Quick And Easy BBQ Salmon Bowls with Mango Avocado Salsa
A fast, colorful meal that brings smoky heat, sweetness, and freshness together in one bowl. Perfect for busy evenings but special enough for guests.
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Servings: 4
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Alternative option: Broil at 500°F for a more caramelized surface. Keep a close eye on it, since the sugar in the rub can burn quickly. Position the oven rack about 6 inches from the heat source. 4. Season the salmon Stir the spices and olive oil together to make a thick paste. Lay the salmon skin-side down on the prepared sheet and coat the top evenly with the paste.
Bake 6–12 minutes, depending on filet thickness and desired doneness. (See notes below.) 5. Assemble the bowls Scoop rice into bowls, add portions of the salmon, and finish with generous spoonfuls of the mango–avocado salsa. A squeeze of lime is a great final touch. Notes
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Ingredients
Salmon-
1–2 lbs. fresh salmon
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2 tablespoons brown sugar
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2 teaspoons smoked paprika
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2 teaspoons onion powder
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1 teaspoon garlic powder
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1/2 teaspoon chili powder
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1/2 teaspoon kosher salt (increase if your filet is large)
- 2 tablespoons olive oil
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2 mangoes, diced
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1 avocado, diced
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1/4 cup minced cilantro
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1/4 cup minced red onion
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1/2 jalapeño, minced (optional)
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1 teaspoon honey
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2 tablespoons lime juice + 1 teaspoon lime zest
- Salt to taste
- 1 1/2 cups rice
Instructions
1. Make the salsa Combine all salsa ingredients in a medium bowl and mix gently. Adjust seasoning to your liking. 2. Cook the rice Prepare the rice following the directions on the package. 3. Heat the oven Preheat to 475°F. Line a baking sheet with foil.Alternative option: Broil at 500°F for a more caramelized surface. Keep a close eye on it, since the sugar in the rub can burn quickly. Position the oven rack about 6 inches from the heat source. 4. Season the salmon Stir the spices and olive oil together to make a thick paste. Lay the salmon skin-side down on the prepared sheet and coat the top evenly with the paste.
Bake 6–12 minutes, depending on filet thickness and desired doneness. (See notes below.) 5. Assemble the bowls Scoop rice into bowls, add portions of the salmon, and finish with generous spoonfuls of the mango–avocado salsa. A squeeze of lime is a great final touch. Notes
- Checking for doneness:
Salmon turns from translucent to opaque as it cooks. After 6–8 minutes, peek into the thickest part with a small knife. It’s ready when it flakes but still shows a bit of translucence in the center. If you prefer it fully opaque, cook slightly longer—just avoid overcooking so it stays moist. - Choosing the amount of salmon:
A smaller filet (around 1–1½ lbs.) is ideal if you don’t want leftovers. A 2-lb. piece will comfortably serve 4–6 people when paired with rice and salsa. - Fresh vs. frozen mango:
Fresh mango has the best texture and flavor, but thawed frozen mango works too. Dice it smaller after thawing for a better salsa consistency. - Additional add-ins:
This bowl is flexible. Roasted vegetables—like asparagus, mushrooms, or leftover cauliflower—fit in perfectly. - Air fryer option:
You can adapt this to an air fryer; the seasoning blend works well with standard air-fried salmon instructions.