Description

These Spicy Chipotle Honey Salmon Bowls are the perfect mix of heat, sweetness, and freshness. Roasted chipotle-honey glazed salmon sits over fluffy rice with a refreshing avocado cucumber salad and a smoky chipotle mayo drizzle. It’s colourful, nutritious, and packed with bold flavour—perfect for weeknight dinners or meal prep.

Ingredients

Scale

For the Salmon:

4 salmon filets (4–6 oz each), cut into chunks
6 tbsp extra virgin olive oil
1–2 tbsp chopped chipotle in adobo
2 tbsp + 2 tsp honey
1 tbsp tamari or soy sauce
Kosher salt and black pepper, to taste
1 tbsp apple cider vinegar
1/2 cup chopped fresh cilantro
3–4 cups cooked rice

For the Avocado Feta Salad:

2 avocados, diced
2 small cucumbers (or 1 large), chopped
1 serrano or jalapeño, thinly sliced
1/2 cup chopped fresh cilantro
1/2 tsp ground cumin
1/2 cup crumbled feta
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp lime juice

For the Chipotle Mayo:

1/2 cup mayonnaise
1–2 tbsp chopped chipotle in adobo
2 tsp honey

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Instructions

Roast the Salmon:
Preheat oven to 450°F (230°C). Toss salmon with 3 tbsp olive oil, chipotle, 2 tbsp honey, tamari, salt, and pepper. Spread on a baking sheet and roast 10–15 minutes until crisp. Broil for 1 minute at the end.
Make the Dressing:
Whisk together 3 tbsp olive oil, 2 tsp honey, and apple cider vinegar. Stir in chopped cilantro and season to taste.
Prepare the Avocado Salad:
Mix avocado, cucumber, pepper, cilantro, cumin, and feta. Drizzle with olive oil, lemon, and lime juice. Toss gently.
Make the Chipotle Mayo:
Stir together mayo, chipotle, and honey until creamy.
Assemble the Bowls:
Start with rice, top with salmon, avocado salad, a drizzle of dressing, and chipotle mayo.

Notes

Use brown rice or quinoa for added fiber.

Start with less chipotle for milder spice.

Store components separately for easy meal prep.

Roasted corn or black beans make great additions.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Roasted
Cuisine: Fusion – American / Mexican-inspired