Mojo Salmon Bowls are Cuban-inspired, made with salmon, black beans, pineapple, avocado, and the best sauce ever!
Mojo Salmon Bowls
I’m obsessed with these light, fresh, and super tasty bowls.
Every part is so good, but the sauce is the real star! I try to keep my sauces simple, but this one has a few more ingredients. But, I promise it’s totally worth it!
It’s the perfect match for the seasoned, seared salmon, fresh pineapple, and creamy avocado. You’re going to love these bowls.
Salmon Bowls Ingredients
- Salmon fillets without skin are faster to prep—easier to slice and cook.
- Fresh lime juice brightens the fish and zest boosts the citrus flavor.
- Olive oil helps spices stick and is used for sautéing the salmon in.
- Chili powder, cumin, paprika, garlic, and onion powder bring lots of flavor.
Mojo Sauce Ingredients
- Use a ripe avocado for the best creamy texture and flavor. Pack it tightly into a 1/3 measuring cup for the right amount.
- Fresh orange juice and zest give a sweet, tangy kick.
- White vinegar adds acidity to balance the flavors.
- Jalapeño adds heat; remove seeds for less spice, or skip it if you prefer no heat.
- Cilantro adds a fresh, herbal flavor.
- Mayo makes the sauce smooth and creamy.
- Honey provides the right touch of sweetness; adjust to taste.
Mojo Salmon Bowl Additions
- Good, ripe pineapple adds the perfect sweetness. Mango also works here!
- Pickled red onions add some great tangy flavor!
- Black beans are a nice hearty element that goes nicely with the salmon.
- I love using the other half of the avocado to add to the bowls.
How To Make Mojo Salmon Bowls
- Marinate Salmon: 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 high heat. Sear salmon for 1-2 minutes per side. Let rest, then dice.
- Assemble Bowls: Put rice in bowls. Add salmon, beans, fruit, and other toppings. Spoon on mojo sauce and enjoy!
Recipe Tips
A few tips to for making these Mojo Salmon Bowls:
- 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.
Storage
To Store Mojo Salmon Bowls:
- Keep Separate: Store the salmon, sauce, rice, and toppings in separate airtight containers in the fridge. I like to store the sauce in a mason jar.
- Assemble When Ready: Rewarm components and put the bowls together just before eating.
More Easy Dinner Recipes:
- Salmon Tacos with a fresh Mango Salsa
- Greek Chicken Bowls with easy baked chicken
- Cilantro Lime Chicken with an easy mango salsa
- Pork Ramen Stir Fry Recipe with ground pork
- Best Baked Cod with a crunchy topping
Salmon Mojo Bowls
Mojo Salmon Bowls bring Cuban-inspired vibes with juicy salmon, black beans, pineapple, avocado, and a killer sauce!
Equipment
- Small blender or food processor
- Large pan nonstick
Ingredients
Salmon
- 1 pound fresh skinless salmon filet see note 1
- 1 lime
- 1 tablespoon olive oil
- 1-1/2 teaspoon ground chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Mojo Sauce
Bowl Additions (All or pick 1 to 2)
- Serving suggestions see note 2
Instructions
- Pat the salmon dry and remove the skin if needed. Slice into thin, 1/2-inch strips. In a large, resealable plastic bag, combine 1 tablespoon lime juice, 1/2 teaspoon lime zest, olive oil, chili powder, cumin, paprika, garlic powder, and onion powder. Season with 3/4 teaspoon salt or to taste. Knead the bag to mix the spices, then add the salmon. Gently massage the marinade into the salmon. Let sit at room temperature for 15–20 minutes, but no longer.
- In a small blender or food processor, combine all the sauce ingredients, including 1 teaspoon orange zest and 1/4 cup orange juice. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste. Blend until smooth. Cover and refrigerate until ready to use.
- Heat 1 tablespoon of oil in a large, nonstick pan over high heat. Once the oil is hot, add the salmon in a single layer. Cook for 60–90 seconds, then flip and cook for another 60 seconds, or until cooked through. (Cook in batches if needed to avoid overlapping.) Remove the salmon to a plate and let it stand for 5 minutes. Flake into cubes with a fork.
- Divide the cooked white rice evenly among bowls. Top with salmon, black beans, mango, avocado, cilantro, or any other desired toppings. Add a generous scoop of sauce on top and enjoy!
Video
Recipe Notes
Note 1: I look for 1-inch-thick salmon fillets to ensure equal-sized slices (and even cooking).
Note 2: Serving suggestions: Cooked white rice, ripe diced pineapple or mango, quickest pickled red onions, 1 can black beans, additional cilantro, and/or additional avocado.
Storage: Store the salmon, sauce, rice, and toppings in separate airtight containers in the fridge. Rewarm different parts and put the bowls together just before eating.
Nutrition
Serving: 1serving | Calories: 493kcal | Carbohydrates: 8.6g | Protein: 26.3g | Fat: 41g | Cholesterol: 63.7mg | Sodium: 181.8mg | Fiber: 63.7g | Sugar: 4.6g
Nutrition information is automatically calculated, so should only be used as an approximation.
Had the best Mojo Salmon Bowl at Henke’s Winery, Westwood, Ohio…delish!!!
Made this for dinner tonight, and it was really good. The marinade did a nice job on the salmon. I think it could be made better with a touch of a sauce, more than the squeeze of lime juice, something with fresh pineapple juice, brown sugar, lime juice, and cilantro. Otherwise the rice and black beans are a little dry. Just a suggestion.
So happy to hear you enjoyed the marinade! And I love your idea for a sauce; it sounds delicious!!
You truly are amazing!! loving these action shots in the kitchen and the bowls looks GORGEOUS! Next time I’m coming to make them with you. Mmm k?