A simple and easy Salmon Burrito Bowl recipe made with fresh lettuce, rice, your favorite toppings, and perfectly cooked salmon. This hearty bowl is easy to customize so can it fit your needs, and can easily be made Paleo or Whole30.
If you need a quick and easy option for lunch or dinner, healthy burrito bowls are always a great option. Not only are they easy to throw together, they are also highly customizable which means that you can use whatever protein and veggies you have on hand at the time to make them.
While cooked chicken and beef burrito bowls are more common, salmon is another great protein option that is often overlooked. Salmon is a quick cooking protein and when it is seasoned with the right spices, it is the perfect addition to a bowl like this.
These healthy salmon burrito bowls have perfectly seasoned salmon, rice, fresh lettuce, and all of your favorite toppings. Need to make them Whole30 compliant? Just substitute the white or brown rice for cauliflower rice. Or, you can leave it off altogether to make a delicious salad.
Once you cook the salmon you have so many great opportunities to get creative and make these bowls your own. Keep reading to learn how to make them!
My favorite salmon to use in any recipe is wild caught sockeye salmon. It is relatively easy to find and has a beautiful deep red color.
Not only do I find that the taste is much better, wild caught fish usually has a higher level of vitamins and nutrients than farm raised.
Because wild caught salmon can be a bit more expensive than farm-raised, I like to either buy it frozen and in bulk from a store like Costco or Sam’s Club, or buy it when it is on sale at my local grocery store.
When it does go on sale at my local store, I stock up! That usually means buying at least a pound or more. This helps me save a lot of money while also allowing me to fit high quality seafood in my diet on a regular basis.
Making perfectly crispy salmon at home is really quite easy once you know the method. I promise after making it once, you’ll want to make it all of the time.
Step 1: The trick to really crispy salmon skin is to first pat it dry with a paper towel before cooking. This helps to remove any extra moisture from the skin which enables it to get as crispy as possible.
Step 2: Once the salmon skin is dry, liberally season it with a generous pinch of salt. I prefer to use pink himalayan sea salt for this and almost all of my recipes. To ensure that the salt sticks to the skin, you can use your fingers to press the salt into the skin.
Step 3: Next, it’s time to cook your salmon and get that perfectly crispy skin. I prefer to cook my salmon in coconut oil or avocado oil in a cast iron skillet. The trick to ensuring that your skin gets crispy is to make sure that your pan is hot enough before adding the salmon to the pan. Heat your skillet over medium-high heat and make sure it is thoroughly heated before adding in your fish.
When the skillet is hot, add the salmon to the pan skin side down. Let the salmon cook for around five to six minutes, without moving it, to ensure you get that crispy skin.
While the skin side of the salmon is cooking, sprinkle the fish with your spice mixture. Next flip the salmon and allow it to finish cooking for two to three more minutes or until it is done to your liking.
Once your salmon is done, it is time to assemble the burrito bowls. Feel free to get creative here and use your favorite toppings. These bowls are great in a pinch because you can really use whatever you may have on hand at the time to make them.
Here are a few great additions to include in your bowl:
Chopped romaine lettuce
Black beans or pinto beans
Your favorite salsas
Rice or cauliflower rice
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