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Maple Chipotle Salmon Bowl

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Flaky glazed salmon with a sweet-smoky maple chipotle sauce served over rice with fresh, crunchy toppings.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz each), skin removed
  • 3 tablespoons pure maple syrup
  • 1 tablespoon adobo sauce from canned chipotle peppers
  • 1 chipotle pepper in adobo, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon lime juice
  • Salt and pepper, to taste
  • 2 cups cooked white or brown rice
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded red cabbage
  • 1/2 cup corn kernels
  • 2 tablespoons chopped cilantro
  • 1 lime, cut into wedges
  • Sesame seeds, for garnish (optional)

Instructions

  1. In a small bowl, whisk together the maple syrup, adobo sauce, minced chipotle pepper, soy sauce, garlic, and lime juice to make the glaze.
  2. Season the salmon fillets with salt and pepper on both sides.
  3. Heat olive oil in a large skillet over medium-high heat. Add the salmon and sear for 3-4 minutes per side until nearly cooked through.
  4. Pour the maple chipotle glaze over the salmon in the skillet. Reduce heat to medium and simmer for 2-3 minutes, spooning the sauce over the fillets, until the salmon is glossy and flakes easily with a fork.
  5. Divide the cooked rice among four bowls.
  6. Top each bowl with a piece of glazed salmon, spooning extra sauce from the pan over the top.
  7. Arrange avocado slices, cherry tomatoes, shredded cabbage, and corn around the salmon.
  8. Garnish with cilantro, sesame seeds, and a lime wedge on the side. Serve immediately.

Notes

For extra smokiness, add a pinch of smoked paprika to the glaze. Leftover salmon keeps well in the fridge for up to 2 days and reheats nicely for meal prep. Swap rice for quinoa or cauliflower rice for a lighter option.

Find it online: https://www.rapidrecipes.blog/maple-chipotle-salmon-bowl/