Salmon Bowls with Hot Honey Sauce
Servings: people
This is the salmon bowl we keep coming back to. It’s easy to make, full of bold flavor, and finished with that sweet and spicy hot honey drizzle that pulls everything together.
Ingredients
- 2 salmon fillets 5–6 oz each / 140–170 g each
- 1 medium sweet potato 8 oz / 225g
- 2 tablespoons olive oil divided
- 3 teaspoons taco seasoning divided
- ½ cup cottage cheese
- 2 cups iceberg lettuce
- ½ avocado
- ¼ cup hot honey sauce
- ½ cup pickled onions or cucumbers
- 1 lime
- 1 tablespoon cilantro
Instructions
- Roast the Sweet Potatoes – Preheat oven to 425°F (220°C). Dice sweet potato into small cubes (~½ inch / 1.5 cm), toss with 1 tablespoon olive oil, 1 teaspoon taco seasoning, and salt, then roast on a lined tray for 20 minutes.
- Marinate the Salmon – While sweet potatoes roast, pat salmon dry and rub with 1 tablespoon olive oil, 2 teaspoons taco seasoning, and salt. Let marinate at room temp.
- Add Salmon to the Tray – After 20 minutes, stir sweet potatoes and add salmon skin-side-down to the tray. Bake 8–10 minutes, then brush with some hot honey sauce and bake 2 minutes more to caramelize.
- Assemble the Bowls – Divide lettuce between bowls. Add sweet potatoes, cottage cheese, avocado, salmon, and pickles. Drizzle with hot honey sauce and finish with lime and cilantro.
Notes
TIPS
- DIY Hot Honey Sauce: Mix ¼ cup (60 g) honey, 1 - 2 tablespoon sriracha (or your preferred hot sauce), and a pinch of salt in a bowl. Bring to a boil, then simmer for 1 minute while stirring. Turn off the heat and stir in 1 tbsp vinegar. Let it cool slightly before drizzling over your bowl!
- DIY Taco Seasoning: Mix 2 teaspoons cumin, ½ teaspoon chili powder, 2 teaspoons paprika, 1 teaspoon garlic powder , ½ teaspoon onion powder, 1 teaspoon oregano, 1 teaspoon salt, ¼ teaspoon pepper.
SUBSTITUTIONS
- Salmon → use trout, shrimp, cod, or chicken breast adjusting cooking time
- Sweet potato → swap for butternut squash, baby potatoes. boiled rice or quinoa
- Cottage cheese → sub with Greek yogurt, labneh, or sour cream
- Pickled cucumbers/onions → use store-bought pickles or raw red onion with lime
- Iceberg lettuce → try romaine, arugula, or spinach
- Taco seasoning → DIY: cumin, chili powder, paprika, garlic, onion, oregano, salt, pepper
- Hot honey sauce → use store-bought or mix honey + chili flakes + vinegar
- Cilantro → swap with parsley or fresh mint
- Avocado → skip it or add a drizzle of olive oil or guac
