Blackened Salmon Rice Bowls

Closeup on a blackened salmon bowl with pineapple salsa.

5 from 1 vote

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!

Course Main Dish

Cuisine American

Keyword blackened salmon rice bowls, pineapple salsa

Prep Time 30

Cook Time 10

Total Time 50

Servings servings

Calories 545kcal

Author Sue Ringsdorf

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!

Nutrition