Bright, citrusy, and layered with sweet pineapple, caramelized plantains, creamy avocado, and tender salmon, these Mojo Salmon Bowls are the kind of meal you’ll crave on repeat. Think weeknight-friendly prep with a few simple cooking steps and vibrant, pantry-friendly flavors that come together fast. The mojo marinade—equal parts orange and lime juices with garlic, cumin, and oregano—makes the salmon sing, while grilled pineapple and pan-fried plantains add tropical contrast. Serve over rice with black beans, greens, and avocado crema for a bowl that feels like sunshine in every bite.

Why you’ll love these bowls

Bright citrus marinade that takes salmon from everyday to exceptional.
Balanced textures: crisped edges on the pineapple and plantain, tender flaky salmon, creamy avocado.
Flexible—swap rice for quinoa or greens for more veg and it still shines.
Build-ahead friendly: make the mojo, beans, or rice in advance and assemble when hungry.

Ingredients

Use the ingredient list exactly as written below when you cook.

1/2 cup orange juice
2 tablespoons lime juice
1 teaspoon minced garlic
1/2 tsp cumin
1/2 tsp dried oregano
1/4 teaspoon or more fine sea salt or kosher salt
1/8 teaspoon pepper
2 tablespoons chopped cilantro
1/4 cup olive oil
8-10 oz. wild-caught salmon fillets
2 teaspoons olive oil (or avocado oil)
4-5 pineapple slices 1/2-inch thick
1 ripe plantain sliced
1 1/2 cups cooked rice
1 avocado sliced (and or Avocado Crema)
1 tomato sliced
5 cups slightly steamed greens
15 oz. cooked black beans
1 green onion white portions only, chopped
handful of fresh cilantro
1 sliced jalapeno optional
freshly squeezed lime juice
2 tablespoons crushed red pepper flakes more or less to taste
paprika to taste
1 recipe Avocado Crema

Prep notes

Bring the salmon to room temperature for 10–15 minutes for even cooking. Use wild-caught salmon fillets sized 8–10 oz. Keep the plantain just ripe—not mushy—so it holds shape when sliced and pan-fried. Slightly steam the greens so they’re tender but still bright.

Avocado Crema (reference)

If you don’t have a premade Avocado Crema, blend one ripe avocado with a squeeze of lime, a pinch of salt, a tablespoon or two of water or olive oil to thin, and a tablespoon of chopped cilantro until smooth. Adjust seasoning and thickness to your taste.

Step-by-step instructions

Make the mojo marinade: In a medium bowl combine 1/2 cup orange juice, 2 tablespoons lime juice, 1 teaspoon minced garlic, 1/2 tsp cumin, 1/2 tsp dried oregano, 1/4 teaspoon (or more) fine sea salt or kosher salt, 1/8 teaspoon pepper, 2 tablespoons chopped cilantro, and 1/4 cup olive oil. Whisk until the dressing is uniform.
Marinate the salmon: Place the 8-10 oz. wild-caught salmon fillets in a shallow dish or zip-top bag and pour the mojo marinade over them, turning to coat. Let the salmon sit in the marinade for 10–30 minutes at room temperature or up to 1 hour refrigerated. If refrigerating, bring back to room temperature 10–15 minutes before cooking.
Prepare rice and beans: Ensure 1 1/2 cups cooked rice is ready and keep 15 oz. cooked black beans warm. If the beans are plain, season briefly with a pinch of salt, a squeeze of lime juice, and a few pinches of crushed red pepper flakes to taste.
Steam the greens: Slightly steam 5 cups of greens until just tender but still bright. Set aside and keep warm.
Cook the pineapple: Heat a grill pan or skillet over medium-high heat. Brush or lightly oil 4–5 pineapple slices (1/2-inch thick). Grill the pineapple for about 2–3 minutes per side, until you see caramelized grill marks and the fruit is warm and softened. Remove and set aside.
Pan-fry the plantains: In a separate skillet, heat 2 teaspoons olive oil (or avocado oil) over medium heat. Add the sliced ripe plantain and cook until golden and caramelized on both sides, about 2–3 minutes per side. Transfer to a paper towel-lined plate to drain briefly.
Cook the salmon: Heat a clean skillet or grill pan over medium-high heat. Remove salmon from the marinade, letting excess drip off. If you like, reserve some marinade and bring it to a boil for a minute to use as a drizzle (optional). Add the salmon fillets to the hot pan, skin-side down if skin is attached. Cook undisturbed for about 3–5 minutes depending on thickness, then flip and cook another 2–4 minutes until salmon reaches desired doneness. Season the salmon lightly with paprika to taste while cooking. Transfer the cooked fillets to a plate and let rest for a couple of minutes.
Warm the beans and finish toppings: If needed, heat the black beans gently. Chop the white portions of 1 green onion and gather a handful of fresh cilantro. Slice 1 tomato and 1 avocado. Slice 1 jalapeno if using. Have freshly squeezed lime juice ready.
Assemble the bowls: Divide 1 1/2 cups cooked rice among bowls. Arrange the slightly steamed greens, warmed black beans, grilled pineapple slices, caramelized plantains, sliced tomato, sliced avocado or a dollop of Avocado Crema, and the cooked salmon fillet on top of the rice. Garnish with the chopped white green onion pieces, fresh cilantro, and a few slices of jalapeno if desired.
Finish and season: Sprinkle 2 tablespoons crushed red pepper flakes more or less to taste over the bowls, and add paprika to taste if you want extra smokiness. Squeeze fresh lime juice over each bowl and drizzle reserved warmed mojo marinade if you boiled some down, or a little extra olive oil for gloss. Taste and adjust salt and pepper if necessary.
Serve: Serve each bowl immediately while the salmon is warm and the pineapple is still slightly caramelized. Leftovers keep well—store components separately and reheat gently so textures stay pleasant.

