This Salmon Burrito Bowl is a fun and tasty meal! It combines flaky salmon with rice, fresh veggies, and zesty toppings—a bowl of goodness!
You can easily customize it with your favorite toppings. I often add extra avocado because, let’s be real, you can never have too much avocado! 🥑
Making this bowl is a breeze. Just grill the salmon, toss in the ingredients, and enjoy a vibrant meal that’s as delightful to look at as it is to eat!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for this dish. If you’re looking for alternatives, try using trout or even canned salmon for a quicker option. For a non-fish choice, grilled chicken or tofu works surprisingly well.
Rice: I recommend jasmine rice for its fragrant aroma and perfect texture. Brown rice is a great healthy substitute, but it takes longer to cook. Use quinoa for a gluten-free option or any grain like farro or bulgur for variety.
Corn: You can use canned corn for convenience or frozen corn for a fresher taste. Roasted corn adds a wonderful smoky flavor. If corn isn’t your thing, diced bell peppers or zucchini can work well too.
Black Beans: Canned black beans are quick and easy; just make sure to rinse them well. If you prefer another legume, chickpeas make a great substitute or try kidney beans for a different taste.
Avocado: Ripe avocados bring creaminess to the bowl. If they’re unavailable, you can use guacamole or even a dollop of sour cream. Just keep in mind this changes the texture a bit.
How Do I Make Sure My Salmon Is Cooked Just Right?
Cooking salmon can be tricky. The goal is a juicy, flaky texture. Preheat your oven well and use a cooking thermometer if you’re unsure. Salmon is done at 145°F (63°C). Here’s how to check:
- Watch for color change. It will go from bright pink to a more opaque color.
- Test it with a fork. If it flakes easily, it’s ready!
- Let it rest for a few minutes after baking. This helps redistribute the juices for better flavor.
How to Make a Delicious Salmon Burrito Bowl?
Ingredients You’ll Need:
For the Salmon:
- 2 salmon fillets (about 6 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
For the Bowl:
- 2 cups cooked rice (jasmine or brown rice)
- 1 cup corn (canned or frozen)
- 1 cup black beans (canned, drained, and rinsed)
- 1 cup cherry tomatoes, diced
- 1 avocado, sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Red pepper flakes (optional, for garnish)
How Much Time Will You Need?
This recipe will take about 30 minutes from start to finish. You’ll spend around 15 minutes preparing the ingredients and baking the salmon, and it’s all ready to enjoy in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure it’s hot and ready for the salmon when you’re done prepping.
2. Prepare the Salmon:
In a small bowl, mix the olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper together. Take this tasty mixture and rub it all over the salmon fillets, making sure they’re well coated.
3. Bake the Salmon:
Place the seasoned salmon fillets on a baking sheet lined with parchment paper. Bake them in the preheated oven for about 12-15 minutes. You’ll know they’re done when the salmon flakes easily with a fork. While the salmon is baking, you can start preparing the other ingredients.
4. Cook the Rice:
If your rice isn’t cooked yet, follow the package instructions to cook it. Once it’s fluffy and ready, give it a little fluff with a fork and set it aside.
5. Mix the Bowl Ingredients:
In a large bowl, combine the corn, black beans, diced tomatoes, red onion, and half of the chopped cilantro. Squeeze the lime juice over this mixture and toss everything gently to combine. It should look colorful and fresh!
6. Assemble the Bowls:
Grab your serving bowls and start by adding a nice layer of rice at the bottom. On top of the rice, add the corn and black bean mixture, spreading it evenly.
7. Add the Salmon and Garnishes:
Carefully place the baked salmon on top of the corn and bean mixture. Add slices of avocado for creaminess. Finish off by sprinkling the remaining cilantro on top and, if you like a bit of heat, add a sprinkle of red pepper flakes.
8. Serve and Enjoy!
Your beautiful salmon burrito bowl is ready! Serve immediately and enjoy the fresh, delicious flavors!
Can I Use Frozen Salmon for This Recipe?
Absolutely! If using frozen salmon, make sure to thaw it completely before baking. You can thaw it overnight in the refrigerator or place it in a sealed plastic bag and submerge it in cold water for about 30 minutes. Pat it dry with paper towels before seasoning.
Can I Substitute the Rice for Another Grain?
Yes, you can easily swap out the rice for quinoa, farro, or even cauliflower rice for a low-carb option. Just adjust the cooking time according to the grain you choose, following package instructions for best results.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To maintain the best flavor and texture, keep the components separate if possible. Reheat the salmon in the oven or microwave and the rice mixture on the stovetop or in the microwave.
Can I Add More Vegetables to the Bowl?
Definitely! Feel free to add any of your favorite veggies such as bell peppers, zucchini, or spinach to the corn and black bean mixture. Just make sure to dice them small and toss them with lime juice to enhance the flavor!
