Spicy Salmon Rice Bowl [Mango Jalapeno Sauce & Avocado Salsa]

July 26, 2022

Spicy Salmon Rice Bowl [Mango Jalapeno Sauce & Avocado Salsa]

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For this Spicy Salmon Rice Bowl recipe; salmon is cut into bite-size pieces, coated in a spicy honey chipotle marinade, then baked. It’s paired with rice, mango jalapeno sauce, and avocado salsa which add bright flavors and freshness. 🥭🥑

Add a sprinkling of cotija cheese over the top of the bowls for the perfect bite!

Try also: Miso Butter Salmon [with Rice and Vegetable Sides]

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Spicy Salmon Rice Bowl with Mango Jalapeno Sauce and Avocado Salsa

Salmon Rice Bowls with Avocado Salsa and Mango Sauce in a black bowl and in the corners of the photo: a diced mango still in the skin, and a green napkin with fringe

How to Make Spicy Salmon Bites

Wild-caught salmon is cut into bite-size pieces and coated in a spicy honey chipotle marinade. I bake them in the oven, but you can also use your air fryer or grill!

honey chipotle marinade ingredients on a gray and white granite surface: Raw wild-caught salmon fillets on a black plate and lime juice, honey, chipotle chile peppers in adobo sauce, salt, pepper, garlic powder, and onion powder, and avocado oil in white bowls

Is there an easy way to debone salmon?

You’ll first want to be sure that all the tiny pin bones are removed from the salmon. Depending on where you shop for salmon, they may already be removed.

One easy method is to use needle-nose pliers or fish bone tweezers. Grasp the bones firmly and pull them out gently in the direction they’re pointing. You can also use a fillet knife to carefully cut along the sides of the bones to remove them. Practice makes perfect!

Marinating and Cooking the Spicy Salmon Bites

From here, preparing and cooking the salmon bites could not be any easier. First, cut your salmon into bite-size chunks.

The key step in the marinating process is blending the ingredients in a small food processor. This step binds the ingredients together, as lime juice and avocado oil naturally resist each other. Blending all the ingredients together creates a saucier texture that beautifully sticks to the salmon.

Combine two whole chipotle peppers in adobo sauce and three tablespoons of adobo sauce, lime juice, avocado oil, honey, garlic powder, onion powder, black pepper, and salt, and blend until combined. For a milder version: leave out the whole chipotle peppers and add two to three tablespoons of the chipotle in adobo sauce.

The ideal marinating time for salmon depends on personal preference. In general, marinating salmon for 30 minutes to 2 hours is sufficient to infuse flavor without overpowering the natural taste of the fish!

Marinating salmon can add flavor and soften the meat. However, marinating for too long can break down the proteins in the fish, resulting in a less than ideal texture!

Keep in mind that acidic marinades, such as those containing citrus juices (like this one), can start to “cook” the fish if left too long. So, be sure to adjust your cooking time accordingly!

I like to marinate my salmon bites overnight, but if you’re in a time crunch, one hour will do. The longer the salmon has to develop that delicious honey chipotle flavor, the better the Spicy Salmon Rice Bowl with Mango Jalapeno Sauce recipe will be!

Just before you’re ready to serve dinner (after preparing the rest of the ingredients below), preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius), then bake the salmon bites for about seven minutes. They’ll be juicy, tender, and filled with sweet and spicy honey chipotle flavor.

Wild-caught salmon

I start with a pound or so of wild-caught sockeye salmon for the spicy salmon bites. I always go for wild-caught fish rather than farm-raised. Masterclass explains the difference in this helpful article: Farm-Raised vs. Wild-Caught Fish and Seafood!

Is it good to eat the skin of salmon?

Yes, salmon skin is safe to eat and can be quite delicious when prepared properly. It’s a good source of healthy fats, particularly omega-3 fatty acids, and it adds a nice texture when cooked. Just make sure it’s cooked thoroughly to avoid any potential risks associated with undercooked fish.

For this spicy salmon bowl recipe, you can either take the skin off or leave it on. The skin won’t get crispy in the oven, so if you hate fish skin unless it’s crispy, I’d remove it (or ask the butcher to).

