Lively Chili Crisp Salmon Mango Bowl

Put together a spicy salmon with golden crisp on top of a colorful avocado mango salsa, all piled over warm rice. It’s got bold heat from chili crisp, sweet mango bits, creamy avocado, and toasted sesame seeds for lots of crunch—all tucked under juicy salmon. When I crave a meal that feels cozy but a bit fancy, I whip this up.

The first time I tossed this together on a rushed weeknight, I was blown away at how much the salsa brightened up what could have been a regular salmon meal.

Appealing Ingredients

• Sesame seeds: Toast for big nutty flavor and good crunch
• Cooked rice: Brown or jasmine work great as the comforting base
• Cilantro: Brightens things up, but mint or extra lime juice work if you’re not into it
• Lime juice: Squeeze fresh for tangy kick and brightness
• Red onion: Adds color and a little bite, choose one with smooth skin
• Medium mango: Checks in with juicy sweetness—make sure it gives when pressed
• Ripe avocado: For creamy, cooling richness—use one that yields a bit to the touch
• Sea salt: Flaky is best for punchy taste and crunch on top
• Black pepper: Perks everything up, grind fresh if possible
• Ginger powder: Warm, little zing—pick a fragrant powder for best results
• Garlic powder: Sneaks in gentle savory flavor, but fresh garlic brings a stronger kick
• Soy sauce: Gives salty, deeply savory layers, try low-sodium if you want less salt
• Olive oil: Keeps things moist and adds a mellow finish—extra virgin is the way to go
• Chili crisp: Spicy and crunchy with visible chili flakes and plenty of oil
• Salmon fillets: Go for shiny, firm fillets that smell clean, not fishy

Simple Step-by-Step Instructions

Serve It Up:

Heap rice into two deep bowls, set a salmon piece on top, spoon a lot of salsa over, scatter sesame seeds over the salsa and give them a tiny press

Let It Rest:

Once it’s sizzling and smells amazing, pull the salmon from the oven and don’t touch for five minutes—this helps keep it juicy

Salsa Time:

As the salmon bakes, dice mango and avocado after peeling, chop red onion, mix gently in a bowl, drizzle with lime, toss in cilantro, and stir easy so it stays chunky

Bake the Salmon:

Using oven mitts, grab the heated sheet, drop salmon skin-side down—you’ll hear a sizzle—bake twelve to fifteen minutes until it’s cooked through and flakes when touched by a fork

Paint On Chili Crisp:

Brush chili crisp all over the salmon, making sure you coat it thick with flakes and oil in every bite

Oil and Season:

Rub both salmon sides generously with olive oil, add garlic, ginger, pepper, and salt, pressing on so it sticks

Dry That Salmon:

Pat salmon fillets dry with paper towels to get rid of any wetness—this helps the skin turn extra crunchy

Baking Sheet Prep:

Lay parchment on a sturdy baking sheet and stick it in the oven to heat up so when salmon goes on, it crisps right away

Crank the Oven:

Set oven to 400°F and give it time to get really hot

Dig In Fast:

Bring the bowls out straight away so you get that hot salmon next to fresh salsa

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I’m all in for chili crisp here because it brings both awesome heat and little crunchy bits in every scoop. My folks are still raving about the night I first threw mango salsa on spicy salmon—it was a hit.

Storage Shortcuts

Keep your salmon, salsa, and rice stashed on their own so everything stays tasty. Salsa will last up to two days in the fridge if you press plastic wrap on top to stop browning. Warm salmon slow and gentle so it stays moist, though it’s also yummy cold. Sprinkle a little water on the rice before microwaving to perk it back up and keep it fluffy.

Swap Ideas

Don’t want much heat? Use a soft chili oil or just a bit of sesame oil instead of chili crisp. Feel free to swap salmon for tuna or even chicken (just cook it a little longer). For the base, brown rice or even cauliflower rice are awesome twists if you’re skipping white rice.

Fun Serving Tips

Stack everything tall and offer more chili crisp for those who like things really fiery. More lime or fresh herbs tossed on at the end will wake up the flavors. Make it party-style by serving on a big platter, salsa on the side, and let everyone grab what they want.

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Fun Background

Chili crisp comes from Chinese cooking—especially Sichuan food—where crispy fried garlic, shallots, and chili float in oil and give everything a spicy kick. It goes with rice and proteins all over East and Southeast Asia. Here, it teams up with salsa for a bright, tropical take.

Recipe FAQs

→ How can I get salmon to come out with a crispy edge?

Leave the salmon uncovered and super dry, then slather on the chili crisp just before baking. Try tossing it onto a hot pan or baking sheet for a crispier result.

→ I’m out of mango—can I use something else for the salsa?

Totally! Pineapple or peach are tasty stand-ins, adding a similar sweetness and bite to your salsa.

→ What kind of rice tastes best under all this?

Jasmine rice is super fragrant, but brown rice or sushi rice are awesome too—just pick your favorite texture.

→ How do I make this less spicy?

Go easy on the chili crisp or pick a gentler one. You’re in charge of the heat!

→ Could I put this bowl together ahead of time?

Definitely! Prep everything ahead, but wait until serving to build your bowl so everything stays fresh and tasty.