Name: BBQ Salmon Bowls with Mango Avocado Salsa Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 4 salmon fillets (about 6 oz each); 1/4 cup BBQ sauce; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 ripe mango (peeled and diced); 1 avocado (diced); 1/4 cup red onion (finely chopped); 1/4 cup fresh cilantro (chopped); juice of 1 lime; 1 tablespoon honey (optional); 1 tablespoon jalapeño (minced, optional); 2 cups cooked brown rice

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If you’re looking to infuse a regular weeknight dinner with serious flavor, vibrant color, and a little dash of summer sunshine, these BBQ Salmon Bowls with Mango Avocado Salsa deserve a spot at the top of your must-make list! There’s just so much to love here: smoky, sweet, and perfectly cooked salmon, a bright and juicy salsa that pops with every bite, and a base of hearty rice for maximum satisfaction. Whether you’re trying to wow your family or treat yourself to something special, this is not your everyday salmon recipe. It’s fresher, more exciting, and destined to be your new kitchen hero.

Ingredients You’ll Need

BBQ Salmon Bowls with Mango Avocado Salsa Recipe - Recipe Image

Ingredients You’ll Need

The magic of BBQ Salmon Bowls with Mango Avocado Salsa really comes down to a handful of thoughtfully chosen ingredients—each one adding its own wonderful taste, texture, or eye-catching hue. Simple as they are, every ingredient truly has its moment to shine here.

Salmon Fillets: Wild-caught or farmed, these form the rich, meaty base of the bowls and soak up all the flavors beautifully.
BBQ Sauce: Choose your favorite brand for a smokey-sweet glaze that caramelizes perfectly at the end.
Olive Oil: Just a little drizzle helps keep the salmon moist and adds a hint of fruitiness.
Smoked Paprika: This smoky spice is key for a little depth and that classic BBQ flavor.
Garlic Powder: Infuses savory notes without any chopping needed—so easy!
Salt & Pepper: Simple seasoning, but absolutely essential to bring out the best in your fish.
Cooked Brown Rice: Hearty and nutty, this is your satisfying bowl base (you can sub with quinoa or cauliflower rice).
Mango: Sweet, juicy, and the star of the salsa—it gives the dish tropical vibes.
Avocado: Creamy and mild, avocado adds healthy fats and balances the sweet and smoky elements.
Red Onion: Finely chopped for a mild kick and a bit of crunch in every bite.
Fresh Cilantro: For color, fragrance, and that unmistakable herbal lift.
Lime Juice: This adds the zing and brightness that ties the salsa together.
Honey (optional): Use just a touch if your mango isn’t quite sweet enough or you want extra gloss.
Jalapeño (optional): Finely minced if you love a hit of heat—add more if you’re feeling bold!

How to Make BBQ Salmon Bowls with Mango Avocado Salsa

Step 1: Prep Your Salmon

Start by preheating your grill or oven to 400°F. In a small bowl, stir together the olive oil, smoked paprika, garlic powder, salt, and black pepper. You’ll want to give your salmon fillets a nice rubdown with this flavorful mixture—don’t be shy, make sure every surface gets coated! Not only does this lock in moisture, but it guarantees that bold, savory seasoning in every bite.

Step 2: Cook the Salmon

Once your grill or oven is hot, arrange your salmon fillets skin-side down on a lined baking sheet (or straight onto the preheated grill for that extra smokiness). Let them cook for 10 to 12 minutes—just until they flake easily with a fork. Here’s the game-changer: during the last 2 to 3 minutes of cooking, brush a generous layer of BBQ sauce over the top of each fillet. As it finishes cooking, the sauce turns glossy and caramelized, giving your salmon that signature BBQ flavor.

Step 3: Mix the Mango Avocado Salsa

While the salmon is cooking, it’s time to pull together the salsa that gives these BBQ Salmon Bowls with Mango Avocado Salsa their personality. In a medium bowl, gently combine diced mango, creamy avocado, crisp red onion, chopped cilantro, a splash of fresh lime juice, and, if you like things a little sweet or spicy, a drizzle of honey or some minced jalapeño. Stir everything together slowly so the avocado keeps its shape and the mango doesn’t get mushy. You want chunky, lively bites!

Step 4: Assemble Your Bowls

Grab four deep bowls and divide your prepared brown rice evenly between them. Place a BBQ-glazed salmon fillet on top of each mound of rice. Spoon a generous helping of salsa over the fish, letting the juices mingle with the rice below—every forkful should have a bit of everything. Fresh, colorful, and absolutely irresistible, these BBQ Salmon Bowls with Mango Avocado Salsa practically assemble themselves.

How to Serve BBQ Salmon Bowls with Mango Avocado Salsa

Garnishes

Nothing elevates BBQ Salmon Bowls with Mango Avocado Salsa quite like the right garnish. Try spritzing an extra wedge of lime over the top for a citrusy finish, scattering a handful of extra chopped cilantro, or even a sprinkle of toasted sesame seeds for subtle crunch. If you enjoy heat, a few thin slices of fresh jalapeño or a dash of your favorite hot sauce will take these flavors to the next level.

