Description
These BBQ Salmon Bowls are a vibrant, healthy, and flavorful dish combining smoky, sweet barbecue salmon with fresh mango avocado salsa, served over a bed of rice and greens. Perfect for a quick weeknight meal or a light summer dinner.
Ingredients
Units
Scale
- For the BBQ Salmon:
- 4 salmon fillets (6 ounces each, skin-on or skinless)
- 1/2 cup BBQ sauce (store-bought or homemade)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- For the Mango Avocado Salsa:
- 1 large ripe mango, diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1 tablespoon fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
- For Serving:
- 2 cups cooked rice (white, brown, or cauliflower rice)
- Mixed greens or shredded lettuce
- Lime wedges (optional)
Instructions
- Prepare the Salsa:
- In a medium bowl, combine the diced mango, avocado, red onion, cilantro, lime juice, salt, and pepper. Gently mix and set aside.
- Season the Salmon:
- Pat the salmon fillets dry with paper towels. Brush each fillet with olive oil, then season with garlic powder, smoked paprika, salt, and pepper.
- Cook the Salmon:
- Preheat a grill, grill pan, or skillet over medium heat. Place the salmon fillets skin-side down (if applicable) and cook for 3–4 minutes.
- Brush the top of the fillets generously with BBQ sauce, then flip and cook for an additional 3–4 minutes, or until the salmon is cooked through and flaky.
- Assemble the Bowls:
- Divide the cooked rice and mixed greens among 4 bowls. Top each bowl with a salmon fillet.
- Spoon the mango avocado salsa over the salmon.
- Serve:
- Garnish with lime wedges and additional cilantro if desired. Serve immediately.
Notes
- Substitute quinoa or couscous for rice for variety.
- For a spicier kick, add diced jalapeño to the salsa or a sprinkle of chili flakes on the salmon.
- If using an oven, bake the salmon at 400°F (200°C) for 12–15 minutes, brushing with BBQ sauce halfway through.