Honey Chipotle Salmon Bowls

Honey-Glazed Chipotle Salmon Bowl with fresh vegetables

A delightful dish combining the sweetness of honey and the smoky kick of chipotle with tender salmon and a refreshing corn avocado salsa.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 12

Total Time 1 12

Servings: 4 bowls

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 475

Ingredients Method Notes

Ingredients

For the Salmon

1 pound salmon fillets, skin removed and cut into 1 – 1 1/2 inch cubes Rich and succulent, making it a star in this dish.
1 chipotle chile in adobo sauce, finely chopped Adds a smoky depth that elevates the salmon's flavor profile.
1 tablespoon adobo sauce
1/2 lime juiced Cuts through the richness of the salmon.
1 tablespoon honey Balances the heat from the chipotle.
1/2 teaspoon garlic powder Enhances the overall flavor.
3/4 teaspoon kosher salt Adjust to taste.
1/2 teaspoon ground cumin Adds a comforting undertone.
1 tablespoon chopped cilantro Adds a herbaceous lift.

For the Corn Avocado Salsa

2 cups grilled fresh corn Brings sweetness and crunch.
1 avocado peeled and diced Adds a rich texture.
1/2 cup crumbed queso fresco Adding a delightful contrast to the fish.
1 jalapeño finely diced, seeds and vein removed Enhances the salsa with gentle heat.
2 tablespoons chopped cilantro Adds extra freshness to the salsa.
1/2 lime juiced Balances the richness.
1/2 teaspoon ground cumin For added flavor.
Kosher salt to taste Adjust based on preference.

For Assembly

2 cups cooked rice Serves as a hearty base.
Cilantro and lime wedges For garnishing.

Method

Marinate the Salmon

Combine all ingredients for the salmon marinade in a bowl. Toss in salmon chunks, ensuring they are well coated. Cover and refrigerate for 30-60 minutes.

Cook the Rice

Prepare the rice according to package instructions.

Prepare the Corn Avocado Salsa

In a mixing bowl, combine grilled corn, diced avocado, diced jalapeño, chopped cilantro, lime juice, ground cumin, and salt. Toss gently and adjust seasoning as needed.

Bake the Salmon

Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper. Spread marinated salmon onto the sheet in a single layer. Bake for 7-12 minutes until opaque and flaky.

Assemble the Bowls

In each bowl, add about 1/2 cup of rice, top with baked salmon and a scoop of corn avocado salsa. Garnish with cilantro and lime wedges.

Notes

Opt for wild-caught salmon for better flavor. Customize your salsa with diced tomatoes or bell peppers for extra variety. Leftovers should be stored in an airtight container in the refrigerator for up to 2 days.