Seared Salmon Taco Bowls = Weeknight Dinner Magic 🪄
My go-to formula for an easy weeknight dinner win? ✅ Taco night. ✅ Veggie-loaded bowls. ✅ A quick-cooking protein. These Salmon Taco Bowls check every box!
The first time I made them, I knew they’d be an instant PWWB staple—quick, flavor-packed, and endlessly customizable.
Take everything you love about fish tacos and turn it into a bowl, swapping tortillas for cilantro lime rice and adding a major upgrade: the best gingery green sauce. The result? Light, vibrant, flavor-packed, and fresh salmon taco bowls!
And with just 2 main components, these bowls come together in no time. Sear the salmon, blend up the green sauce, and build your bowls. Since the salmon is cut into bite-sized chunks, it cooks in 5 minutes flat—just enough to get a golden sear while staying flaky and tender.
While the salmon cooks, blitz up a quick batch of zesty cilantro ginger sauce. It’s technically optional, but trust me—you don’t want to skip it. Bright and herbaceous, with just a hint of warmth from fresh ginger, it’s one of those sauces that makes everything it touches taste better.
And from there, the rest is up to you! Fluffy rice, crunchy cabbage, creamy avocado, fresh pico de gallo—anything goes. Just grab a fork and dig in!
🐟Prefer a different type of fish? ⇢ I’ve got you covered! My 30-Minute Fish Taco Bowls are just as crave-worthy and made with hearty white fish, like cod or tilapia.
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Buy Now → Quick Seared Salmon = Maximum Flavor, Minimal Effort
Pan-searing cubed salmon is the #1 reason these salmon taco bowls come together so quickly. Because the fish is cut into small, bite-sized pieces, it cooks in 5 minutes—just enough time to develop a beautifully browned exterior while keeping the salmon flaky and tender.
You might recognize this quick-cooking method from my popular Soy-Glazed Salmon Rice Bowls—but here, we’re swapping the sticky-sweet glaze for a simple spice rub.
The Unexpected Star of the Show: The BEST Gingery Green Sauce
Every taco bowl needs an epic sauce, and this zingy ginger sauce? SO craveable. Inspired by the borderline magical green sauce at Brasa here in the Twin Cities (IYKYK…🤤), it’s creamy, zesty, and packed with fresh flavor. PWWB readers say the sauce is their favorite part of the recipe!
🚫Need a dairy-free option? ⇢ Try my Vegan Cilantro Lime Cashew Crema instead! It’s made with many of the same fresh ingredients but gets its creaminess from cashews instead of buttermilk.
Salmon Taco Bowl Assembly
Assembling your bowl is the fun part—just layer on your favorite toppings and dig in!
I like to start with a base of shaved cabbage and a scoop of bright, citrusy cilantro lime rice. Then, pile on spiced salmon, fresh pico de gallo, mashed avocado, and a generous drizzle of creamy ginger sauce.
But these Salmon Taco Bowls are super versatile—there are no wrong choices! Add your favorite hot sauce, layer on Smoky-Sweet Pineapple Salsa, or go all-out with Homemade Guacamole. All delicious!
I can’t wait for you to try these Salmon Taco Bowls! They’re an easy, fresh, and flavor-packed dinner for busy weeknights. If you’re anything like me, you’ll look forward to them all day long! 😉
If you give them a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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30-Minute Salmon Taco Bowls with Cilantro Ginger Green Sauce
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: serves 4
- Category: Tacos, Burritos & Enchiladas Recipes, Main Dishes
- Method: Stovetop, Seared
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Description
Fresh, colorful, and layered with texture, these Salmon Taco Bowls are the ultimate fuss-free weeknight dinner.
Toss bite-sized salmon in smoky taco seasoning, sear until golden and flaky, then pile it over rice. Add your favorite toppings—creamy avocado, crunchy slaw, fresh pico de gallo—and finish with a drizzle of creamy cilantro ginger sauce.
Ready in 30 minutes or less!
