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These honey chipotle salmon bowls are made with sweet and spicy marinated baked salmon, a corn and avocado salsa, all on top of rice. They’re healthy, balanced, full of flavor, and great for meal prep!
Love salmon rice bowls? Try these sweet chili salmon bowls!
Why You’ll Love Chipotle Salmon Bowls
Sweet and spicy – Just like my Honey Chipotle Chicken Rice Bowls, these salmon bowls are made with the same sweet and spicy marinade. It’s just as delicious on salmon as it is on chicken!
Corn avocado salsa – The salsa for these rice bowls is one of my favorites! Grilled corn, if it’s in season is best, otherwise use frozen fire roasted corn. Paired with the creamy avocado, salty queso fresco, lime juice, and cilantro, you’ll be eating it by the spoonful!
Meal prep – This is a great recipe to make if you meal prep. Store the rice and salmon separate from the salsa since you won’t want to heat the salsa in the microwave.
Ingredients for Spicy Chipotle Salmon Bowls
- Salmon fillets – I recommend using center cut salmon fillets so that they cook evenly.
- Chipotle chiles in adobo sauce – Spicy, smoky, and a little tangy from the adobo sauce.
- Lime – Squeeze the lime juice for the best tart lime flavor.
- Honey – Sweetens the marinade and balances out the spice from the chipotle.
- Garlic powder and ground cumin – Spices used in both the marinade and salsa.
- Cilantro – An herb with a fresh, citrusy, clean flavor.
- Corn – Fresh or defrosted frozen corn can be used. I recommend grilling it or using frozen fire roasted corn.
- Avocado – Make sure it’s ripe so you have that creamy, rich flavor.
- Queso fresco – A crumbly, salty, mild, cow’s milk cheese.
- Jalapeño – Remove the seeds and vein for a salsa that isn’t as spicy.
- Rice – White or brown rice can be used. I like to use white jasmine rice.
How to Make Honey Chipotle Salmon Bowls
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
Combine all of the ingredients for the salmon marinade in a bowl. Add in the chunks of salmon and toss together until coated. Marinate the salmon 30-60 minutes.
While the salmon marinates cook the rice according to package instructions and make the corn avocado salsa. Combine the salsa ingredients in a mixing bowl, toss together, and taste for seasoning.
Preheat your oven and spread the marinated salmon out onto a foil or parchment paper lined baking sheet. Bake for 7-12 minutes.
Assemble the salmon bowls by adding a portion of rice to each bowl and topping it with some of the chipotle salmon and avocado corn salsa. Garnish with extra cilantro and serve with lime wedges.
Substitutions and Variations
- Swap rice with quinoa for extra protein or cauliflower rice for lower carbs.
- The salmon fillets can be marinated and baked whole. You’ll need to increase the baking time to approximately 12-14 minutes.
- If you’re worried about the avocado browning, try making the corn salsa used with these honey chipotle meatball bowls.
- Add black beans to the salsa for extra fiber, carbs, and protein.
Recipe Tips
- If you’re sensitive to spicy food, omit the chipotle chile and just use 2 tablespoons of the adobo sauce.
- Use center cut salmon fillets so that the pieces bake evenly.
- Always buy an extra lime in case the one you buy isn’t juicy.
Storage and Reheating
Storage – The salmon and rice should be stored separately from the salsa. They will keep for 3-4 days in airtight containers in the refrigerator. The avocado will likely brown a little, feel free to add fresh avocado if it bothers you.
Reheating – To reheat, microwave the rice and salmon until warm. Be careful not to heat for too long or the salmon will dry out. To help prevent this from happening, cover with a damp paper towel.
More Bowl Recipes
Did you make these Honey Chipotle Salmon Bowls? I’d love if you’d leave a recipe rating and review below.
Honey Chipotle Salmon Bowls
Ingredients
Honey Chipotle Salmon
- 1 pound salmon fillets, skin removed and cut into 1 – 1 1/2 inch cubes
- 1 chipotle chile in adobo sauce + 1 tablespoon of adobo sauce, finely chopped
- 1/2 of a lime, juiced
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt, or to taste
- 1/2 teaspoon ground cumin
- 1 tablespoon chopped cilantro
Avocado Corn Salsa
- 2 cups grilled fresh corn, or defrosted frozen fire roasted corn
- 1 avocado, peeled and diced
- 1/2 cup crumbed queso fresco
- 1 jalapeño, seeds and vein removed and finely diced
- 2 tablespoons chopped cilantro
- 1/2 of a lime, juiced
- 1/2 teaspoon ground cumin
- kosher salt to taste
Other Ingredients
- 2 cups cooked rice
- cilantro and lime wedges for garnish
Instructions
- Combine all of the ingredients for the salmon marinade in a bowl. Add in the chunks of salmon and toss together until they’re coated. Cover and refrigerate for 30-60 minutes while the salmon marinates.
- While the salmon is marinating cook the rice according to package instructions.
- To make the corn avocado salsa, combine all of the ingredients in a mixing bowl and gently toss them together. Taste for seasoning and add additional salt and lime juice as needed.
- Preheat oven to 450° F. Line a baking sheet with parchment paper or foil. Dump the salmon onto the baking sheet and spread it into a single layer. Bake for 7-12 minutes or until opaque and flaky.
- To assemble the bowls, add a 1/2 cup of rice to a bowl. Top with some of the salmon and salsa. Garnish with cilantro and a lime wedge.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
