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Honey Chipotle Salmon Rice Bowl with corn avocado salsa.
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5 from 1 vote

Honey Chipotle Salmon Bowls

Honey chipotle salmon bowls are made with sweet and spicy marinated baked salmon, a corn and avocado salsa, all on top of rice.
Prep Time25 minutes
Cook Time15 minutes
Marinating Time30 minutes
Total Time1 hour 10 minutes
Course: Bowls, Dinners, Fish + Seafood
Cuisine: Southwest
Keyword: chipotle, rice bowls, salmon bowls, salmon rice bowls
Servings: 4 servings
Author: Danae Halliday

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

If you can't find queso fresco, cotija can be used instead. It's saltier so you may not want to use as much. 

Nutrition

Calories: 498kcal | Carbohydrates: 51g | Protein: 31g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 234mg | Potassium: 1105mg | Fiber: 8g | Sugar: 9g | Vitamin A: 536IU | Vitamin C: 15mg | Calcium: 130mg | Iron: 3mg