Description
This vibrant 35 Minute Chili Honey Garlic Salmon Bowl features tender, bite-sized salmon chunks roasted with broccoli or asparagus, all coated in a flavorful honey garlic chili sauce. With a spicy creamy sauce on the side and garnished with avocado wedges and sesame seeds, this dish perfectly balances sweet, spicy, and savory elements, making it a wholesome and delicious 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
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 mayo
- 1–2 tablespoons gochujang
- 2 teaspoons honey
Garnish
- Avocado wedges
- Sesame seeds
Instructions
- Preheat and Prepare Sheet Pan: Preheat your oven to 450° F. Lightly rub a sheet pan with olive oil to prevent sticking and to help with roasting.
- Season and Arrange Salmon and Vegetables: In the sheet pan, mix the salmon chunks with 1/2 teaspoon ground ginger, chipotle powder, and chili flakes. Add 2 tablespoons of olive oil and toss everything to coat evenly. Arrange salmon on one side of the pan. On the other side, place the broccoli or asparagus and toss them with the remaining olive oil, salt, and pepper for seasoning.
- Bake Salmon and Vegetables: Place the sheet pan in the oven and bake for 10-15 minutes until the 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. Stir well to combine all flavors into a harmonious spicy-sweet mixture.
- Make the Spicy Creamy Sauce: In another bowl, mix together mayo, gochujang, and honey until smooth and creamy. This will add a cool, spicy contrast to the dish.
- Coat Salmon with Sauce and Finish Baking: Remove the vegetables from the sheet pan and set them aside. Pour the honey garlic sauce over the baked salmon pieces and gently toss to coat. Return the salmon to the oven and bake for an additional 5 minutes, allowing the sauce to caramelize and glaze the salmon beautifully.
- Serve the Bowls: Serve the glazed salmon alongside the roasted vegetables. Garnish with avocado wedges, a drizzle of the spicy creamy sauce, chopped green onions, and a sprinkle of toasted sesame seeds. For an extra touch, serve over coconut rice if desired.
Notes
- You can substitute broccoli with asparagus or a mix of both depending on preference.
- Adjust the spice levels by controlling the amount of chipotle powder, chili flakes, and chili paste used.
- For a gluten-free version, ensure tamari is gluten-free or substitute with coconut aminos.
- The spicy creamy sauce can be omitted for a milder dish.
- Leftover salmon and vegetables make great meal prep options for the following day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion (Asian-inspired)
Keywords: salmon bowl, honey garlic salmon, chili salmon, roasted salmon, healthy salmon recipe, easy salmon dinner, weeknight salmon, asian-inspired salmon bowl
