These easy salmon sandwiches are seriously delicious with pan-seared salmon and a quick homemade mayonnaise. They are a little sweet, a little spicy, and incredibly delicious!

My family loves salmon (as proven by all the salmon recipes you will find on Inspired Taste!) We are always looking for new ways to enjoy it, which is how these easy salmon sandwiches came to be!

These sandwiches taste incredible, thanks to a bit of agave nectar brushed onto the salmon fillets before searing them in the pan. Then, we balance the sweet crust of the salmon with a moderately spicy homemade chipotle mayo. I can’t wait for you to try them! For a salmon burger patty, see our salmon burger recipe.

Key Ingredients

• Salmon: Any salmon fillet will work for these sandwiches. I especially love salmon with a higher fat content, like sockeye, king, and coho. Salmon with a higher fat content stays soft and moist after it is cooked.
• Agave Nectar: If you do not have agave, no worries! Substitute with honey or maple syrup. You’ll lightly brush each salmon fillet with a little agave before searing them in the pan, adding a lovely, sweet caramelized crust to the salmon.
• Greens: I used baby spinach in the photos, but any tender, fresh greens like arugula or baby kale will work.
• Rolls: Since the salmon is soft, I prefer softer rolls, so when you take a bite, the whole sandwich doesn’t fall apart on you. Use what you love!
• Chipotle Mayo: Making flavored mayo is really easy and adds so much flavor! To make my chipotle mayo, combine mayonnaise with cilantro, lime juice, salt, pepper, and chipotle in adobo sauce. Chipotle in adobo sauce is smoky and spicy. They are smoked jalapeños preserved in a flavorful adobo sauce made with spices and chili peppers. You can buy them in small cans, usually next to salsas or in your store’s International aisle. I also use them to make our roasted corn with chipotle butter, these mini fish tacos, and our sweet potato tacos.

Chipotle Salmon Sandwiches

• PREP
  15 mins
  
• COOK
  10 mins
  
• TOTAL
  25 mins
  

I love these pan-seared salmon sandwiches. We make a simple chipotle mayonnaise to spread on the bread rolls. You can do this using a food processor, or if you prefer, mince the chipotle pepper and cilantro very small and stir them into the mayonnaise with a spoon. You can usually find canned chipotle peppers in adobo sauce sold near salsas, but if your store does not carry them, try an International or Mexican market.

4 Servings

You Will Need

Salmon Sandwiches

1 tablespoon grape seed or canola oil

4 center cut salmon fillets, skin removed, about 6 ounces each

2 tablespoons agave nectar or substitute honey

Salt and fresh ground black pepper

1 cup baby spinach or arugula

4 bread rolls, lightly toasted

Chipotle Mayonnaise

1 cup mayonnaise, see homemade mayonnaise

1 to 2 small chipotle peppers in adobo, seeded, depending spice level

1 tablespoon sauce from the canned adobo chile peppers

1/4 cup fresh cilantro leaves, finely chopped

Juice of 1 lime

Salt and fresh ground black pepper

Directions

1Make chipotle mayo: Add the mayonnaise, minced pepper, adobo sauce, cilantro and lime juice to a small food processor. Season with about 1/4 teaspoon of salt then blend until mostly smooth. Taste and adjust with more peppers, sauce or salt.

2Cook the salmon: Heat oil in a heavy-bottomed skillet over medium-high heat. Brush agave nectar onto both sides of the salmon fillets then season with salt and pepper. Add salmon to the skillet and cook 2 to 3 minutes until the agave forms a nice brown crust. Turn the fillets and cook for another 2 to 3 minutes, or until the salmon flakes easily with a fork. Transfer to a plate and rest for 5 minutes.

3Assemble sandwiches: Spread mayonnaise onto bread rolls then add a handful of arugula to the bottom slice of each roll. Place salmon on top and enjoy.

Adam and Joanne’s Tips

• The nutrition facts provided below are estimates. We assumed a ciabatta roll and 6 tablespoons of the mayonnaise for 4 burgers.

Nutrition Per Serving
Serving Size
1 burger
/
Calories
563
/
Total Fat
27.4g
/
Saturated Fat
4.9g
/
Cholesterol
66.6mg
/
Sodium
807.2mg
/
Carbohydrate
46.2g
/
Dietary Fiber
2.1g
/
Total Sugars
9.3g
/
Protein
34.6g

AUTHOR:

Adam Gallagher

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These mini fish tacos are such a fun dinner or party appetizer! We use wonton wrappers for the base, fill them with spiced fish, and top with our easy chipotle slaw.

These mini fish tacos fly off the plate when I serve them to friends and family. They are such a fun twist on fish tacos. We use baked wonton cups for the base, which hold the perfect amount of fish and slaw.

