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Sweet and slightly spicy chipotle-teriyaki baked salmon paired with fresh pineapple salsa and my favorite creamy green sauce. These quick, colorful bowls are served over fluffy rice with crisp cucumbers and extra sauce for drizzling. They’re an update to my classic, much-loved chipotle salmon bowl—and you all are going to love them. I know we do!

Chipotle Teriyaki Salmon Bowls with Creamy Green Sauce | halfbakedharvest.com

I officially made it to Milan. And let me just say…this is not exactly the place to be eating teriyaki salmon. It’s all about pasta, cheese, and coffee here, and I’m fully leaning in.

I’ve already made my way to Eataly, where the pasta and cheese selection is seriously impressive. So yes, expect plenty of Italian-inspired recipes coming soon.

But for now, we have these colorful winter salmon bowls. They’re inspired by my chipotle honey salmon, but updated with teriyaki sauce and a sweet-and-salty twist. The salmon is incredibly flavorful, with smoky chipotle adding just the right amount of heat to the tangy teriyaki.

It’s an unexpected combination, but it works so well. My dad has officially declared this his new favorite salmon dish.

I put this bowl together the same way I build most of my favorite weeknight dinners, by pulling together flavors I love and letting them play. Sweet teriyaki, smoky chipotle, juicy pineapple, and that creamy green sauce come together in the best way.

Spicy, balanced, fresh, and comforting all at once. Basically, a big bowl of deliciousness.

Chipotle Teriyaki Salmon Bowls with Creamy Green Sauce | halfbakedharvest.com

These are the details

Ingredients – for the salmon

  • salmon fillets, cut into bite-sized pieces
  • teriyaki sauce – love Primal Kitchens
  • chopped chipotle peppers in adobo
  • garlic powder
  • salt and black pepper
  • cooked rice
  • sliced cucumbers

Pineapple Salsa Ingredients

  • fresh pineapple chunks
  • avocados
  • serrano or jalapeño
  • cilantro
  • fresh lime juice

Creamy Green Sauce Ingredients

  • plain Greek yogurt
  • fresh cilantro
  • fresh parsley
  • jalapeño
  • garlic
  • fresh lime juice
  • sea salt

Here’s what you need from the kitchen

You’ll need a sheet pan, a mixing bowl (or two), a blender (or your food processor), a good, sharp knife (for cutting through that pineapple!), and a cutting board. Just a few simple tools to get these colorful salmon bowls on the table fast.

Chipotle Teriyaki Salmon Bowls with Creamy Green Sauce | halfbakedharvest.com

The Steps

Step 1: Cook the Salmon

I like to use cubed salmon fillets for this recipe. You can leave the skin on or remove it, but I find the flavor is best when it’s roasted with the skin on.

Toss the salmon with the teriyaki sauce, chipotle, garlic powder, salt, and pepper until evenly coated. Spread the salmon onto a baking sheet and bake until cooked to your liking and lightly caramelized around the edges.

Once finished, I like to brush or toss the salmon with a little extra teriyaki for even more flavor.

For the sauce, I usually use store-bought to save time. I love Primal Kitchen’s teriyaki—it’s lower in sugar and not overly sweet, which we definitely prefer.

Chipotle Teriyaki Salmon Bowls with Creamy Green Sauce | halfbakedharvest.com

Step 2: Make the Pineapple Salsa

In a bowl, mix together the fresh pineapple chunks, avocado, jalapeño, cilantro, and lime juice.

Season with flaky sea salt to taste. This adds the perfect fresh, juicy balance to the smoky salmon.

Step 3: Blend the Creamy Green Sauce

Add all of the sauce ingredients to a blender and blend until smooth and creamy.

I use a mix of yogurt, cilantro, lime juice, and sea salt for a bright, fresh, herby sauce that ties everything together.

Step 4: Assemble the Bowls

Spoon the warm salmon over bowls of fluffy basmati rice. If you’re feeling fancy, cilantro lime rice is delicious here too.

Top with the pineapple avocado salsa, then finish with generous spoonfuls of the creamy green sauce. I usually add an extra squeeze of fresh lime at the end.

Once everything is layered together, you’ve got one seriously delicious bowl. Sweet, spicy, fresh, and cozy—promise it’s a good one!

Chipotle Teriyaki Salmon Bowls with Creamy Green Sauce | halfbakedharvest.com

Looking for more recipes? Here are a few to try:

Crockpot Chipotle Pot Roast Tacos

Spicy Chipotle Honey Salmon Bowls

Chipotle Pineapple Bang Bang Chicken Skewers

Coconut Chicken Fingers with Bang Bang Sauce

Baked Crunchy Hot Honey Chicken

Lastly, if you make these Chipotle Teryaki Pineapple Salmon Bowls, 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!

Chipotle Teriyaki Pineapple Salmon Bowl

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Calories Per Serving: 485 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Pineapple Salsa

Creamy Green Sauce

US Customary - Metric

Instructions

  • 1. Preheat the oven to 450°F. Rub a sheet pan with oil.
    2. On the sheet pan, toss the salmon with 1/2 cup teriyaki sauce, chipotle, garlic powder, salt, and pepper. Bake for 10–15 minutes, until the salmon is cooked to your liking. Toss with more teriyaki sauce, if desired.
    3. To make the salsa, combine all ingredients in a bowl.
    4. To make the creamy green sauce, blend all ingredients until smooth.
    5. Serve the salmon with the pineapple salsa, creamy green sauce, and cucumbers. Finish with fresh lime juice. I love serving this over coconut or cilantro rice.
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This post was originally published on February 9, 2026
5 from 9 votes

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Comments

  1. Made this tonight. It’s fantastic! I may or may not be making a huge vat of the green sauce to go on EVERYTHING!!!

    Reply

  2. 5 stars
    Made this tonight and it was delicious! The green sauce was so fresh and added a lot to the dish. I made coconut rice to serve it over and it all went so well together. Thanks for another great recipe!

    Reply

  5. 5 stars
    Big fan! All of these flavors together were absolutely delicious. This was on the spicier side which was great for my spicy loving family! Really delicious, every single part!

    Reply

  7. 5 stars
    I love this dish! Not only does it come together quickly, is super yummy, flavorful and delicious, but it’s basically full of ingredients I typically have on had so a total weeknight win. Thanks, TG💜

    Reply

  13. 5 stars
    Excellent recipe, T! Thank you once again! My husband and I loved it- he’s asked for it on the weekly rotation, so I know it was a winner. Made it exactly as is, except for one small tweak: This was totally my fault, I did not de-seed my jalapeño for the sauce and the jalapeño I used happened to be a particularly spicy one, so the sauce was a little bit too much heat for me. So, to tone it down just a little, I blended an extra avocado I had lying around into everything and it was perfect! Thickened up the sauce a good deal as well, which I liked. Looking forward to seeing what you come up with next!

    Reply

  14. 5 stars
    Just made this tonight— wow!! So good! I’m definitely going to have leftover rice and pineapple salsa, going to attempt to try this with chicken as well 🙂

    Reply