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Top down shot of a salmon taco bowl with rice, limes, quick pickled onions, salmon pieces, avocado and slaw.

Salmon Taco Bowls

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  • Author: Erin Jensen
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Dinner/Entree
  • Method: Oven
  • Cuisine: American


The BEST Salmon Taco Bowls! Packed with flavor the chili lime salmon pairs perfectly with a creamy cilantro lime slaw, rice and avocado!



Chili Lime Salmon Bites:

  • 2 tablespoons extra virgin olive oil
  • zest of 1 lime
  • 23 teaspoons lime juice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 tablespoon garlic, minced
  • 1 tablespoon soy sauce
  • 1/4 teaspoon kosher salt
  • 12 tablespoons fresh cilantro, minced
  • approx. 1 lb fresh salmon, cubed

Creamy Cilantro Lime Slaw:

  • 1/4 cup sour cream
  • 1/4 cup mayo
  • 2 teaspoons lime juice
  • zest of 1 lime
  • 1 tablespoon fresh cilantro, chopped
  • 1 teaspoon garlic, minced
  • pinch of kosher salt and ground black pepper 
  • 1 cup angel hair green cabbage

Other Rice Bowl Ingredients:

  • 4 cups rice of your choosing, cooked
  • 1 avocado, sliced
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 4 lime wedges
  • quick pickled onions


  1. Marinate Salmon: In a medium bowl whisk together olive oil, lime zest, lime juice, chili powder, cumin, garlic, soy sauce, salt, and cilantro. Add salmon cubes, toss to coat. Place in refrigerator and let marinate 10-15 minutes. 
  2. Cilantro Lime Slaw: Meanwhile, combine sour cream, mayo, lime juice, lime zest, cilantro, garlic, salt, and pepper in a small bowl – this is your cilantro lime sauce. In another small bowl, add angel hair cabbage. Add a little less than half of the sour cream mixture on top of the cabbage; toss to coat and set aside – this is your cilantro lime slaw. Reserve the remaining cilantro lime sauce for later.
  3. Cook Salmon: Preheat oven to 450 degrees F. Remove salmon from refrigerator and transfer to a parchment-lined baking sheet; try to ensure the salmon pieces aren’t touching each other. Place in oven, middle rack, and let cook 10-15 minutes or until salmon is fully cooked. Remove and let cool slightly. 
  4. Assemble Bowl: Divide the rice, salmon, cilantro lime slaw, avocado, cotija cheese, and cilantro between 4 bowls. Garnish with a fresh lime wedge, quick pickled onions, and drizzle salmon with remaining cilantro lime sauce, as desired. 


  • Dairy-Free: use a dairy-free sour cream and omit the cotija cheese. 
  • Yield: recipe is for 4 bowls with 2 servings per bowl. 


  • Serving Size: 6 oz
  • Calories: 549
  • Sugar: 0.7 g
  • Sodium: 310.3 mg
  • Fat: 16.9 g
  • Carbohydrates: 77.3 g
  • Protein: 22.6 g
  • Cholesterol: 44 mg