmon, or just want to switch things up, I think a buttery fillet of cod would be delicious too. Or even just some shrimp!
While the salmon cooks, I make the simplest cilantro vinegaratte and then an avocado salad/salsa situation.
For the vinegaratte, there are just a few simple ingredients. But I do think it’s important to make. It really adds a nice sauciness to the bowl. Just a little oil, vinegar, honey, and cilantro are all you need!
And the salad. This might just be my favorite layer in this bowl. Avocado, cucumber, so much cilantro, so much feta cheese, a serrano pepper (you can use a jalapeño too), cumin, a little oil, and a lemon-lime mix.
I love mixing the lemon and lime for a mix of citrus, it’s subtle but unexpected.
Assemble
Steam the rice. Of course, quinoa, brown rice, or really any other grain would work too. Then layer everything in… salmon, salad, drizzle over the vinegarette, and dollop with lots of chipotle mayo.
So much happening, but really it comes together quickly since we’re just repeating ingredients throughout.
Totally delicious and this will be great for the warmer spring and summer days ahead.
Looking for other salmon recipes? Here are a few…
Sheet Pan Chipotle Salmon Tacos with Pineapple Jalapeño Salsa
Parchment Baked Roasted Red Pepper Salmon
Coconut Curry Salmon with Garlic Butter
Lastly, if you make these Spicy Chipotle Honey 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!
Spicy Chipotle Honey Salmon Bowls
Servings: 4
Calories Per Serving: 1040 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 4 (4-6 ounce) salmon filets, cut into bite-size chunks
- 6 tablespoons extra virgin olive oil
- 1-2 tablespoons chopped chipotle in adobo
- 2 tablespoons, plus 2 teaspoons honey
- 1 tablespoon tamari or soy sauce
- kosher salt and black pepper
- 1 tablespoon apple cider vinegar
- 1/2 cup fresh cilantro, chopped
- 3-4 cups cooked rice
Avocado Feta Salad
- 2 avocados, diced
- 2 small cucumbers, chopped
- 1 serrano or jalapeño, sliced
- 1/2 cup fresh cilantro, chopped
- 1/2 teaspoon ground cumin
- 1/2 cup crumbed feta cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
Chipotle Mayo
- 1/2 cup mayo
- 1-2 tablespoons chopped chipotle in adobo
- 2 teaspoons honey
Instructions
- 1. Preheat the oven to 450° F. 2. On a baking sheet, toss the salmon pieces with 3 tablespoons olive oil, chipotle in adobo, 2 tablespoons honey, tamari (or soy sauce), and a pinch each of salt and pepper. Arrange in a single layer. Roast 10-15 minutes or until the salmon is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly charred. Set the salmon aside.3. In a small bowl, whisk together 3 tablespoons olive oil, 2 teaspoons honey, and the apple cider vinegar. Stir in the cilantro and season with salt and pepper. Set the sauce aside for serving.4. To make the salad. Combine the avocado, cucumbers, serrano pepper, cilantro, cumin, and feta in a bowl. Toss with the olive oil, lime, lemon juice, and season with salt. 5. For the mayo, combine all ingredients in a bowl. 6. Spoon the salmon over the bowls of rice. Top with the avocado salad and drizzle the cilantro lime sauce over everyting. Add a dollop of spicy mayo. Enjoy!
This post was originally published on April 25, 2022
This recipe goes crazyyyyyy. The avocado feta salad is sooooo good with that little vinaigrette. It’s actually going to be on repeat. I did add cumin, lime, and lemon to the vinaigrette. I also added lime, salt, and pepper to the mayo sauce. I also added green onions to the salad.
Hey Courtney,
Amazing! I appreciate you giving this recipe a try, so glad it turned out nicely for you! Have the best weekend!🌸
So delicious and refreshing!!
Thanks so much, Irene! So glad to hear this recipe turned out nicely for you:) Thanks for making it!
I made this for my family over the weekend and it was a hit! Thanks for sharing such great recipes Tieghan!
Hey Stephanie,
Happy Monday! Thanks for giving this recipe a try, love to hear it turned out well for you! Have the best week:)
Okay. I didn’t have serrano or cucumber, but had everything else. Substituted those for some fresh poblanos. I kid you not, my first bite I said, aloud, “whoa”. This is so incredibly delicious! I was impressed with how easy it was to make, even with the fact that my salmon had skin on and I had to skin. Just, pure deliciousness!
Hey Katrina,
Wonderful! Thank you so much for making this recipe, love to hear it was a hit! Have the best weekend:)
I’m confused as to what the cilantro lime sauce is. Is that the dressing with the apple cider vinegar in it? There’s no lime…
Hi Abby,
Yes, that is correct. You can add lime if you wish. So sorry for any confusion! xT
Made tonight and was pretty easy yet flavorful. I love the combo of chipotle peppers and honey. I used diced red bell pepper instead of avocado in the salad since that’s what I had but it added a nice crunch. And put it all over quinoa. Thanks T for another great recipe!
Hey Courtney,
Wonderful! Thank you so much for trying this recipe and your feedback, so glad to hear it turned out well for you! xx
We go back to this again and again. It’s so dang good.
Maybe HBH’s best!!!
Hi Laramie,
So glad to hear this recipe always turns out well for you, thanks for making it so often! Have a wonderful week! xx
Whole family loves this!! Have done it with shrimp too!
Hi Natalie,
Thanks so much for making this recipe, I’m so glad to hear it turned out well for you! Happy Sunday! xT
Amazing!
Thanks so much, Juliana!!
Love this recipe. It’s a staple in our house and we’ve made it super simple by using our air fryer for the salmon and rice cooker. We can probably have it on the table in under 20 mins. We also sub goat cheese crumbles for the feta cheese and it’s great.
Hey Kelly,
Awesome!! So glad to hear this recipe is always enjoyed by your family. I appreciate you making it often and your feedback! Have the best day! XxT
Made this into fish tacos rather than bowls (I skipped the apple cider dressing and omitted the feta from the salad). Best fish tacos I’ve ever had!! Will definitely be using this recipe again and again, both for fish tacos and for bowls. Definitely quick, easy and delicious!
Hey Angie,
Awesome!! Love to hear this recipe turned out nicely for you, thanks for making it! Hope you are enjoying fall! XxT
Such a fantastic recipe! Talk about flavor explosion. Kind of a lot of steps, so I only make on weekends, but 100% worth it. We have made numerous times and it’s just amazing every time. Love it!
Hey Erin,
Happy fall Sunday! Thanks a lot for making this recipe, so glad to hear it turned out well for you:) XxT
I’ve made this recipe SIX TIMES! It’s so good. I actually make a cilantro lime rice for a little extra flavor. The cucumber/feta/avocado salad absolutely makes this a winner and so delicious.
Hey Lauren,
Awesome! So glad to hear this recipe always turns out well for you, thanks for making it so often! Have a great weekend! xT
I think the ingredient list and directions are missing lime juice from the serving sauce.
Hi Hannah,
You are going to add 1 tablespoon of lime juice in step 4. I hope you love this recipe, please let me know if you have any other questions! xT
Made this tonight and it was a hit with my kids and partner. I omitted the jalapeño from the avocado salad to keep the heat down and added diced pickled jalapeño to my kids’ dishes instead. Adding this one to my rotation for sure!
Hey Vicki,
Wonderful! I appreciate you making this recipe and your comment, love to hear it turned out well! Xx
This recipe did not disappoint. It’s now one of my favorites. Def a five star. I made it tonight for my gf, and she said it’s the best salmon dish she has ever had
Thanks so much, Diego! Love to hear this!