Name: 35 Minute Chili Honey Garlic Salmon Bowls
Prep time: 20 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 24 oz salmon fillets (Cut into bite-size chunks; skin may be left on or removed.); 0.5 tsp ground ginger (For seasoning the salmon); 1 tsp chipotle powder or cayenne (For seasoning the salmon); chili flakes (Use to taste; Korean chile flakes are suggested.); 4 tbsp extra virgin olive oil (Two tablespoons are used with the salmon; additional oil is used for the vegetables and sheet pan.); 3 cups broccoli florets or chopped asparagus (Use broccoli, asparagus, or a mixture.); salt (To taste, for the vegetables); black pepper (To taste, for the vegetables); 0.333 cup tamari or soy sauce (For the honey garlic sauce); 3 tbsp honey (For the honey garlic sauce); 6 cloves garlic (Chopped); 1 tsp ground ginger (For the honey garlic sauce); 3.5 tbsp chili paste (Use 3–4 tablespoons.); 2 tbsp green onions (Chopped; some may be reserved for serving.); 1 tbsp toasted sesame oil (For the honey garlic sauce); 0.5 cup mayonnaise (For the spicy creamy sauce); 1.5 tbsp gochujang (Use 1–2 tablespoons for the spicy creamy sauce.); 2 tsp honey (For the spicy creamy sauce); avocado (Cut into wedges, for serving; amount not specified.); sesame seeds (Toasted, for serving; amount not specified.); coconut rice (Optional serving suggestion; amount not specified.)

Steps

Preheat the oven to 450°F (230 °C) (232°C (450 °F)). Rub a sheet pan with oil.
Place the bite-size salmon chunks on the prepared sheet pan. Add the ground ginger, chipotle powder or cayenne, and chili flakes, then toss with 2 tablespoons of the olive oil until evenly coated. Arrange the salmon on one side of the pan.
Add the broccoli, asparagus, or vegetable mixture to the other side of the sheet pan. Toss the vegetables with the remaining olive oil, salt, and black pepper.
Bake for 10–15 minutes, until the salmon is cooked to your liking and the vegetables are roasted.
While the salmon and vegetables cook, make the honey garlic sauce. In a bowl or glass jar, combine the tamari or soy sauce, honey, chopped garlic, ground ginger, chili paste, chopped green onions, and toasted sesame oil.
Make the spicy creamy sauce in a separate bowl by combining the mayonnaise, gochujang, and 2 teaspoons honey.
Remove the roasted vegetables from the sheet pan. Pour the honey garlic sauce over the salmon and toss to coat the pieces thoroughly.
Return the salmon to the oven and bake for about 5 minutes more, until the sauce is baked onto the salmon.
Serve the salmon and vegetables with the spicy creamy sauce, avocado wedges, green onions, and toasted sesame seeds. The author suggests serving the bowls over coconut rice.

Notes

The source says the salmon may be roasted with the skin on or off and suggests Korean chile flakes. Serve over coconut rice if desired. The structured data lists a 35-minute total time, although the stated bake times add up to as much as 20 minutes.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 861
Protein: 43 g
Carbs: 32 g
Fat: 64 g
Fiber: 5 g

Where the calories come from

Salmon fillets41%
Mayonnaise21%
Extra virgin olive oil14%
Honey6%
Toasted sesame oil3%
Everything else15%

main
sheet-pan
baked
salmon
seafood
spicy
weeknight
high-protein

35 Minute Chili Honey Garlic Salmon Bowls

Ingredients

Steps

Notes

Nutrition

Where the calories come from

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