Blackened Salmon Rice Bowls
These Blackened Salmon Rice Bowls are packed with flavor, featuring smoky seasoned salmon, a sweet and spicy pineapple salsa, and creamy avocado all served over a bed of fluffy rice. It’s a stunning weeknight meal that comes together quickly and tastes like something straight from your favorite restaurant!
Salmon Rice Bowls
We’re always on the lookout for new and delicious ways to prepare salmon, and this recipe was born straight from my kitchen brainstorming sessions. The best part about rice bowls is that they’re completely customizable – mix and match your favorite toppings and make it your own. The sky really is the limit!
In addition to big, hearty salads, rice bowls are a staple in our house – and we are always looking for new and delicious combinations to try!
Why This Recipe Works:
- Bold and smoky – the blackened seasoning gives the salmon incredible depth of flavor with just the right amount of heat
- Sweet meets spicy – the fresh pineapple jalapeño salsa is the perfect bright, zesty contrast to the rich salmon
- Nutritious and filling – packed with protein, healthy fats, and fresh ingredients that keep you satisfied
- Totally customizable – swap the toppings, change the rice, or adjust the heat level to make it your own
What You’ll Need:
- Salmon – a combo of skinless salmon blackened seasoning, and olive oil
- Pineapple Salsa – a combo of fresh pineapple, bell pepper, jalapeño, red onion, cilantro, salt, and lime juice
- White Rice – we like to add a little butter
- Avocado
- Optional Sriracha Mayo Topping – just a combo of mayo, sriracha, and a squeeze of lime
How to make Blackened Salmon Rice Bowls
Step 1
Prep salmon. Use a sharp knife to slice the salmon into 1.5 inch cubes. Add a generous amount of blackened seasoning to the cubed salmon and use your hands to coat all sides. Set aside.
Step 2
Make pineapple jalapeno salsa. To a mixing bowl, combine the pineapple, bell pepper, jalapeño pepper, red onion, cilantro, salt, and lime juice. Mix well.
Step 3
Cook rice. Cook rice according to package directions. We prefer to rinse white rice and cook in our instant pot.
Step 4
Cook salmon. Heat a large cast iron skillet over medium-high heat. Add olive oil and when hot, add the seasoned salmon cubes. Let cook for a minute and then rotate to all sides until golden and cooked to about medium. The fish should just flake with a fork.
NOTE: Be careful to avoid over-cooking the salmon bites. They don’t take long in a hot skillet!
Step 5
Assemble bowls. To four serving bowls, layer the cooked rice, blackened salmon bites, pineapple salsa, and avocado slices. Top with extra kosher salt and freshly ground black pepper to taste.
We like to add a topping to these bowls as well. Try a simple sriracha mayo, avocado crema, or chipotle ranch dressing.
Store leftover ingredients in separate bowls and then reheat and combine to serve later.
Recipe FAQs:
Blackened seasoning is a bold blend of spices typically including paprika, garlic powder, onion powder, cayenne pepper, oregano, and thyme. You can use a store-bought blend or make your own at home for even more flavor control.
Yes, if you prefer skin-on salmon, just cook it skin side down first and peel it off before serving if you’d like. The skin helps hold the fish together while cooking and adds a nice crispy texture (if you choose to eat it).
Salmon is done when it flakes easily with a fork and the internal temperature reaches 125-130°F for medium or 145°F for well done. Be careful not to overcook it — salmon can dry out quickly!
Yes! The salsa actually gets better as it sits and the flavors come together. Make it a few hours ahead and store it in an airtight container in the refrigerator for up to 2 days.
Yes, blackened shrimp, chicken, or even tofu work beautifully in these bowls. Just adjust the cooking time accordingly.
Yes – quinoa, cauliflower rice, or farro are all delicious substitutes and work just as well as a base for these bowls.
Other Delicious Salmon Recipes:
There are so many possibilities when it comes to salmon. Try one of these recipes next!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Blackened Salmon Rice Bowls
Ingredients
For the salmon:
- 1 ½ – 2 pounds skinless salmon – cut into bite-sized cubes
- 3 Tablespoons blackened seasoning
- 1-2 Tablespoons olive oil
For the pineapple salsa:
- 2 cups pineapple – chopped
- 1/2 medium bell pepper (any color) – chopped
- 1/4 cup red onion – chopped
- 1/4 cup cilantro – minced
- 1/2 medium jalapeno – chopped small
- kosher salt – to taste
- 1/2 medium lime – freshly squeezed
Remaining ingredients
- 4 cups prepared rice
- 1 large avocado – sliced
- sriracha mayo – or another topping
Instructions
- Prep salmon. Use a sharp knife to slice the salmon into 1.5 inch cubes. Add a generous amount of blackened seasoning to the cubed salmon and use your hands to coat all sides. Set aside.1 ½ – 2 pounds skinless salmon, 3 Tablespoons blackened seasoning
- Make pineapple salsa. To a mixing bowl, combine the pineapple, bell pepper, jalapeno pepper, red onion, cilantro, salt, and lime juice. Mix well.2 cups pineapple, 1/2 medium bell pepper (any color), 1/4 cup red onion, 1/4 cup cilantro, 1/2 medium jalapeno, kosher salt, 1/2 medium lime
- Cook rice. Cook rice according to package directions. We prefer to rinse white rice and cook in our instant pot.4 cups prepared rice
- Cook salmon. Heat a large cast iron skillet over medium-high heat. Add olive oil and when hot, add the seasoned salmon cubes (work in batches). Let cook for a minute and then rotate to all sides until golden and cooked to about medium. The fish should just flake with a fork.NOTE: Be careful to avoid over-cooking the salmon bites. They don’t take long in a hot skillet!1-2 Tablespoons olive oil
- Assemble bowls. To four serving bowls, layer the cooked rice, blackened salmon bites, pineapple salsa, and avocado slices. Top with extra kosher salt and freshly ground black pepper to taste.We like to add a topping to these bowls as well. Try a simple sriracha mayo, avocado crema, or chipotle ranch dressing.1 large avocado, sriracha mayo
Notes
- Salmon is done when it flakes easily with a fork and the internal temperature reaches 125-130°F for medium or 145°F for well done. Be careful not to overcook it — salmon can dry out quickly!
- Store leftover ingredients in separate bowls and then reheat and combine to serve later.
- Make a full batch of pineapple jalapeño salsa and eat the remainder with chips!
Love all the flavors in these bowls!
Me too!