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35 Minute Chili Honey Garlic Salmon Bowls Recipe

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This 35 Minute Chili Honey Garlic Salmon Bowls recipe features tender, bite-sized salmon chunks baked with a spicy chili and honey garlic sauce, paired with roasted broccoli or asparagus. The dish is finished with creamy gochujang mayo, avocado wedges, and toasted sesame seeds, making it a flavorful, wholesome 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

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

To Serve

  • Avocado wedges
  • Toasted sesame seeds

Instructions

  1. Preheat the Oven and Prepare Pan: Preheat your oven to 450°F (232°C). Lightly oil a sheet pan to prevent sticking and to help the ingredients roast evenly.
  2. Season and Arrange Salmon and Vegetables: In a bowl, combine the salmon chunks with 1/2 teaspoon ground ginger, chipotle powder or cayenne, and chili flakes. Add 2 tablespoons of olive oil and toss to coat evenly. Spread the salmon on one side of the sheet pan. On the other side, place the broccoli or asparagus, tossing them with the remaining olive oil, salt, and pepper.
  3. Bake Salmon and Vegetables: Place the sheet pan in the oven and bake for 10 to 15 minutes until the salmon is cooked through and the vegetables are tender and slightly roasted.
  4. Prepare 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 create the honey garlic sauce.
  5. Make the Spicy Creamy Sauce: In a separate bowl, whisk together mayonnaise, gochujang, and honey until smooth. Set aside for serving.
  6. Glaze the Salmon: Remove the sheet pan from the oven. Take off the roasted vegetables and pour the honey garlic sauce over the salmon, tossing gently to coat all pieces. Return the salmon to the oven and bake for an additional 5 minutes, allowing the sauce to caramelize and glaze the salmon beautifully.
  7. Serve the Bowls: Plate the glazed salmon with the roasted vegetables. Add avocado wedges on the side, drizzle or dollop the spicy creamy sauce, and sprinkle toasted sesame seeds on top. For a complete meal, serve over coconut rice if desired.

Notes

  • You can substitute broccoli or asparagus with other favorite vegetables such as green beans or Brussels sprouts.
  • Adjust the chipotle powder, chili flakes, and gochujang quantities to control the heat level according to your preference.
  • This recipe pairs wonderfully with coconut rice or jasmine rice for a fuller meal.
  • For a gluten-free option, use tamari instead of regular soy sauce.
  • Leftover glazed salmon can be refrigerated for up to 2 days and reheated gently.

Find it online: https://simpleplatter.com/35-minute-chili-honey-garlic-salmon-bowls-recipe/