Chili Crisp Salmon Bowl with Avocado Mango Salsa.

This colorful Chili Crisp Salmon Bowl with Avocado Mango Salsa is full of Thai flavors and made so simply. Made with flavorful Thai curry paste and doused in a homemade chili onion crisp butter sauce. The salmon is cooked until caramelized around the edges then added to bowls of rice. A fresh, bright mango-avocado herb salsa is spooned overtop for a balance of spicy, sweet, tangy, and savory flavor. Altogether, it’s so delicious and made in about 30 minutes. The perfect spring and summer dinner bowl!

It’s no secret that we really do love a rice bowl around here. Whether it’s chicken, salmon, or even beef, no one turns down a rice bowl over here.

One of my favorites to date is my chili crisp chicken and mango rice bowl. I made it around this time last year and it’s one of the few recipes I actually make over and over. I just love the freshness, herbs, spiciness, salty chicken, and then all that sweet mango. All my favorite flavors.

I wanted to take that bowl and share a twist on the recipe using salmon and addin a crunchy onion butter sauce on top.

The sauce inspiration comes from Trader Joe’s Crunchy Chili Onion sauce that so many seem to really adore. We don’t have a Trader Joe’s in my town or the surrounding area, but that sauce sounds so delicious.

I love the idea of a crunchy onion chili sauce. Maybe even more than the classic garlic chili sauce! And that’s when I got the idea for this recipe. Salmon with a spicy curry rub, sweet mango, and then a chili onion crisp butter sauce. It all sounded so yummy and fun to make, so I went for it! And fortunately, the whole dish turned out delish!

Here are details

Start with the mango-avocado salsa. This is possibly my favorite salsa! Lots of ripe fresh mango, fresh cilantro, fresh basil, toasted seeds, a little spice from a jalapeño pepper, and lots of fresh lime juice.

Just toss everything together in a bowl, no fancy steps.

For the salmon

It’s a little crispy, a little spicy, salty, and tangy – yet also simple. Rub the filet of salmon with a red curry paste. It’s a mix of Thai red curry paste, brown sugar – to help the fish caramelize, curry powder, and a splash of fish sauce.

And then the chili onion butter, make sure it’s a high-quality grass-fed butter for the best flavor. I love Straus Organic European Butter. Next, cook the garlic and chili flakes in the butter until golden and crisp, and then, mix in dried onion flakes.

To finish, I serve the salmon over coconut rice. Spoon the butter over every piece of salmon, then top each bowl with the mango salsa.

This takes less than an hour to make, is so delicious, and fun. It’s an immediate mood boost! All those fresh herbs really make a difference.

Looking for other quick weeknight dinners? Here are some favorites:

Crispy Honey Ginger Salmon Bowl

Spicy Chipotle Honey Salmon Bowls

Thai Black Pepper Chicken and Garlic Noodles

Coconut Popcorn Chicken with Sweet Thai Chili Lime Sauce

30 Minute Sticky Thai Meatballs with Sesame Noodles

Better Than Takeout Sweet Thai Basil Chicken

Lastly, if you make this Chili Crisp Salmon Bowl with Avocado Mango Salsa, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!