If you are looking for a quick, colourful and flavour packed dinner, these honey jalapeño salmon bowls are about to become a new favourite. Combining tender salmon, sweet honey, fresh jalapeños and a vibrant mango salsa, these honey jalapeño salmon bowls are ready in around 15 minutes and are perfect for busy weeknights. Every bite has the perfect balance of sweet, spicy, savoury and fresh flavours, making these honey jalapeño salmon bowls a recipe you'll want to make again and again.
These honey jalapeño salmon bowls are inspired by the perfect balance of sweet, spicy and fresh flavours. Sticky honey caramelises over the salmon while fresh jalapeños add a gentle kick, creating an irresistible glaze. Served with fluffy sticky rice and a vibrant mango salsa, every bite is packed with colour and texture. They are quick enough for busy weeknights yet impressive enough to serve when friends or family come over.
If you like these salmon bowls, try my teriyaki salmon bowls or my california sushi bowls.
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Ingredients
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Salmon fillets - Salmon is the star of these honey jalapeño salmon bowls, providing plenty of protein and healthy fats while staying wonderfully tender in the air fryer.
Light soy sauce - Soy sauce adds savoury depth and helps season the salmon while creating a delicious glaze.
Paprika - Paprika brings gentle warmth and colour. I love using paprika because it gives the salmon a rich golden finish without overpowering the other flavours.
Brown sugar - Brown sugar balances the spice and helps create a lightly caramelised coating as the salmon cooks.
Sriracha - Sriracha adds a gentle kick of heat along with a little tanginess, complementing both the honey and the fresh jalapeños.
Salt and pepper - These simple seasonings enhance all of the flavours throughout the dish.
Fresh jalapeño - Thinly sliced jalapeño adds fresh heat and a slight crunch. I like slicing it very thinly using a mandolin so every bite gets just the right amount of spice.
Honey - Honey creates the signature sticky glaze that makes these honey jalapeño salmon bowls so irresistible. It also balances the heat from the jalapeños and sriracha perfectly.
Sticky rice - Sticky rice provides the perfect base, soaking up every drop of the sweet and spicy glaze. I love using microwave sticky rice because it makes these honey jalapeño salmon bowls even quicker for busy evenings.
For the Mango Salsa
Mango - Sweet, juicy mango adds freshness and balances the spicy salmon beautifully.
Red onion - Red onion gives the salsa a little crunch and a subtle sharpness.
Avocado - Creamy avocado adds richness and makes every bowl feel extra satisfying.
Fresh coriander - Coriander brings a fresh, citrusy flavour that ties all of the ingredients together.
Lime juice
Fresh lime juice brightens the salsa and enhances every flavour.
Salt and pepper
A little seasoning helps bring the salsa to life.
See recipe card for quantities.
Instructions
- Step 1: Cut the salmon into bite sized cubes and place them into a mixing bowl. Add the light soy sauce, paprika, brown sugar, sriracha, salt and pepper. Stir well until every piece of salmon is evenly coated. Transfer the salmon to the air fryer basket in a single layer. Scatter the thinly sliced jalapeños over the top before drizzling generously with honey. Air fry at 200°C for 10 minutes, or until the salmon is cooked through and lightly caramelised around the edges.
- Step 2: While the salmon cooks, prepare the mango salsa by combining the mango, red onion, avocado, coriander, lime juice, salt and pepper in a bowl. Gently mix until evenly combined.Heat the sticky rice according to the packet instructions.
To assemble your honey jalapeño salmon bowls, divide the sticky rice between serving bowls, spoon over the mango salsa, then top with the hot honey glazed salmon and optionally any glaze left at the bottom of the air fryer. Finish with any extra coriander or jalapeño slices if you like.
Hint:Avoid overcrowding the air fryer basket. Giving the salmon pieces space allows the hot air to circulate properly, helping the honey caramelise and the edges become lightly crisp instead of steaming. Cook in batches if necessary for the best results.
Substitutions
Salmon – Swap for diced chicken breast or thigh for a different protein, or use firm tofu for a vegetarian alternative that absorbs the sweet and spicy glaze beautifully.
Light soy sauce – Replace with tamari for a gluten free option or coconut aminos for a slightly sweeter, lower sodium alternative.
Paprika – Use smoked paprika for a deeper, smoky flavour or chilli powder for extra heat.
Brown sugar – Substitute with maple syrup for a richer sweetness or coconut sugar for a subtle caramel flavour.
Sriracha – Replace with sweet chilli sauce for a milder heat or gochujang for a deeper, slightly fermented spicy flavour.
Salt and pepper – Adjust to taste or use a seasoned salt blend for an extra boost of flavour.
Jalapeño – Swap for red chilli if you prefer a sharper heat or use sliced green peppers for the flavour without the spice.
Honey – Replace with hot honey for even more spice or maple syrup for a rich, vegan friendly sweetness.
