Mexican Salmon Salad Bowl with Roasted Poblano Ranch Dressing

This Mexican salmon salad bowl is a vibrant, bold, and healthy dish that layers flaky salmon with fresh veggies, black beans, avocado, and a creamy roasted poblano ranch dressing. It’s a fresh take on a hearty salad that’s perfect for lunch or dinner. I love how all the flavors come together—from the smoky poblano and zesty lime to the rich salmon and crunchy toppings.

Why You’ll Love This Recipe

I love this recipe because it’s full of color, texture, and bold flavor while still being wholesome and nourishing. The salmon brings healthy protein and richness, while the roasted poblano ranch adds a cool, smoky kick that makes every bite exciting. It’s easy to prep, easy to customize, and satisfying enough to be a full meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad bowl:

• Salmon fillets
• Olive oil
• Lime juice
• Chili powder
• Cumin
• Salt and pepper
• Mixed salad greens (romaine, spinach, or spring mix)
• Cherry tomatoes (halved)
• Corn (grilled or canned)
• Black beans (rinsed and drained)
• Avocado (sliced)
• Red onion (thinly sliced)
• Crumbled queso fresco or cotija (optional)
• Fresh cilantro (for garnish)

For the roasted poblano ranch dressing:

• Poblano pepper (roasted, peeled, and seeded)
• Greek yogurt or sour cream
• Mayonnaise
• Lime juice
• Garlic
• Fresh cilantro
• Salt
• Pepper
• Buttermilk or milk (to thin, if needed)

Directions

1. I preheat the oven or grill to 400°F. I season the salmon with olive oil, lime juice, chili powder, cumin, salt, and pepper.
2. I roast or grill the salmon for 12–15 minutes until cooked through and flaky, then let it rest.
3. While the salmon cooks, I roast the poblano over an open flame or under the broiler until charred, then peel, seed, and chop it.
4. I blend the roasted poblano with yogurt, mayo, lime juice, garlic, cilantro, salt, and pepper until smooth. I thin it with a bit of milk or buttermilk if needed.
5. I assemble the salad bowls by layering greens, cherry tomatoes, corn, black beans, avocado, and red onion.
6. I top each bowl with a piece of salmon and drizzle generously with the poblano ranch.
7. I garnish with fresh cilantro and queso fresco just before serving.

Servings and timing

This recipe makes about 2 to 4 servings, depending on portion size. It takes 15 minutes to prep and 15 minutes to cook, so I usually have it ready in around 30 minutes.

Variations

Sometimes I swap the salmon for grilled shrimp or chicken. I’ve also added quinoa or brown rice to make the bowl more filling. For a dairy-free version, I use a vegan mayo and coconut yogurt in the dressing. And when I want a crunch, I throw in some tortilla strips or roasted pepitas.

Storage/reheating

I store the dressing separately and keep the salad components in airtight containers in the fridge for up to 2 days. The salmon can be served cold or gently reheated in a pan. I don’t dress the salad until serving so everything stays fresh and crisp.

FAQs

Can I use canned salmon?

Yes, I’ve made it with high-quality canned salmon when I’m short on time. I flake it and season it lightly before adding to the bowl.

How do I roast a poblano pepper?

I roast it directly over a gas flame or under a broiler until blackened, then place it in a covered bowl for 10 minutes before peeling off the skin.

Is the dressing spicy?

The roasted poblano has a mild, smoky flavor. If I want more heat, I add a jalapeño or some hot sauce to the dressing.

Can I make this ahead?

Yes, I prep all the ingredients and store them separately, then assemble and dress the bowl just before eating for the best texture and flavor.

What other toppings can I add?

I’ve added pickled onions, radishes, shredded cabbage, or even a dollop of guacamole when I want to change things up.

Conclusion

This Mexican salmon salad bowl with roasted poblano ranch dressing is a flavor-packed, satisfying meal that feels light and fresh without sacrificing richness. I love how easy it is to customize and how the smoky, creamy dressing ties everything together. Whether I’m making it for a quick lunch or a casual dinner, this bowl always hits the spot.

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