Salmon Salad Bowl

Name: Salmon Salad Bowl
Prep time: 15 min
Cook time: 10 min
Yield: 4 people

roubashahin.com.au

When tacos turn into a salad bowl... thanks to my husband’s picky ways, this spicy salmon bowl was born—and it’s honestly a keeper.

PREP TIME

15 minutes

COOK TIME

10 minutes

SERVES

4 people

About this recipe

While we were making the salmon tacos which you have to try—they’re loaded with flavour and pair beautifully with my chunky guacamole dip, my husband, as he often does, decided he didn’t want one. Instead, he made himself a bowl. And I stood there thinking—hang on, that’s actually a brilliant idea. So this spiced salmon salad bowl was born.

It’s everything I love in one dish: warm spiced salmon, crunchy lettuce, creamy avocado, and a chipotle mayo that brings it all together. It’s bold, satisfying, and honestly a fun way to mix things up from wraps or tacos. The spiced salmon salad bowl is also a great make-ahead lunch idea—and you can easily adapt it to whatever veg or protein you have on hand.

If you love my green falafel bowls, you’ll enjoy this one just as much. It’s got that same mix of fresh salad crunch and warm protein—just with a little smoky kick.

Ingredients

For the Salmon

4 salmon fillets
1 teaspoon ground cumin
2 teaspoons garlic salt
1 teaspoon chipotle powder
1 teaspoon paprika
Cracked black pepper, to taste
4 to 6 tablespoons olive oil (to mix with the spices)

For the Salad Base

4 cups shredded cos lettuce
1 small red onion, diced
2 medium tomatoes, diced
1 avocado, diced
1 cup corn kernels (fresh, canned, or thawed from frozen)
A handful of corn chips, lightly crushed
1 cup shredded mozzarella cheese

For the Creamy Chipotle Sauce

2⁄3 cup mayonnaise
4 teaspoons mustard
1 tablespoons hot sauce
2 tablespoons lemon juice
2 teaspoons tomato sauce/ketchup
1 teaspoon chipotle powder
A pinch of white pepper
Salt, to taste

Notes from Rouba

If your salmon has skin, cook skin-side down first for a crispier finish
Don’t skip the crushed corn chips—they give the salad that extra crunch
You can flake the salmon or leave the fillet whole—it depends how you want to serve it
I always keep extra dressing in the fridge—it works with grilled chicken and even roasted veg
Not a fan of heat? Reduce the chipotle powder and hot sauce

Method

Step 1. Cook the Spiced Salmon

In a small bowl, mix the ground cumin, garlic salt, chipotle powder, paprika, cracked pepper, and olive oil to create a thick spice paste. Pat the salmon fillets dry and lightly salt the skin (If your salmon has skin). Heat a pan over medium heat and place the salmon skin-side down first. Let it crisp up without moving it too much. Turn the salmon gently onto all sides to get even colour and cook through—about 3 to 4 minutes per side, depending on thickness and how well-done you like it. Once cooked, remove from heat and brush the spice paste over the hot salmon and let it rest while you prep the mayonnaise and salad.

Step 2. Make the Chipotle Mayo Sauce

In a separate bowl, whisk together the mayonnaise, mustard, hot sauce, lemon juice, tomato sauce, chipotle powder, white pepper, and salt. The sauce should be smooth, creamy, and slightly spicy. Adjust seasoning to taste.

Step 3. Prepare the Salad Base

In a large mixing bowl, combine the shredded lettuce, diced tomato, red onion, avocado, corn, and shredded mozzarella. Toss everything gently to avoid bruising the avocado. Once mixed, divide the salad evenly into four serving bowls.

Step 4. Assemble the Bowls

Place a salmon fillet on top of each salad bowl. You can leave the fillets whole or flake them into large chunks. Generously drizzle the chipotle mayo sauce over the top, then scatter with crushed corn chips for added crunch. Serve immediately.