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A salmon taco bowl topped with seared salmon bites, pickled red onions, corn salsa, chopped cilantro, and a drizzle of creamy jalapeno sauce sits on a table with lime, cilantro, and more salsa nearby.

Salmon Taco Bowls

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These salmon taco bowls layer tender, smoky-sweet salmon bites over cilantro lime rice with charred corn salsa, pickled red onion, and creamy jalapeño sauce. They’re fresh, colorful, packed with bold flavor, and ready in 30 minutes.
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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 5 bowls
Author: Molly Thompson

INGREDIENTS

Corn Salsa

  • 2 cups corn kernels fresh or frozen (about 2 ears of fresh corn, charred if desired
  • 3 Tablespoons finely diced red onion (about 1/4 small onion)
  • ½ jalapeño seeded and finely minced
  • 1 red bell pepper finely diced
  • 2 Tablespoons fresh lime juice (about 1 lime)
  • 1/4 cup finely chopped fresh cilantro
  • 1 teaspoon kosher salt

Creamy Jalapeño Sauce

  • 1/2 cup full-fat Greek yogurt
  • 1/2 jalapeño seeded
  • 2 Tablespoons fresh lime juice (about 1 lime)
  • 1 cup loosely packed fresh cilantro leaves and stems (about 1/2 bunch)
  • 1 garlic clove
  • 1/2 teaspoon kosher salt

Salmon Taco Bowls

  • 1 1/2 pounds fresh salmon fillets skin removed and cut into 1-inch pieces
  • 2 Tablespoons olive oil
  • 1 Tablespoon smoked paprika
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons kosher salt
  • 1 Tablespoon honey (about 1/2 a lime)

For Serving

  • 1 cup uncooked white or brown rice cooked according to package directions (I like frozen to make it quick)
  • Fresh lime juice and chopped fresh cilantro to taste
  • Shredded romaine lettuce or cabbage optional
  • Crushed tortilla chips for topping

INSTRUCTIONS

  • Make the rice: Cook the rice according to package directions. Fluff with a fork, then stir in fresh lime juice and chopped cilantro to taste.
    1 cup uncooked white or brown rice, Fresh lime juice and chopped fresh cilantro
  • Make the corn salsa: Char the corn in a large skillet with a drizzle of olive oil over medium-high heat until warmed through and browned in spots. You could also grill or place the whole ear of corn over a direct flame on the stove if you have a gas grill. Stir the rest of the corn salsa ingredients together in a medium bowl. Taste and adjust the lime juice and salt as needed.
    2 cups corn kernels, 3 Tablespoons finely diced red onion, ½ jalapeño, 1 red bell pepper, 2 Tablespoons fresh lime juice, 1/4 cup finely chopped fresh cilantro, 1 teaspoon kosher salt
  • Blend the creamy jalapeño sauce: Add all of the ingredients to a blender or food processor and blend until smooth and bright green. Taste and add more jalapeño for heat, lime juice for brightness, or salt as needed.
    1/2 cup full-fat Greek yogurt, 1/2 jalapeño, 2 Tablespoons fresh lime juice, 1 cup loosely packed fresh cilantro, 1 garlic clove, 1/2 teaspoon kosher salt
  • Prep and season the salmon: If needed, remove the salmon skin by laying the fillet skin-side down on a cutting board and carefully running a sharp knife parallel to the board between the flesh and skin. Cut the salmon into even 1-inch pieces, then toss with the seasoning, honey, and lime juice until evenly coated.
    1 1/2 pounds fresh salmon fillets, 2 Tablespoons olive oil, 1 Tablespoon smoked paprika, 1 1/2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 1/2 teaspoons kosher salt, 1 Tablespoon honey
  • Sear the salmon: Lightly grease a large nonstick or cast-iron skillet and heave over medium heat. Once hot, arrange the salmon in a na even layer and cook for about 2 minutes. Use tongs or a fork to flip and cook for another 2-3 minutes, until the internal temperature reaches 125°F. Keep a close eye on the heat because the honey can burn quickly. If the salmon is getting too dark before the 2-minute mark, flip it early. Without a meat thermometer, gently press down on a piece of salmon. It’s ready when the flesh separates easily along its natural lines and just begins to flake.
  • Assemble the bowls: Divide the cilantro lime rice among bowls. Top with shredded romaine or cabbage, if using, salmon, corn salsa, and raw or pickled red onion, then drizzle with the creamy jalapeño sauce and finish with copped cilantro and crushed tortilla chips.
    Shredded romaine lettuce or cabbage, Crushed tortilla chips for topping

Notes

More Rice: 1 cup of uncooked rice yields 2 1/2 to 3 cups of cooked rice. If you prefer more rice in your bowl, cook 1 1/2 - 2 cups of uncooked rice.
Salmon doneness: I prefer salmon cooked to 125°F for a tender, moist texture that flakes easily. Without a thermometer, gently press a piece down. You’ll know it’s ready when the flesh separates easily along the natural lines of the salmon.
Watch the heat: medium heat worked best in testing. Higher heat cause the honey to burn before the salmon finished cooking. Don’t walk away from the salmon while it’s cooking and flip it early if it has a nice caramelized coating, so it doesn’t burn.
Salmon skin: Ask the seafood counter to remove the skin for you to save time. It’s easy to remove yourself though, whether you’re using a whole side of salmon, or salmon fillets.
For more fiber: Add rinsed and drained black beans to the corn salsa, or 1/2 a diced avocado to each finished bowl.

Nutrition

Serving: 1bowl | Calories: 469kcal | Carbohydrates: 48g | Protein: 34g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 76mg | Sodium: 1662mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1755IU | Vitamin C: 36mg | Calcium: 66mg | Iron: 2mg
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