Description
These Spicy Chipotle Honey Salmon Bowls feature perfectly grilled salmon fillets glazed with a smoky, sweet chipotle honey sauce, served over a bed of rice or quinoa and topped with fresh avocado, cucumber, cherry tomatoes, and red onion. This balanced, flavorful dish is quick to prepare and perfect for a nutritious weeknight dinner.
Ingredients
Scale
Salmon and Glaze
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tbsp chipotle pepper in adobo sauce (or more for extra heat)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime
Bowl Ingredients
- 2 cups cooked white or brown rice (or quinoa)
- 1 avocado, sliced
- 1 cup cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Make the chipotle honey glaze: In a small bowl, whisk together honey, chipotle pepper, smoked paprika, garlic powder, salt, black pepper, and lime juice until well combined.
- Prepare the salmon: Preheat your grill or a non-stick skillet over medium-high heat to ensure proper cooking temperature.
- Season the salmon: Brush the salmon fillets with olive oil and season with salt and pepper evenly on both sides.
- Cook the salmon: Place the salmon fillets on the grill or skillet, skin-side down if using skin-on salmon, and cook for 4-5 minutes on each side, or until fully cooked and reaching an internal temperature of 145°F (63°C).
- Glaze the salmon: During the last minute of cooking, brush the chipotle honey glaze over the salmon fillets and allow it to slightly caramelize to enhance flavor and texture.
- Assemble the bowls: Evenly distribute the cooked rice or quinoa in serving bowls as the base layer.
- Add the fresh toppings: Arrange sliced avocado, cucumber, cherry tomatoes, and red onion attractively on top of the rice.
- Add the salmon: Place the glazed salmon fillet in the center of each bowl.
- Garnish and serve: Drizzle any remaining chipotle honey glaze over the salmon and vegetables, garnish with fresh cilantro, and serve with lime wedges on the side for an extra burst of citrus flavor.
Notes
- For extra heat, add more chipotle pepper in adobo sauce to the glaze.
- Salmon can be cooked skin-on or skinless depending on preference.
- This recipe works well with white rice, brown rice, or quinoa as a base.
- Use fresh lime juice for the best flavor in the glaze and garnish.
- Ensure salmon reaches an internal temperature of 145°F (63°C) for safe consumption.
