Spicy Blackened Salmon Bowl with Avocado Cilantro Sauce
This bowl combines flaky salmon coated in a smoky blackened spice mix with fluffy rice or quinoa, roasted veggies, and a cooling avocado-cilantro sauce. A perfect mix of spicy and creamy flavors with a Mediterranean-meets-Southwest twist.
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Servings:2
Ingredients
For the Blackened Salmon:
2 salmon fillets (150–180g each, skin on or off)
1 tbsp olive oil
1 tsp smoked paprika
1 tsp chili powder
½ tsp cayenne pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
Salt & black pepper to taste
For the Avocado Cilantro Sauce:
1 ripe avocado
½ cup Greek yogurt (or plain thick yogurt)
½ cup fresh cilantro
Juice of 1 lime
1 clove garlic
1 tbsp olive oil
2–3 tbsp water
Salt to taste
For the Bowl Base:
1 cup cooked brown rice, quinoa, or couscous
½ cup roasted or sauteed veggies
½ cup black beans
Fresh lime wedges for serving
Instructions
1. Prepare the Sauce
Blend avocado, yogurt, cilantro, lime juice, garlic, olive oil, and a pinch of salt until creamy.
Add water gradually until drizzleable. Refrigerate until serving.
2. Season the Salmon
Mix paprika, chili powder, cayenne, garlic powder, onion powder, oregano, salt, and pepper.
Rub olive oil and spice mix evenly over salmon fillets.
3. Cook the Salmon
Grill method: Preheat grill to medium-high. Cook salmon 4–5 minutes per side until charred and cooked through.
Pan-sear method: Heat a skillet over medium-high with a little oil. Cook salmon skin-side down 4–5 minutes, then flip for 3–4 minutes.
4. Assemble the Bowl
Add rice/quinoa to each bowl.
Top with roasted veggies and beans.
Place salmon on top.
Drizzle generously with avocado cilantro sauce.
Garnish with extra cilantro and lime wedges.
Notes & Tips
Less spicy option: Reduce cayenne to ¼ tsp or skip entirely.
Crunchy topping idea: Add roasted pumpkin seeds or tortilla strips.
Meal prep: Cook grains and sauce in advance; grill salmon fresh for best results.
Frequently Asked Questions
Q: Can I use frozen salmon?
A: Yes, just thaw completely before seasoning.
Q: Can I substitute cilantro?
A: Use parsley + a little basil if you’re not a cilantro fan.
Q: Is this recipe gluten-free?
A: Yes, as long as your grains are gluten-free (quinoa, rice, or certified GF couscous).
Nutritional Information
Calories: 560
Protein: 41g
Fat: 28g
Carbs: 38g
Fiber: 9g