Description

This Spicy Chipotle Honey Salmon Bowls recipe combines tender, perfectly cooked salmon fillets glazed with a smoky, sweet chipotle honey sauce and served over a bed of fluffy rice or quinoa. Fresh avocado, cucumber, cherry tomatoes, and red onion add bright, fresh flavors and textures, while a squeeze of lime and a sprinkle of cilantro bring a refreshing finish. Ready in under 30 minutes, it’s a vibrant, healthy, and satisfying bowl perfect for a quick weeknight dinner or meal prep.

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

Base and Toppings

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)

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Instructions

Make the chipotle honey glaze: In a small bowl, whisk together the honey, chipotle pepper in adobo sauce, smoked paprika, garlic powder, salt, black pepper, and lime juice until well combined to create a flavorful glaze.
Prepare the salmon: Preheat your grill or a non-stick skillet over medium-high heat, ensuring it’s hot before cooking the salmon for a good sear.
Season the salmon: Brush each salmon fillet with olive oil and season both sides with salt and pepper for enhanced flavor and to prevent sticking.
Cook the salmon: Place the salmon fillets on the grill or skillet, skin-side down if skin-on, and cook for 4-5 minutes per side until cooked through and the internal temperature reaches 145°F (63°C).
Glaze the salmon: During the last minute of cooking, generously brush the chipotle honey glaze over each salmon fillet and allow it to caramelize slightly, adding a smoky-sweet finish.
Assemble the bowls: Layer cooked rice or quinoa at the base of each bowl, then arrange sliced avocado, cucumber, cherry tomatoes, and red onion on top, creating a colorful and fresh bed for the salmon.
Add the salmon to the bowls: Place the glazed salmon fillets in the center of each bowl, making them the star of the dish.
Garnish and serve: Drizzle any remaining chipotle honey glaze over the salmon and vegetables, garnish with chopped fresh cilantro, and serve with lime wedges on the side for a bright, zesty finish.

Notes

You can substitute quinoa for rice for a higher protein and gluten-free option.
Adjust the amount of chipotle pepper in adobo sauce to control the heat level to your preference.
Make sure not to overcook the salmon to keep it moist and tender.
This dish reheats well but best served fresh for optimal texture and flavor.
For a complete meal, add a side of steamed or roasted vegetables.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: American