The recipe comes together quickly, and if you want to get a head start, you can make the wonton cups a week in advance. Then, the day you plan on serving them, bake the fish with our delicious spice rub and make the spicy chipotle slaw.

Key Ingredients

• Wonton Wrappers: I use square wonton wrappers to make little taco cups. I do the same for these chili lime shrimp wonton cups. Wonton wrappers generally come in a few different thicknesses. If you have the choice, go with thin or medium. If you’d like to use tortillas, you can use the smaller tacos, often called street tacos, or make your own, but intentionally make them mini. Here’s our corn tortillas recipe or flour tortillas recipe.
• Fish: We have used tilapia in our photos, but any firm white fish will work in this recipe. Consider mahi-mahi, cod, or sea bass.
• Fish Taco Seasoning: I combine chili powder, cumin, smoked paprika, onion powder, and salt for my fish seasoning. If you’ve not seen our homemade chili powder yet, I highly recommend it! Otherwise, when shopping for chili powder, I love ancho chili powder, which I find much more flavorful than generic chili powder.
• Cabbage: Use red or green (white) cabbage for this slaw.
• Sour Cream and Lime: I like a creamy slaw for this, so I mix my cabbage with a bit of sour cream and fresh lime juice.
• Chipotles in Adobo Sauce: I add minced chipotles in adobo sauce to my slaw for a spicy kick. These smoky, spicy peppers are smoked jalapeños preserved in a flavorful adobo sauce made with spices and chili peppers. You can buy them in small cans, usually found next to salsas or in your store’s International aisle. I also use them to make our roasted corn with chipotle butter, the creamy spread for salmon burgers, and our sweet potato black bean tacos.

How to Make Mini Fish Tacos

These mini fish tacos are super easy to make. First, make the cups. Brush wonton wrappers with oil, then press into mini muffin cups. Bake them until golden brown and crisp. They take 8 to 10 minutes.

While the wontons bake, you can get the fish ready. Season with the spice blend, then bake until just cooked through. You’ll know when it is done when a fork can easily flake the fish.

We round the recipe out with an easy chipotle slaw. Toss finely chopped red cabbage with sour cream, salt, lime, and chipotles in adobo sauce. From there, you can assemble the tacos. Place a cilantro leaf at the bottom of each wonton cup (help prevent them from becoming soggy over time). Then, fill it with fish and slaw. Easy!

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If you love a good steak rice bowl, this one’s a keeper. You get tender taco-seasoned steak, caramelized veggies, and a creamy chipotle sauce that ties it all together.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Tex-Mex Recipes

At A Glance

• Ready In: 40 minutes
• Serves: 4
• Diet: Gluten-free (check your chipotle + toppings)
• Nutrition Highlights: High in protein, fiber-rich with beans and veggies
• Main Ingredients: Steak, rice, black beans, corn, avocado, chipotle sauce
• Flavor Profile: Smoky, creamy, tangy, slightly spicy, fresh, and hearty
• Meal-Prep Friendly: Keeps 3–4 days in the fridge, great for batch cooking
• Best Served With: Extra lime wedges, crushed corn chips, fresh herbs

If you love tacos, burritos and all things Tex-Mex, you will love this steak and rice bowl recipe. It’s one of my go-to meals when I want something satiating, nutritious and with bold flavors. It feels a bit special but is secretly very doable on a weeknight.

You’ve got juicy, pan-seared steak (can also be chicken or shrimp), sweet caramelized onions and peppers, and my special creamy and tangy chipotle sauce that pulls everything together.

What makes it stand out is the balance: smoky heat from the chipotle, freshness from the avocado salsa, and a bit of crunch from those corn chips (don’t skip them!). It’s inspired by those classic burrito bowls but with a slightly richer, more homemade feel.

It’s also one of those meals where everyone can build their own bowl, which is always a win in my house.

You might also like these recipes: garlic butter steak bites, steak and potatoes with chimichurri salsa, arugula steak salad, cumin butter beef steak, or slow cooker steak bites.

What You’ll Need

Here is what you’ll need for this saucy chipotle steak and rice bowl recipe. Find the full measurements in the recipe card below.

For the steak

• Beef steaks (rump, sirloin, or similar) – main protein, rich and hearty
• Taco spice blend – adds warmth, smokiness, and depth
• Salt – helps bring out the natural flavor of the beef
• Olive oil – for a good sear

For the rice (not pictured)

• White or brown rice – your base, fluffy and comforting. You can use pre-cooked rice here
• Salt – seasons the rice properly (don’t skip this step!)

