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Salmon Burrito Bowl Recipe | Healthy, Fresh & Flavorful

I recently made a Salmon Burrito Bowl Recipe that came out so flavorful and satisfying that I couldn’t wait to share it. The mix of warm rice, flaky salmon, creamy avocado sauce, and fresh toppings felt like something I’d order at a restaurant, yet it was incredibly simple to put together at home. I loved how customizable it was, and the colors alone made me excited to dig in.

Every bite was balanced, comforting, and full of fresh flavors. If you want a wholesome meal that still tastes indulgent, this salmon burrito bowl is perfect. You can also enjoy similar hearty meals like Ground Turkey Orzo in Tomato Sauce Recipe for a quick weeknight dinner.

Ingredients

Here’s what you’ll need to make about six servings:

For the Mexican-style rice

1 Tablespoon avocado or olive oil — helps the veggies soften and gives the rice a richer taste.
1 medium yellow onion, chopped — adds sweetness and depth.
2 cloves garlic, minced — boosts flavor instantly.
1 green bell pepper, finely chopped — brings crunch and freshness.
1 (15 oz) can black beans, drained and rinsed — adds plant protein and fiber.
1½ cups frozen sweet corn or 1 (15 oz) can, drained — adds sweetness and vibrant color.
¼ cup fresh cilantro, chopped — keeps the rice bright and fresh.
2 Tablespoons taco seasoning — ties the whole dish together.
1 (15 oz) can fire-roasted tomatoes — adds smoky, rich tomato flavor.
3 cups cooked basmati or jasmine rice — use freshly cooked rice for best texture.

For the salmon

1½ lbs salmon fillets — the main protein, rich and flavorful.
2 teaspoons avocado or olive oil — keeps salmon moist while baking.
1 Tablespoon taco seasoning — adds spice and warmth.
Juice of ½ lime — brightens the fish beautifully.

For the avocado crema

1 large avocado — the creamy base of the sauce.
¼ cup Greek yogurt — adds tang and smoothness; substitute dairy-free if needed.
3 Tablespoons chopped fresh cilantro — boosts freshness.
3 Tablespoons of fresh lime juice — prevents browning and adds brightness.
½ teaspoon salt — balances the flavors.
2 Tablespoons of water — helps reach drizzle consistency.

For assembly

Mexican rice
Salmon
Avocado crema
Jalapeño slices or pico de gallo
Queso fresco or cotija
Fresh cilantro and lime wedges

Note: serves six

Variations

If you want to customize this bowl, here are easy swaps and add-ins:

Swap the rice with quinoa, brown rice, or cauliflower rice for lighter options.
Replace salmon with chicken, shrimp, tofu, or roasted veggies. You can also try Chicken and Spinach Casserole with Cream Cheese Recipe for a comforting alternative.
Use dairy-free yogurt or simply mashed avocado instead of the crema.
Add heat with jalapeño, serrano, hot sauce, or chili flakes.
Add fruit like mango or pineapple for a sweet contrast.
Mix in chopped romaine or spinach for extra greens.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Equipment you need

Large skillet — for cooking the rice mixture.
Baking sheet — for baking the salmon evenly.
Blender or food processor — for making the avocado crema smooth.
Mixing bowls — helpful for toppings and prep work.
Serving bowls — to assemble the finished burrito bowls.

How to Make Salmon Burrito Bowl Recipe?

Here’s a simple breakdown of how to make this delicious bowl.

Make the Mexican Rice

Start by heating oil in a large skillet over medium heat. Add the onion, garlic, and bell pepper, cooking until soft and fragrant. Stir in the beans, corn, cilantro, taco seasoning, tomatoes, and rice, mixing well until everything is heated through.

Bake the Salmon

Preheat your oven to 400°F. Place the salmon fillets on a lined baking sheet, drizzle with oil, sprinkle with taco seasoning, and squeeze lime juice on top. Bake for about 15–18 minutes until cooked through and flaky.

Make the Avocado Crema

Add the avocado, yogurt, cilantro, lime juice, salt, and water to a blender. Blend until the mixture becomes smooth and creamy, adjusting water if needed to thin.

Assemble the Bowls

Scoop a serving of warm Mexican rice into each bowl. Top with chunks of baked salmon and drizzle generously with the avocado crema. Add jalapeños or pico de gallo, queso fresco, fresh cilantro, and lime wedges to finish.

Additional Tips for Making this Recipe Better

Based on my own experience, here are a few ways to elevate the dish:

I always use freshly cooked rice because it keeps the bowl from becoming mushy.
I add extra lime juice right before serving because it brightens everything.
I sometimes add chopped cilantro stems — they have a strong, delicious flavor.
I blend the crema with a bit more lime when meal-prepping to keep the color vibrant.

How to Serve Salmon Burrito Bowl Recipe?

Serve the bowl warm for the best flavor and texture. A wide bowl works great to show off all the layers. Drizzle the crema over the top, add toppings to different sections for color, and finish with lime wedges and cilantro. You can even serve with tortilla chips or a warm tortilla on the side for a fun twist.

Nutritional Information

Here’s a quick nutritional snapshot per serving:

Calories: ~662
Protein: ~35g
Carbohydrates: ~93g
Fat: ~13g

Make Ahead and Storage

Make Ahead
You can prepare the rice and salmon in advance and store them separately. They’ll stay fresh for 3–4 days in airtight containers.

Storage
Store leftover rice and salmon separately from the toppings to keep everything fresh. Reheat gently before assembling.

Freezing
Freeze salmon and rice separately if needed. The crema doesn’t freeze well because of the avocado, so make that fresh before serving.

Why You’ll Love This Recipe?

Here’s why this recipe has become one of my go-to meals:

It’s incredibly easy — just a few simple steps and dinner is ready.
It’s balanced, filling, and nutritious, making it great for busy days.
It’s highly customizable — perfect for different diets and preferences.
It works beautifully for meal prep, saving time during the week.
The flavors are fresh, bold, and satisfying — every bite has something delicious.

Ben Carraoli