Chili Onion Crisp Salmon Bowl with Avocado Mango Salsa

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Craving something that hits sweet, spicy, tangy, and fresh all in one bite? This Chili Onion Crisp Salmon Bowl with Avocado Mango Salsa might be your next favorite weeknight dinner. It’s the kind of meal that looks fancy but feels like a warm, flavorful hug.

The salmon is pan-seared to golden perfection and glazed with a chili onion crisp that brings a spicy umami crunch. Paired with fluffy jasmine rice, buttery avocado slices, and a zesty mango salsa bursting with lime and herbs, every bite is balanced, refreshing, and satisfying. This bowl isn’t just delicious—it’s a color-packed plate of feel-good food.

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Preparation Phase & Tools to Use

To prepare the Chili Onion Crisp Salmon Bowl with Avocado Mango Salsa, you don’t need a kitchen full of gadgets—just a few essential tools:

• Non-stick Skillet or Cast Iron Pan: Essential for achieving that crisp sear on the salmon while maintaining juicy flakes inside. A heavy-bottom pan ensures even cooking.
• Sharp Chef’s Knife: You’ll be chopping mangoes, herbs, and avocados, so a sharp blade makes prep quicker and cleaner.
• Mixing Bowls: Needed for tossing your mango salsa and prepping ingredients individually before assembly.
• Rice Cooker or Pot with Lid: To cook the rice to fluffy perfection. A rice cooker can be set and forgotten, but a good pot with a lid works just as well.
• Spatula or Fish Turner: Delicate enough to flip the salmon without breaking it apart.

These tools ensure each component of the bowl is cooked and handled with care, so the textures and flavors shine through in every bite.

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Ingredients for the Chili Onion Crisp Salmon Bowl with Avocado Mango Salsa

Each ingredient in this bowl serves a purpose—from bold flavor to textural contrast:

• Salmon Fillets: The rich, fatty base of the dish, perfect for carrying bold chili crisp flavors.
• Chili Onion Crisp: Adds a spicy, savory depth with crispy bits of garlic and chili.
• Jasmine Rice: Fragrant and soft, it acts as the comforting base that soaks up sauces beautifully.
• Mango: Sweet and juicy, it balances the heat and adds brightness to the salsa.
• Avocado: Creamy and mellow, it offers a cooling contrast to the chili-spiced salmon.
• Red Chili or Jalapeño: Brings heat to the salsa. Adjust to your spice tolerance.
• Red Onion: Adds sharpness and crunch in the salsa.
• Lime Juice: A must for zest and acidity that brings all the elements together.
• Fresh Cilantro: Brings freshness and herbal lift.
• Salt & Pepper: Seasoning basics that make all the flavors pop.
• Olive Oil: For cooking the salmon and dressing the salsa lightly.

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How To Make the Chili Onion Crisp Salmon Bowl with Avocado Mango Salsa

Step 1: Prepare the Rice

Cook jasmine rice according to package instructions using a rice cooker or on the stovetop. Fluff with a fork once done and set aside.

Step 2: Mix the Mango Salsa

In a bowl, combine diced mango, chopped red chili, red onion, cilantro, lime juice, salt, and a drizzle of olive oil. Let it marinate while you prepare the salmon.

Step 3: Sear the Salmon

Heat a skillet over medium heat with olive oil. Season the salmon with salt and pepper, then sear skin-side down for about 3-4 minutes. Flip and cook the other side for 2-3 minutes until golden and just cooked through.

Step 4: Glaze with Chili Onion Crisp

Turn off the heat and spoon chili onion crisp over the salmon while still in the pan. Let the residual heat infuse the flavor.

Step 5: Assemble the Bowl

In a wide bowl, add a scoop of jasmine rice. Top with seared chili crisp salmon, a generous spoon of mango salsa, and slices of avocado. Finish with extra cilantro and a squeeze of lime if desired.

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How to Serve and Store Chili Onion Crisp Salmon Bowl with Avocado Mango Salsa

Serve the salmon bowl immediately while the salmon is hot and the rice is fluffy. Arrange the salsa and avocado fresh for the best texture and color. It’s a great dish for a dinner party or a solo lunch that feels like self-care.

For storing leftovers, keep components separate:

• Salmon: Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave.
• Mango Salsa: Best fresh but can be kept for 1 day in the fridge.
• Rice: Keeps for up to 3 days refrigerated. Add a splash of water before reheating.
• Avocado: Slices should be cut fresh as needed to prevent browning.

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Frequently Asked Questions

How spicy is the chili onion crisp?

It depends on the brand, but generally, it brings a mild to medium heat with a deep umami flavor. You can adjust how much you use to control the spice level.

Can I bake the salmon instead of searing it?

Yes, you can bake the salmon at 400°F (200°C) for 12-15 minutes. Then, spoon the chili crisp on top once it’s done.

What can I substitute for mango?

Pineapple, peach, or even nectarine work well for a similar sweet-tangy salsa effect.

Is this bowl good for meal prep?

With some adjustments, yes! Keep the salsa and avocado separate until serving, and store the rice and salmon in reheatable containers.

Can I make it low-carb?

Absolutely! Swap the jasmine rice for cauliflower rice or shredded cabbage for a lighter, low-carb option.

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Want More Salmon Bowl Ideas?

If you’re loving this bowl’s flavor explosion, here are more vibrant and satisfying recipes you might enjoy:

Start with the Honey Garlic Butter Baked Salmon if you want a richer, cozier dinner that’s still healthy.

Or try the Flavorful Bang Bang Salmon for a creamy-spicy twist on seafood.

For a completely different spin, the Grilled Shrimp Bowl with Avocado Corn Salsa shares the same colorful bowl concept but adds grilled shrimp and a creamy sauce to the mix.

And if you’re craving comfort in bowl form, the Honey Garlic Chicken Rice Bowl offers sticky-sweet satisfaction with minimal effort.

Finally, for bold seafood lovers, the Louisiana Seafood Gumbo brings heat, depth, and Southern charm.

Pin and Tell Me How Yours Turned Out

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If you make it, let me know how it turned out! Did you go heavy on the chili crisp? Try pineapple instead of mango? Leave a comment and tag me on Pinterest—I love seeing your versions.

More of my daily creations are pinned here: LadyPlate on Pinterest

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