Go Back
BBQ salmon bowl with rice and mango avocado salsa topped with seasoned roasted salmon

Bbq Salmon Bowls with Mango Avocado Salsa for Dinner

BBQ salmon bowls combine tender, flaky salmon with fresh mango avocado salsa and rice for a smoky, vibrant meal. These bowls are a flavorful choice for an easy weeknight dinner with satisfying textures and bright contrast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner
Cuisine: BBQ
Calories: 479
Ingredients Method Notes

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 (more for 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
Bowls
  • 1 1/2 cups of rice

Method
 

Preparation
  1. Combine the salsa ingredients in a bowl, then taste and adjust the seasoning as needed.
  2. Prepare the rice according to the package directions.
  3. Mix the brown sugar, smoked paprika, onion powder, garlic powder, chili powder, kosher salt, and olive oil together to form a seasoning paste.
Cooking
  1. Preheat the oven to 475°F (246°C). Line a baking sheet with foil.
  2. Place the salmon skin side down on the prepared baking sheet. Spread the seasoning paste over the top of the salmon.
  3. Bake the salmon for 6-12 minutes depending on filet thickness and desired doneness.
  4. For a broiled alternative, set the oven to 500°F (260°C) and position a rack about 6 inches from the top. Watch closely to prevent the sugar coating from burning.
Assembly
  1. Add rice to bowls, portion the salmon over the rice, and spoon the mango avocado salsa on top.

Notes

To check salmon doneness, look at the thickest part of the fish. It changes from translucent red or raw to opaque pink as it cooks; after 6-8 minutes, check with a sharp knife to see if it is beginning to flake while still slightly translucent in the center. For a fully cooked texture, continue cooking until the salmon has little to no translucency, while avoiding overcooking. A smaller filet around 1-1/2 lbs. works well when you prefer fewer leftovers, while a 2 lb. filet can serve 4-6 people easily with the bowl components. Fresh mango provides the best flavor, but thawed frozen mango chunks can also be used after being softened and chopped into salsa-sized pieces. Additional vegetables such as leftover Korean BBQ style cauliflower, roasted mushrooms, or asparagus can be added if desired. The same spice style can also be used with an air-fried salmon preparation.