Salmon Burrito Bowl Recipe

Ash Tyrrell

Salmon Burrito Bowl Recipe

I’ve made a lot of bowl-style meals over the years, but this salmon burrito bowl 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.

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Total Time 30

Servings: 4

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.
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.
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.

Notes

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.