Paleo Salmon Taco Bowls with Cauliflower Rice

Name: Paleo Salmon Taco Bowls with Califlower Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 head of Cauliflower; 1 tbsp olive oil; 1 large onion (diced); 2 bell peppers (diced); 2 crowns broccoli (cut bitesize); 1 1/4 tsp taco seasoning (divided); 1 lemon (sliced); 1 lb salmon filet; salt and pepper (to taste); green onions (to garnish)

By Courtney ODell

5 from 1 vote

Mar 10, 2015, Updated Oct 17, 2024

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My paleo salmon taco bowls with cauliflower rice are the perfect keto lunch or dinner, super versatile!

bowl with rice, salmon, broccoli, chives, and lemon in it

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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.

I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!

Delicious Paleo Friendly Salmon Taco Bowl

If you’ve ever been to Wahoo’s Fish Tacos, you probably love their blackened fish as much as I do. It makes a delicious meal- and their fish bowls are an addictive and insanely delicious food that I love. I’ve been craving a taco bowl lately but trying to cut back on processed starches- so I decided to come up with a paleo alternative. This Paleo Friendly Salmon Taco Bowl with Cauliflower Rice is a delicious, filling, and nutritious dinner that our whole family loved!

This dish is low carb, full of vegetables and omega 3’s from the salmon- and is relatively low calorie compared to other taco rice bowls- especially since we’re using cauliflower to serve as our rice. I’m not a huge fan of cauliflower normally, but I really love it when made into rice for some reason! It’s obviously less starchy than rice, and absorbs flavors of seasonings around it really well. It also can be torn apart to have a similar appearance and texture, and is a great way to sneak an additional vegetable into your meal!

For some reason, every time I think about making cauliflower rice, I chicken out. I don’t know why I do (it could very well be the distinctive smell of cauliflower boiling- not my favorite), but it is so easy to make that I need to do it more often. Plus it is so healthy!

Tips and Tricks for SAlmon and Cauliflower Rice Bowls

Choose Wild-Caught Salmon

Opt for wild-caught salmon over farmed for better nutritional benefits. Wild salmon is rich in omega-3 fatty acids and has a cleaner flavor.
Season the salmon with paleo-friendly spices like cumin, paprika, chili powder, garlic powder, and a squeeze of lime for a vibrant, taco-inspired taste.

Sear the Salmon Perfectly

For crispy skin and tender flesh, sear the salmon in a hot skillet with a little avocado oil (paleo-friendly due to its high smoke point).
Cook the salmon skin-side down for 4–5 minutes until the skin is crispy, then flip it and cook for another 2–3 minutes, depending on the thickness.

Cauliflower Rice Texture

Avoid soggy cauliflower rice by using a large skillet over medium-high heat. Sauté the cauliflower rice in a little avocado oil or ghee, and do not cover the pan. This helps it stay light and fluffy.
Season the rice with lime juice, cilantro, salt, and a little garlic powder to enhance its flavor.

Add Fresh Veggies for Crunch

Use toppings like shredded lettuce, diced tomatoes, radishes, and bell peppers to add crunch and freshness to balance the richness of the salmon.
For an extra nutrient boost, include avocado slices or guacamole for creaminess and healthy fats.

Use a Paleo-Friendly Salsa or Sauce

Choose or make a paleo-friendly salsa or hot sauce that is free of added sugars and preservatives. Salsa verde made with roasted tomatillos, cilantro, and lime works great.
A drizzle of paleo-friendly chipotle mayo (made with avocado oil) adds a smoky flavor and creamy texture to the bowl.

Pick a Good Garnish

Garnish with fresh herbs like cilantro or green onions to elevate the flavors.
A squeeze of fresh lime juice over the bowl just before serving brightens the dish and balances the richness of the salmon.

Add Plant-Based Extras for Flavor Variety

Paleo-friendly extras like roasted sweet potatoes or jicama add texture and flavor variety. Roasted sweet potatoes offer a touch of natural sweetness, which complements the spice in the salmon.
For additional crunch, toasted pumpkin seeds or paleo-friendly tortilla chips work well.

Batch Cooking for Meal Prep

This recipe works wonderfully for meal prep. Grill or roast the salmon ahead of time and store it separately. Keep the cauliflower rice and toppings in separate containers to maintain texture.
When ready to serve, simply reheat the salmon and cauliflower rice, assemble the bowls, and enjoy a quick, flavorful meal.

Customize the Spice Level

If you prefer a spicy kick, add diced jalapeños or chili flakes to your salsa, or marinate the salmon with a spicy paleo hot sauce.

Consider Portion Size

Make sure your bowl is balanced with enough protein (salmon), healthy fats (avocado, seeds), and veggies (cauliflower rice, salad mix) to keep you full and satisfied while adhering to paleo principles.

One of the things I always worry about is “ricing” the cauliflower, or overcooking it so it is too mushy. I’ve recently found though if I just slightly overcook the cauliflower- so its a bit squishy to the touch- I can just break it all apart with my hands quickly and easily, and I don’t have to use some kind of gadget to make it look like rice. Easy peasy!

I’m not adding beans or cheese to keep this dish paleo (and Lent friendly, if you’re Orthodox like me, you’re probably skipping dairy during Lent- you can sub out the salmon for shrimp or crawfish) – but you can add them if you’d like. I prefer black beans with a little bit of lime drizzled over the top for this dish.

This is delicious hot- but also makes for great leftovers. If making ahead of time, be sure to just undercook the salmon so it doesn’t dry out or get fishy during reheating.