For the toppings

• White onion – turns sweet and jammy when cooked
• Red bell pepper – adds sweetness and colour
• Olive oil + salt – helps everything caramelize nicely
• Avocado – creamy and rich (balances the spice)
• Tomato – freshness and juiciness
• Red onion – a bit of bite
• Cilantro/coriander – bright and herby
• Lime juice – acidity to lift everything
• Salt – brings it all together
• Black beans – fiber + plant protein boost
• Sweet corn – pops of sweetness

For tangy chipotle sauce

• Light mayo – creamy base
• Chipotle in adobo sauce – smoky heat (this is the star!)
• Fire-roasted peppers – extra depth and sweetness, you can use roast your own peppers or use the ones from the jar like I do.
• Semi-dried tomatoes – little bursts of umami and tang, sun-dried tomatoes also work.
• Garlic – punchy and savory, I like using fresh, but powder will work.
• Water + salt – to thin and balance.

Other toppings

• Cheese (cheddar or/and feta) – salty richness, you pick which cheese you want
• Lettuce – freshness and crunch
• Corn chips – texture (trust me, so good here)
• Extra herbs – optional but worth it, I would usually go for cilantro (coriander)

How To Make Steak Rice Bowls

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make these steak and rice bowls with my secret chipotle sauce.

• Cook the rice with salt and set aside.
• Season steak with taco spice and salt; let it sit at room temp.
• Blend all chipotle sauce ingredients until smooth and drizzle-ready.

• Cook onions and peppers in olive oil until soft, slightly charred, and caramelized.
• Sear steak in a hot pan for 3.5–4 minutes per side, rest, then dice into cubes.
• Combine avocado salad ingredients in a bowl and toss. Set aside.

• Assemble bowls: rice → veggies → steak → toppings.
• Finish with chipotle sauce and crushed corn chips.

Watch The Video

Recipe Tips

• Don’t overcook the steak – medium or medium-rare keeps it juicy. Let it rest before cutting.
• Slice steak against the grain – even if you cube it, this makes it more tender.
• Layer your seasoning – a little salt at each stage = better flavor overall.
• Adjust the sauce heat – add more or less chipotle depending on your spice tolerance.
• Make it low-carb – skip the rice and serve over lettuce or cauliflower rice.
• Meal prep tip: store components separately and assemble fresh for best texture.
• Storage: keeps 3–4 days in the fridge; sauce may thicken—just stir in water.
• Make-ahead: sauce and rice can be made 1–2 days ahead.

Serving Suggestions

I love serving these steak bowls with extra lime wedges and a little sprinkle of fresh coriander right at the end—it just wakes everything up.

If you’re feeding a crowd, set everything out buffet-style and let people build their own bowls. It’s casual, fun, and everyone gets exactly what they want (always a win). And if you’re like me… keep a little extra chipotle sauce on the side. You’ll want it.

PS. If you don’t love chipotle sauce, try the same bowl with my cilantro lime sauce.

If you’ve tried this steak rice bowls with tangy chipotle sauce or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Tex-Mex Recipes

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This vegetarian bean chili recipe is a cozy comfort food dream come true! Whether you cook it on the stovetop or in a slow cooker, it’s easy and mostly hands-off! I can’t wait for you to try it!

I am head over heels for this easy bean chili! It’s bursting with flavor, and I love how perfectly the beans turn out. You’ll start with dried beans, but no soaking is required! Just toss dried beans in a pot with all the delicious veggies and spices and let them work their magic. I love this with the dried beans, but tips for using canned are included below, or you can take a look at this vegetarian chili with canned black beans and quinoa.

This bean chili is pure comfort food, whether you make it on the stovetop or in a slow cooker (instructions for both are below!). Top it with all your favorite toppings! I love mine with guacamole, a sprinkle of shredded cheese, and a tangy kick from pickled onions or jalapeños.

Key Ingredients

• Beans: The star of our chili! You can use what you love. I usually combine black beans, kidney beans, and pinto beans. Since we simmer our chili for a while, there is no need to soak the beans. If you’d prefer to soak your beans, I’ve included tips for adjusting the recipe below.
• Veggies: This chili starts with an onion, mushroom, and garlic base. Towards the end of cooking, we stir in corn. Feel free to add more vegetables!
• Spices: Beans can take a lot of spice, so we are pretty generous with chili powder, cumin, and salt. When I have it on hand, I love ancho chili powder or this homemade chili powder.
• Chipotle Peppers in Adobe Sauce: These are usually sold in small 7-ounce cans. They are a flavor powerhouse! Chipotles are smoked dried jalapeños, and in this case, they are packed in adobo sauce, which is a tangy, slightly sweet, spicy sauce made with tomatoes, vinegar, and spices. They pack a punch, and I love them for it. Use as much or as little as you like. You can even add slowly and taste the chili to see if you need more.
• Tomatoes: I use crushed canned tomatoes, but diced or whole tomatoes are fine. You just need to crush them with a wooden spoon to break them apart as they cook.

