Flaky, charbroiled fish, creamy queso-like sauce, corny rice, melty cheddar, and flavorful salsa verde are all wrapped up in a tortilla to make these Dos Coyotes Copycat Salmon Burritos. If you're in the market for a deeply satisfying meal, look no further. These grilled fish burritos are easily one of my favorites!
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About This Recipe
While I’m currently a Nashvillian, I grew up in Sacramento, CA. Some of my favorite California takeout — aside from In-N-Out, of course — is the Salmon Burrito from a local mini-chain called Dos Coyotes.
Their California fish burrito has fresh, perfectly charbroiled, wild-caught salmon, melty cheddar cheese, creamy white sauce, corn & onion flecked rice, chunky guacamole, and spicy salsa verde. In short, it's pure magic. And now I've finally cracked the code on how to make them myself.
I admit that making this delicious fish burrito requires both a pot and a pan plus about 40 minutes to create, so if you’re short on time or patience for dishes, it may not be for you. But if you recently emptied your dishwasher and you wanna stuff your face with one of the best inventions ever, get after it. Your tastebuds will thank you.
Ingredients & Substitutions
Ok, I know this is a long ingredient list, but you likely already have a lot of them on hand and the results are well worth it.
For ease of shopping, I've separated everything you need by grocery store aisle. Here's what to grab:
Produce & Seafood
- Onion - Red, white, or yellow will all work here!
- Garlic - Fresh is best, but feel free to use the jarred pre-minced kind if needed.
- Fresh Lime Juice - Trust me, fresh is always far better than bottled lime juice. To get the most out of your fruit, give it a firm roll on the countertop for 10-15 seconds before cutting it open. If you must use bottled, Nellie & Joe's Famous Key West Lime Juice tastes the best!
- Cilantro - For bright herbaceousness. In a pinch, swap in 1-2 drops of food grade cilantro essential oil.
- Avocado - This is optional, but very delicious.
- Salmon Fillets - You'll need about 4 ounces per person.
Spices
- Bay Leaf - For flavoring the rice. If you're out, feel free to omit it.
- Dried Oregano - If possible, opt for Mexican oregano. Marjoram comes in as a close second. Regular oregano is also great.
- Cayenne Powder - For heat, to taste. You can also use any dried chili powder you like.
- TJ's Everything but the Elote Seasoning Blend - If you don't have it, swap in a homemade blend.
- Chicken Salt - This Australian favorite was featured at Trader Joe's for a short time. If you don't have any on hand, grab a different brand on Amazon, or use Bouillon Powder instead!
- Garlic Powder - Regular or California-style (with parsley) will work.
- Coriander Powder & Cumin Powder - If you only have whole spices, toast them in a dry pan and then crush with a mortar and pestle or a spice grinder.
- Kosher Salt & Freshly Ground Pepper - For seasoning.
Canned Goods
- Canned Kernel Corn - Feel free to swap in fresh or frozen corn instead!
- Fire Roasted Diced Green Peppers - You may also be able to find these in the frozen aisle. Opt for pre-diced to cut back on prep time!
Pantry
- Oil - I used olive oil, but any cooking oil will do the trick.
- AP Flour - For thickening. Feel free to swap in a cup-for-cup gluten-free flour mix if needed.
- Long Grain White Rice - Fragrant varieties like basmati or jasmine are my favorites, but any type will do.
- Vegetable or Chicken Stock, or Water - Homemade or store-bought stock will work equally well. Water can also be used in a pinch, but it'll be less flavorful.
Dairy
- Butter - I use exclusively salted butter because it has a longer shelf life and just tastes better. Feel free to use unsalted if you prefer. You can also use vegan butter if you have lactose-intolerance.
- Cream Cheese - Feel free to use Neufchatel for a lighter result. You can also swap in dairy-free cheese if you need!
- Greek Yogurt - Greek Yogurt is a multi-use staple in our house. Feel free to use Sour Cream instead. Non-dairy versions are also acceptable.