Ingredients
- 1 pound fresh salmon fillets, skin removed and diced into 1-inch cubes
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- kosher salt and ground black pepper, to season
- 2 tablespoons olive oil
- 1 lime, juiced
for the green sauce:
- 1 cup mayonnaise
- ¼ cup buttermilk (or 1 scant teaspoon lemon juice + scant ¼ cup milk)
- 2 large, juicy limes, juiced (approx. ¼ cup juice)
- 1 bunch fresh cilantro (approx. 1 cup loosely packed leaves and tender stems)
- 1 medium jalapeno, deseeded as desired and roughly chopped
- 1 tablespoon grated fresh ginger
- 3 green onions, roughly chopped
- 3 cloves garlic
- kosher salt and ground black pepper, to season
Instructions
- Optional: Prepare the green sauce: In a food processor, combine all listed ingredients for the sauce. Season with 1 teaspoon kosher salt and ground black pepper as desired. Blend until smooth and creamy, stopping to scrape down the sides as needed. Taste and adjust seasoning. Transfer to a bowl and set aside or store in an airtight container in the refrigerator for up to 2 weeks.
- Season the salmon: In a large bowl, combine the salmon cubes with chili powder, cumin, smoked paprika, garlic powder, oregano, onion powder. Season with 1 teaspoon kosher salt and ground black pepper as desired. Toss until the fish is well coated.
- Sear the salmon: Heat the olive oil in a nonstick skillet over medium-high heat. Once hot and shimmering, add the salmon. Cook undisturbed for 2 minutes, then flip and cook another 90 seconds to 2 minutes, or until cooked to your liking. Work in batches if needed to avoid overcrowding the pan. Transfer the seared salmon to a plate and squeeze fresh lime juice over top.
- Assemble the taco bowls: Build your seared salmon taco bowls as desired. I love starting with a base of shredded cabbage and cilantro lime rice, then topping with fish, pico de gallo or salsa, avocado or guacamole, a generous drizzle of green sauce, and finely chopped cilantro. Enjoy!
Notes
Jess’ Tips and Tricks:
- Dietary Restrictions: For a dairy-free salmon taco bowl, swap the buttermilk in the green sauce for your favorite plant-based milk or try my Vegan Cilantro Lime Cashew Crema instead!
- Easy Add-Ons: This recipe is endlessly customizable! I love adding cilantro lime rice and a quick pico de gallo for extra freshness.
- Cilantro lime rice: Combine 2 cups cooked rice with a handful of finely chopped cilantro and the zest and juice of 1 lime. For an ultra-quick version, heat up a package of 90-second microwave rice and mix in the seasonings.
- Go-to quick pico de gallo: Quarter 1 pint cherry tomatoes, finely dice ½ small red onion, and roughly chop ½ cup cilantro leaves and tender stems. Toss with the juice of 1 lime, ½ teaspoon kosher salt, and ground black pepper.
- 10-Minute Meal Prep: The green sauce is the only real prep-heavy step—make it ahead to save time at dinner! Simply blend according to Step 1 of Recipe Directions, above, and store in the fridge for up to 2 weeks. (~10 minutes active prep)
Storage and Reheating:
- Store leftover salmon, green sauce, and toppings in separate airtight containers in the refrigerator. The salmon is best enjoyed within 2 days, while the green sauce will keep for up to 2 weeks. Reheat the salmon on the stovetop or in the microwave until warmed through.
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What an awesome and yummy recipe! I utilized my air fryer for the salmon chunks (6 min) and it made for an even easier dinner! Loved the cilantro green sauce sauce. Thank you!
The air fryer is a great shortcut! So glad you enjoyed the taco bowls and the sauce, Jo! 🙂
A recipe that’s super quick to make and so tasty! I ate it with the green sauce and flour tortillas. Can’t wait to make it again! Could definitely see eating it with rice and extra toppings, but was short on time! Thank you!!
Hi Lauren! We’re thrilled to hear that you loved these Salmon Taco Bowls as much as we do 🙂 Thanks so much for leaving a comment & review, it means so much!
Made this for dinner tonight and oh my gosh it was amazing!! I really appreciate that it is truly a quick meal- will be saving to my weeknight rotation. Do you think the salmon could be subbed for a whitefish?
Hi, Caroline!! So happy to hear you loved the taco bowls; we love how quick & easy they are, too! Whitefish could definitely be used instead of salmon, you’d just have to be aware of slight cooking time variations and adjust as-needed 😊
This entire recipe is what my heart needed tonight. The green sauce is amazing! I was eating it by the spoonful as the salmon was cooking and I’m already looking forward to leftovers for my lunch tomorrow.
Thanks so much for taking the time to leave a comment, Doreen! We are so glad you loved it & the picture you posted to IG looked perfect!! 🙂