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This Mexican salmon salad bowl is loaded with taco-seasoned, flaky, zesty salmon bites, sweet corn, juicy tomatoes, crisp lettuce, tangy Cotija cheese, and creamy poblano ranch for the ultimate summer dinner. It’s everything I love about tacos—just without the tortillas.
Table of Contents
Salmon Taco Bowl: High-Protein, Low-Carb, Gluten-Free
When I’m craving something fresh, flavorful, and quick, I make this salmon taco salad—it’s packed with smoky poblano ranch dressing (homemade), sweet corn, juicy tomatoes, crisp lettuce, and tangy Cotija cheese, all ready in about 35 minutes. Sometimes I think of it as a salmon burrito bowl, other times as a Mexican salmon salad bowl, but no matter what you call it, it’s bursting with summer flavors just like my other salmon bowl recipe with rice and mango salsa. The taco-seasoned salmon gives it a zesty kick, and that creamy poblano ranch ties everything together. I cook the salmon on the stove-top but you can also use my grilled salmon or baked cilantro lime honey garlic salmon in this recipe! It’s naturally high-protein, gluten-free, and low-carb. This is my go-to when I want a light yet filling dinner that feels like summer in every bite – and you can make it year-round! For more bowl recipes, check out my shrimp fajita bowls, summery cilantro-lime chicken bowls, and chicken shawarma bowls.
The Ingredients & Substitutions
- Salmon – I use fresh, skinless fillets for the best texture; if frozen, thaw completely before cooking, and remove any extra moisture.
- Olive Oil – Use a high-heat cooking oil, like light olive oil with a high smoke point, avocado oil, canola oil, or grapeseed oil.
- Taco Seasoning – Use a store-bought mix or make it from scratch with chili powder, cumin, paprika, garlic, onion powder, oregano, salt, and pepper.
- Lettuce – Romaine gives a nice crunch; mixed greens make it lighter. You can use iceberg if you want extra crispness. It will also work with spinach.
- Corn – I use fresh corn on the cub in summer, but frozen (thawed) or canned (drained) works just as well year-round.
- Cherry Tomatoes – I usually go for cherry or grape tomatoes, but diced regular tomatoes work too.
- Red Onion – I chop them finely finely; you can swap for green onions or quick-pickled onions for a milder flavor.
- Cotija Cheese – Salty and tangy; if you can’t find it, use feta or queso fresco.
- Lime Juice & Wedges – I serve these as extra on the side for squeezing over the salad. I also use freshly squeezed lime juice for the salad dressing.
- Fresh Cilantro – I blend it in for flavor and a pop of green into the poblano ranch salad dressing, I also sprinkle it on top of the salmon salad bowl. Parsley works fine if you’re not a cilantro fan.
- Poblano Pepper – I roast until blistered for a smoky flavor; swap in part jalapeño if you want more heat. You can also use green bell pepper instead.
- Ranch Dressing – Store-bought for convenience or homemade if I have time.
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Summer Salmon Salad Bowl with Corn, Cotija, and Smoky Poblano Ranch
This Mexican salmon salad bowl is loaded with taco-seasoned, flaky, zesty salmon bites, sweet corn, juicy tomatoes, crisp lettuce, tangy Cotija cheese, and creamy poblano ranch for the ultimate summer dinner. It’s everything I love about tacos—just without the tortillas.
Ingredients
For the Salmon:
- 1 pound salmon fillets cut into 1-inch cubes
- 2 tablespoon light olive oil (with high smoke-point) divided
- 2 tablespoons taco seasoning see notes for homemade seasoning
For the Salad:
- 4 cups mixed lettuce or romaine, chopped
- 1 cup white corn kernels fresh, frozen, or canned
- 1 cup cherry tomatoes halved
- ¼ cup red onion finely chopped
- ⅓ cup Cotija cheese
- Lime wedges for serving
- Fresh cilantro chopped, for garnish
For the Poblano Ranch Dressing:
- 1 cup ranch dressing
- 1 poblano pepper large
- 2 tablespoons fresh lime juice
- ¼ cup fresh cilantro chopped
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Instructions
Roast Poblano Pepper
Preheat your broiler on high. Place the poblano pepper on a baking sheet under the broiler. Roast the pepper, turning occasionally, until the skin is charred and blistered on all sides, about 5-7 minutes.
Once charred, place the pepper in a bowl and cover with plastic wrap or a lid to steam for about 10 minutes. This will make it easier to peel the skin. After steaming, peel off the charred skin and remove the seeds. Set aside.
Prepare Salmon
Add salmon to a medium bowl and toss with taco seasoning and 1 tablespoon of the olive oil until well coated.
Heat another tablespoon of olive oil in a non-stick skillet over medium-high heat. Add the salmon cubes and sear for 2-3 minutes on each side, or until cooked through and golden brown. Remove from heat and set aside.
Make Salad Dressing
Add the roasted poblano pepper, ranch dressing, lime juice, and fresh cilantro in a blender or food processor. Blend until smooth and creamy.
Assembly
Assemble the salad by layering the chopped lettuce in a large bowl or individual serving bowls. Add the seared salmon bites on top. Top with white corn, cherry tomatoes, cotija cheese and red onion. Drizzle with the poblano ranch dressing. Garnish with fresh cilantro and optionally tortilla strips. Serve with lime wedges on the side.
Notes
- Taco Seasoning: If you prefer a homemade taco seasoning, mix together ½ tablespoon chili powder, ½ teaspoon each of ground cumin, paprika, garlic powder, onion powder, ¼ teaspoon each of dried oregano, salt, and black pepper.
- Roasting Poblano Pepper: Keep a close eye on the poblano pepper while broiling to avoid burning. The goal is to char the skin, not to overcook the flesh.
- Dressing Consistency: Adjust the consistency of the poblano ranch dressing by adding a little water or more lime juice if it’s too thick.
Storage Instructions:
- Salmon: Store leftover cooked salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or enjoy cold.
- Dressing: Keep the poblano ranch dressing in a sealed jar or container in the refrigerator for up to 5 days. Shake or stir well before using.
- Salad Components: Store the salad components separately to maintain freshness. Keep the chopped lettuce, corn, tomatoes, and red onion in individual airtight containers in the refrigerator for up to 3 days.
Nutrition
Nutrition Information
Summer Salmon Salad Bowl with Corn, Cotija, and Smoky Poblano Ranch
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
More Salmon Recipes To Try
This Mexican salmon bowl (or call it a salmon taco salad) is everything I love about tacos—bold, smoky flavors, creamy dressing, and plenty of fresh toppings—minus the tortillas. It’s a fast weeknight dinner (under 40 minutes!) with flaky, taco-seasoned salmon bites, sweet corn, juicy tomatoes, and tangy Cotija cheese, all tied together with a smoky roasted poblano ranch. Perfect for summer nights when you want something fresh but still filling. If you try it and love it as much as I do, be sure to leave a comment or review—and don’t hesitate to ask any questions you have!
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My Name is Shubham Patel And My partner name is Jenish Pateliya. we both work on this website.