Description
These BBQ Salmon Bowls with Mango Avocado Salsa are a fresh and flavorful dinner made with smoky oven-baked salmon, fluffy rice, and a vibrant mango avocado salsa. Ready in about 30 minutes, this easy meal is perfect for busy weeknights, healthy meal prep, or a light summer dinner.
Ingredients
Scale
For the Salmon
- 1–2 lbs fresh salmon
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon kosher salt (add a little more for a larger fillet)
- 2 tablespoons olive oil
For the Mango Avocado Salsa
- 2 ripe mangoes, diced
- 1 avocado, diced
- ¼ cup cilantro, minced
- ¼ cup red onion, minced
- ½ jalapeño, minced (optional)
- 1 teaspoon honey
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- Salt, to taste
For Serving
- 1½ cups cooked white rice
- Lime wedges (optional)
Instructions
- In a medium bowl, combine the mangoes, avocado, cilantro, red onion, jalapeño, honey, lime juice, lime zest, and salt. Toss gently and set aside.
- Cook the rice according to the package directions.
- Preheat the oven to 475°F (245°C) and line a baking sheet with foil.
- In a small bowl, mix the brown sugar, smoked paprika, onion powder, garlic powder, chili powder, kosher salt, and olive oil into a paste.
- Place the salmon skin-side down on the prepared baking sheet and spread the seasoning mixture evenly over the top.
- Bake for 6–12 minutes, depending on the thickness of the salmon and your preferred doneness.
- Divide the cooked rice among serving bowls. Flake the salmon into large pieces and place over the rice.
- Top generously with the mango avocado salsa and serve with fresh lime wedges if desired.
Notes
- For extra caramelization, broil the salmon at 500°F for the last 1–2 minutes, watching carefully to prevent burning.
- Add the avocado just before serving for the freshest texture.
- Use jasmine, basmati, brown rice, or cauliflower rice if preferred.
- Leftover salmon keeps well for up to 3 days in the refrigerator.
- The salsa is best enjoyed fresh but can be refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 545 kcal
- Sugar: 16 g
- Sodium: 510 mg
- Fat: 24 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 85 mg