Blackened Salmon Burrito Bowls with Creamy Jalapeño Sauce

Sign me up for a burrito bowl at least once a week! I’ve been making blackened salmon for years now because I truly believe it’s one of the most flavorful ways you can cook salmon and it pairs perfectly with a creamy sauce or crunchy salad. It works SO well in this burrito bowl with a creamy jalapeño sauce that is to die for!

I laid out all my tips and tricks in this recipe to ensure you get the most perfect, crispy, restaurant quality piece of salmon you’ll ever taste, trust. Can’t wait for you all to try this one!

AUTHOR: broccyourbody

Blackened Salmon Burrito Bowls with Creamy Jalapeño Sauce

SERVES: 4

TIME: 45 Minutes

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Ingredients

Crispy Blackened Salmon:

4 4-6 oz salmon fillets
1 teaspoon avocado oil or spray
1 tablespoon paprika
1 tablespoon chili powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon kosher salt
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/8 teaspoon cayenne
1-2 teaspoons avocado oil for cooking

Creamy Jalapeño Sauce:

1/2 cup Greek yogurt
2 tablespoons mayonnaise
2 tablespoons pickled jalapeño
2 teaspoons brine from the jalapeños
1 green onion, stem removed
Juice from 1/2 lime
1/2 teaspoon kosher salt

Bowls:

Stovetop rice (See how I make this here)
Black beans
Avocado
Tortilla chips
Pico de Gallo
Lime wedges
Cilantro or Parsley, finely chopped

Instructions

First make the sauce by blending together all ingredients. Store in the refrigerator for 3-4 days.
Next, prep your bowl ingredients and make the rice. I prefer to mix 1 can of beans (drained) per 1 cup of uncooked rice for a good ratio!
Lastly, make the blackened salmon. Set out your salmon at room temperature for 15 minutes. This is crucial to ensure your salmon cooks all the way through and isn’t raw in the center.
Mix your spices on a plate to make the blackened seasoning. Pat the salmon fillets dry then add a small amount of oil to help the seasoning stick. Place the salmon flesh side down on the seasoning to evenly coat.
Heat a large stainless steel frying pan over medium heat for 3-4 minutes until hot. To test if the pan is hot enough, add a splash of water. If it dances around in beads on the pan, you’ll know it’s ready! Add 1-2 teaspoons of avocado oil to the pan and rotate it around to coat.
Place the salmon presentation or flesh side down on the pan and let it cook for 2-3 minutes or until the salmon naturally releases from the pan and becomes easy to flip. Cook skin side down for 3-5 minutes or until cooked through. Salmon is usually served a bit rare in the center, but if you want it cooked all the way through and you have a thick piece of fish, rotate it on its side for 1-2 minutes each side to finish cooking. You’ll know it’s done when it flakes easily with a fork.
Assemble your bowls by adding the rice and beans, blackened salmon, then top with the rest of your toppings.

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