Can I make this recipe less spicy while keeping the flavor?

Absolutely! The heat comes primarily from the chipotle peppers and the fresh serrano/jalapeño. To reduce the spice level while maintaining flavor, remove the seeds from the chipotles, use just half the amount called for, and substitute the serrano with bell pepper in the salad. The smoky flavor will remain without overwhelming heat.

What's the best way to tell when salmon is perfectly cooked?

The salmon should flake easily with a fork but still maintain some translucency in the center for optimal moisture. For this recipe, since we're using chunks, look for the pieces to be just opaque throughout with a slight firmness when pressed. If you're unsure, an instant-read thermometer should register 125°F for medium-rare or 130°F for medium.

Can I prepare this with frozen salmon?

Yes, but for best results, thaw the salmon completely in the refrigerator overnight before cooking. Pat it very dry with paper towels before tossing with the marinade ingredients, as excess moisture will prevent proper caramelization. You may need to extend the cooking time by a few minutes if the salmon is still cold from the refrigerator.

How can I adapt this recipe for a crowd?

This recipe scales up beautifully for entertaining! Double or triple all ingredients, and use multiple sheet pans for roasting the salmon to ensure proper spacing. For serving a crowd, consider setting up a "bowl bar" where guests can assemble their own bowls with all components laid out buffet-style – this creates an interactive experience and accommodates various preferences.

Spicy Chipotle Honey Salmon Bowls Recipe

Description

This Spicy Chipotle Honey Salmon Bowl recipe is a flavorful and vibrant dish combining perfectly roasted salmon with a spicy-sweet glaze, a fresh avocado feta salad, and a creamy chipotle mayo. It’s a nutritious and satisfying meal packed with textures and bold flavors.

Ingredients

Units Scale

Salmon Bowl

- 4 (4-6 oz) salmon filets, cut into bite-size chunks
- 6 tbsp extra virgin olive oil
- 1 1/2 tbsp chopped chipotle in adobo
- 2 tbsp honey
- 1 tbsp tamari or soy sauce
- Kosher salt and black pepper, to taste
- 1 tbsp apple cider vinegar
- 1/2 cup fresh cilantro, chopped
- 3 1/2 cups cooked rice

Avocado Feta Salad

- 2 avocados, diced
- 2 small cucumbers, chopped
- 1 serrano or jalapeño, sliced
- 1/2 cup fresh cilantro, chopped
- 1/2 tsp ground cumin
- 1/2 cup crumbled feta cheese
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp lime juice

Chipotle Mayo

1/2 cup mayo
1 1/2 tbsp chopped chipotle in adobo
2 tsp honey

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Instructions

Preheat the oven: Preheat your oven to 450°F to ensure it’s ready for roasting the salmon.
Prepare and roast the salmon: On a baking sheet, toss the salmon pieces with 3 tablespoons of olive oil, chipotle in adobo, 2 tablespoons of honey, tamari (or soy sauce), and a pinch each of salt and pepper. Arrange the salmon in a single layer and roast for 10-15 minutes, or until it’s cooked to your liking. For an extra charred finish, switch the oven to broil during the last minute of roasting. Set the salmon aside once done.
Make the cilantro lime sauce: In a small bowl, whisk together the remaining 3 tablespoons of olive oil, 2 teaspoons of honey, and the apple cider vinegar. Stir in the chopped cilantro and season with salt and pepper to taste. Set aside for serving.
Prepare the avocado feta salad: In a mixing bowl, combine the diced avocado, chopped cucumbers, sliced serrano pepper, fresh cilantro, ground cumin, and crumbled feta. Toss with extra virgin olive oil, lime juice, and lemon juice. Season with salt to taste and set aside.
Make the chipotle mayo: In a small bowl, mix the mayonnaise with chopped chipotle in adobo and honey until well combined. Adjust the amounts to suit your taste if needed.
Assemble the bowls: Spoon the cooked rice into your serving bowls. Top the rice with the roasted salmon, avocado feta salad, and drizzle the cilantro lime sauce over everything. Finally, add a dollop of chipotle mayo for a creamy kick. Serve and enjoy!

Notes

For extra heat, add more serrano peppers or increase the amount of chipotle in adobo in the salmon marinade and mayo.
If you’re not a fan of feta cheese, you can substitute it with queso fresco or leave it out entirely for a vegan option (using vegan mayo).
To save time, you can prep the avocado salad ingredients and the chipotle mayo while the salmon is roasting.
This recipe is highly adaptable – feel free to use brown rice, quinoa, or cauliflower rice as a base for the bowl.

Nutrition

Serving Size: 1 bowl
Calories: 620
Sugar: 12g
Sodium: 890mg
Fat: 40g
Saturated Fat: 6g
Unsaturated Fat: 33g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 7g
Protein: 32g
Cholesterol: 85mg