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These Salmon Burrito Bowls are a fresh, vibrant, and flavor-packed meal that’s perfect for busy weeknights. Imagine flaky, spiced salmon over cilantro-lime rice with all your favorite toppings for a complete, balanced dish. This salmon burrito bowl recipe is endlessly customizable and surprisingly simple to make at home.

Why You’ll Love This Salmon Burrito Bowls

Versatile & Customizable: Swap ingredients to your taste or use up fridge leftovers.

Balanced Flavors & Textures: Tender salmon, fluffy rice, creamy avocado, and crisp veggies in every bite.

Quick & Simple: Most components come together simultaneously for a 30-minute meal.

Meal-Prep Friendly: Prep ahead for healthy lunches or dinners all week.

Ingredients & Tools

For the Salmon & Rub:

500 g skinless salmon fillets, cut into chunks
2 tbsp olive oil
1 tsp smoked paprika
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp cayenne pepper (optional, for heat)
To taste salt and black pepper

For the Cilantro-Lime Rice:

200 g long-grain white rice, uncooked
1 large lime, juiced and zested
15 g fresh cilantro, finely chopped
To taste salt

For the Bowl Assembly:

1 can (400 g) black beans, rinsed and drained
1 large avocado, sliced or diced
150 g cherry tomatoes, halved
100 g corn kernels (fresh, canned, or thawed from frozen)
1/2 red onion, finely diced

For Serving (Optional):

4 tbsp sour cream or Greek yogurt
1 lime, cut into wedges
Hot sauce or salsa of your choice

Tools: A large skillet or non-stick pan, a medium saucepan with a lid, a small bowl for mixing the spice rub, and basic kitchen knives and cutting boards.

Notes: Don’t skip the smoked paprika—it adds essential smoky flavor. Many ingredients are pantry staples.

Don’t be intimidated by the list—honestly, many of these are pantry staples. The spice rub is what gives the salmon its incredible depth, so don’t skip the smoked paprika! It adds that essential smoky flavor that makes the whole bowl sing.

Nutrition (per serving)

Calories:	580 kcal
Protein:	32 g
Fat:	22 g
Carbs:	62 g
Fiber:	12 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

What’s the best type of salmon to use? I prefer skinless, center-cut fillets for this recipe. They’re typically a uniform thickness, which means they cook evenly. You can use Atlantic or Sockeye—just try to get fillets that look vibrant and firm to the touch.
Can I use a different grain? Absolutely! While cilantro-lime rice is classic, you can easily swap it for quinoa, cauliflower rice, or even farro. Just adjust the cooking time and liquid according to the grain’s package directions.
Don’t skip rinsing the rice. This is a small but mighty step. Rinsing your rice until the water runs clear removes excess surface starch, which prevents it from becoming gummy and sticky. You’ll end up with beautifully separate, fluffy grains.
Prep your toppings first. This is a classic “mise en place” moment. Chop all your veggies and have your beans and corn ready to go before you even turn on the stove. It makes the assembly process so smooth and stress-free.

How to Make Salmon Burrito Bowls

Step 1: Cook the Rice. Start by rinsing your rice under cold water until the water runs clear. This is the secret to non-sticky rice! Add the rinsed rice to your saucepan with the appropriate amount of water (usually a 1:1.5 rice-to-water ratio). Bring to a boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for about 15 minutes. Do not peek! After 15 minutes, remove it from the heat and let it sit, still covered, for another 10 minutes. Then, fluff it with a fork and stir in the lime juice, zest, chopped cilantro, and a pinch of salt.

Step 2: Season the Salmon. While the rice is cooking, pat your salmon chunks completely dry with paper towels. This is crucial for getting a nice sear instead of a steam. In a small bowl, mix together the smoked paprika, chili powder, cumin, garlic powder, cayenne (if using), salt, and pepper. Drizzle the olive oil over the salmon pieces, then sprinkle the spice rub evenly over all sides, gently pressing to make sure it adheres. You’ll notice the salmon will take on a beautiful, deep red color.

Step 3: Cook the Salmon. Heat a large skillet over medium-high heat. You don’t need extra oil if your pan is non-stick, but a light drizzle can help in a regular skillet. Once the pan is hot, carefully add the salmon chunks. You should hear a satisfying sizzle. Cook for 3-4 minutes without moving them, to get a good crust. Then, flip and cook for another 2-3 minutes, until the salmon is cooked through and flakes easily with a fork. Be careful not to overcook it—the salmon will continue to carryover cook a bit after you take it out of the pan.

Step 4: Warm the Beans and Corn. While the salmon is resting, you can quickly warm your black beans and corn. You can do this in the microwave for a minute or two, or gently heat them in the same skillet (after removing the salmon) over low heat. This small step makes a big difference, taking the chill off and making the beans and corn more flavorful and integrated into the bowl.