Side Dishes

To round out the meal, think simple and fresh. Consider serving a crunchy jicama slaw, blistered shishito peppers, or quick-steamed broccoli on the side. These add lots of color and texture without distracting from the bold flavors of your BBQ Salmon Bowls with Mango Avocado Salsa. A light cucumber salad or even some classic corn on the cob works beautifully, too.

Creative Ways to Present

There’s no reason to stick with standard bowls if you want to get creative! For a show-stopping presentation, try building your BBQ Salmon Bowls with Mango Avocado Salsa in wide, shallow plates to showcase all the vibrant colors. You could also prepare the components in advance for a DIY dinner party, letting guests build their own custom bowls. For a casual picnic, pack all elements in mason jars for a portable feast!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra portions, you’re in luck—these BBQ Salmon Bowls with Mango Avocado Salsa make marvelous leftovers. Store the cooked salmon, salsa, and rice separately in airtight containers in the refrigerator. The salsa is best enjoyed within 1–2 days (before the avocado browns), while the salmon and rice are still terrific for up to 3 days.

Freezing

While the fruity salsa doesn’t freeze well due to the delicate mango and avocado, the salmon itself freezes like a dream. Wrap cooked, cooled salmon fillets tightly in plastic wrap or foil, then place in a freezer bag for up to two months. Thaw overnight in the fridge before reheating and pairing with freshly made salsa.

Reheating

To reheat the salmon without drying it out, gently warm in a low oven (around 300°F) for about 10 minutes, or pop it in the microwave for 30–60 seconds, taking care not to overcook. The rice can be microwaved with a splash of water, while the salsa is best kept chilled and added just before serving.

FAQs

Can I use another type Main Course

Absolutely! While salmon really shines in this recipe, you can substitute with other firm fish like arctic char, steelhead trout, or even mahi-mahi if you prefer. Just be mindful of thickness and adjust cooking time as needed to avoid overcooking.

What’s the best BBQ sauce to use for BBQ Salmon Bowls with Mango Avocado Salsa?

Go with a BBQ sauce you love: sweet, spicy, tangy, or smoky—it’s totally up to you. If you’re feeling adventurous, homemade BBQ sauce lets you tailor the flavor perfectly to your tastes, but a good-quality store-bought sauce works beautifully as well.

Can I make these bowls gluten-free?

Yes, BBQ Salmon Bowls with Mango Avocado Salsa are naturally gluten-free if you select a gluten-free BBQ sauce. Double-check your labels to ensure that there are no hidden sources of gluten in your sauce or any other packaged ingredients.

Is there a substitute for cilantro in the salsa?

If cilantro isn’t your thing, swap it for chopped fresh parsley or a handful of mint for a different twist. The salsa will still be bright, delicious, and totally worthy of topping your BBQ Salmon Bowls with Mango Avocado Salsa.

Can I make this recipe spicy?

Definitely! For extra heat, add another tablespoon of minced jalapeño, a pinch of chili flakes, or a few dashes of your favorite hot sauce either to the salsa or brushed over the salmon before serving. It’s easy to tailor the spice level to exactly where you like it.

Final Thoughts

Trust me, once you take your first forkful, BBQ Salmon Bowls with Mango Avocado Salsa will earn a permanent spot in your meal rotation. The combination of flavors and textures is simply unbeatable, and every bite feels like a little celebration. Don’t wait for a special occasion—treat yourself and your loved ones to this fresh, fabulous dinner soon!

BBQ Salmon Bowls with Mango Avocado Salsa Recipe

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4.5 from 19 reviews

Author: Emma
Total Time: 27 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These BBQ Salmon Bowls with Mango Avocado Salsa are a perfect balance of flavors and textures, combining tender, smoky salmon with a refreshing and zesty salsa. A healthy and vibrant meal that’s easy to make!

Ingredients

Scale

For the Salmon:

4 salmon fillets (about 6 oz each)
1/4 cup BBQ sauce
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Mango Avocado Salsa:

1 ripe mango (peeled and diced)
1 avocado (diced)
1/4 cup red onion (finely chopped)
1/4 cup fresh cilantro (chopped)
juice of 1 lime
1 tablespoon honey (optional)
1 tablespoon jalapeño (minced, optional)

For Serving:

2 cups cooked brown rice

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Instructions

Preheat the Grill or Oven: Preheat the grill or oven to 400°F.
Prepare the Salmon: In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, and pepper. Rub the mixture over the salmon fillets. Cook the salmon for 10-12 minutes or until it flakes easily. During the last few minutes, brush the salmon with BBQ sauce and cook until caramelized.
Make the Mango Avocado Salsa: In a medium bowl, combine mango, avocado, red onion, cilantro, lime juice, and optional honey and jalapeño. Stir gently to combine.
Assemble the Bowls: Divide the cooked brown rice into 4 bowls. Top each with a BBQ salmon fillet and a generous scoop of mango avocado salsa. Serve immediately.