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BBQ Salmon Bowls with Mango Avocado Salsa

BBQ Salmon Bowls combine seasoned roasted salmon with fluffy rice and fresh mango avocado salsa.
The salmon is coated with a smoky-sweet BBQ spice paste and baked until tender.
Top each bowl with mango, avocado, lime, cilantro, and red onion for a fresh finish.
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Prep Time 15 minutes
Course Dinner, Main Course
Cuisine American-inspired

Ingredients
  

Salmon

  • 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
  • 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
  • 1 teaspoon honey
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • Salt to taste

For Serving

  • 1 1/2 cups rice

Instructions
 

  • Make the mango avocado salsa. Add the diced mango, avocado, cilantro, red onion, and jalapeño to a bowl. Add honey, lime juice, lime zest, and salt. Gently toss to combine. Taste and adjust the seasoning.
  • Cook the rice. Prepare the rice according to the package directions.
  • Preheat the oven. Heat the oven to 475°F. Line a baking sheet with foil for easy cleanup.
  • Season the salmon. In a small bowl, mix the brown sugar, smoked paprika, onion powder, garlic powder, chili powder, kosher salt, and olive oil to form a thick paste.
  • Prepare the salmon. Place the salmon skin-side down on the lined baking sheet. Rub the seasoning paste evenly over the top of the salmon.
  • Bake. Roast for approximately 6–12 minutes, depending on the thickness of the salmon and your preferred doneness. For food safety, cook salmon to an internal temperature of 145°F.
  • Assemble the bowls. Divide the cooked rice between bowls. Flake the salmon into large pieces and place it over the rice. Spoon the mango avocado salsa on top and finish with an extra squeeze of fresh lime if desired.

Notes

For the best texture, serve the salsa shortly after preparing it. If making the components ahead, refrigerate the salsa separately and add the avocado closer to serving.
You can also serve the salmon and salsa with quinoa, brown rice, cauliflower rice, or another favorite grain. For extra freshness, add lime wedges or a little additional cilantro.