Simple and delicious, this Spicy Salmon Burrito Bowl is the perfect lunch or dinner! Perfectly seasoned, the salmon is SO tender and juicy, and is served with all of your favorite burrito toppings! Get your meal on the table quickly with this easy healthy salmon recipe!
This salmon burrito bowl is spicy, flavorful, and so easy to make in less than 30 minutes! These bowls are so easy to throw together, easy to customize, and are such an easy protein to cook!
I love cooking with salmon since it’s so healthy and easy to make. If you’d like another salmon recipe, you should try my Teriyaki Salmon Stir Fry and Creamy Tuscan Salmon. They’re super tasty recipes that you can make in a heartbeat.
Why You’ll Love This Salmon Burrito Bowl
- Easy to customize. You can use whatever ingredients you have available to serve with the salmon, just like build-your-own-burrito restaurants, pick all your favorite toppings and skip whatever you’re not a fan of.
- Better than takeout. There’s no need to go get takeout, you can make this healthy burrito salmon bowl in the time it takes to drive to the restaurant and it tastes even better!
- A healthy recipe for your family. All the ingredients are something you will feel good about feeding your family. Wholesome and healthy ingredients, this bowl is going to be satisfying as well.
What You’ll Need
- Salmon fillet: you’ll need an 8oz fillet.
- Olive oil: or neutral oil of your choosing.
- Taco seasoning: use your a homemade one or store-bought.
- Salt: just a pinch goes a long way.
- Lemon juice: go with fresh lemon juice.
- Bowl toppings: I top my salmon bowls with sliced avocados, corn, cheese, diced tomatoes, black beans, tortillas, lettuce, bell peppers, red onions, ranch dressing, and cilantro. Feel free to swap out what you’re not a fan of for your favorite veggies!
How To Make Spicy Salmon Burrito Bowl
- Cook the salmon: To prepare the salmon, season with salt, taco seasoning, and lemon juice. In a non-stick pan over medium-high heat, add the olive oil and pan-sear the salmon until fully cooked. Transfer to a plate and cover with foil wrap.
- Sauté some of the toppings: In the same skillet, add 1 tbsp. of olive oil. Sauté the bell peppers and onion until tender. Set aside to cool down a little.
- Assemble the bowl: To assemble the bowl, start by placing the lettuce in a shallow bowl. Then start placing all the other ingredients next to each other to assemble everything together. Drizzle the salad with your favorite dressing and enjoy.
Tips and Notes
- Feel free to scale this recipe up to make multiple bowls for the whole family.
- The less you flip the salmon in the pan, the better. This will help keep the salmon from falling apart and it gives the salmon a delicious crispy sear.
- Make sure the pan is hot before adding the salmon to it for a crispy exterior.
- Want to make this more hearty? Serve it with rice or quinoa.
- Salmon is cooked through when its internal temperature is of a minimum of 120°F and up to 145°F or when the salmon flakes when you run a fork through it.
FAQs
Cooked salmon’s color will be an opaque pinkish white color on the outside and semi-translucent pink on the inside. To avoid overdone salmon, you can check how done it is with a fork. Press gently press on the salmon with a fork you are looking for the fish to be flakey but still juicy. You can also check the internal temperature to make sure it’s at 145 F.
You can definitely use frozen salmon. Just be sure to fully thaw the fillet beforehand. You can quickly do so under running cold water if you forgot to put it into the fridge.
I recommend storing the salmon separately in the fridge if you would like to reheat it. Otherwise, you can store the salmon bowl together and enjoy the salmon chilled the next day.
Some other add-ins you can add to this salmon bowl are tomato salsa, guacamole, crumbled Cotija cheese, pickled red onion, sliced jalapenos, salsa verde, and more.
Overcooked salmon is super-firm and opaque orange all the way through. It will be dry, chalky, and, frankly.
Spoiled salmon looks dull and has a gray tint to it compared to the bright pink of good salmon. Bad fish could also have dark spots, mold, or discoloration. Plus, bad salmon sometimes has a milky, slimy residue on it, which is a pretty clear indication you should not cook and consume it.
The white stuff on salmon is called albumin, which is a protein that exists in the fish in liquid form when it’s raw, but coagulates and becomes semi-solid when you subject the salmon to any form of heat.
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Spicy Salmon Burrito Bowl
Ingredients
For The Bowl
- ½ whole avocado sliced
- ¼ cup corn
- 2 tbsps. Mexican cheese shredded
- ¼ cup diced tomatoes fresh
- ¼ cup black beans
- 4-6 pieces blue corn tortilla chips
- 1 cup lettuce chopped
- 1 cup multi colored bell pepper
- 1 tbsp. olive oil
- ½ cup red onion sliced
- 3-4 tbsps. taco flavored ranch dressing or your favorite
- cilantro leaves for garnishing
The Salmon
- 1 8 oz. salmon fillet
- 2 tsps. olive oil
- 1 tbsp. taco seasoning
- ¼ tsp. salt
- 1 tbsp. lemon juice
Instructions
- To prepare the salmon, season with the salt, taco seasoning, and lemon juice. In a non-stick pan over medium high heat, add the olive oil and pan sear the salmon until full cooked. Transfer to a plate and cover with foil wrap.
- In the same skillet, add 1 tbsp. of olive oil. Sauté the bell peppers and onion until tender. Set aside to cool down a little.
- To assemble the bowl, start by placing the lettuce in a shallow bowl. Then start placing all the other ingredients next to each other to assemble everything together.
- Drizzle the salad with your favorite dressing and enjoy.
Notes
- Feel free to scale this recipe up to make multiple bowls for the whole family.
- The less you flip the salmon in the pan, the better. This will help keep the salmon from falling apart and it gives the salmon a delicious crispy sear.
- Make sure the pan is hot before adding the salmon to it for a crispy exterior.
- Want to make this more hearty? Serve it with rice or quinoa.
- Salmon is cooked through when its internal temperature is of a minimum of 120°F or when the salmon flakes when you run a fork through it.
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