Description
These BBQ Salmon Bowls with Mango Avocado Salsa are a vibrant, healthy meal packed with smoky, sweet, and tangy flavors. With juicy BBQ-glazed salmon, fresh mango avocado salsa, and a base of rice or greens, this 30-minute bowl is perfect for meal prep, summer dinners, or light and flavorful lunches.
Ingredients
For the BBQ Salmon:
- 4 salmon fillets (skin-on or skinless)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ cup BBQ sauce (store-bought or homemade)
For the Mango Avocado Salsa:
- 1 ripe mango, diced
- 1 ripe avocado, diced
- ¼ cup red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
For the Bowls:
- 2 cups cooked rice (white, brown, jasmine) or quinoa
- Mixed greens or shredded cabbage (optional)
- Lime wedges, for serving
- Optional toppings: sliced radishes, pickled onions, extra BBQ sauce, Greek yogurt drizzle
Instructions
- Preheat oven to 400°F (or heat grill to medium-high).
- Brush salmon with olive oil, then season with salt, pepper, garlic powder, and smoked paprika.
- Place salmon on a baking sheet or grill. Bake or grill for 10–12 minutes, brushing with BBQ sauce halfway through. Cook until fish flakes easily with a fork.
- Prepare salsa: In a bowl, gently combine mango, avocado, red onion, jalapeño (if using), cilantro, lime juice, and salt. Set aside.
- Assemble bowls: Start with rice or greens, top with BBQ salmon, and spoon salsa over the top. Add any extra toppings and finish with a squeeze of lime.
Notes
- Use cauliflower rice or lettuce wraps for a low-carb version.
- Swap salmon with shrimp, tofu, or grilled chicken for a protein variation.
- Add black beans or corn for more texture and fiber.
- Salsa is best served fresh but can be made 1 day ahead.
- BBQ salmon can also be cooked in an air fryer at 400°F for 8–10 minutes.
