If you're looking for a quick, easy and incredibly flavorful meal, these chilli butter salmon bowls are about to become your new go-to. With tender, spicy-sweet salmon, creamy avocado, crunchy cucumber, and a rich, buttery gochujang sauce, this dish is the perfect fusion of bold flavors and fresh ingredients.
These chilli butter salmon bowls blend Korean-inspired flavors with a comforting, hearty base. Gochujang, a fermented chili paste, gives the dish its signature depth, while honey and coconut milk balance the heat with sweetness and creaminess. This dish is perfect for busy weeknights, offering a quick, protein-packed meal that feels indulgent yet nourishing. Plus, it's endlessly customizable, making it a staple in fusion cooking.
If you liked this recipe and want to try more salmon rice bowls, you will love my Teriyaki Salmon Rice Bowls or my Spicy Cooked Salmon Poke Bowls! For a similar dish but with noodles, try my Chilli Peanut Salmon bowls. Another delicious salmon recipe you can find on my page is my Spicy Salmon Tacos recipe for a fresh and delicious weeknight dinner.
Ingredients
Salmon – Salmon is rich in healthy fats and protein. I love using salmon for its buttery texture, which pairs beautifully with the spicy sauce.
Gochujang – This Korean chili paste brings a deep, umami-packed heat that enhances the overall richness of the dish.
Honey – Balances out the spice and helps create a slight caramelization on the salmon.
Coconut Milk – Adds a creamy, silky element to the sauce while complementing the spice with a hint of sweetness.
Light & Dark Soy Sauce – The combination of both adds depth, with light soy sauce bringing saltiness and dark soy providing a richer, slightly sweet undertone.
Lime – Brightens the sauce and salad, cutting through the richness with a pop of acidity.
Cucumber & Avocado – The cool crunch of cucumber and creamy avocado create a refreshing contrast to the warm, spicy salmon.
Coriander – Adds a fresh, herbaceous lift that ties all the flavors together.
Rice – The perfect base to soak up that addictive chilli butter sauce.
See recipe card for quantities.
Instructions
- Step 1: Start by cutting the salmon into bite-sized cubes and marinate with gochujang, honey, dark soy sauce, and half of the light soy sauce. Let it sit while you preheat the oven or air fryer. For the oven, bake at 200°C (400°F) for 14–16 minutes, until the edges are caramelized. For the Air fryer, cook at 190°C (375°F) for 10-12 minutes, shaking halfway through for even cooking.
- Step 2: While the salmon cooks, chop the cucumber, avocado, spring onions, and coriander. Mix them with the juice of half a lime for a bright, fresh contrast to the rich flavors.
- Step 3: Prepare the rice according to package instructions. I like using sushi rice because it's sticky and it absorbs the chilli butter sauce beautifully but jasmine or basmati are good too. Melt butter in a pan over low heat, then add the remaining gochujang, stirring until fully combined.
- Step 4: Slowly pour in the coconut milk, followed by the remaining light soy sauce and the juice of the remaining lime half. Bring to a boil, then reduce to a simmer, letting the sauce thicken until the salmon and rice are ready.
5. Step 5: Spoon the rice into bowls, top with the roasted salmon and fresh cucumber-avocado mix, then drizzle generously with the chilli butter sauce. Garnish with extra coriander and a squeeze of lime for an extra zing!
Hint: For deeper flavor, marinate the salmon for at least 30 minutes before cooking. This allows the gochujang, honey, and soy sauce to penetrate, resulting in a richer, more caramelized glaze. If short on time, even 10 minutes makes a noticeable difference!
Substitutions
Salmon – Swap salmon for firm tofu for a vegetarian option; press and cube it before marinating and baking. Alternatively, use boneless, skinless chicken thighs, adjusting the cooking time slightly for a juicy, protein-packed alternative.
Gochujang – If you don’t have gochujang, use sriracha for a similar heat level with a tangier finish or harissa for a smoky, slightly spiced alternative.
Honey – Replace honey with maple syrup for a more subtle sweetness or use brown sugar dissolved in a little water to maintain the caramelization effect.
Coconut Milk – If you’re out of coconut milk, use heavy cream for a richer, more decadent sauce or unsweetened almond milk for a lighter, dairy-free option.
Light Soy Sauce – Substitute light soy sauce with tamari for a gluten-free alternative or fish sauce for an extra umami boost.
Dark Soy Sauce – If you don’t have dark soy sauce, mix regular soy sauce with a pinch of brown sugar to mimic its deep, slightly sweet flavor.
Lime – Swap lime for lemon juice for a similarly bright acidity or use rice vinegar for a milder, slightly tangy alternative.
Cucumber – Replace cucumber with thinly sliced radish for a peppery crunch or shredded lettuce for a milder, fresh contrast.
