Salmon Burrito Bowl

These salmon burrito bowls are a flavorful and easy to make dinner that’s perfect for meal prep! With homemade cilantro lime rice, black beans, pico de gallo, crispy marinated salmon and a simple cilantro vinaigrette.

Burrito bowls and salmon bowls are so popular around here, so thought I would combine the two with these salmon burrito bowls! They’re so easy to make, packed with flavor and one of my favorite recipes to prep for the week!

They have a base of cilantro lime rice, black beans, corn, pico de gallo, my new favorite crispy pan fried salmon and a simple cilantro lime vinaigrette that you’ll probably want to put on everything. If you love this recipe try my crispy orange salmon, steak and rice bowls or hot honey salmon bites next!

Why you’ll love this recipe

• Easy to make
• Perfect for meal prep
• Crispy and flavorful
• Gluten & dairy free

Key ingredients

SALMON & MARINADE. The star of the show. The salmon is marinaded in some olive oil, lime juice, and a few different herbs and spices. A one hour marinade is perfectly sufficient, but if you have time, 2 hours is ever better!

BLACK BEANS & CORN. I used canned black beans and frozen corn, but anything goes. Fire roasted corn is delicious here.

PICO DE GALLO. My homemade pico de gallo adds so much fresh flavor to these salmon burrito bowls, but store bought will work in a pinch.

CILANTRO LIME RICE. My homemade cilantro lime rice adds so much flavor to these bowls! If you’re in a pinch, you can use frozen white rice (I like the microwavable ones from Trader Joe’s) and add in salt, fresh lime juice and 1/2 cup (or more taste) of fresh chopped cilantro.

AVOCADO. Avocado is essential in any bowl IMO! If you’re not a fan feel free to omit or swap for guac if you prefer that!

VINAIGRETTE. I’m a big fan of cashew based sauces (like my cilantro lime crema and cashew queso), but this cilantro vinaigrette is totally nut free and made with simple ingredients like cilantro, olive oil and shallot.

How to make salmon burrito bowls

Cut the salmon into small, roughly 1 inch cubes. You can leave as whole filets if you prefer, just a preference! If you want to cube it, you can leave the skin on or easily get it off by pouring boiling water on top of the skin, then peeling it back before slicing into cubes.

Whisk together all ingredients for the marinade in a bowl. Add in the salmon and toss well to combine. Cover and refrigerate for at least 1 hour to marinate.

Meanwhile, add all ingredients for the vinaigrette to a blender and blend until smooth. Taste and adjust as desired, then set aside in a jar to chill in the fridge. When the salmon is done marinating, heat a skillet with 1 tablespoon of oil over medium heat.

Add the salmon, discarding the marinade, and cook on each side for 3-4 minutes or until crispy and the internal temperature reaches 145 degrees Fahrenheit,

Assemble the bowls with a base of the rice, then add on the beans, corn, salmon, pico, avocado and vinaigrette. If you want more veggies, add in some chopped romaine lettuce! Try my bang bang salmon bowls or chicken burrito bowl next!

How to make in the air fryer

You can easily make this sriracha salmon in the air fryer instead! It will get just as crispy and is a slightly more hands off method.

After marinating, preheat the air fryer to 400 Fahrenheit, then add the salmon (without the extra sauce) and air fry for 7-9 minutes or until crispy and cooked through.

Assemble the bowls as usual and add the salmon on top once cooked!

More easy dinner recipes!

• Spicy Chicken Noodles
• Salmon Tacos
• Air Fryer Salmon Patties
• Gluten Free Fish Tacos

Follow along on on instagram and subscribe to my email list for more recipes and updates. Leave a comment and rating below if you try this recipe and let us know how it turns out!