- Cheddar Cheese - You'll want enough to cover tortilla within ¼ inch of border. Vegan cheese will also work if you're dairy-free.
Hot Sauces
- Salsa Verde - I like TJ's Hatch Valley Salsa because it's on the spicier end of the spectrum, but feel free to use any that you and your family like.
- TJ's Jalapeno Sauce - This is optional, but a great way to amp up the heat. If you prefer your food on the mild side, omit it.
How To Make Dos Coyotes-Style Salmon Burritos
While this recipe is on the longer side, you can easily break it up into smaller pieces. Both the rice and the white cheese sauce will keep well in airtight containers in the fridge for up to a week.
Here's how to make these incredibly flavorful fish burritos:
Step 1: Make the Special Rice.
In a medium-sized saucepan, heat oil and sauté onion and garlic. When the onion is beginning to soften, add in rice. Stir to coat and lightly toast rice.
Pour everything into an oven-safe baking dish before adding in chicken stock, veggie stock or water, bay leaf, dried oregano, chicken salt, and corn. Cover tightly with foil, then bake at 425F for 25 minutes.
Step 2: Make White Cheese Sauce.
In the same medium saucepan, make a roux over medium heat using melted butter and adding AP flour. Simply stir the flour around in the butter until it’s golden brown and smells nutty.
Slowly whisk in chicken stock, veggie stock or water. The roux will tighten up at first, so make sure to thoroughly and consistently keep whisking until all liquid is absorbed. Let simmer for 2-3 minutes until thickened slightly.
Then add in cream cheese, Greek yogurt (or sour cream), fire-roasted diced green peppers, Cayenne powder to taste, TJ’s Everything But the Elote Seasoning Salt, chicken salt, garlic powder, coriander powder, fresh cilantro and lime juice.
Step 3: Cook Salmon.
On a foil or parchment-lined cookie sheet (for easy clean up if you're broiling) spray with non-stick spray and put your salmon fillets skin side down. Season with, olive oil, salt and pepper, garlic powder, cumin & oregano.
TO GRILL: Heat grill to high, then brush grates with oil. Place fish skinless side down first to get that yummy charbroil. DON'T MOVE FISH ONCE IT HITS THE GRILL UNTIL YOU ARE READY TO FLIP. Close lid and cook 1-3 minutes, then flip and cook another 3-5 minutes until done.
TO BROIL: Broil at 500F for 15-18 minutes skin side down, or until the fish flakes easily.
Step 4: Assemble.
In a sauté pan large enough for your tortilla, or on a griddle, heat a glug of oil till shimmering. Add a tortilla and coat with cheddar cheese to within ¼ inch of the edge. Leave on until cheese is fully melted (and if you're using taco sized shells, until the tortilla starts to become golden and a little crispy.
Assemble by layering special rice, white sauce, salmon, salsa verde, and jalapeño sauce (if using). If your tortilla is large enough to turn into a burrito, do that by folding it up and tossing it back in your pan to lightly crisp up the edges and seal it shut. Enjoy!
Optional Variations
While I will ALWAYS order Dos Coyotes' Salmon Burrito when I visit Sacramento, you can easily swap in just about any fish you like. Here are a few variations to consider:
- Mahi Mahi Burrito - This is usually my second choice if Dos is out of salmon.
- Tilapia Burrito - Flaky white tilapia is inexpensive and nearly always in my freezer.
- Shrimp Burrito - You'll want about 6 large shrimp for each burrito. I suggest cooking them with their shells on for the best flavor, then removing them when you're done.
- Make It Gluten-Free - Omit the tortilla and turn your fish burrito into a salmon burrito bowl instead. Also, make sure to swap in a cup-for-cup gluten-free flour blend in the cheese sauce.
