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Roasted chipotle honey salmon bowl with rice, avocado feta salad, and creamy sauce
Isaac blogger

Spicy Chipotle Honey Salmon Bowls

Sweet and smoky chipotle honey salmon bowls made with quick-roasted salmon, warm rice, fresh avocado salad, and a simple chipotle mayo. A bold, balanced dinner that’s easy to prepare and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: dinner
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Chipotle Honey Salmon
  • 4 salmon fillets (4–6 oz each), cut into bite-size pieces
  • 6 tablespoons extra virgin olive oil, divided
  • 1–2 tablespoons chipotle peppers in adobo, finely chopped
  • 2 tablespoons honey
  • 2 teaspoons honey (for finishing drizzle)
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon apple cider vinegar
  • Kosher salt and black pepper, to taste
  • ½ cup fresh cilantro, chopped
  • Avocado Feta Salad
  • 2 ripe avocados, diced
  • 2 small cucumbers, chopped
  • 1 serrano or jalapeño pepper, thinly sliced
  • ½ cup fresh cilantro, chopped
  • ½ teaspoon ground cumin
  • ½ cup crumbled feta cheese
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • Chipotle Mayo
  • ½ cup mayonnaise
  • 1 –2 tablespoons chipotle peppers in adobo, finely chopped
  • 2 teaspoons honey
  • For Serving
  • 3 –4 cups cooked rice (jasmine, basmati, or white rice)

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper.
  4. Toss the salmon pieces with 3 tablespoons olive oil, chipotle peppers, 2 tablespoons honey, tamari, salt, and black pepper. Spread in a single layer on the prepared baking sheet.
  5. Roast for about 10–15 minutes, until the salmon flakes easily with a fork and appears cooked through. Broil briefly for lightly charred edges if desired.
  6. Whisk together the remaining olive oil, 2 teaspoons honey, apple cider vinegar, and chopped cilantro to make the drizzle.
  7. Gently combine the avocado, cucumber, jalapeño, cilantro, cumin, olive oil, lemon juice, and lime juice. Fold in the feta cheese.
  8. Stir together the mayonnaise, chipotle peppers, and honey until smooth.
  9. Assemble the bowls with warm rice, roasted salmon, avocado salad, cilantro drizzle, and chipotle mayo.

Notes

• Roast salmon in a single layer so it cooks evenly and flakes easily.

• Adjust chipotle gradually to control spice level without overpowering the glaze.

• Assemble bowls just before serving to keep avocado and rice fresh.
• Store salmon, rice, and toppings separately in airtight containers in the refrigerator for up to 3 days.

• Reheat salmon and rice gently in a 350°F oven or microwave in short intervals until warmed through.

• Avocado salad and sauces are best kept chilled and added after reheating.