If you remove the salmon skin yourself, don’t throw it away! For a fantastic way to avoid food waste, you can try Kate’s recipe for Crispy Salmon Skin “Bacon”.

What is the best rice for rice bowls?

For rice bowls, you’ll want a rice variety that holds its shape well and has a slightly sticky texture to help it cling together. Short-grain rice varieties like sushi rice or medium-grain rice are great choices for rice bowls because they have a slightly sticky texture that works well for assembling and eating with chopsticks or a fork. Additionally, brown rice and jasmine rice can also be used. Ultimately, it depends on your preference!

Recently, I once saw a video (I’m not sure where, or I would mention it) with a tip on cooking rice. Instead of measuring the correct water-to-rice ratio and hoping for the best, they boiled their rice just like pasta in a big pot of salted water.

It took about the same time to cook as it mentions on the package, and since the rice is boiled with the lid off, you can continually check to see if it’s cooked. I strained it through a fine mesh strainer, and voila! Fluffy, perfectly cooked rice.

You can follow the stovetop instructions on your bag of rice, use a rice cooker, or try all-time favorite rice cooking method: Easy Oven Baked Rice! It results in the fluffiest, most delicious rice. I highly recommend trying it.

Whichever type of rice you choose, once it’s done cooking, toss it with a squeeze of lime juice and a pinch of salt and pepper for added flavor (if you wish).

The Mango Jalapeno Sauce Recipe

Ingredients for mango sauce on a black plate: Jalapeno, garlic, halved limes, cilantro, mangoes, salt, pepper, chosen foods avocado oil

Another super simple step is the mango jalapeno sauce. Combine the mangoes, jalapeno, cilantro, lime juice, water, avocado oil, salt, and pepper in a blender or small food processor until smooth and creamy.

If you’re wondering about the spice level of this mango sauce, I remove the jalapeno’s seeds and membranes, therefore you get the jalapeno flavor without overpowering the sauce with spice. For a spicier sauce, add some seeds to the blender!

The Avocado Salsa Recipe

Avocado Salsa with fresno chile peppers, red onion, cilantro, and lime juice in a black bowl

The avocado salsa recipe is simple and quick and really packs a punch! First, juice the limes with your hands or a citrus hand squeezer/juicer. Dice the avocados and pour the lime juice over them to prevent them from turning brown. Small dice the red onion and Fresno chile pepper and chop the cilantro. Sprinkle in your spices and gently toss everything together.

Cover, and place in the refrigerator until you’re ready to serve!

Assembling the Spicy Salmon Rice Bowl with Mango Jalapeno Sauce

Salmon Rice Bowls with Avocado Salsa and Mango Sauce in a black bowl with Chosen Foods avocado oil displated in the background and a green napkin with fringe

To assemble the Salmon Rice Bowls, divide the rice, avocado salsa, and salmon bites evenly between four bowls. Squeeze a generous serving of mango sauce over each bowl and then sprinkle on some cotija cheese and even some sliced scallions if you wish. Serve the extra mango jalapeno sauce on the side (because you can never have too much sauce)!

I’d love to hear from you! About your experience with this dish, any alterations you may have made and loved (or didn’t love), or just life and cooking in general. Please leave a question, comment, and/or review below, or get in touch via email.

Follow me on social media to stay connected and keep up with the fun! I sometimes post different recipes my husband and I make that I don’t share here on the blog, other cooking, and lifestyle tips, and more.

I hope you love this spicy salmon rice bowl recipe as much as we do! 🐟🥭🥑 Jenna G.

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    MORE RICE BOWL RECIPES:

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    Salmon Rice Bowls with Avocado Salsa and Mango Sauce in a black bowl with a fringed green napkin

    Spicy Salmon Rice Bowl with Mango Jalapeno Sauce.


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 13 reviews

    • Author: Jenna
    • Total Time: 1 hour, 7 minutes
    • Yield: 4 servings 1x

    Description

    Salmon is cut into bite-size pieces, coated in a spicy honey chipotle marinade, then baked. The avocado salsa and mango jalapeno sauce are served cold and offer hints of jalapeno and fresno chile pepper, onions, cilantro, garlic, lime. Served over the rice of your choice.


