I’ve made a lot of bowl-style meals over the years, but this Salmon Burrito Bowl Recipe is one I keep coming back to. The first time I tried it, I was surprised by how fresh, filling, and comforting it felt all at once. I love how everything comes together in one bowl without feeling heavy.

After making it a few times, I’ve tweaked little things to get the flavors just right. Now it’s one of my favorite healthy dinners when I want something satisfying but easy. You can also enjoy similar hearty meals like Farfalle with Spinach, Mushrooms & Caramelized Onions Recipe or try a protein-packed option such as Chicken Changezi Recipe.

Ingredients Section

Here’s everything you’ll need to make this salmon burrito bowl, along with a few helpful notes from my kitchen.

Salmon fillets – 1 pound – Fresh salmon works best here because it cooks evenly and stays juicy. I like using wild-caught when possible for better flavor.
Olive oil – 1 tablespoon – This helps the spices stick to the salmon and keeps it from drying out while cooking.
Chili powder – 1 teaspoon – Adds warmth and a subtle smoky flavor without being overpowering.
Cumin – ½ teaspoon – Cumin gives that classic burrito-bowl flavor and pairs beautifully with salmon.
Garlic powder – ½ teaspoon – A quick way to add savory depth without burning fresh garlic.
Paprika – ½ teaspoon – Paprika enhances color and adds a mild sweetness to the fish.
Salt – ½ teaspoon (or to taste) – Seasoning the salmon well is key to bringing out its natural flavor.
Cooked rice – 3 cups – White rice, brown rice, or cilantro-lime rice all work. I prefer freshly cooked rice for the best texture.
Black beans – 1 can (15 oz), drained and rinsed – Rinsing removes excess sodium and keeps the beans tasting clean.
Corn – 1 cup – Fresh or frozen corn adds sweetness and crunch. If using frozen, thaw it first.
Cherry tomatoes – 1 cup, halved – These add freshness and a juicy bite that balances the warm ingredients.
Avocado – 1 large, diced – Use a ripe avocado for creaminess that replaces heavy sauces.
Red onion – ¼ cup, finely diced – A small amount adds bite without overpowering the bowl.
Fresh cilantro – ¼ cup, chopped – Cilantro brightens the entire dish and ties all the flavors together.
Lime – 1 large, cut into wedges – A squeeze of lime at the end makes everything pop.
Greek yogurt or sour cream – ½ cup – This adds creaminess and a slight tang. Greek yogurt is my go-to for a lighter option.
Optional toppings: salsa or pico de gallo – Great for extra flavor and moisture if you like a saucier bowl.

Note: This ingredient quantity serves approximately 4 people as a full meal.

Variations

One of the reasons I love this salmon burrito bowl is how flexible it is. If you’re dairy-free, skip the yogurt or sour cream and add extra avocado or a dairy-free sauce. For a low-carb option, swap the rice with cauliflower rice. You can also change up the protein by using shrimp or grilled tofu. If you like more heat, add jalapeños or a dash of hot sauce. A mango or pineapple salsa also works beautifully for a sweet-and-spicy twist.

Cooking Time

This recipe comes together quickly, which makes it perfect for busy days.

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Equipment You Need

Baking sheet – for roasting or baking the salmon evenly
Mixing bowl – to combine spices and prep toppings
Measuring spoons – for accurate seasoning
Knife – for chopping vegetables and slicing salmon
Cutting board – keeps prep organized and safe
Non-stick skillet (optional) – if you prefer pan-searing the salmon

How to Make Salmon Burrito Bowl Recipe?

This recipe is simple and approachable, even if you don’t cook salmon often. I like to prep everything first so assembling the bowls is quick and stress-free. Once the salmon is cooked, the rest is just layering flavors. Here’s how I do it step by step.

Prepare the Salmon

Start by preheating your oven to 400°F. While it heats, place the salmon on a baking sheet lined with parchment paper. Drizzle olive oil over the fillets and rub it in gently. Mix chili powder, cumin, garlic powder, paprika, and salt, then sprinkle evenly over the salmon.

Cook the Salmon

Bake the salmon for about 12–15 minutes, depending on thickness. I look for flaky texture and an internal temperature of 145°F. Once done, remove it from the oven and let it rest for a couple of minutes. This keeps it moist and easy to flake.

Prepare the Base Ingredients

While the salmon cooks, warm the rice if needed and prep the toppings. Drain and rinse the black beans, slice the tomatoes, dice the avocado, and chop the cilantro. Having everything ready makes assembling the bowls quick and fun.

Assemble the Bowls

Start with a generous scoop of rice at the bottom of each bowl. Add black beans and corn next, spreading them evenly. Flake the salmon into large chunks and place it on top of the rice mixture.

Add Fresh Toppings

Top the bowls with cherry tomatoes, red onion, avocado, and cilantro. Add a spoonful of Greek yogurt or sour cream on the side. Finish with a squeeze of fresh lime juice for brightness.

Additional Tips for Making This Recipe Better

After making this salmon burrito bowl several times, I’ve picked up a few tricks that really improve the final result.

I always let the salmon rest for a minute or two before flaking; it stays juicier that way.
I like seasoning the rice lightly with salt and lime juice for extra flavor.
When I want crispier salmon, I broil it for the last 1–2 minutes.
I cut the avocado last, so it stays bright and fresh.
I taste everything before assembling to adjust the seasoning as needed.

How to Serve Salmon Burrito Bowl Recipe?

This bowl is best served warm with fresh toppings added right before eating. I like using wide, shallow bowls so each ingredient is visible and easy to scoop. Garnish with extra cilantro, lime wedges, or a drizzle of salsa for color. If serving guests, set up a build-your-own bowl station so everyone can customize their toppings.

Nutritional Information

This salmon burrito bowl is balanced, filling, and packed with nutrients.

Calories: Provides steady energy without feeling heavy
Protein: High-quality protein from salmon and beans
Carbohydrates: Comes mainly from rice, beans, and veggies
Fat: Healthy fats from salmon and avocado

Make Ahead and Storage

Make Ahead:
I often prep components ahead of time to save effort during the week. You can cook the salmon, rice, and beans up to 2 days in advance. Store each component separately for best texture and flavor.

Storage:
Leftovers keep well in airtight containers in the refrigerator for up to 3 days. I recommend storing avocado and fresh toppings separately to prevent browning.

Reheating:
Reheat rice, beans, and salmon gently in the microwave or on the stovetop. Add fresh toppings and lime juice after reheating to keep everything tasting fresh.

Why You’ll Love This Recipe?

This salmon burrito bowl checks all the right boxes for an easy, wholesome meal.

It’s quick to make and perfect for busy weeknights.
The flavors are bold, fresh, and customizable to your taste.
It fits multiple diets, including gluten-free and dairy-free options.
It’s great for meal prep and tastes just as good the next day.
The combination of salmon, grains, and veggies feels nourishing and satisfying.

This salmon burrito bowl has become a staple in my kitchen, and I hope it earns a regular spot in yours, too.

Ash Tyrrell