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Homemade 30 Minute Chili Honey Garlic Salmon Bowls. picture

30 Minute Chili Honey Garlic Salmon Bowls.

This Chili Honey Garlic Salmon Bowl is a flavor-packed delight ready in just 30 minutes!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

Main 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 + 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

Equipment

  • Large skillet
  • Cutting Board
  • Sharp Knife
  • Measuring spoons and cups
  • Serving bowls

Method
 

Preparation Steps
  1. Begin by cutting the salmon filets into bite-sized chunks. Chop the garlic and green onions, and prepare your choice of vegetables (broccoli florets or chopped asparagus). Make sure everything is ready to go, as this dish comes together quickly.
  2. In a small bowl, combine the tamari or soy sauce, honey, chopped garlic, ground ginger, chili paste, and gochujang. Whisk together until well blended. This sauce will be the star of your salmon bowls!
  3. In a large bowl, toss the salmon chunks with the ground ginger, chipotle powder or cayenne, and a pinch of chili flakes. Drizzle with 2 tablespoons of olive oil and mix until the salmon is evenly coated.
  4. Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of olive oil. Once hot, carefully add the seasoned salmon chunks. Cook for about 3-4 minutes, turning occasionally, until the salmon is golden brown and cooked through.
  5. Add the broccoli or asparagus to the skillet with the salmon. Pour in the prepared sauce and stir everything together. Cook for an additional 3-5 minutes, allowing the vegetables to become tender and absorb the flavors of the sauce.
  6. To serve, divide the salmon and vegetable mixture into serving bowls. Top each bowl with avocado wedges, a sprinkle of sesame seeds, and chopped green onions for a pop of color and flavor.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • For a gluten-free option, use tamari instead of soy sauce.
  • Feel free to substitute the vegetables with your favorites like bell peppers or snap peas.