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
Scale
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
