Dinner

35 Minute Chili Honey Garlic Salmon Bowls Recipe

Name: 35 Minute Chili Honey Garlic Salmon Bowls Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Fusion (Asian-inspired)
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, divided; 3 cups broccoli florets or chopped asparagus or a mix; Salt and pepper, to taste; 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; 1/2 cup mayo; 1-2 tablespoons gochujang; 2 teaspoons honey; Avocado wedges; Sesame seeds

ByBen Miller October 30, 2025October 30, 2025

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Introduction

This 35 Minute Chili Honey Garlic Salmon Bowl offers a perfect balance of spicy, sweet, and savory flavors. With tender salmon chunks baked alongside fresh vegetables and topped with a flavorful honey garlic sauce, it’s an easy and satisfying meal for any night of the week.

A white shallow bowl filled with a base layer of white rice, topped with grilled, caramelized brown tofu cubes that have a slightly charred texture. These tofu pieces are garnished with dollops of creamy orange sauce and sprinkled with white sesame seeds. Next to the tofu, there are bright green slices of avocado sprinkled with black and white sesame seeds, and pieces of roasted broccoli with a slightly crispy texture. Long, thin green onion slices are placed on top and around the dish. The bowl sits on a dark textured tray with a pair of wooden chopsticks resting on the right side. There is a small bowl of orange sauce and a plate with sesame seeds and sliced green onions beside the main bowl. The whole setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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, for serving
Sesame seeds, for serving
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
1/2 cup mayo
1-2 tablespoons gochujang
2 teaspoons honey

Instructions

Step 1: Preheat the oven to 450°F (230°C) and lightly oil a sheet pan.
Step 2: On one side of the sheet pan, toss the salmon chunks with 1/2 teaspoon ground ginger, chipotle powder, chili flakes, 2 tablespoons olive oil, salt, and pepper to coat evenly.
Step 3: On the other side of the sheet pan, toss the broccoli or asparagus with the remaining olive oil, salt, and pepper.
Step 4: Bake the salmon and vegetables for 10-15 minutes, until salmon is nearly cooked through and vegetables are tender-crisp.
Step 5: Meanwhile, 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. Stir well to combine.
Step 6: For the spicy creamy sauce, mix together mayo, gochujang, 2 teaspoons honey, chopped green onions, and toasted sesame oil in a separate bowl.
Step 7: Remove the vegetables from the sheet pan. Pour the honey garlic sauce over the salmon on the pan and toss everything gently to coat the fish.
Step 8: Return the sheet pan to the oven and bake for an additional 5 minutes, allowing the sauce to caramelize and glaze the salmon.
Step 9: Serve the glazed salmon and roasted vegetables with avocado wedges, a drizzle of the spicy creamy sauce, chopped green onions, and toasted sesame seeds. This pairs beautifully with coconut rice if desired.

Tips & Variations

Swap chipotle powder with smoked paprika for a milder smoky heat.
Use a mix of broccoli and asparagus for varied textures and flavors.
Adjust the level of chili paste and gochujang based on your spice tolerance.
For a gluten-free option, ensure tamari or soy sauce is certified gluten-free.

Storage

Store leftover salmon bowls in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid overcooking the salmon. The avocado and creamy sauce are best added fresh when serving again.

How to Serve

A white bowl holds a layered dish starting with a base of white rice, topped with charred broccoli florets and slices of light green avocado sprinkled with black and white sesame seeds. On top, there are several pieces of grilled tofu or meat covered in a glossy dark reddish-brown sauce, each piece adorned with dollops of creamy orange sauce and more sesame seeds. Thin green scallion strips are placed over everything. To the side, white chopsticks rest on the bowl’s edge. The bowl sits on a white marbled surface with a small dish of orange sauce and a white plate with sliced scallions and sesame seeds nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but thaw it completely before cooking to ensure even baking and proper texture.

What can I substitute for gochujang if I don’t have it?

You can substitute gochujang with a mixture of sriracha and a little honey or brown sugar to mimic the sweet and spicy flavor.

Ben Miller