    Ingredients

    Units Scale

    Spicy Salmon Bites:

    • 11 1/4 pound wild-caught salmon or olive oil
    • 3 tablespoons avocado oil or extra-virgin olive oil
    • 3 tablespoons chipotle in adobo sauce
    • 12 chipotle chiles in adobo
    • 2 tablespoons lime juice
    • 2 tablespoons raw honey
    • 1 teaspoon coarse kosher salt
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon freshly ground black pepper

    Mango Jalapeno Sauce:

    • 3 mangoes
    • 1 jalapeno, remove seeds and membrane for less heat
    • 1/4 cup cilantro
    • 2 limes, juiced
    • 2 tablespoons water
    • 1 tablespoon avocado oil or extra-virgin olive oil
    • 1/2 teaspoon fine sea salt
    • 1/2 teaspoon freshly cracked black pepper

    Avocado Salsa:

    • 2 avocados
    • 3 tablespoons lime juice
    • 2 tablespoons red onion, small dice
    • 2 tablespoons cilantro
    • 1 tablespoon Fresno chile pepper
    • 1/4 teaspoon fine sea salt
    • 1/4 teaspoon freshly cracked black pepper
    • 1/4 teaspoon garlic powder

    Additional Ingredients:

    • 2 cups cooked rice (see “What is the best rice for rice bowls?” section above)
    • cotija cheese, crumbled
    • sliced scallions (for garnish – optional)

    Instructions

    1. Marinate the Salmon: Cut the salmon into bite-size pieces. Add the ingredients for the marinade to a food processor, and blend until combined. Gently toss the salmon pieces with the marinade, cover, and chill in the refrigerator for 1-2 hours.

      Bite-size pieces of honey chipotle salmon in a white bowl on a granite surface with halved limes

    2. Cook the Rice: Cook your rice according to package directions or see the post above (Section: 2. THE RICE) for alternative ways. Once the rice is cooked, you can toss in some lime juice, chopped cilantro, and a pinch of salt and pepper if you wish! 

      Wild rice being boiled in a pot full of water

    3. Prepare the Avocado Salsa: First, juice the limes with your hands or a citrus hand squeezer/juicer. Dice the avocados and pour the lime juice over them to prevent the avocados from turning brown. Small dice the red onion and fresno chile pepper and chop the cilantro. Sprinkle in your spices and gently toss everything together with a rubber spatula. Cover and place in the refrigerator until you’re ready to serve.

      Avocado Salsa with fresno chile peppers, red onion, cilantro, and lime juice in a black bowl

    4. Blend the Mango Jalapeno Sauce: Combine the mangoes, jalapeno, cilantro, lime juice, water, avocado oil, salt, and pepper in a blender or small food processor and blend until smooth and creamy. Transfer to a condiment squeeze bottle (optional). Keep it cool in the refrigerator while the salmon bites are cooking.

      Ingredients for mango sauce on a black plate: Jalapeno, garlic, halved limes, cilantro, mangoes, salt, pepper, chosen foods avocado oil

    5. Cook the Salmon Bites: Preheat the oven to 450 degrees F (232 degrees C). Remove the salmon bites from the marinade and place on a sheet baking pan. Bake in the preheated oven for about 7 minutes. I like to cook them to about medium (see: Salmon Temperatures by Doneness).

      Salmon Rice Bowls with Avocado Salsa and Mango Sauce: cooked honey chipotle salmon bites on a sheet baking pan

    6. Assemble Spicy Salmon Bowl: Divide the rice, avocado salsa, and salmon bites evenly between four bowls. Squeeze a generous serving of mango sauce over top each bowl and then sprinkle on some cotija cheese. Serve the extra mango sauce on the side!

      Salmon Rice Bowls with Avocado Salsa and Mango Sauce in a black bowl with a black and gold fork

    Notes

    1. You can make the mango jalapeno sauce spicier by adding some jalapeno seeds instead of removing all seeds and membrane.
    2. This recipe is spicy. For a milder version of the salmon: leave out the whole chipotle peppers and just add two to three tablespoons of the chipotle in adobo sauce.
    3. If salmon isn’t your thing, you can certainly use your favorite source of protein, such as tofu, chicken, etc.
    • Prep Time: 1 hour
    • Cook Time: 7 minutes
    • Category: Main Dish
    • Method: Oven
    • Cuisine: Seasonal
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