Spicy, crispy salmon meets cool, creamy avocado and sweet mango salsa—this bold, flavor-packed bowl is the weeknight dinner upgrade you didn’t know you needed.
🌶️ A Bowl That Checks All the Flavor Boxes
There’s something magical about the contrast of hot and cold, crispy and creamy, spicy and sweet. That’s exactly what this Chili Crisp Salmon Bowl with Avocado Mango Salsa delivers in every bite. It’s one of those meals I threw together on a busy Tuesday with leftover rice, ripe mangoes, and a jar of chili crisp—and it’s been on repeat ever since.
The chili crisp gives the salmon that irresistible crunchy edge, while the avocado mango salsa cools things down with creamy sweetness and tang. Serve it over a bed of fluffy rice, and you’ve got a vibrant, feel-good meal that looks as beautiful as it tastes.
🥭 Key Ingredients (with Descriptions)
Salmon Fillets
Rich in omega-3s and naturally flavorful, salmon holds up well to bold toppings like chili crisp and sears beautifully in a hot pan or oven.
Chili Crisp
This spicy, crunchy condiment made with garlic, chili flakes, and oil adds texture and deep umami flavor. It caramelizes slightly when cooked on salmon, forming a craveable crust.
Mango
Juicy and sweet, mango balances out the heat of the chili crisp while adding tropical brightness to the salsa.
Avocado
Creamy and mild, avocado brings richness to the salsa and complements the bold flavors of the salmon.
Red Onion
Adds a sharp bite and crunch to the salsa—soak in water for a milder flavor if preferred.
Lime Juice
Brightens and balances the salsa while keeping the avocado from browning.
Cooked Rice or Quinoa
Serves as the hearty base—white, brown, or jasmine rice all work well, or try quinoa for extra protein.
👩🍳 Step-by-Step Instructions
- Prepare the Salsa
Dice mango, avocado, and red onion. Toss gently with lime juice, salt, and optional chopped cilantro. Chill until ready to serve. - Season the Salmon
Pat salmon fillets dry and season with salt. Spread about 1 tablespoon of chili crisp on top of each fillet. - Cook the Salmon
Sear salmon skin-side down in a hot skillet with oil for 3–4 minutes, then flip and cook another 2–3 minutes until flaky. You can also bake at 400°F (200°C) for 10–12 minutes. - Assemble the Bowls
Scoop rice or quinoa into each bowl. Top with the salmon and a generous spoonful of avocado mango salsa. - Finish with Extras
Drizzle extra chili crisp or soy sauce over the bowl. Garnish with sesame seeds, green onion, or a lime wedge if desired.
🍽️ Serving Suggestions
- Add a handful of edamame or shredded cabbage for extra crunch.
- Serve with a side of miso soup or roasted seaweed snacks.
- Drizzle with sriracha mayo or extra chili crisp for extra spice.
🧊 Storage & Reheating Tips
Refrigeration
Store salmon and salsa separately. The salmon keeps for up to 3 days in an airtight container; the salsa is best eaten within 24 hours.
Reheating
Reheat salmon gently in the oven or a pan. Avoid the microwave to preserve crispiness. Serve salsa cold or room temp.
Freezing
Not recommended due to the fresh salsa and texture of cooked salmon.
💬 Final Thoughts
This Chili Crisp Salmon Bowl with Avocado Mango Salsa is more than just a pretty dish—it’s a flavor explosion that’s as easy as it is impressive. It’s perfect for meal prep, dinner parties, or nights when you need something fresh and fiery.
Give it a try, play with the toppings, and don’t forget to tag me when you make it—I’d love to see your spin on it!
Print
Chili Crisp Salmon Bowl with Avocado Mango Salsa
- Total Time: 30 minutes
- Yield: 2–3 1x
Description
Crispy, spicy salmon served over fluffy rice and topped with a cooling avocado mango salsa.
Ingredients
2 salmon fillets
2 tbsp chili crisp
1 ripe mango, diced
1 ripe avocado, diced
¼ small red onion, finely chopped
Juice of 1 lime
Salt to taste
2 cups cooked rice or quinoa
Optional: cilantro, sesame seeds, lime wedges
Instructions
Mix mango, avocado, onion, lime juice, and salt for salsa. Set aside.
Pat salmon dry and top with chili crisp.
Cook salmon in skillet (3–4 min per side) or bake at 400°F for 10–12 minutes.
Fill bowls with rice, top with salmon and salsa.
Garnish and enjoy!
Nutrition
- Serving Size: 2–3
- Calories: 520
- Sodium: 430mg
- Carbohydrates: 42g
- Protein: 30g
❓ FAQ
Can I use a different fish?
Yes! Try trout, cod, or even tofu for a plant-based version.
What if I don’t have chili crisp?
Use sriracha, sambal oelek, or make a quick chili oil with garlic and red pepper flakes.
Can I make this low-carb?
Swap the rice for cauliflower rice or shredded cabbage.