Name: Salmon Rice Bowl
Yield: 4

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.

All the ingredients in this recipe prepped out for straightforward assembly.

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 satisfying option.
Rice	White rice makes a simple base that lets the sauce shine.

Mojo Salmon Bowls dressing ingredients ready to being blended together.

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 a hot burner. 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!
It is satisfying to adding black beans!
I always use the other half of the avocado to add to the bowls.

The dressing/sauce being pulsed together for this recipe.

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.

The salmon being sliced, marinated, and cooked up in a skillet for these Mojo Salmon Bowls.

Storage

Keep Separate: Store the salmon, sauce, rice, and toppings in separate airtight containers in the fridge. You can store the sauce in a mason jar.
Assemble When Ready: Rewarm components and put the salmon rice bowl recipe together just before eating.