- Add Guacamole - Our avocados haven't been great lately, so I omitted this from my interpretation of the Dos Coyotes fish burritos. That said, one avocado mashed up with a few shakes of vinegary hot sauce like Cholula and a sprinkling of kosher salt is an excellent and flavorful addition.
Expert Tips
- To cut back on dishes, use the same saucepan for the rice and white queso sauce. You don't need to wash it between uses; simply wipe out any remaining grains of rice with a paper towel.
- Scan for pinbones by running your fingers across the top, skinless side of your fish fillets. If you find any, yank them out with a pair of kitchen tweezers.
- Treat your furry friends by saving the "throwaways." The water from your canned corn makes for a sweet treat and the salmon skin is great for shiny coats and healthy skin.
- Double the rice and cheese sauce. If you do, you'll have enough to make a whole new casserole the next night. The recipe for my Mexican-Inspired Broccoli Chicken Rice Hotdish is lurking under the first recipe card. 🤓
Frequently Asked Questions
It's honestly a matter of personal preference. I love salmon, but you can easily swap in Mahi-Mahi, Tilapia, or Large Shrimp if you prefer!
More Yummy Dinner Recipes
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Grilled Salmon Burrito (Copycat Dos Coyotes Fish Burritos)
Ingredients
Rice Fixins
- 1 tablespoon Oil of Choice
- 1 medium Onion chopped
- 5 cloves Garlic minced
- 1 C Long Grain White Rice
- 1.75 C Vegetable or Chicken Stock, or Water
- 1 Bay Leaf
- 1 teaspoon Dried Oregano
- 2 teaspoon TJ's Vegan Chicken-less Seasoning Salt
- 1 can Kernel Corn drained
White (or Yellow) Sauce, which is verging on queso...
- 2 tablespoon Butter
- 2 tablespoon AP Flour
- 1 C Veggie or Chicken Stock, or Water
- 2 oz Cream Cheese (or Neuchfatel)
- ¼ C Greek Yogurt (or Sour Cream)
- 1 can Fire Roasted Diced Green Peppers
- Cayenne Powder to taste
- 1 teaspoon TJ's Everything but the Elote Seasoning Blend or a homemade blend
- 1 teaspoon Chicken Salt or Chicken/Vegetable Bouillon Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Coriander Powder
- ½ Lime juiced
- ¼ C Fresh Cilantro
Salmon Fillets
- 2 Salmon Fillets
- 1 drizzle Oil of Choice
- ¼ teaspoon Dried Oregano
- ½ teaspoon Garlic Powder
- ¼ teaspoon Cumin Powder
- Salt and Pepper to taste
To Plate
- 2 Tortillas
- Cheddar Cheese grated, enough to cover tortilla within ¼ inch of border
- TJ's Hatch Valley Salsa to taste
- TJ's Jalapeno Sauce optional, to taste. If you prefer your food on the mild side, omit.
Instructions
- In a medium-sized saucepan, heat oil and sauté onion and garlic.When onion is beginning to soften, add in rice. Stir to coat and lightly toast rice. Pour everything into an oven-safe baking dish before adding in chicken stock, veggie stock or water, bay leaf, dried oregano, chicken salt, and corn. Cover tightly with foil, then bake at 425F for 25 minutes.
- In the same medium saucepan, make a roux over medium heat using melted butter and adding AP flour. Simply stir the flour around in the butter until it’s golden brown and smells nutty. Slowly whisk in chicken stock, veggie stock or water. The roux will tighten up at first, so make sure to thoroughly and consistently keep whisking until all liquid is absorbed. Let simmer for 2-3 minutes until thickened slightly. Then add in cream cheese, Greek yogurt (or sour cream), fire roasted diced green peppers, Cayenne powder to taste, TJ’s Everything But the Elote Seasoning Salt, TJ’s Vegan Chicken-less Seasoning Salt, garlic powder, coriander powder, fresh cilantro and lime juice.
- On a foil or parchment lined cookie sheet (for easy clean up if you're broiling) spray with non-stick spray and put your salmon fillets skin side down. Season with, olive oil, salt and pepper, garlic powder, cumin & oregano.To grill: heat grill to high, then brush grates with oil. Place fish skinless side down first to get that yummy charbroil. DON'T MOVE FISH ONCE IT HITS THE GRILL UNTIL YOU ARE READY TO FLIP. Close lid and cook 1-3 minutes, then flip and cook another 3-5 minutes until done.To broil: Broil at 500F for 15-18 minutes skin side down, or until the fish flakes easily.
- In a sauté pan large enough for your tortilla, or on a griddle, heat a glug of oil till shimmering. Add a tortilla and coat with cheddar cheese to within ¼ inch of the edge. Leave on until cheese is fully melted (and if you're using taco sized shells, until the tortilla starts to become golden and a little crispy.Assemble by layering special rice, white sauce, salmon, salsa verde, and jalapeño sauce (if using). If your tortilla is large enough to turn into a burrito, do that by folding it up and tossing it back in your pan to lightly crisp up the edges and seal it shut. Enjoy!
Notes
- Mahi Mahi Burrito - This is usually my second choice if Dos is out of salmon.
- Tilapia Burrito - Flaky white tilapia is inexpensive and nearly always in my freezer.
- Shrimp Burrito - You'll want about 6 large shrimp for each burrito. I suggest cooking them with their shells on for the best flavor, then removing them when you're done.
- Make It Gluten-Free - Omit the tortilla and turn your fish burrito into a salmon burrito bowl instead. Also, make sure to swap in a cup-for-cup gluten-free flour blend in the cheese sauce.
- Make It Dairy-Free - Swap in your favorite plant-based cheeses and Greek yogurt substitutes.
- Add Guacamole - Our avocados haven't been great lately, so I omitted this from my interpretation of the Dos Coyotes fish burritos. That said, one avocado mashed up with a few shakes of vinegary hot sauce like Cholula and a sprinkling of kosher salt is an excellent and flavorful addition.
- To cut back on dishes, use the same saucepan for the rice and white queso sauce. You don't need to wash it between uses; simply wipe out any remaining grains of rice with a paper towel.
- Scan for pinbones by running your fingers across the top, skinless side of your fish fillets. If you find any, yank them out with a pair of kitchen tweezers.
- Double the rice and cheese sauce. If you do, you'll have enough to make a whole new casserole the next night. The recipe for my Mexican-Inspired Broccoli Chicken Rice Hotdish is lurking under the first recipe card. 🤓
- Save the liquid from your canned corn and use it to treat your doggies to a sweet snack, or use it for corn chowder!
- Remove salmon skins and feed them to your four-legged friends as a nice little treat to keep their coats nice and shiny!
Nutrition
Mexican Inspired Broccoli Chicken Casserole/Hotdish/Traybake
Ingredients
- 1 head Broccoli turned into bite sized 2florets and stem pieces
- 2 tablespoon Olive Oil
- 2 Tbsp Taco Seasoning
- 3 C Special Rice from step 1 of my Dos Coyotes Salmon Burrito recipe
- 3 C White Sauce from step 2 of my Dos Coyotes Salmon Burrito recipe
- 3-4 C Cooked Chicken cubed or shredded
- 2 C Shredded Cheddar
Instructions
- In a 9x13 casserole dish, toss broccoli, olive oil and taco seasoning.Roast at 425F for about 30 minutes, until fork tender and beginning to char. Remove from oven and bring heat down to 350F.
- Toss in special rice, white sauce and chicken. Mix thoroughly.Cover casserole with shredded cheddar and pop back in the oven. Cook for about 30 minutes, until cheese is bubbly and melted, and the other ingredients are warmed through.
- Jeet* yet? What’re you waiting for?? It’s delicious and filling, dontcha know! Pour yourself a pop and get after it.
Let's taco 'bout it.