Step 5: Assemble Your Bowls. This is the fun part! Divide the fluffy cilantro-lime rice among four bowls. Top with the warm black beans and corn. Arrange the beautifully spiced salmon chunks on one side. Then, artfully arrange your fresh toppings: the diced avocado, halved cherry tomatoes, and red onion. The goal is a little bit of everything in each colorful section.

Step 6: Add the Finishing Touches. Now, drizzle everything with a generous spoonful of sour cream or Greek yogurt. Add a final squeeze of fresh lime juice from a wedge over the entire bowl—this brightens up all the flavors beautifully. If you like a bit of kick, now is the time for your favorite hot sauce or a spoonful of salsa. Serve immediately and dig in!

Storage & Freshness Guide

Fridge: Store components separately in airtight containers for up to 3 days.
Freezer: Freeze cooked salmon and rice for up to 1 month; thaw in fridge before reheating.
Reviving: Gently reheat rice and salmon in microwave or skillet; add fresh toppings after warming.

Serving Suggestions

Complementary Dishes

A simple side salad with a lime vinaigrette — The crisp, acidic greens provide a refreshing counterpoint to the rich, savory elements in the bowl, cleansing the palate between bites.
Warm, lightly charred tortillas — For those who can’t resist, having a few soft flour or corn tortillas on the side lets you turn your bowl into a DIY taco night.
Spicy roasted sweet potato cubes — Tossed with a bit of the same spice rub as the salmon, they add a wonderful sweetness and another layer of hearty texture to the meal.

Drinks

A classic margarita or a mocktail version — The sharp, citrusy notes of lime are a classic pairing with Mexican-inspired flavors and cut through the richness of the salmon and avocado perfectly.
A crisp, cold Mexican lager — The light, effervescent quality of a beer like this is incredibly refreshing and doesn’t overpower the delicate flavor of the fish.
Sparkling water with lime — Sometimes the simplest option is the best. The bubbles are refreshing, and the lime echoes the flavors already in the bowl.

Something Sweet

Mango sorbet or paletas — The tropical, fruity sweetness of mango is a fantastic way to end the meal on a light and vibrant note, continuing the fresh theme.
Churros with a dark chocolate dipping sauce — For a truly indulgent finish, the warm, cinnamony crunch of a churro dipped in rich chocolate is an unforgettable combination.
A simple fruit salad with chili and lime — A mix of watermelon, pineapple, and cucumber sprinkled with a little Tajín or chili powder and lime juice keeps things fresh and exciting.

Top Mistakes to Avoid

Overcooking the Salmon. Salmon cooks quickly and can go from perfectly moist to dry and chalky in a matter of minutes. The trick is to cook it just until it’s opaque and flakes easily. Remember, it will continue to cook a bit after you take it off the heat.
Using Watery Vegetables. If you’re adding ingredients like cucumbers or lettuce, make sure they are thoroughly dried after washing. Excess water will make the entire bowl soggy and dilute the wonderful flavors you’ve built.
Skipping the Resting Time for the Rice. I know it’s tempting to lift the lid and dig in, but that 10-minute resting period after cooking is non-negotiable. It allows the rice to finish steaming and absorb any remaining moisture, resulting in a perfect texture.
Underseasoning the Components. Don’t be shy with the salt! Each component—the rice, the salmon, even the beans—needs to be properly seasoned on its own. This layered seasoning is what creates a deeply flavorful bowl instead of a bland one.

Expert Tips

Tip: Let the salmon come to room temperature. Taking the salmon out of the fridge 15-20 minutes before cooking helps it cook more evenly, preventing a cold, undercooked center and an overcooked exterior.
Tip: Massage your avocado. For the creamiest, dreamiest guacamole-style texture right in the bowl, add your diced avocado to a small bowl with a pinch of salt and a squeeze of lime juice and gently mash it with a fork before adding it to the bowl.
Tip: Char your corn. If you have an extra minute, toss your corn kernels in the hot pan after the salmon is done. Let them sit for a minute without stirring to get a little bit of a char, which adds a wonderful smoky sweetness.
Tip: Make a quick crema. Elevate your sour cream by mixing it with a tablespoon of lime juice, a pinch of garlic powder, and some chopped cilantro. It becomes a pourable, flavorful sauce that ties the whole bowl together.

FAQs

Can I use frozen salmon?
Absolutely! The key is to thaw it properly. The best way is to move it from the freezer to the refrigerator the night before you plan to cook. If you’re short on time, you can seal it in a plastic bag and submerge it in cold water, changing the water every 30 minutes. Just make sure it’s completely thawed and patted dry before you season and cook it, otherwise, it will release too much water and steam instead of sear.

