Salmon Burrito Bowl Recipe

Ben Carraoli

I recently made a salmon burrito bowl 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.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Servings: 6

Ingredients Method Notes

Ingredients

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

Method

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.
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.
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.
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.

Notes

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.