Salmon Burrito Bowl

This Salmon Burrito Bowl recipe is so simple and delicious, that you’ll want to make it again and again! Crispy and tender salmon on top of a bed of rice with your toppings of choice, this is a hearty meal that everyone will love.

I’ve never met a burrito bowl I didn’t love. I used to go to Chipotle almost weekly when I worked across the street from one! I could eat a burrito bowl every day and not get sick of it. This salmon burrito bowl is a healthy, easy, and delicious meal that always hits the spot, just like Chipotle.

 

Why You’ll Love This Recipe

• You can easily customize this recipe. My bowl consists of cilantro lime rice, avocado corn salsa, and some sour cream. Not a fan of that? Change it up! Pinto beans, salsa, cheese, and lettuce are some other great options.
• It’s a hearty meal, but you can make it as light or filling as you prefer. The important thing is that it’s filling and satisfying!
• You can make this faster than it takes to drive out for a burrito bowl. I sadly do not work across the street from Chipotle now, so acquiring a burrito bowl takes way more time than me simply making a bowl.

Ingredients You’ll Need

• salmon — you can pan sear or air fry your salmon! This post will cover both methods. Simply season the salmon generously with salt, pepper, and paprika. You’ll also need butter and oil if you’re pan searing the salmon.
• cilantro lime rice — I used my rice cooker to cook some brown rice and then stirred in a generous amount of cilantro, fresh lime juice, lime zest, and a pinch of salt. Feel free to use whatever rice you’d like. I also love serving this with my Instant Pot basmati rice and coconut lime rice.
• sour cream — I love a dollop of sour cream. Skip it or swap it with Greek yogurt if you prefer.
• lime — I like serving the salmon burrito bowl with a wedge of lime to brighten up the dish.

How to Make a Salmon Burrito Bowl

• Cook the salmon.
• If pan searing the salmon: pat dry the salmon fillets with a paper towel and season generously with salt, pepper, and paprika. Add 1 tablespoon butter and oil to a skillet. Once hot, add the salmon and sear it, skin side down for 5 minutes before searing the sides for 2 minutes each.
• If air frying: pat dry the salmon fillets with a paper towel and season generously with salt, pepper, and paprika. Spray the air fryer basket with oil, add the salmon skin side down, and air fry for 6 to 8 minutes at 400F.

• Assemble the salmon burrito bowls by starting with a layer of rice in your bowl. Then add the salmon, avocado corn salsa, and sour cream. Top with some lime juice. Alternatively, serve the salmon with your favourite burrito toppings!

Recipe Tips and Notes

• To tell if the salmon is done, check that its internal temperature has reached 145ºF (62°C). 
• Want to make this a little spicy? Add some diced jalapeno to the avocado corn salsa. You can also add some cayenne pepper to the seasoning of the salmon.

Make Ahead Tips

• Meal prep: I suggest storing the salmon and rice in a separate an airtight container from the avocado corn salsa and sour cream. This way, you can reheat the salmon and rice without worrying about the salsa and sour cream. Store in the fridge for up to 3 days.

More Bowls to Try

• Steak Bowl
• Cilantro Lime Chicken Bowls
• Gochujang Mushroom Bowl
• Poke Bowl
• Tuna Sushi Bowl
• Soboro Don (Ground Chicken Bowl)
• Vietnamese Ground Pork Bowls

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