35 Minute Chili Honey Garlic Salmon Bowls Recipe
Introduction
This 35 Minute Chili Honey Garlic Salmon Bowl is a flavorful and healthy meal that combines tender salmon, vibrant vegetables, and a spicy-sweet sauce. Perfect for a quick weeknight dinner, it brings bold flavors and satisfying textures all in one bowl.
Ingredients
- 4 (6 ounce) salmon filets, cut into bite-size chunks
- 1/2 teaspoon ground ginger
- 1 teaspoon chipotle powder or cayenne
- Chili flakes, to taste
- 4 tablespoons extra virgin olive oil
- 3 cups broccoli florets or chopped asparagus or a mix
- Avocado wedges and sesame seeds, for serving
- 1/3 cup tamari or soy sauce
- 3 tablespoons honey
- 6 cloves garlic, chopped
- 1 teaspoon ground ginger (for the sauce)
- 3-4 tablespoons chili paste
- 2 tablespoons chopped green onions
- 1 tablespoon toasted sesame oil
- 1/2 cup mayonnaise
- 1-2 tablespoons gochujang
- 2 teaspoons honey (for the spicy creamy sauce)
Instructions
- Step 1: Preheat the oven to 450° F and lightly oil a sheet pan.
- Step 2: In a bowl, toss the salmon chunks with 1/2 teaspoon ground ginger, chipotle powder, chili flakes, and 2 tablespoons of olive oil until evenly coated. Arrange the salmon on one side of the prepared sheet pan.
- Step 3: On the other side of the sheet pan, toss the broccoli or asparagus with the remaining olive oil, salt, and pepper. Spread it evenly.
- Step 4: Bake the salmon and vegetables for 10-15 minutes, until the salmon is cooked through and vegetables are tender-crisp.
- Step 5: While baking, prepare the honey garlic sauce by combining tamari or soy sauce, 3 tablespoons honey, chopped garlic, 1 teaspoon ground ginger, and chili paste in a bowl or glass jar. Stir well.
- Step 6: For the spicy creamy sauce, mix mayonnaise, gochujang, green onions, toasted sesame oil, and 2 teaspoons honey until smooth.
- Step 7: Remove the vegetables from the sheet pan. Pour the honey garlic sauce over the salmon and toss gently to coat. Return the salmon to the oven and bake for an additional 5 minutes, allowing the sauce to caramelize on the fish.
- Step 8: Serve the salmon and vegetables with avocado wedges, green onions, and a sprinkle of toasted sesame seeds. This dish pairs beautifully over coconut rice for a complete meal.
Tips & Variations
- Swap broccoli with asparagus or a medley of your favorite vegetables for variety and texture.
- Adjust the amount of chili paste and chipotle powder to control the spice level to your preference.
- For a gluten-free option, ensure you use tamari instead of soy sauce.
- Try adding fresh lime juice to the sauce for a bright, tangy twist.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to preserve the texture of the salmon. Avoid overheating to prevent dryness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh garlic instead of chopped garlic for the sauce?
Yes, fresh garlic is recommended for the best flavor; just be sure to finely chop or mince it to evenly distribute the garlic flavor throughout the sauce.
What can I serve with these salmon bowls?
This dish pairs wonderfully with coconut rice, jasmine rice, or quinoa. You can also add a fresh salad or steamed greens to round out the meal.
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35 Minute Chili Honey Garlic Salmon Bowls Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This 35 Minute Chili Honey Garlic Salmon Bowl features tender, bite-sized salmon chunks baked with a zesty chili and honey garlic sauce, served alongside roasted broccoli or asparagus. Finished with a spicy creamy sauce and topped with avocado wedges and sesame seeds, this dish is a flavorful and healthy meal perfect for a quick weeknight dinner.
Ingredients
Salmon and Vegetables
- 4 (6 ounce) salmon filets, cut into bite-size chunks
- 1/2 teaspoon ground ginger
- 1 teaspoon chipotle powder or cayenne
- Chili flakes, to taste
- 4 tablespoons extra virgin olive oil, divided
- 3 cups broccoli florets or chopped asparagus or a mix
- Salt and pepper, to taste
- Avocado wedges, for serving
- Sesame seeds, for garnish
Honey Garlic Sauce
- 1/3 cup tamari or soy sauce
- 3 tablespoons honey
- 6 cloves garlic, chopped
- 1 teaspoon ground ginger
- 3–4 tablespoons chili paste
- 2 tablespoons chopped green onions
- 1 tablespoon toasted sesame oil
Spicy Creamy Sauce
- 1/2 cup mayonnaise
- 1–2 tablespoons gochujang
- 2 teaspoons honey
Instructions
- Preheat oven and prepare sheet pan. Preheat the oven to 450° F (232° C) and rub a sheet pan with some oil to prevent sticking.
- Season and arrange salmon and vegetables. In a bowl or directly on the sheet pan, toss the salmon chunks with 1/2 teaspoon ground ginger, chipotle powder, chili flakes, 2 tablespoons olive oil, salt, and pepper until evenly coated. Arrange the salmon on one side of the sheet pan. On the other side, toss the broccoli or asparagus with the remaining 2 tablespoons olive oil, salt, and pepper.
- Bake salmon and vegetables. Bake in the preheated oven for 10-15 minutes until salmon is cooked through and vegetables are tender but crisp.
- Make the honey garlic sauce. In a bowl or glass jar, combine tamari or soy sauce, honey, chopped garlic, ground ginger, chili paste, chopped green onions, and toasted sesame oil. Mix well to combine.
- Prepare spicy creamy sauce. In a separate bowl, mix mayonnaise, gochujang, and honey until smooth and creamy. Set aside for serving.
- Toss salmon with honey garlic sauce and bake again. Remove the vegetables from the sheet pan. Pour the honey garlic sauce over the salmon and gently toss to coat. Return the salmon to the oven and bake for an additional 5 minutes to let the sauce glaze the salmon.
- Serve the bowls. Plate the glazed salmon alongside the roasted vegetables. Drizzle or dollop with the spicy creamy sauce, and garnish with avocado wedges, chopped green onions, and toasted sesame seeds. This dish is delicious served over coconut rice for a complete meal.
Notes
- You can substitute broccoli or asparagus with your preferred vegetables such as green beans or Brussels sprouts.
- Adjust the amount of chili paste and chipotle powder according to your spice tolerance.
- For a gluten-free version, use tamari instead of soy sauce.
- Leftovers can be refrigerated for up to 2 days and reheated in the oven or microwave.
- Serving this bowl over coconut rice or jasmine rice enhances the meal’s texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Keywords: salmon bowl, honey garlic salmon, chili salmon, baked salmon recipe, healthy salmon dinner, Asian salmon bowl, spicy salmon, quick dinner, roasted broccoli, creamy spicy sauce