Tips for success

If your salmon fillets vary in thickness, cook the thicker pieces a bit longer or finish in a 375°F oven for 4–6 minutes after searing to ensure even doneness.
Reserve a little of the mojo marinade before adding it to raw fish if you want to drizzle some on the finished bowls. If you reserve marinade that touched raw salmon, bring it to a boil for one minute before using to ensure food safety.
Adjust crushed red pepper flakes and sliced jalapeno to suit your spice level. The citrus and sweetness of pineapple balance the heat nicely.
For a crisp finish on the salmon skin, press down gently with a spatula in the first minute of cooking and cook skin-side down longer.
Make components ahead: rice, beans, and avocado crema can be prepared a day ahead; grill pineapple and pan-fry plantains right before assembly for best texture.

Variations

Grain swap: Use quinoa or cauliflower rice instead of rice for a lighter bowl.
Vegetarian option: Replace the salmon with grilled tofu or tempeh marinated in the mojo for a satisfying plant-based bowl.
Extra crunch: Add toasted pumpkin seeds or sliced almonds on top for texture contrast.

Storage

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat salmon gently in a skillet over low heat or in a 300°F oven until warmed through. Avocado slices are best consumed the same day; keep avocado crema chilled and stir before serving.

These Mojo Salmon Bowls strike the perfect balance between bright citrus, smoky paprika, caramelized fruit, and savory beans. They’re colorful, nourishing, and fun to customize—gather your favorite toppings and build bowls that feel like a mini celebration at the table.

Print Recipe Save it for later

Mojo Salmon Bowls

Zesty mojo-marinated salmon with grilled pineapple and sweet plantains served over rice with avocado crema.

Prep Time20

Cook Time20

Total Time40

Servings: 3 servings

Ingredients

1/2 cup orange juice
2 tablespoons lime juice
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon fine sea salt or kosher salt or more to taste
1/8 teaspoon black pepper
2 tablespoons chopped cilantro
1/4 cup olive oil
8-10 oz wild-caught salmon fillets total weight
2 teaspoons olive oil (or avocado oil)
4-5 slices pineapple 1/2-inch thick slices
1 ripe plantain sliced (use ripe, dark brown/black plantains)
1 1/2 cups cooked rice
1 avocado sliced (and/or Avocado Crema)
1 tomato sliced
5 cups slightly steamed greens
15 oz cooked black beans
1 green onion white portions only, chopped
handful fresh cilantro for topping
1 jalapeno sliced, optional
freshly squeezed lime juice to finish
2 tablespoons crushed red pepper flakes more or less to taste
paprika to taste
1 recipe Avocado Crema prepared separately

Instructions

Prepare the Avocado Crema according to the referenced recipe and refrigerate; it can be made up to 8 hours ahead.
Whisk together orange juice, lime juice, minced garlic, cumin, dried oregano, 1/4 teaspoon salt, 1/8 teaspoon pepper, 2 tablespoons chopped cilantro, and 1/4 cup olive oil to make the mojo sauce.
Reserve 1/4 cup of the mojo sauce, then pour the remaining sauce over the salmon fillets and marinate up to 30 minutes while you prep other ingredients.
Preheat your oven to 415°F (210°C) and preheat a grill or grill pan for the pineapple and plantains.
Place marinated salmon on a baking sheet and bake for 10–12 minutes, or until cooked to your preference. Remove and set aside.
Toss pineapple slices and sliced ripe plantain with 2 teaspoons oil. Grill over medium-high heat about 10 minutes, flipping halfway, and brush with 2 tablespoons of the reserved mojo sauce during the last few minutes.
Assemble bowls: divide the cooked rice among serving bowls, then top with salmon, grilled pineapple, plantains, sliced avocado, tomato, steamed greens, black beans, chopped white green onion portions, cilantro, and optional sliced jalapeno.
Drizzle remaining reserved mojo sauce over the bowls, squeeze fresh lime juice, season with salt and pepper, sprinkle crushed red pepper flakes and paprika to taste, then top with Avocado Crema and serve.