Sticky rice – Use jasmine rice for a fragrant alternative, brown rice for extra fibre or cauliflower rice for a lighter option.
Mango Salsa
Salt and pepper – Season to taste or use flaky sea salt and freshly cracked black pepper for the best flavour.
Mango – Swap with fresh pineapple for a tropical twist or peaches for a juicy, summery flavour.
Red onion – Replace with shallots for a milder taste or spring onions for a fresher, lighter onion flavour.
Avocado – Use diced cucumber for extra crunch or edamame beans for added protein and texture.
Fresh coriander – Substitute with fresh parsley for a milder herb or fresh mint for a bright, refreshing finish.
Lime juice – Replace with lemon juice for a similar citrus freshness or rice vinegar for a lighter tang.
Variations
Teriyaki Honey Salmon Bowls - Swap the sriracha for teriyaki sauce and add a sprinkle of sesame seeds with sliced spring onions for a sweeter, Japanese inspired version that is still packed with flavour.
Pineapple Honey Jalapeño Bowls - Replace the mango with fresh pineapple in the salsa and add diced cucumber for an extra refreshing twist that pairs beautifully with the sticky honey glazed salmon.
Crispy Chicken Bowls - Replace the salmon with bite sized chicken breast or thigh pieces and follow the same method. The honey and jalapeño glaze works just as well with crispy air fried chicken.
Equipment
Air fryer (I used Ninja Crispi)
Storage
Store any leftover honey jalapeño salmon bowls in an airtight container in the fridge for up to two days. For the best texture, keep the mango salsa separate from the rice and salmon if possible, as this prevents the rice from becoming soggy and helps the avocado stay fresher. When ready to eat, reheat the salmon and rice in the microwave until piping hot, or warm the salmon in the air fryer for a few minutes to help restore its lightly caramelised edges. Add the chilled mango salsa after reheating so it stays fresh and vibrant. If making these bowls for meal prep, prepare the salsa on the day you plan to eat it for the best flavour and texture, especially because avocado can brown over time. Freezing is not recommended, as the salmon can become dry and the fresh salsa ingredients lose their texture once thawed.
Top Tip
For even more flavour, spoon any honey glaze left in the air fryer basket over the finished bowls before serving. It creates a delicious sauce that soaks into the sticky rice and ties all the flavours together perfectly.
FAQ
Yes. You can prepare the salmon, rice and mango salsa in advance and store them separately in the fridge for up to two days. Reheat the salmon and rice just before serving, then add the fresh mango salsa on top to keep the flavours vibrant and the textures at their best.
Absolutely. Arrange the marinated salmon on a lined baking tray and bake at 200°C for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork. You can place it under the grill for the final minute if you'd like a more caramelised honey glaze.
Not necessarily. The honey balances the heat from the jalapeño and sriracha, creating a sweet and mildly spicy flavour. If you prefer less heat, reduce or omit the sriracha and use fewer jalapeño slices. If you enjoy spicier food, simply add extra jalapeños or drizzle over a little more sriracha before serving.
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Pairing
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Recipe
Honey Jalapeño Salmon Bowls
Equipment
- Air fryer (I used Ninja Crispi)
Ingredients
- 2 salmon fillets
- 1 tablespoon light soy sauce
- 1 teaspoon paprika
- 1 teaspoon brown sugar
- 1 teaspoon sriracha
- Salt & pepper
- 1 jalapeño thinly sliced, I used a mandolin
- 1 tablespoon honey
- Cooked sticky rice I used 260g microwave rice
Mango salsa
- 1 mango cubed
- ¼ red onion diced
- 1 avocado cubed
- 1 tablespoon chopped coriander
- Squeeze of lime juice
- Salt and pepper
Instructions
- Cut the salmon into bite sized cubes and place them into a mixing bowl. Add the light soy sauce, paprika, brown sugar, sriracha, salt and pepper. Stir well until every piece of salmon is evenly coated. Transfer the salmon to the air fryer basket in a single layer. Scatter the thinly sliced jalapeños over the top before drizzling generously with honey. Air fry at 200°C for 10 minutes, or until the salmon is cooked through and lightly caramelised around the edges.2 salmon fillets, 1 tbsp light soy sauce, 1 tsp paprika, 1 tsp brown sugar, 1 tsp sriracha, Salt & pepper, 1 jalapeño, 1 tbsp honey
- While the salmon cooks, prepare the mango salsa by combining the mango, red onion, avocado, coriander, lime juice, salt and pepper in a bowl. Gently mix until evenly combined.Heat the sticky rice according to the packet instructions.Cooked sticky rice, 1 mango, ¼ red onion, 1 avocado, 1 tbsp chopped coriander, Squeeze of lime juice, Salt and pepper
- To assemble your honey jalapeño salmon bowls, divide the sticky rice between serving bowls, spoon over the mango salsa, then top with the hot honey glazed salmon and optionally any glaze left at the bottom of the air fryer. Finish with any extra coriander or jalapeño slices if you like.
