Description
These Sweet and Spicy Salmon Bowls are a vibrant, flavor-packed dinner that brings together tender roasted salmon with a unique, sticky glaze. The sweetness comes from a surprise ingredient fig spread while red pepper flakes add just the right amount of heat. Balanced by a fresh, zesty mango salsa and served over fluffy jasmine rice, this meal is a healthy and delicious option that feels like a gourmet treat.
Ingredients
Sweet Chili Fig Glaze
- 1/3 cup fig spread (Divina brand recommended)
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- Red pepper flakes, to taste
Roasted Salmon
- 24 oz salmon fillets (4 fillets or cut into chunks)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and black pepper, to taste
Mango Salsa
- 2 ripe mangoes, peeled, pitted, and diced (Champagne or Ataúlfo varieties are best)
- 1 small sweet red bell pepper, diced
- 1/2 bunch fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1/4 teaspoon chili powder (or more to taste)
- Salt and black pepper, to taste
For Serving
- 2 cups cooked Jasmine rice
- Fresh lime slices
- Extra chopped cilantro
Instructions
Preheat and Mix Glaze
Preheat your oven to 425°F (220°C). In a small bowl, whisk together the fig spread, rice vinegar, soy sauce, and red pepper flakes until well combined. Set aside.
Season the Salmon
Place the salmon fillets (or chunks) skin-side down in a baking dish. Drizzle with olive oil and rub with the minced garlic, salt, and pepper.
Initial Roast
Roast the salmon in the preheated oven for 10 to 12 minutes, or until it is almost cooked through.
Skin and Glaze
Remove the salmon from the oven. Optional: If you prefer skinless salmon, gently slide a spatula under the fish to separate the meat from the skin (the heat makes this easy) and discard the skin. Brush the salmon generously with the fig glaze, reserving about 1/3 of the sauce for serving.
Final Bake
Return the glazed salmon to the oven for another 2–3 minutes, until the fish is fully cooked and the glaze is hot and sticky.
Make the Salsa
While the salmon roasts, combine the diced mangoes, red bell pepper, cilantro, lime juice, and chili powder in a medium bowl. Toss to combine and season with salt and pepper.
Assemble
Divide the cooked Jasmine rice into bowls. Top with the glazed salmon and a generous scoop of mango salsa. Drizzle the salmon with the reserved glaze. Garnish with lime slices and extra cilantro.
Notes
The Secret Ingredient: The fig spread is essential here. It acts as a natural thickener and sweetener, creating a sticky texture without cornstarch. If you can’t find fig spread, apricot preserves are a decent substitute, though the flavor profile will shift.
Skin Removal Hack: Removing the skin after the initial roast is much easier than trying to skin raw fish. The fat renders slightly during cooking, allowing the meat to slide right off the skin with a spatula.
Mango Selection: Look for Champagne (yellow) or Ataúlfo mangoes. They are creamy and much less fibrous than the standard red-green varieties, making for a smoother salsa texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1 Bowl
- Calories: 560
- Sugar: 28g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg
Keywords: sweet and spicy salmon, salmon bowl recipe, mango salsa recipe, fig glaze salmon, healthy dinner bowls, jasmine rice recipes, 30 minute seafood dinner