How to Make Bean Chili

We pack lots of flavor into this chili, starting with a base of veggies and spices. I love onion and mushrooms for this recipe. The onions add sweetness, and the mushrooms give the chili a rich umami flavor. I use them a lot in vegetarian recipes, like in these lentil meatballs or this veggie burger. Mushrooms are a fantastic way to make something taste meaty and rich while keeping a plant-based dish.

Once the mushrooms and onions are cooked, we add crushed tomatoes and scrape the bottom of the pan to lift any bits stuck to the bottom (there’s lots of flavor there). Dried beans and some water go in next, and it’s hands-off cooking from there. The chili takes 2 ½ to 3 hours on the stove and 6 to 7 in a slow cooker.

For a faster version, use canned beans. By using canned or previously cooked beans, you can dramatically cut the cooking time to 30 minutes. See the recipe tips below for how to do it.

For more chili recipes, see our best homemade chili (made with beef), easy turkey chili, or this vegetarian chili (made with quinoa and black beans).

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This juicy salad tastes like summer! With chipotle chicken, sweet corn, avocado, cilantro vinaigrette, bacon crumbles, and fresh strawberries for a pop of sweetness.

Summah summah summahhhhhhtime!

I kinda can’t believe it since here in Minnesota we were all “April Blizzard” a minute ago, but you guys, it’s totally here. And I totally had it for dinner last night.

Here’s what it tasted like:

• juicy strawberries
• crisp salty bacon
• sweet green lettuce
• bursts of sweet corn
• creamy avocado chunks
• and smoky chipotle grilled chicken! REPEAT: GRILLED!

How To Make Our Chipotle Cobb Salad:

Heya! FYI, Book links are Amazon affiliate links.

This dream team of ingredients better known as a Summer Chipotle Chicken Cobb Salad is coming to our hearts today from the What’s Gaby Cooking Cookbook.

Remember when I published those BEST EVER chicken tinga tacos and told you about my friend Melissa’s amazing book and then talked about how I hardly ever promote books? But then I turned around and told you how great THIS one was, too? LOL to me. It’s just dumb luck that both of these came out when they did.

We’re not paid for any cookbook promotions – I just like to show you the ones that we like and give you a sneak at their best recipes.

And this one is one that I like. And this might be one of its best recipes. Tied with the cilantro vinaigrette, which I couldn’t not use again for this salad. I know Gaby says to use the champagne vinaigrette with this salad, but GABY COME ON YOU CAN’T TEASE US LIKE THAT. One good lick of that cilantro dressing and you’re done. Goodbye. This is your life now.

Okay, salad ingredients. As mentioned, there is a lot of fresh summery goodness going on here, and it looks like so:

The more “involved” part of the recipe (if you can even call it that) is just plopping your chicken in some spices and a few chipotle peppers and letting it marinate for a while before grilled.

WORTH IT, you guys! So worth it.

Also probably more normal to take a picture of the grilled chicken rather than the raw marinated stuff, but who said anything about normal.

Bjork and I ate this salad on the deck on a random Tuesday night and we both mega-loved every lip-lickin juicy bite.

It’s a little spicy, a lot crunchy, and those bites of sweetness in between are so super rewarding.

Thank you, Summer Chipotle Chicken Cobb Salad, for making all our dreams come true.

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Description

This juicy salad tastes like summer! With chipotle chicken, sweet corn, avocado, cilantro vinaigrette, bacon crumbles, and fresh strawberries for a pop of sweetness. Recipe republished from the What’s Gaby Cookin’ cookbook!

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For the Chipotle Chicken:

For the Summer Cobb Salad:

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1. Prep the chicken: Combine the oil, chipotles, garlic powder, cumin, oregano, black pepper, and salt in a bowl. Place the chicken in the bowl and toss to coat the chicken in the marinade. Place in the fridge and let it marinate while you prep your other ingredients.
2. Prep salad: Prep all your salad ingredients (cook the bacon, slice the strawberries, cut the corn off the cob, etc.).
3. Grill the chicken: Heat an outdoor grill (or grill pan) to about 400 degrees. Place chicken on the grill and grill for 5-6 minutes per side, until cooked through. Remove the chicken from the grill and let rest for ten minutes. Slice against the grain.
4. Salad: Arrange the greens on a large platter and top with the bacon, strawberries, corn, avocado, and grilled chicken. Season with salt and pepper. Toss with the cilantro vinaigrette and serve!

Notes

Greens: We used spring greens in the pictures on this post, but we love this with just spinach too depending on what you have on hand!

• Prep Time: 1 hour
• Cook Time: 10 mins
• Category: Dinner
• Cuisine: American

Keywords: chipote chicken, chipotle chicken cobb salad, cobb salad

Nutrition label does not include the Cilantro Vinaigrette – head to the recipe to find its nutritional information!

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One More Thing!

This recipe is part of our best sugar free recipe page. Check it out!

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