This Salmon Rice Bowl Recipe is Cuban-inspired, made with salmon, black beans, pineapple, avocado, and the best sauce ever!
author’s note
The Sauce Alone Is Reason Enough to Make These Salmon Bowls!
My husband could happily eat salmon all the time. My kids usually need a little more convincing, and I fall somewhere in the middle. I like it, but it’s not always the dinner I’m most excited about.
These bowls completely changed that! Between the seasoned salmon, sweet pineapple, creamy avocado, and rice covered in that orange-cilantro sauce, I couldn’t get enough. And the biggest surprise? Neither could my kids!
It’s such a win when a dinner packed with so many good ingredients is also something everyone is excited to eat. My husband gets his salmon, the kids are happily eating theirs, and I’ve found my absolute favorite way to serve it. This Salmon Rice Bowl Recipe is staying in the dinner rotation!e magna.
Salmon Rice Bowl Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Skinless salmon | Look for a fillet about 1 inch thick so you can cut similar-sized strips. Frozen salmon works too; thaw according to package directions and pat thoroughly dry. |
| Lime & orange | Lime seasons the salmon, while orange flavors the sauce. Zest both before juicing. |
| Avocado | Choose a ripe avocado for a smooth sauce. Save any extra for topping. |
| Cilantro | Use the leaves and tender stems in the sauce. Loosely fill the measuring cup instead of packing it down. |
| Pineapple | Ripe pineapple adds sweetness that balances the seasoned salmon. Mango is another delicious option. |
| Rice | White rice makes a simple base that lets the sauce shine. |
How To Make Salmon Rice Bowl Recipe
- Marinate: Dry the salmon, slice into strips, and place in a bag. Add lime juice, zest, oil, and spices. Marinate for 15-20 minutes.
- Make Mojo Sauce: Blend avocado, orange juice, zest, vinegar, cilantro, mayo, and spices until smooth. Chill in the fridge.
- Cook Salmon: Heat oil in a pan over high heat. Sear salmon for 1-2 minutes per side.
- Assemble Bowls: Put rice in bowls. Add salmon, beans, fruit, and other toppings. Spoon on mojo sauce and enjoy!
Salmon Rice Bowl Recipe Additions
- Pickled red onions add some great tangy flavor!
- I love adding black beans!
- I always use the other half of the avocado to add to the bowls.
chelsea’s recipe tips
My top Tips For Success
A few tips to for making this Salmon Rice Bowl Recipe:
- Prep Early: Cut the veggies, make the sauce, and cook the rice ahead of time. This makes everything faster later.
Cook in Batches: Cook the salmon in batches to get a good sear on each piece. Make sure the oil is hot before adding the salmon—it should sizzle on contact for the best sear. - Chill the Sauce: Let the sauce chill in the fridge—it gets thicker and tastes even better cold.
Storage
- Keep Separate: Store the salmon, sauce, rice, and toppings in separate airtight containers in the fridge. I like to store the sauce in a mason jar.
- Assemble When Ready: Rewarm components and put the salmon rice bowl recipe together just before eating.
More Easy Dinner Recipes:
Salmon Rice Bowl Recipe
Salmon Rice Bowl Recipe brings Cuban-inspired vibes with juicy salmon, black beans, pineapple, avocado, and a killer sauce!
Video
Equipment
- Small blender or food processor
- Large pan nonstick
Ingredients
Salmon
- 1 pound fresh skinless salmon filet see note 1
- 1 lime
- 1 tablespoon olive oil
- 1-1/2 teaspoon ground chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Mojo Sauce
Bowl Additions (All or pick 1 to 2)
- Serving suggestions see note 2
Instructions
- Pat the salmon dry and remove the skin if needed. Slice into thin, 1/2-inch strips. In a large, resealable plastic bag, combine 1 tablespoon lime juice, 1/2 teaspoon lime zest, olive oil, chili powder, cumin, paprika, garlic powder, and onion powder. Season with 3/4 teaspoon salt or to taste. Knead the bag to mix the spices, then add the salmon. Gently massage the marinade into the salmon. Let sit at room temperature for 15–20 minutes, but no longer.
- In a small blender or food processor, combine all the sauce ingredients, including 1 teaspoon orange zest and 1/4 cup orange juice. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste. Blend until smooth. Cover and refrigerate until ready to use.
- Heat 1 tablespoon of oil in a large, nonstick pan over high heat. Once the oil is hot, add the salmon in a single layer. Cook for 60–90 seconds, then flip and cook for another 60 seconds, or until cooked through. (Cook in batches if needed to avoid overlapping.) Remove the salmon to a plate and let it stand for 5 minutes. Flake into cubes with a fork.
- Divide the cooked white rice evenly among bowls. Top with salmon, black beans, mango, avocado, cilantro, or any other desired toppings. Add a generous scoop of sauce on top and enjoy!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: I look for 1-inch-thick salmon fillets to ensure equal-sized slices (and even cooking).
Note 2: Serving suggestions: Cooked white rice, ripe diced pineapple or mango, quickest pickled red onions, 1 can black beans, additional cilantro, and/or additional avocado.
Storage: Store the salmon, sauce, rice, and toppings in separate airtight containers in the fridge. Rewarm different parts and put the bowls together just before eating.
Nutrition
Serving: 1serving | Calories: 493kcal | Carbohydrates: 8.6g | Protein: 26.3g | Fat: 41g | Cholesterol: 63.7mg | Sodium: 181.8mg | Fiber: 63.7g | Sugar: 4.6g
Nutrition information is automatically calculated, so should only be used as an approximation.
Had the best Mojo Salmon Bowl at Henke’s Winery, Westwood, Ohio…delish!!!
Made this for dinner tonight, and it was really good. The marinade did a nice job on the salmon. I think it could be made better with a touch of a sauce, more than the squeeze of lime juice, something with fresh pineapple juice, brown sugar, lime juice, and cilantro. Otherwise the rice and black beans are a little dry. Just a suggestion.
So happy to hear you enjoyed the marinade! And I love your idea for a sauce; it sounds delicious!!
You truly are amazing!! loving these action shots in the kitchen and the bowls looks GORGEOUS! Next time I’m coming to make them with you. Mmm k?