Avocado – If you don’t have avocado, use edamame for a protein-rich substitute or mango for a sweet, creamy element that pairs well with the spice.
Coriander – Not a fan of coriander? Swap it for fresh basil for a slightly sweet, peppery alternative or mint for a cooling, refreshing twist.
Rice – Use quinoa for a protein-packed grain alternative or cauliflower rice for a low-carb option while still soaking up the flavorful sauce.
Variations
Spicy Miso Chilli Butter Salmon Bowls - Swap gochujang for miso paste and add a teaspoon of sriracha for an umami-rich, spicy twist. The miso deepens the sauce’s savoriness, creating an irresistible balance of sweet, salty, and spicy flavors.
Crispy Chilli Butter Salmon Rice Bowls - Instead of baking, pan-sear the salmon cubes in butter for a crispy, golden crust. This adds an irresistible crunch while keeping the inside tender and juicy. Serve with pickled onions for extra zing.
Low-Carb Chilli Butter Salmon Bowls - Replace the rice with cauliflower rice or shredded cabbage for a lighter, low-carb version. The buttery, spicy sauce still delivers bold flavors while keeping the dish keto-friendly.
Alternatives to this salmon that I have made and are posted the my website include my Teriyaki Salmon Rice bowls and my Spicy Salmon Rice bowls.
Equipment
Oven or Air Fryer (I use my Wonder Oven on the Air fryer setting)
Small Skillet or pot
Storage
To keep your chilli butter salmon bowls fresh and delicious, proper storage is key. Each component stores best when kept separately to maintain texture and flavor.
Salmon - Allow the cooked salmon to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. To freeze, place salmon pieces in a freezer-safe bag or container and freeze for up to 2 months. Reheat in an oven at 180°C (350°F) for 10 minutes or in an air fryer for 5–7 minutes until warmed through.
Rice - Store cooked rice in an airtight container and refrigerate for up to 4 days. For freezing, spread the rice in a thin layer on a baking sheet, freeze, then transfer to a freezer-safe bag for up to 2 months. Reheat with a splash of water in the microwave or on the stovetop.
Sauce - The chilli butter sauce can be refrigerated in an airtight container for up to 5 days. Reheat gently in a pan over low heat, stirring to prevent separation.
Toppings - Avocado and cucumber are best prepared fresh, but you can store them in an airtight container with a squeeze of lime juice to prevent browning for 1 day.
Top Tip
Slowly add coconut milk while stirring to prevent separation. Simmer the sauce for a few minutes, stirring occasionally, until it thickens to a silky consistency. If it gets too thick, loosen it with a splash of water or lime juice
FAQ
Cooked salmon can last 1–2 days in the fridge. Ensure it’s stored in an airtight container to maintain freshness.
Salmon's rich, buttery texture complements rice’s mild, neutral flavor, creating a harmonious balance of taste and texture.
Yes, salmon bowls can be eaten cold. Many enjoy them as chilled dishes, like poke bowls, or as leftovers straight from the fridge.
Related
Looking for other recipes like this? Try these:
Dinner
These are some more of my favorite dinner recipes if you liked the chilli butter salmon bowls:
Recipe
Chilli Butter Salmon Rice Bowls Recipe
Equipment
- Oven or Air Fryer (I use my Wonder Oven on the Air fryer setting)
- mixing bowls
- Small Skillet or pot
Ingredients
- 500 g salmon fillets roughly 4 fillets
- 2 tablespoon gochujang
- 1 tablespoon honey
- 200 ml coconut milk
- 2 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 lime
- 1 cucumber
- 1 large avocado
- 5 g coriander chopped
- 1 cup cooked rice 200g
Instructions
- Start by cutting the salmon into bite-sized cubes and marinate with gochujang, honey, dark soy sauce, and half of the light soy sauce. Let it sit while you preheat the oven or air fryer. For the oven, bake at 200°C (400°F) for 14–16 minutes, until the edges are caramelized. For the Air fryer, cook at 190°C (375°F) for 10-12 minutes, shaking halfway through for even cooking.
- While the salmon cooks, chop the cucumber, avocado, spring onions, and coriander. Mix them with the juice of half a lime for a bright, fresh contrast to the rich flavors.
- Prepare the rice according to package instructions. I like using jasmine or sushi rice because it absorbs the chilli butter sauce beautifully. Melt butter in a pan over low heat, then add the remaining gochujang, stirring until fully combined.
- Slowly pour in the coconut milk, followed by the remaining light soy sauce and the juice of the remaining lime half. Bring to a boil, then reduce to a simmer, letting the sauce thicken until the salmon and rice are ready.
- Spoon the rice into bowls, top with the roasted salmon and fresh cucumber-avocado mix, then drizzle generously with the chilli butter sauce. Garnish with extra coriander and a squeeze of lime for an extra zing!
