Description

A flavorful and vibrant Spicy Chipotle Honey Salmon Rice Salad combining crispy baked rice, tender chipotle-glazed salmon, fresh vegetables, and a creamy tahini dressing. This satisfying dish balances spicy, sweet, and umami flavors, perfect for a hearty lunch or dinner with a refreshing crunch and smoky heat.

Ingredients

Scale

Rice

2–3 cups cooked rice, preferably a day old
2 tablespoons salted butter
2 teaspoons toasted sesame oil
4 cloves garlic, chopped
2 tablespoons tamari/soy sauce (divided)
Black pepper, to taste

Salmon

1 tablespoon salted butter
4 (4 ounce) salmon filets, cut into bite-size chunks
1–2 tablespoons chopped chipotle in adobo
2 tablespoons honey
1 tablespoon tamari/soy sauce
Pinch of black pepper

Salad

2 cups shredded cabbage
2 avocados, chopped
2 Persian cucumbers, chopped
1 jalapeño, sliced
1/2 cup fresh chopped cilantro
1/2 cup roasted peanuts, chopped

Dressing

1/2 cup extra virgin olive oil
1/4 cup lemon juice
1/4 cup tahini
3 tablespoons honey
2 teaspoons tamari/soy sauce
2 cloves garlic, grated
3 tablespoons toasted sesame seeds
1/4 cup water (plus more as needed)
Salt and chili flakes, to taste

Instructions

Preheat oven: Set your oven to 450°F (232°C) to prepare for baking the rice and salmon.
Prepare crispy rice: On a baking sheet, combine cooked rice, 2 tablespoons butter, toasted sesame oil, chopped garlic, 1 tablespoon tamari, and black pepper. Spread evenly and bake for 15 minutes until sizzling. Remove and toss with the remaining tablespoon of tamari, then bake an additional 10 minutes until the rice develops a crispy texture.
Roast the salmon: On another baking sheet, toss salmon chunks with 1 tablespoon butter, chipotle in adobo, honey, 1 tablespoon tamari, and a pinch of black pepper. Arrange in a single layer and roast for 10-15 minutes until cooked through. In the last minute, switch the oven to broil and broil the salmon until slightly crispy on top.
Assemble the salad: In a large bowl, mix shredded cabbage, chopped avocados, Persian cucumbers, sliced jalapeño, chopped cilantro, and roasted peanuts gently to combine.
Make the dressing: In a blender, combine olive oil, lemon juice, tahini, honey, tamari, grated garlic, and 1/4 cup water. Blend until smooth, adding extra water to reach desired consistency. Stir in toasted sesame seeds, then season with salt and chili flakes to taste.
Combine and serve: Spoon the hot crispy rice over the salad mixture, top with the roasted chipotle honey salmon pieces, and gently toss everything with the creamy tahini dressing. Serve immediately. Optionally, enjoy with tortilla chips on the side for scooping.

Notes

Day-old cooked rice works best for creating crispy baked rice texture.
You can adjust the amount of chipotle in adobo to control the spiciness of the salmon.
The salad is best served fresh, but the dressing can be made in advance and stored in the refrigerator.
Add tortilla chips on the side for a crunchy scoop, adding a fun texture contrast.
Use gluten-free tamari to keep the recipe gluten-free.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Salad
Method: Baking
Cuisine: Fusion (Mexican-American influenced)

Keywords: spicy salmon salad, chipotle honey salmon, crispy rice salad, baked rice salad, healthy salmon recipe, tahini dressing, gluten free salad