Honey Chipotle Salmon
Ready in just 30 minutes, these honey chipotle salmon bowls are the ideal summer meal. They pack in tons of fresh, bold flavors like sweet and smokey honey chipotle salmon, a vibrant mango salad, and fluffy cilantro lime rice.
It’s a crowd-pleasing recipe that checks all of the boxes for a well-rounded meal, including protein, carb, veggie and even fruit.
We eat salmon at least once a week in our house, so I’m always trying to change up our recipes. This honey chipotle salmon is so easy to whip up, and can be served over rice or in a taco for a delicious weeknight dinner.
The salmon is baked in a homemade spice blend made of chipotle seasoning, paprika, garlic powder, salt & pepper and drizzled with olive oil and honey. It’s sweet, smokey and so flavorful.
If you’re looking for new ideas for salmon, here are a few reader favorites-
Ingredients you’ll need-
For the salmon
- Salmon
- Honey
- Olive oil
- Spice blend- paprika, garlic powder, chipotle powder, cumin, salt, black pepper
- Lime juice
Cilantro lime rice
- Long-grain rice, like jasmine or basmati
- Garlic
- Cilantro
- Lime juice
- Salt
Mango Salad
- Mango
- Tomatoes
- Red onion
- Jalapeno
- Cilantro
- Lime juice
- Salt
- Season the salmon with the spice blend. Drizzle with olive oil and honey and bake on 400 F for about 18 minutes
- While that bakes, prepare the cilantro lime rice. Toast the rice in a little olive oil, then add in the garlic, salt and water. Bring to a boil, then reduce the flame to simmer until fluffy. Mix in the chopped cilantro and lime juice
- Lastly, prepare the mango salad. Chop the mangos, tomatoes, jalapenos, red onion and cilantro and toss in olive oil, lime juice and salt
The salmon comes out tender with the perfect balance of spicy and sweet. It pairs perfectly with fluffy cilantro lime rice and fresh mango salad. Leftovers double as lunch the next day, so you’re already set with a nourishing meal.
These colorful bowls are packed with nutrients and feel-good ingredients. Though they may look like a lot of work, they truly come together quickly and make for the ideal summer meal. I know you guys are going to love them!
More well-rounded dinner ideas to try:
Sesame Chicken Salad
Coconut Curry Salmon
Shawarma Spiced Tofu Wraps
Honey Chipotle Salmon with Mango Salad
Ingredients
Honey Chipotle Salmon
- 1.5-2 lbs salmon
- 1 tbsp honey
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp chipotle powder
- ½ tsp cumin
- ½ tsp salt
- ½ tsp black pepper
- Lime juice
Mango Salad
- 2 ripe mangos diced
- 4 roma tomatoes diced
- 1 jalapeno pepper chopped
- ¼ cup cilantro chopped
- ¼ red onion diced
- 2 tbsp olive oil
- Juice from ½ lime
- Salt
Cilantro Lime Rice
- 1 ½ cups Jasmine rice
- 3 cups water
- 1 tbsp olive oil
- 1 clove garlic crushed
- ½ tsp salt plus more to taste
- ⅓ cup cilantro finely chopped
- Juice from 1 lime
- 1 tsp lime zest
Directions
- Preheat the oven to 400 F
- Season the salmon with the spice blend. Drizzle with the olive oil and honey
- Bake for about 15-18 minutes, depending on the size and thickness of the fish. Top with fresh lime juice once done
- While the salmon bakes, prepare the rice. Heat a pot on medium heat and add in the uncooked rice with the olive oil. Stir it together for 1-2 minutes, then add in the crushed garlic. Pour in three cups of water, raise the heat to high, cover the pot and let the water come to a boil. Once boiling, reduce the heat to low and let the rice cook for about 15-20 minutes, until all the water has evaporated. Remove the pot from the flame and let the rice sit for 10 minutes, then fluff it with a fork. Mix in the lime juice, lime zest, cilantro and salt. Adjust the salt to your liking and set aside.
- Lastly, prepare the mango salad. Add the chopped mango, tomatoes, jalapeno, cilantro and red onion to a bowl. Toss with the olive oil, lime juice and salt and mix well
- Serve the salmon over the rice and top with the mango salad
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