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+ servings

Salmon Bowl

These Salmon Bowls are easy, make ahead friendly, customizable and gloriously flavorful! They are bursting with bright, zesty Cuban flavors and satisfying textures you will love! It is both fresh yet hearty, comforting yet vibrant and delicious yet HEALTHY and loaded with fixings but wonderfully simple to make! These salmon bowls are loaded with Mojo marinated salmon, rice, black beans, pineapple, plantains, tomatoes, steamed greens, cilantro and avocado crema – are you drooling yet?! This salmon bowl recipe is fabulous for lunches, dinners or meal prep.
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3 -4 servings


Mojo Sauce

  • 1/2 cup orange juice
  • 2 tablespoons lime juice
  • 1 teaspoon minced garlic
  • 1/2 tsp EACH cumin, dried oregano
  • 1/4 teaspoon or more fine sea salt or kosher salt
  • 1/8 teaspoon pepper
  • 2 tablespoons chopped cilantro
  • 1/4 cup olive oil


  • 8-10 oz. wild-caught salmon fillets
  • 2 teaspoons olive oil (or avocado oil)
  • 4-5 pineapple slices 1/2-inch thick
  • 1 ripe plantain sliced
  • 1 1/2 cups cooked rice
  • 1 avocado sliced (and or Avocado Crema)
  • 1 tomato sliced
  • 5 cups lightly steamed greens
  • 15 oz. cooked black beans
  • 1 green onion white portions only, chopped
  • handful of fresh cilantro
  • 1 sliced jalapeno optional


  • freshly squeezed lime juiie
  • 2 tablespoons crushed red pepper flakes more or less to taste
  • paprika to taste

Avocado Crema


  • Prepare Avocado Crema according to directions and refrigerate (click "avocado crema" under toppings). Avocado Crema may be made 8 hours ahead of time and refrigerated in an airtight container with plastic wrap pressed directly to the surface of the crema.
  • Whisk together the Mojo Sauce ingredients. Reserve 1/4 cup and pour the rest over the salmon fillets. Marinate for up to 30 minutes while you prep the rest of the ingredients.
  • Preheat oven to 415 degrees F. Preheat a grill or indoor grill top.
  • Bake the salmon on a baking sheet for 10-12 minutes. Set aside.
  • Meanwhile add the 2 tsps oil to the pineapple and plantain, and grill over medium-high heat for 10 minutes, flipping halfway through. Add 2 tablespoons of the reserved marinade on top of the pineapples in the last few minutes of cooking.
  • Place the rice in 1 large serving bowl or 3 to 4 separate bowls. Top with the salmon, grilled pineapple and plantains, avocado, tomato, steamed greens, black beans, green onion, cilantro and optional jalapeno. Top with any remaining 2 tablespoon reserved marinade.
  • Add a squeeze of fresh lime juice and season with plenty of freshly cracked salt and some pepper. Sprinkle with desired amount of crushed red pepper flakes and a generous, sprinkle of paprika. Top with avocado crema and dig in!


Salmon Bowl Tips

  • Prep the Avocado Crema first: the crema is very best after being refrigerated for at least one hour so make it first so it has time to chill or pop it in the freezer for 30 minutes.
  • Use Avocado crema.  I know we just talked about this, but this is me begging you not to skip the crema!  The refreshing tanginess of the avocado crema cuts through the spiciness of the salmon bowls and the luscious creaminess marries all of the different components together - and it literally takes MINUTES in your blender!
  • Use ripe plantains. If you aren’t familiar with plantains, welcome to a wonderful new world!  Plantains look like bananas but are quite different.  Unripe green plantains are hard and starchy, like a potato - not what we want.  For this Salmon Bowl recipe, we want dark brown/black plantains because this means they are fully ripe and wonderfully sweet.
  • How to ripen plantains.  Green unripe plantains can take up to 10 days to ripen – so plan accordingly!   Ripen plantains at room temperature and out of direct sunlight.
  • Where to buy plantains.  Plantains are widely available throughout the U.S. and should be easily found in the produce section of your grocery store.
  • Don’t overcook salmon. Take care not to overcook your salmon because it will only remain buttery, juicy and tender as long as it isn’t overcooked.  It is better for salmon to be under-cooked than overcooked in my opinion.
  • How to keep salmon warm after cooking.  Salmon is always best hot out of the oven, so If your salmon is all cooked but you aren’t quite ready to assemble the salmon bowls, can keep the salmon warm in your oven.  Transfer salmon to a wire rack placed on a baking sheet.  Place in a 200-degree oven for up to 30 minutes.
  • 90 second rice: save time by using brown rice or quinoa packets which take 90 seconds to cook. Leftover rice is also a great shortcut option.
  • Customize salmon bowls.  You can combine whatever salmon bowl ingredients you have on hand or your favs to make them easy, convenient and delicious every time!
  • Low carb salmon bowls.  Swap the rice for cauliflower rice, broccoli rice, zoodles, etc. or substitute it with additional steamed greens or fresh greens.
  • You don’t have to make a bowl!  Turn these salmon bowls into a burrito by wrapping in tortillas, or turn into a wrap by wrapping in spinach wraps (or your fav), or turn into a salad by swapping the rice and steamed greens for fresh lettuce and swapping the avocado crema for Cilantro Lime Dressing or Tomatillo Avocado Ranch.


Salmon Bowls make excellent meal prep if you want to prep them ahead of time and serve later.  The only trick is to keep the fresh ingredients separate from the warm ingredients so you can reheat the warm ingredients without wilting the fresh ingredients.
  • Divide rice between 3-4 containers. 
  • Top with salmon, grilled pineapple, plantains, steamed greens, and black beans.
  • Season with fresh lime juice, salt, pepper, crushed red pepper flakes and a generous, sprinkle of paprika. 
  • Don’t close containers until salmon has cooled.
  • Store green onions, cilantro and optional jalapeno together in a container/bag and store the sliced tomato in its own container/bag.
  • Blend Avocado Crema in the blender and transfer to an airtight container.  Press a piece of plastic wrap against the surface of the crema, cover and refrigerate OR divide between 3-4 plastic bags, squeeze out excess air and twirl the bag to eliminate extra air.