Spicy Chipotle Honey Salmon Bowl

Aubrey Redd, MS, RD, LDN


For Salmon:

  • 4  4-6 ounce salmon filets, cut into bite-size chunks
  • 6  tablespoons  extra virgin olive oil
  • 1-2  tablespoons  chopped chipotle in adobo
  • 2  tablespoons plus 2 teaspoons honey
  • 1  tablespoon  tamari or soy sauce
  • kosher salt and black pepper
  • 1  tablespoon  apple cider vinegar
  • 1/2  cup  fresh cilantro chopped
  • 3-4  cups  cooked rice

For Avocado Feta Salad:

  • 2 avocados diced
  • 2  small cucumbers chopped
  • 1  serrano or jalapeño sliced
  • 1/2  cup  fresh cilantro chopped
  • 1/2  teaspoon  ground cumin
  • 1/2  cup  crumbled feta cheese
  • 2  tablespoons  extra virgin olive oil
  • 1  tablespoon  lemon juice
  • 1  tablespoon  lime juice

For Chipotle Mayo:

  • 1/2  cup  mayo
  • 1-2  tablespoons  chopped chipotle in adobo
  • 2  teaspoons  honey


  • Preheat the oven to 450° F.
  • On a baking sheet, toss the salmon pieces with 3 tablespoons olive oil, chipotle in adobo, 2 tablespoons honey, tamari (or soy sauce), and a pinch each of salt and pepper. Arrange in a single layer. Roast 10-15 minutes or until the salmon is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly charred. Set the salmon aside.
  • In a small bowl, whisk together 3 tablespoons of olive oil, 2 teaspoons honey, and the apple cider vinegar. Stir in the cilantro and season with salt and pepper. Set the sauce aside for serving.
  • To make the salad. Combine the avocado, cucumbers, serrano pepper, cilantro, cumin, and feta in a bowl. Toss with the olive oil, lime, lemon juice, and season with salt.
  • For the mayo, combine all ingredients in a bowl.
  • Spoon the salmon over the bowls of rice. Top with the avocado salad and drizzle the cilantro lime sauce over everything. Add a dollop of spicy mayo. Enjoy!


Recipe courtesy of Half Baked Harvest.