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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.

Spicy Chipotle Honey Salmon Bowls with limes on table and fork in bowl

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.

Chipotle Honey salmon on sheet pan after roasting

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.

prep photo of chopped avocados

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.

avocado salad in bowl

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.

Spicy Chipotle Honey Salmon Bowls very close up

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

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Calories Per Serving: 464 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Avocado Feta Salad

Chipotle Mayo

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 and/or 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!
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Spicy Chipotle Honey Salmon Bowls wit avocado salad next to the bowl

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Comments

  1. 5 stars
    This was truly outstanding!! I made it exactly to the recipe but reduced the cumin slightly as to not overpower. The combination of flavours was so delightful and the crunch of the cucumbers in the avocado salad is a nice touch. Will definitely make again.

  2. 5 stars
    Another great recipe. We didn’t have any chipotle, but just used a LITTLE Chalula sauce to substitute.
    The flavors were terrific. It will be a regular in the rotation!!

  3. 5 stars
    I had all the ingredients so I made this tonight. So amazing! I thought I had cucumbers but I didn’t so I used diced jicama, it was really good. It wasn’t too spicy and the Mayo sauce was a bonus. I put a little lime juice in the vinagerette to cut the sweetness. Another Great recipe from HBH!

  4. 5 stars
    Mmmm. So good! I didn’t make the dressing or the mayo because I was lazy, and I used shrimp because I’m pregnant and have a really flavour palate tolerance right now and felt like salmon would send me over the edge with nausea. Even with all that, delicious!! Thank you!!

  5. 5 stars
    Made this tonight and it was SO GOOD. It was also pretty simple to put together and all of the flavors worked perfectly. We will be making this again!!

  6. 5 stars
    Made this tonight and my entire family loved it! It was SO flavorful! I love that the chipotle peppers gave it just enough kick without being spicy. Definitely will make it again!

  7. 5 stars
    This is going to be a repeat for sure. Very easy and basic ingredients make it a quick weeknight treat that feels like something I would buy as a takeout meal without the cost! Love the avocado cucumber feta salad especially.

  8. 5 stars
    We loved all the flavors in this dish. Used shrimp instead of salmon because I had it on hand. Can’t wait to try it again!

  9. 5 stars
    A new weekly favorite! I subbed chicken for myself and it was great.

    I also recommend blending the mayo and chipotle peppers together for a smoother sauce!

  10. 5 stars
    Tried this for something light yet filling and it was SO good. The jalapeño added a really great flavor, each ingredient satisfied every taste bud and texture! The nice crunch of the cucumber and jalapeño with the tenderness of the salmon, avocado and rice. I only used 1tbsp of chipotle sauce for the salmon and chipotle mayo for more of a subtle chipotle flavor. It was a little bit more prep work than I usually care for but I’m not exactly efficient in the kitchen either but I would definitely make this again.

  11. 5 stars
    I live in Alaska and eat a lot of salmon, but always looking for new recipes to change it up. This was so delicious! I will totally be making it on a regular basis. I had some of the avocado cucumber salad left over which I put on a baguette for lunch with some of the sauces and that was awesome too.