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BBQ Salmon Bowls with Mango Avocado Salsa Recipe

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4.4 from 6 reviews

These BBQ Salmon Bowls with Mango Avocado Salsa combine perfectly cooked salmon with a vibrant, fresh salsa featuring mango, avocado, cilantro, and lime. Served over fluffy rice, this quick and healthy meal is full of layers of flavor, with a sweet, smoky, and slightly spicy profile thanks to the spice rub and jalapeño. Ready in just 25 minutes, it’s an effortless weeknight dinner that feels gourmet.

Ingredients

Salmon and Spice Rub

  • 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 (more if using a larger filet)
  • 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, to taste)
  • 1 teaspoon honey
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • Salt to taste

Other

  • 1 1/2 cups rice

Instructions

  1. Prepare Mango Avocado Salsa: In a bowl, combine diced mangoes, diced avocado, minced cilantro, minced red onion, minced jalapeño (if using), honey, lime juice, lime zest, and salt. Mix thoroughly, taste and adjust seasoning. Set aside and try not to eat the entire bowl.
  2. Cook the Rice: Prepare rice according to package instructions, typically boiling with water until tender and fluffy, then set aside warm.
  3. Preheat the Oven: Preheat your oven to 475°F (246°C). Line a baking sheet with foil for easy cleanup. Alternatively, for a medium-rare salmon with a crispy top, preheat the oven to broil at 500°F (260°C), positioning a rack about 6 inches from the heat source. Watch closely to avoid burning the sugar in the rub.
  4. Prepare and Season Salmon: In a small bowl, mix brown sugar, smoked paprika, onion powder, garlic powder, chili powder, kosher salt, and olive oil to create a spice paste. Place the salmon skin-side down on the prepared baking sheet and rub the spice paste liberally over the top of the salmon.
  5. Bake the Salmon: Place the salmon in the oven and bake for 6 to 12 minutes, depending on the thickness of the salmon and your preferred doneness. Salmon should flake easily but remain moist and tender. If broiling, monitor carefully to prevent burning.
  6. Assemble the Bowls: Divide the cooked rice between two bowls. Flake the baked salmon over the rice and generously spoon the mango avocado salsa on top. Serve with lime wedges to squeeze over for added brightness.

Notes

  • The baking time varies with the thickness of the salmon; thinner fillets may only need 6 minutes while thicker cuts can need up to 12 minutes.
  • If broiling, keep a close eye on the salmon to avoid burning the sugar in the rub; position the oven rack about 6 inches from the heat source.
  • Adjust the jalapeño quantity according to your heat preference or omit if you prefer no spice.
  • Use fresh lime juice for the best flavor in the salsa.
  • Leftover salsa can be refrigerated and served the next day, but avocado may brown slightly.

Find it online: https://bitezly.com/bbq-salmon-bowls-with-mango-avocado-salsa-recipe/