Description
This Chili Crisp Salmon Bowl with Avocado Mango Salsa is a perfect blend of spicy, sweet, and savory flavors. Featuring crispy, caramelized salmon, a rich chili crisp butter sauce, and a refreshing avocado mango salsa, this recipe is both nutritious and incredibly flavorful. Perfect for a quick weeknight dinner or meal prep, this dish will leave you satisfied and craving more!
Ingredients
Scale
For the Salmon:
- 2 pounds salmon fillets, skin-on
- 2 tbsp olive oil
- ¼ cup Thai red curry paste
- 1 tbsp brown sugar
- 1 tbsp spicy curry powder
- 1 tbsp fish sauce, tamari, or soy sauce
For the Chili Crisp Butter Sauce:
- 6 tbsp salted butter
- 2 cloves garlic, minced
- ¼ cup onion flakes
- 1 tsp chili flakes
For the Avocado Mango Salsa:
- 1 large ripe mango, diced
- 1 avocado, cubed
- ½ cup fresh cilantro, chopped
- 1 small jalapeño pepper, finely chopped
- ¼ cup fresh lime juice
- 2 tbsp mixed sesame & sunflower seeds
For the Base:
- 3–4 cups cooked rice (white rice, brown rice, coconut rice, or quinoa)
Instructions
1️⃣ Prepare the Avocado Mango Salsa:
- Dice the mango and avocado into small cubes.
- Finely chop the jalapeño (remove seeds for less heat).
- Combine all salsa ingredients in a bowl and toss gently.
- Cover and chill while you cook the salmon.
2️⃣ Marinate the Salmon:
- In a small bowl, mix olive oil, Thai red curry paste, brown sugar, curry powder, and fish sauce.
- Rub the marinade generously over the salmon fillets.
- Let the salmon sit for 10 minutes to absorb flavors.
3️⃣ Cook the Salmon:
- Oven Method: Preheat oven to 450°F (230°C). Place salmon fillets skin-side down on a baking sheet and roast for 10 minutes, then broil for 1-2 minutes for extra crispiness.
- Pan-Searing Method: Heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat. Cook skin-side down for 4-5 minutes, flip, and cook for another 2-3 minutes.
4️⃣ Make the Chili Crisp Butter Sauce:
- Melt butter in a skillet over medium heat.
- Add garlic, chili flakes, and onion flakes.
- Cook until golden and fragrant, about 2-3 minutes.
- Remove from heat and drizzle over the salmon.
5️⃣ Assemble the Bowl:
- Scoop the warm rice into bowls.
- Top with crispy salmon fillet.
- Drizzle with chili crisp butter sauce.
- Spoon the avocado mango salsa over the top.
- Garnish with sesame seeds, cilantro, and lime wedges.
Notes
- For more heat: Add extra chili flakes or Thai bird’s eye chilies.
- For a milder version: Reduce the amount of chili crisp and jalapeño in the salsa.
- Storage: Store salmon and salsa separately in airtight containers. Salmon lasts up to 3 days in the fridge.
- Reheating: Warm the salmon in a pan over low heat to keep it crispy. Avoid microwaving.
- Prep Time: 💡 15 minutes
- Cook Time: 🔥 20 minutes
- Category: 🍽️ Main Course
- Cuisine: 🌏 Asian Fusion
Nutrition
- Serving Size: 🥣 4 servings
- Calories: ⚡ 520 kcal (estimated)
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 38g
Keywords: salmon recipes, chili crisp salmon, spicy salmon bowl, mango avocado salsa, healthy dinner ideas, seafood bowl, rice bowl recipes, easy salmon dinner