Description
BBQ Salmon Bowls with Mango Avocado Salsa
Ingredients
Scale
- 1–2 lbs fresh salmon (skin-on or skinless)
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon kosher salt (use more for a larger filet)
- 2 tablespoons olive oil
- 2 mangoes, diced
- 1 avocado, diced
- ¼ cup red onion, minced
- ¼ cup fresh cilantro, minced
- ½ jalapeño, minced (optional, to taste)
- 1 teaspoon honey
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- Salt, to taste
- 1½ cups cooked rice
Instructions
- Make the Mango Avocado Salsa: Combine all salsa ingredients in a bowl and gently toss to combine. Taste and adjust seasoning. Set aside.
- Cook the Rice: Prepare rice according to package instructions.
- Preheat the Oven: Preheat oven to 475°F (245°C). Line a baking sheet with foil.
- Prepare the Salmon: In a small bowl, mix brown sugar, smoked paprika, onion powder, garlic powder, chili powder, salt, and olive oil into a thick paste. Place salmon skin-side down on the prepared baking sheet. Rub the spice paste generously over the top of the salmon.
- Bake: Bake for 6–12 minutes, depending on thickness and desired doneness.
- Assemble the Bowls: Spoon rice into bowls. Flake the salmon into large pieces and add on top. Finish with a generous scoop of mango avocado salsa and an extra squeeze of lime if you like.
Notes
- Salmon turns from translucent to opaque as it cooks. After 6–8 minutes, check the thickest part — if it flakes easily and is mostly opaque, it’s ready.
- If you prefer it fully cooked, that’s totally fine — just avoid overcooking so it stays juicy.
- 1–1½ lbs salmon = minimal leftovers; 2 lbs = feeds 4–6 people easily when served with rice and salsa.
- Fresh mango is best, but frozen works too — thaw and chop smaller for salsa texture.
- Optional add-ins: Roasted mushrooms, asparagus, cauliflower, or any favorite veggie work great in these bowls.
- Air fryer option: Use a similar spice mix and follow your favorite air fryer salmon method.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 12g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: BBQ, Salmon, Bowls, Mango, Avocado, Salsa