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BBQ salmon bowl with rice, smoked salmon, and mango avocado salsa in a ceramic bowl

Bbq Salmon Bowls with Mango Avocado Salsa and Rice

BBQ salmon bowls combine tender, flaky salmon with a smoky spice crust, fluffy rice, and fresh mango avocado salsa. This easy bowl meal is perfect when you want a flavorful balance of savory, sweet, and fresh textures.
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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
Serving
  • 1 1/2 cups of rice

Method
 

Preparation
  1. Combine the salsa ingredients in a bowl and mix gently. Taste and adjust seasoning as needed.
  2. Prepare the rice according to the package directions.
  3. Stir the spices and olive oil together until they form a paste.
Baking
  1. Heat the oven to 475°F / 246°C. Line a baking sheet with foil. For the broiling alternative, set the oven to 500°F / 260°C and position a rack near the top, about 6 inches from the heat source.
  2. Place the salmon skin side down on the prepared baking sheet and spread the spice paste evenly over the top.
  3. Bake the salmon for 6-12 minutes, depending on the thickness of the filet and desired doneness. Check the notes for guidance on judging when the salmon is ready.
Serving
  1. Add rice to bowls, portion the salmon over the top, and spoon the mango avocado salsa alongside or over the fish.

Notes

To check salmon doneness, look for the flesh to change from translucent to opaque. After 6-8 minutes of cooking, check the thickest part with a sharp knife; the fish is ready when it begins to flake while still retaining some moisture. The salmon can also be cooked further if you prefer little to no translucency, but avoid overcooking to prevent dryness. Choose the amount of salmon based on how many leftovers you want, since smaller filets can be used for fewer portions while a larger filet works well for more servings. Fresh mango gives the salsa the best texture, but thawed frozen mango can also work when cut into smaller pieces. Additional vegetables such as roasted mushrooms, asparagus, or other cooked vegetables can be added to the bowls if desired. The salmon can also be prepared using an air fryer method with a similar spice profile.