Description
Succulent spicy chipotle honey salmon bowls bring Mexican-inspired flavors dancing across fresh ingredients. Zesty chipotle glaze and perfectly seared salmon create a delightful meal you’ll crave time and again.
Ingredients
Scale
- 4 salmon fillets (5–6 oz / 142–170 g each)
- 2 tbsps olive oil
- 2 tbsps honey
- 1–2 tbsps adobo sauce (from chipotle peppers can)
- 1 tsp lime juice
- 1 garlic clove, minced
- ½ tsp smoked paprika
- ¼ tsp cumin
- salt and pepper, to taste
- 2 cups cooked rice (white, brown, or cauliflower)
- 1 avocado, sliced
- 1 cup shredded red cabbage
- ¼ cup chopped cilantro
- lime wedges, for serving
- optional toppings: sliced jalapenos, pickled onions, sour cream or chipotle mayo
Instructions
- Glaze Preparation: Whisk honey, adobo sauce, lime juice, minced garlic, paprika, and cumin in a small mixing bowl until smooth and well-combined. Reserve for later use.
- Salmon Seasoning: Thoroughly pat salmon fillets dry, then generously season with salt and pepper. Ensure each fillet is evenly coated and at room temperature.
- Salmon Searing: Heat olive oil in a large skillet over medium-high heat. Carefully place salmon skin-side down, cooking for 3-4 minutes until crisp and golden. Gently flip fillets and liberally brush with prepared chipotle honey glaze.
- Cooking Completion: Continue cooking salmon for an additional 3-4 minutes, ensuring fish is caramelized and cooked through with a slightly translucent center. Internal temperature should reach 145°F.
- Bowl Assembly: Layer cooked rice as a base in serving bowls. Strategically position glazed salmon fillets on top of rice. Artfully arrange sliced avocado, shredded cabbage, and fresh cilantro around the salmon.
- Final Presentation: Garnish with lime wedges and optional extra glaze or chipotle mayo. Serve immediately while salmon remains warm and crisp.
Notes
- Adjust the amount of adobo sauce to manage spice level, adding gradually for personalized heat without overwhelming the salmon’s delicate flavor.
- Use a hot, non-stick skillet and avoid moving fish while cooking to create a crispy, golden-brown exterior that locks in moisture.
- Watch salmon closely during final minutes, removing from heat when center is slightly translucent for tender, juicy results that melt in your mouth.
- Swap rice with quinoa or cauliflower rice for low-carb option, and use gluten-free soy sauce if monitoring gluten intake.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg