BBQ Salmon Bowls with Mango Avocado Salsa Recipe

Introduction

These BBQ Salmon Bowls with Mango Avocado Salsa are a vibrant and delicious meal perfect for any day of the week. Fresh salmon paired with a sweet and tangy salsa creates a flavorful bowl that’s both healthy and satisfying.

Ingredients

• 1-2 lbs. fresh salmon
• 2 tablespoons brown sugar
• 2 teaspoons smoked paprika
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt (more for a larger filet)
• 2 tablespoons olive oil
• 2 mangoes, diced
• 1 avocado, diced
• 1/4 cup minced cilantro
• 1/4 cup minced red onion
• 1/2 jalapeño, minced (optional, to taste)
• 1 teaspoon honey
• 2 tablespoons lime juice + 1 teaspoon lime zest
• Salt to taste
• 1 1/2 cups of rice

Instructions

1. Step 1: Prepare the mango avocado salsa by combining diced mangoes, avocado, cilantro, red onion, jalapeño if using, honey, lime juice, lime zest, and salt in a bowl. Mix gently, taste, and adjust seasoning as needed.
2. Step 2: Cook the rice according to package directions while you prepare the salmon.
3. Step 3: Preheat your oven to 475°F (or set to 500°F broil with a rack about 6 inches from the top if you prefer a crispier finish). Line a baking sheet with foil.
4. Step 4: In a small bowl, mix brown sugar, smoked paprika, onion powder, garlic powder, chili powder, kosher salt, and olive oil to form a paste.
5. Step 5: Place the salmon skin side down on the prepared baking sheet. Rub the spice paste evenly over the top of the salmon.
6. Step 6: Bake the salmon for 6 to 12 minutes depending on thickness and desired doneness. Watch closely if broiling to prevent burning the sugar.
7. Step 7: Assemble the bowls by layering cooked rice, flaked or sliced salmon, and a generous spoonful of the mango avocado salsa. Serve with extra lime wedges if desired.

Tips & Variations

• For a spicier salsa, add more jalapeño or include a pinch of cayenne pepper in the spice mix.
• Use cauliflower rice for a low-carb alternative.
• Fresh lime juice brightens the salsa—add a little more for extra zing.
• If you prefer grilled salmon, cook it over medium-high heat for 4-5 minutes per side, then top with salsa.

Storage

Store leftover salmon and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently in the oven or microwave to avoid drying it out. Salsa is best served fresh but can be refrigerated as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, thaw the salmon completely and pat dry before seasoning and cooking for best results.

How can I tell when the salmon is done?

Salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F. Baking time will vary depending on thickness.

BBQ Salmon Bowls with Mango Avocado Salsa Recipe

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★★★★★

4.4 from 131 reviews

• Author: Elara
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Delicious and vibrant BBQ Salmon Bowls with a fresh mango avocado salsa, served over fluffy rice. This recipe combines smoky, sweet spices on perfectly baked salmon with a bright and tangy salsa that brings a refreshing contrast, creating a healthy and satisfying meal perfect for any occasion.

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Ingredients

Scale 1x2x3x

Salmon and Spice Rub

• 1–2 lbs. fresh salmon
• 2 tablespoons brown sugar
• 2 teaspoons smoked paprika
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt (more for a larger filet)
• 2 tablespoons olive oil

Mango Avocado Salsa

• 2 mangoes, diced
• 1 avocado, diced
• 1/4 cup minced cilantro
• 1/4 cup minced red onion
• 1/2 jalapeño, minced (optional, to taste)
• 1 teaspoon honey
• 2 tablespoons lime juice
• 1 teaspoon lime zest
• Salt to taste

Other

• 1 1/2 cups of rice

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Instructions

1. Make the Mango Avocado Salsa: In a bowl, combine diced mangoes, diced avocado, minced cilantro, minced red onion, minced jalapeño (if using), honey, lime juice, lime zest, and salt. Mix gently to combine all ingredients, adjusting seasoning to taste. Try not to eat the whole bowl while preparing!
2. Cook the Rice: Prepare the rice according to package instructions. Set aside when done to keep warm.
3. Preheat the Oven: Preheat your oven to 475°F (245°C). Line a baking sheet with foil for easy cleanup. Alternatively, set the oven to broil at 500°F and position the rack about 6 inches from the heat source for a crispy top, but watch carefully to prevent burning the sugar in the spice rub.
4. Prepare the Salmon: In a small bowl, mix the brown sugar, smoked paprika, onion powder, garlic powder, chili powder, kosher salt, and olive oil to create a spice paste. Place the salmon skin-side down on the baking sheet and rub the spice paste liberally over the top of the salmon.
5. Bake the Salmon: Bake the salmon in the preheated oven for 6 to 12 minutes, depending on thickness and desired doneness. The salmon should flake easily with a fork but still be moist inside.
6. Assemble the Bowls: In serving bowls, add a base of cooked rice, top with portions of the baked salmon, and spoon the mango avocado salsa over everything. Serve with additional lime wedges if desired for extra zest and enjoy your vibrant, flavorful BBQ salmon bowls!

Notes

• If broiling the salmon, keep a close eye to prevent burning the brown sugar in the spice rub.
• Baking time varies with thickness; a thinner piece may only need 6 minutes, while thicker filets could require up to 12 minutes.
• The jalapeño in the salsa is optional—omit for less heat or adjust to taste.
• Use fresh, ripe mangoes and avocado for the best salsa flavor and texture.
• For a crispier salmon skin, pat the skin dry before seasoning and baking.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: BBQ salmon, mango avocado salsa, baked salmon, rice bowl, healthy salmon recipe, smoky salmon, fresh salsa, seafood bowl