How long do the leftovers keep?
The assembled bowls are best eaten immediately. However, for meal prep, store all the components separately in airtight containers in the fridge. The rice and salmon will keep for up to 3 days. The fresh veggies like avocado and tomato are best chopped fresh, but you can prep the onions and cilantro. Reheat the rice and salmon gently in the microwave or a skillet before assembling with your fresh toppings.

What can I use instead of cilantro?
I get it, cilantro can be a divisive herb! If you’re one of those people for whom it tastes like soap, don’t worry. You can simply omit it from the rice. A great substitute is fresh parsley, which will still give you that fresh, green herbaceous note without the polarizing flavor. A little chopped fresh oregano could also work in a pinch.

Is there a way to make this spicier?
Of course! You have full control over the heat level. You can increase the cayenne pepper in the rub, add a diced jalapeño (seeds and membranes included for maximum heat) to your fresh toppings, or finish the bowl with a spicy salsa or a hotter hot sauce like Cholula or a habanero-based sauce. A little goes a long way, so adjust to your personal preference.

Can I bake the salmon instead of pan-searing?
You sure can. Baking is a great hands-off method. Preheat your oven to 200°C (400°F). Place the seasoned salmon chunks on a parchment-lined baking sheet and bake for 10-12 minutes, or until cooked through. You won’t get the same crispy crust as pan-searing, but the flavor from the spice rub will still be fantastic and the salmon will be wonderfully tender.

Salmon Burrito Bowls

Cost Level $$

Category Salmon Recipes

Difficulty High

Cuisine Mexican, fusion

Servings 4

Total Time 35 minutes

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Make delicious and healthy Salmon Burrito Bowls in just 30 minutes. This easy, customizable recipe is perfect for weeknight dinners or meal prep. Get the recipe now!

Ingredients

For the Salmon & Rub

500 g skinless salmon fillets (cut into chunks)
2 tbsp olive oil
1 tsp smoked paprika
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp cayenne pepper (optional, for heat)
salt and black pepper (to taste)

For the Cilantro-Lime Rice

200 g long-grain white rice (uncooked)
1 large lime (juiced and zested)
15 g fresh cilantro (finely chopped)
salt (to taste)

For the Bowl Assembly

1 can black beans (400 g, rinsed and drained)
1 large avocado (sliced or diced)
150 g cherry tomatoes (halved)
100 g corn kernels (fresh, canned, or thawed from frozen)
1/2 red onion (finely diced)

For Serving (Optional)

4 tbsp sour cream or Greek yogurt
1 lime (cut into wedges)
hot sauce or salsa (of your choice)

Instructions

01
Start by rinsing your rice under cold water until the water runs clear. This is the secret to non-sticky rice! Add the rinsed rice to your saucepan with the appropriate amount of water (usually a 1:1.5 rice-to-water ratio). Bring to a boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for about 15 minutes. Do not peek! After 15 minutes, remove it from the heat and let it sit, still covered, for another 10 minutes. Then, fluff it with a fork and stir in the lime juice, zest, chopped cilantro, and a pinch of salt.
02
While the rice is cooking, pat your salmon chunks completely dry with paper towels. This is crucial for getting a nice sear instead of a steam. In a small bowl, mix together the smoked paprika, chili powder, cumin, garlic powder, cayenne (if using), salt, and pepper. Drizzle the olive oil over the salmon pieces, then sprinkle the spice rub evenly over all sides, gently pressing to make sure it adheres. You’ll notice the salmon will take on a beautiful, deep red color.
03
Heat a large skillet over medium-high heat. You don't need extra oil if your pan is non-stick, but a light drizzle can help in a regular skillet. Once the pan is hot, carefully add the salmon chunks. You should hear a satisfying sizzle. Cook for 3-4 minutes without moving them, to get a good crust. Then, flip and cook for another 2-3 minutes, until the salmon is cooked through and flakes easily with a fork. Be careful not to overcook it—the salmon will continue to carryover cook a bit after you take it out of the pan.
04
While the salmon is resting, you can quickly warm your black beans and corn. You can do this in the microwave for a minute or two, or gently heat them in the same skillet (after removing the salmon) over low heat. This small step makes a big difference, taking the chill off and making the beans and corn more flavorful and integrated into the bowl.
05
Divide the fluffy cilantro-lime rice among four bowls. Top with the warm black beans and corn. Arrange the beautifully spiced salmon chunks on one side. Then, artfully arrange your fresh toppings: the diced avocado, halved cherry tomatoes, and red onion. The goal is a little bit of everything in each colorful section.
06
Now, drizzle everything with a generous spoonful of sour cream or Greek yogurt. Add a final squeeze of fresh lime juice from a wedge over the entire bowl—this brightens up all the flavors beautifully. If you like a bit of kick, now is the time for your favorite hot sauce or a spoonful of salsa. Serve immediately and dig in!

Salmon Burrito Bowls

Why You’ll Love This Salmon Burrito Bowls