BBQ Salmon Bowls with Mango Avocado Salsa

BBQ Salmon Bowls with Mango Avocado Salsa are one of my favorite ways to enjoy a fresh, wholesome, and flavor-packed meal in under 30 minutes. The smoky, sweet-spicy glazed salmon pairs perfectly with the cool, zesty mango avocado salsa—and when I layer it all over fluffy rice or greens, it becomes the ultimate summer-inspired bowl.

Why You’ll Love This Recipe

I love how vibrant, nutritious, and satisfying these bowls are. The salmon is seasoned with a bold BBQ glaze that caramelizes beautifully in the oven or on the grill. The mango avocado salsa brings a refreshing burst of flavor that balances the richness of the fish. Whether I’m meal prepping for the week or looking for a quick dinner idea, these bowls never let me down.

Ingredients

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

For the BBQ Salmon:

• Salmon fillets (skin-on or skinless)
• Olive oil
• Salt and pepper
• Garlic powder
• Smoked paprika
• Your favorite BBQ sauce (store-bought or homemade)

For the Mango Avocado Salsa:

• Fresh mango (diced)
• Avocado (diced)
• Red onion (finely chopped)
• Jalapeño (seeded and minced, optional)
• Fresh cilantro (chopped)
• Lime juice
• Salt

For the bowls:

• Cooked rice (white, brown, or jasmine) or quinoa
• Mixed greens or shredded cabbage (optional for crunch)
• Lime wedges (for serving)

Directions

1. I preheat the oven to 400°F or heat the grill to medium-high.

2. I brush the salmon with olive oil and season with salt, pepper, garlic powder, and smoked paprika.

3. I place the salmon on a baking sheet or grill and cook for 10–12 minutes, brushing with BBQ sauce halfway through. I cook until the fish flakes easily with a fork.

4. While the salmon cooks, I prepare the mango avocado salsa by gently mixing all the ingredients in a bowl. I add lime juice and salt to taste.

5. I assemble the bowls by layering rice (or greens) at the bottom, then adding the BBQ salmon and a generous scoop of salsa.

6. I finish with a squeeze of lime and any extra toppings I want like sliced radish, pickled onions, or a drizzle of extra BBQ sauce.

Servings and timing

This recipe serves 4 and takes about 10 minutes to prep and 12–15 minutes to cook—on the table in roughly 25 minutes.

Variations

• I swap salmon for grilled chicken, shrimp, or tofu when I want to change things up.

• I add black beans or corn for extra texture and protein.

• For a lower-carb version, I use cauliflower rice or serve it over shredded lettuce.

• I mix a little Greek yogurt with lime and hot sauce for a creamy drizzle on top.

Storage/Reheating

I store leftover salmon and salsa separately in the fridge for up to 2 days. To reheat the salmon, I warm it gently in the oven or microwave just until heated through. The salsa is best fresh but holds up for a day if kept chilled. I assemble the bowls fresh when I’m ready to eat.

FAQs

Can I use frozen salmon fillets?

Yes, I just thaw them fully before cooking and pat them dry so the seasoning sticks well.

Is the salsa spicy?

It can be! I control the heat by adjusting the amount of jalapeño or leaving it out entirely for a milder version.

Can I make this ahead of time?

I prep the rice, salmon, and salsa components separately and assemble the bowls right before serving. It’s great for meal prep.

What’s the best BBQ sauce to use?

I use a smoky or honey BBQ sauce for a sweet and tangy flavor, but any kind I like will work. Spicy versions also taste amazing with the sweet mango.

Can I grill the salmon instead of baking?

Absolutely. Grilling adds even more smoky flavor and works great in warm weather. I just make sure to oil the grates well to prevent sticking.

Conclusion

BBQ Salmon Bowls with Mango Avocado Salsa are a flavorful, feel-good meal that brings together everything I love—sweet, spicy, smoky, and fresh. They’re quick to prepare, beautiful to serve, and endlessly adaptable. Whether it’s for a light summer dinner or a weekly lunch prep, this recipe is one I keep coming back to.