Description
This hot honey crispy salmon bowl combines tender roasted salmon with a sweet-spicy glaze, fresh avocado salsa, and fluffy rice for a vibrant and satisfying meal. It delivers bold flavor with simple steps, perfect for a quick homemade dinner.
Ingredients
4 (4–6 ounce) salmon filets, cut into bite-size chunks
6 tablespoons extra virgin olive oil, divided
1 teaspoon smoked paprika
Kosher salt and black pepper, to taste
1 bunch asparagus, ends trimmed
1/2 cup honey
2–3 tablespoons hot sauce
1–3 teaspoons cayenne pepper
3/4 teaspoon chipotle chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3–4 cups cooked rice
Creamy ranch, for serving
2 avocados, diced
1 serrano or jalapeño, sliced
1/2 cup fresh cilantro, chopped
2 tablespoons fresh dill, chopped
1/2 cup crumbled feta cheese
1 tablespoon lemon juice
1/3 cup toasted seeds (pumpkin, sesame, or sunflower)
Instructions
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Toss the salmon chunks with 3 tablespoons olive oil, smoked paprika, salt, and black pepper. Spread on the baking sheet with the asparagus.
- Roast for 10–15 minutes until the salmon is cooked through and the asparagus is tender.
- In a small saucepan, gently warm honey, hot sauce, cayenne, chipotle chili powder, garlic powder, onion powder, and a pinch of salt until smooth and combined.
- Spoon some hot honey over the roasted salmon and switch the oven to broil. Broil briefly until slightly charred and crispy.
- In a bowl, combine avocado, sliced pepper, cilantro, dill, feta, remaining olive oil, lemon juice, and toasted seeds. Toss gently.
- Divide cooked rice into bowls. Top with salmon, asparagus, and avocado salsa.
- Drizzle with extra hot honey and finish with creamy ranch before serving.
Notes
Swap salmon with shrimp or chicken for variation.
Adjust spice level by reducing or increasing cayenne and hot sauce.
Use quinoa or brown rice instead of white rice for a different base.
Add shredded cabbage or cucumber for extra crunch.
Store leftovers in the refrigerator for up to 2 days; keep avocado salsa separate.
Reheat gently and add fresh toppings after warming.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 635 kcal
- Sugar: 18 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 7 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 75 mg
